Apple cider: In much of the world, the word cider refers to an alcoholic beverage, but apple cider is typically an unsweetened and non-alcoholic form of unfiltered apple juice. For example, when healthy adults ate a breakfast of apple juice, bread, and peanut butter, their rise in blood sugar was 30% less compared to the same meal without peanut butter . Both sweet and hard cider-makers mill and press apples to extract juice. The difference is in the filtering process. Apple cider (also called sweet cider or soft cider or simply cider ) is the name used in the United States and Canada for an unfiltered, … How is apple cider made? • Apple cider contains both apple juice and the pulp whereas apple juice is a pure extract of apples without any particles. Apple cider vinegar is simply a vinegar made from apple juice or apple cider. In unpasteurized apple cider, naturally occurring yeasts can cause fermentation, making the drink slightly fizzy and alcoholic over time. Take, for example, this tidbit from the FAQ section of nonalcoholic sparkling cider giant (and purveyor of other apple-based liquids) Martinelli’s web site: “Martinelli’s apple juice and cider are the same; the only difference is the label. It takes about a third of a bushel to make a gallon of apple cider. And Flanders isn't wrong. And that's OK -- because generally, the cider/juice conundrum isn't strictly, or legally, defined. "If it's clear and yella', you got juice there fella', if it's tangy and brown, you're in cider town.". I found that using the naturally occurring yeast from the fruit gave the finished cider the best apple aroma and flavor. Apple juice is juice that has been filtered to remove solids and pasteurized so … However, the stuff you buy in the grocer that is called apple cider will usually be pasteurized, and what it actually is is unfiltered apple juice. From time to time, however, you’ll notice clear juices labeled as ciders and cloudy, unfiltered apple juices on store shelves. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage. Apple juice, on the other hand, is filtered and pasteurized, which gives it a longer shelf life, a sweeter taste, and a smoother texture. Again, the unfiltered version contains a live mother, which you can use to make your own vinegar. Apple cider vinegar is simply a vinegar made from apple juice or apple cider. It's also considered a seasonal drink and can be hard to find outside of the autumn months. Therefore, the company claims, it’s possible to make not only frozen cider concentrate, contrary to your assertion, but also “sludgy” — i.e., unfiltered, hence cloudy — apple juice. Technically, apple juice and apple cider are the same as both are made from apples. While the latter is the unprocessed liquid this is extracted from crushed and pressed apples, the previous is a result of the cider … Cider is raw apple juice made from pressed apples that hasn't been filtered to remove pulp or sediment. But that's a distinction only made by some states (for example, Massachusetts) and some producers. Is it important? She lives in Oakland, CA. Some companies, like Martinelli's, do consider both their juice and their cider to be the same thing. What? The “mother” is a colony of beneficial bacteria, similar to a Kombucha SCOBY, that helps create vinegar through a secondary fermentation process. This juice is bottled as apple cider. It’s a fresh product that you’re most likely to see at local apple orchards or farmers markets. While their cider v. juice stance is bafflingly charitable, the state of Massachusetts takes it a little more seriously. Others, like Martinelli's, note that their apple juice and apple cider are the same thing and the only difference is in the name on the jug. It's more nomenclature that's commonly accepted than anything else. It is also less processed and (to my taste) has a little more complexity in flavor. Perhaps we should start with the question, what is unfiltered apple juice? The answers: 1. But, on the precipice of fall, when the air is crisp and accented by the tender notes of pumpkin spice, I decided that a true explanation was in order: Aside from the Flanders-explained appearance, what is truly the difference between apple juice and apple cider? ", "Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Both apple juice and apple cider may be concentrated. The best cider I’ve ever made was with fresh pressed juice, unpasteurized, unfiltered, from non-cider varieties, with no yeast pitched into it. Culinarily speaking, the vinegars are interchangeable — they both have an acedic acid level of 5 percent and a mild sweetness from the apple juice. Filtered apple cider vinegar is made with apple juice and water. No. Sign up here for our daily Thrillist email and subscribe here for our YouTube channel to get your fix of the best in food/drink/fun. So, in essence, for the most part, apple cider is (basically) unfiltered apple juice. Much depends on what you are doing with it. Even as American apple cider was developed, much of the machinery and processes to create it remained the same. • In US, traditional cider is known as soft cider. And -- due to the way it's produced -- will have a tangier, almost "harsher" taste than your traditional apple juice. 2. Actually, it ferments over time and can become fizzy and slightly alcoholic over time. ©2020 Group Nine Media Inc. All Rights Reserved. Both apple juice and cider are excellent sources of Vitamin C. I guess, in the end, you should really just follow Ned Flanders' original advice on the subject: "If it's clear and yella', you got juice there fella', if it's tangy and brown, you're in cider town.". Concentrated apple cider lengthens the shelf life and makes the drink available in the off-season as it allows the cider to be in a frozen state for use at any time. • Apple juice stays fresh for longer than apple cider as the presence of pulp in cider causes it to go stale. What impact does the mother have on the vinegar? The difference is in the filtering process. A marketing ploy by Big Apple (not to be confused with Big Apple) to sucker us into buying what is touted as a fall-centric drink? Additionally, it is likely that this vinegar has been pasteurized, which further refines and clarifies it. A hydraulic press