is unfiltered apple juice the same as apple cider

According to the state of Massachusetts, home to a variety of apple-picking destinations, both apple juice and apple cider are fruit beverages. The site also clarifies some of the danger (!) The answers: 1. It takes about 1/3 a bushel of apples to make one gallon of cider. Cider is raw apple juice made from pressed apples that hasn't been filtered to remove pulp or sediment. The Difference Between Apple Cider and Apple Juice. The difference is in the filtering process. • Apple juice stays fresh for longer than apple cider as the presence of pulp in cider causes it to go stale. It is made from apple juice that has been extracted from the pulp of mashed apples. It comes in two versions: filtered and unfiltered. These beverages might come from the same source, but the end result is quite different. In most cases, apple cider is raw pressed apple juice that has not been filtered to remove pulp or sediment. Most present-day apple juice is pasteurized and filtered ( right ). 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. 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. 4. Some companies, like Martinelli's, do consider both their juice and their cider to be the same thing. “Both are 100% pure juice from U.S. grown fresh apples. Is it important? ", "Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Perhaps we should start with the question, what is unfiltered apple juice? “The cider versus juice question is quite common,” says Brian Smith, owner of Solebury Orchards in New Hope, PA. Apple cider is made from apples that have been pressed into raw juice. So which vinegar should you buy? It is also less processed and (to my taste) has a little more complexity in flavor. And Flanders isn't wrong. 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. • In US, traditional cider is known as soft cider. (aka, the fizz in sodas) Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Actually, it ferments over time and can become fizzy and slightly alcoholic over time. So if you are interested in less processed, raw, or organic ingredients, or if you want to use ACV to kickstart your own homemade vinegars, then go for the unfiltered kind. Actually, outside of the states, the word "cider" is generally meant to designate what we would call "hard ciders" here. Nutrition and Health Benefits. It may not be the most pressing question in the world, but consider that Martinelli's, on their own website, admits that the only difference between their cider and their juice is the labeling. And -- due to the way it's produced -- will have a tangier, almost "harsher" taste than your traditional apple juice. I personally find it a touch more apple-y in flavor than the more refined, filtered version — but perhaps that’s just me. The “mother” is a colony of beneficial bacteria, similar to a Kombucha SCOBY, that helps create vinegar through a secondary fermentation process. Culinarily speaking, the vinegars are interchangeable — they both have an acedic acid level of 5 percent and a mild sweetness from the apple juice. The diminutive, angry state of Massachusetts has some decidedly bold feelings about what cider means... to them, at least. Apple juice, on the other hand, is filtered and pasteurized, which gives it a longer shelf life, a sweeter taste, and a smoother texture. I bet you did great — congratulations! It takes about a third of a bushel to make a gallon of apple cider. ", "To make fresh cider, apples are washed, cut and ground into a mash that is the consistency of applesauce. Vacuum sealing and additional filtering extend the shelf life of the juice.". We continue to offer the cider label since some consumers simply prefer the traditional name for apple juice.". Additionally, it is likely that this vinegar has been pasteurized, which further refines and clarifies it. 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.". 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. While the latter is the unprocessed liquid this is extracted from crushed and pressed apples, the previous is a result of the cider … 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. Apple cider 2. And many people think this is a bunch of hooey. From what I understand, apple cider is not generally pasteurized. Martinelli's has this to say on their website: "Both are 100% pure juice from U.S. grown fresh apples. However, this will not act the same as apple cider. 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? The distinction is inside the filtering method. • Apple cider contains both apple juice and the pulp whereas apple juice is a pure extract of apples without any particles. (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.) Apple cider is generally considered to be cloudy unfiltered juice, while apple juice is typically clear, having had all of the apple solids filtered out of it. How is apple cider made? Got a tip, kitchen tour, or other story our readers should see? 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 vinegar is a vinegar made from the juice of crushed apples. So, in essence, for the most part, apple cider is (basically) unfiltered apple juice. The best cider I’ve ever made was with fresh pressed juice, unpasteurized, unfiltered, from non-cider varieties, with no yeast pitched into it. It depends on what you plan on using it for. Sparkling apple juice is just apple juice with carbonation. 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