05-17-2006, 03:35 AM
At 09:44 PM 5/17/2006 +0000, you wrote:>Which would be better to make hard apple cider, regular apple juice or>apple cider?>>KenThere really isn't any difference. In the old days in the USA"apple cider" was fresh apple juice. In Europe "apple cider" is fermentedapple juice, what we in the USA call "hard cider". In some locales, "applecider" is unfiltered/unpasteurized apple juice that will either rot orferment (depending on conditions) if not properly refrigerated.The stuff you see on grocery store shelves labeled "apple cider"is pasteurized apple juice, the exact same concoction that sits next to thebottle that says "apple juice". The different label is strictly formarketing.One company insists that their "apple cider" has a differentacidity than their "apple juice", but that is an internal corporate definition.While people in different geographical areas may argue what thedifference between apple cider and apple juice is, the ultimate authorityon the matter, the same US Government entity that forbid labeling anythingas "white chocolate" until 2004 has no definition of "apple cider".ORGINAL POSTER: steve