juice it can all start to feel overwhelming. Cold-pressed, from concentrate, unfiltered, cider vs.
Another popular brand, Martinelli’s writes this on their website Martinelli’s apple juice and cider are the same the only difference is the label. It also is available in alcoholic and non-alcoholic versions. There's no shortage of apple juice brands and plenty of variations on the classic drink. Both are under the heading Apple Juice & Cider but the only two products are labeled on the front as cider and on the back as juice. Perry, a drink made from pears, is manufactured in the same fashion. I am rather partial to Norman (French) cider and English 'scrumpy', both of which are traditional hard ciders. Hard ciders range from clear, like a commercial canned apple juice, to brown, with or without the presence of particulates. The remainder of the process is not unlike the production of beer. Yeast is added and fermentation cheerfully commences.
The juice is then balanced for acids, yeast nutrients, and sugar content. Sorbate is not added, since it would inhibit the fermentation process. The apples go through the same pressing operation and the juice may be filtered, depending on how clear the manufacturer wants the product. The term cider may also refer to an alcoholic drink that is made from apples - sometimes called hard cider. It does, however, have a shorter storage life than commercial pasteurized juices. It is not pasteurized and does not need to be if keep refeigerated. The juice is then bottled with potassium sorbate to inhibit fermentation and refrigerated. This is optional, depending on the product the producer is trying to obtain. Plain or traditional cider - sometimes called soft cider - may go through a coarse filtering process to remove large particles. The filtering process affects the flavour of the juice, which is why some people prefer traditional apple cider pasteurization also affects the flavour. Commercial juices are usually pasteurized, although it is not required if the juice is kept refrigerated. The resulting product may have potassium sorbate or a related product added to inhibit fermentation. This also changes the colour of the product from brown to yellow. Don't use a blender on whole apples, as they pulverize the skin, core, and seeds, which affect the flavour of the juice.Ĭommercial apple juices are run through several filters to remove any particulate matter. Don't use a winemaker's grape press, as it is not suitable. These are fairly robust, as apples are hard and require a high pressure to extract the juices. If you want to make your own, you will need to make or purchase an apple press. One or more varieties of apples are blended for taste and then pressed to obtain the juice. Both apple cider and apply juice start with the same ingredient: apples.
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