squeezes the layers, and the juice flows into refrigerated tanks. Apple juice in these states, on the other hand, is much more clear and pasteurized. Actually, outside of the states, the word "cider" is generally meant to designate what we would call "hard ciders" here. That's a useful (albeit brief) primer on the differences between America's top two (easily) apple-based, non-alcoholic beverages. Apple cider is made from apples that have been pressed into raw juice. So, in essence, for the most part, apple cider is (basically) unfiltered apple juice. Sparkling apple juice is just apple juice with carbonation. Got a tip, kitchen tour, or other story our readers should see? of cider, as this definition of cider (as it's often unpasteurized) is perishable, and will ferment if left unrefrigerated. Apple cider vinegar is actually fermented apple cider -- it's what happens if you let your cider go "bad." It is made from apple juice that has been extracted from the pulp of mashed apples. Studies have been conducted and it seems like the truth is somewhere in the middle. In most cases, apple cider is raw pressed apple juice that has not been filtered to remove pulp or sediment. We're going to get to the bottom of this -- particularly so you have a chunk of trivia to whip out during a wholesome-as-shit apple-picking session with your one true love. “It’s kind of the most raw form of apple juice that you can get,” he adds. We continue to offer the cider label since some consumers simply prefer the traditional name for apple juice.". It can be purchased in two forms: filtered or unfiltered. Much depends on what you are doing with it. Its color is more opaque than apple juice and has a shorter shelf life of about 7 to 10 days refrigerated. Technically, apple juice and apple cider are the same as both are made from apples. From what I understand, apple cider is not generally pasteurized. I would always see Apple cider in all the stores in the east coast but when I came to California I couldn’t find it as easily. Is cider a lie? Vacuum sealing and additional filtering extend the shelf life of the juice.". The distinction is inside the filtering method. Often, but not always, the unfiltered version is organic. The Difference Between Apple Cider and Apple Juice. It comes in two versions: filtered and unfiltered. When the beverage is exposed to heat, it changes the color, taste, and composition. However, this will not act the same as apple cider. And many people think this is a bunch of hooey. “The cider versus juice question is quite common,” says Brian Smith, owner of Solebury Orchards in New Hope, PA. It is not, by any means, shelf stable. Many people believe drinking small amounts of unfiltered ACV will lower cholesterol, regulate blood sugars, and prevent heartburn and acid reflux, among other things. Difference Between Apple Juice and Apple Cider. It takes about 1/3 a bushel of apples to make one gallon of cider. Apple cider is fresh, unfiltered, and often unpasteurized. The United States and parts of Canada now define apple cider as an unfiltered, unsweetened, nonalcoholic beverage made from pressed apples that still contains some pulp or sediment. In fact, Martinelli’s admits that the only difference between their cider and their juice is the labeling. Both are 100% pure juice from U.S. grown fresh apples. Most present-day apple juice is pasteurized and filtered ( right ). So the only difference between the two is the “mother,” which is simply a somewhat murky collection of cellulose and acetic acid bacteria. Technically, apple juice and apple cider are the same as both are made from apples. Typically, you will find that apple cider is a dark, opaque color whereas apple juice is light and transparent. For years I relied on this distinction made by Nedward Flanders Jr., Homer Simpson's overtly religious, super-friendly, surprisingly well-hung-diddidly-ung next door neighbo-rino. If you think all that is a bunch of hooey and you want to save a few pennies, then go for the filtered, pasteurized version. To trade cider a recipe, one cup of apple juice to one tablespoon apple cider vinegar is a reasonable substitute. Martinelli's has this to say on their website: "Both are 100% pure juice from U.S. grown fresh apples. It’s no wonder that we’re confused—apple cider and apple juice are very similar. You can also buy this in bottles labelled as apple juice … Fresh apple cider is simply apple juice that has not been filtered to remove the pulp. I did notice that they do have unfiltered apple juice which looks the same as apple cider, but also says it’s from concentrate which I don’t think apple cider is. The Most Common Definition Apple juice is very similar to apple cider, except it goes through both a filtration process and pasteurization process. So, if you're in England and you buy your 8-year-old a tall glass of cider, you might end up spending time in a jail (or gaol, as they'd call it). I bet you did great — congratulations! “Both are 100% pure juice from U.S. grown fresh apples. Layers of mash are wrapped in cloth, and put into wooded racks. Per chef Jerry James Stone, “When it comes to apple cider, it typically tends to be juice that’s pressed from the apples, but then is not completely unfiltered or even pasteurized.” The remaining pulp or sediment gives apple cider a cloudy or murky appearance. You might know that one goes in a sippy cup and the other is a main ingredient in festive holiday punches, but what makes them truly different?. Apple cider (left) is an unfiltered, unsweetened apple juice. Basically, apple cider is unfiltered apple juice. Unfiltered apple cider vinegar is also made from apple juice and water, but the mother hasn’t been filtered out and it likely isn’t pasteurized. These beverages might come from the same source, but the end result is quite different. Apple cider vinegar with the mother is simply unrefined, unpasteurized and unfiltered ACV. This is probably why cider is oft-considered to be a more "grown-up" version of apple juice. Apple cider. Nutrition and Health Benefits. (You only have to visit this post from a year ago on ACV and browse through the comments to get a sense of just how controversial these claims are.) 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