What’s the difference between apple cider and apple juice? It’s all about the process of making it.
Fresh cider is raw, pressed apple juice that has not been filtered to remove pulp or sediment. This is why the drink is opaque, and highly perishable. Cider has a stronger flavor, and tastes more like eating an apple. Regular apple juice has been filtered and pasteurized, which helps it stay fresh longer. Its taste is sweeter, and cleaner than that of cider.
When apple cider is spiced, it means that mulling spices such as cloves, cinnamon, and nutmeg have been added to give the beverage more flavor.
Cider presses were once common household appliances. Although this is no longer the case, making cider at home is still easy to do!
To make cider, first find an adult to help you. Then, select your apples. (It takes about 36 apples to make one gallon of cider.) After washing and removing the core from the apple, slice and puree them in a blender or food processor (again, with an adult’s help). Then, spread cheesecloth over a container that will be large enough to hold the cider. Pour the apple puree over the cheesecloth to strain out the pulp. Squeeze the cheesecloth to remove any additional juice. The liquid that has been strained into the container is cider, and should keep well in the refrigerator for seven days if it is stored in an airtight container.
The type of apples that are used in cider will determine its taste. Red Delicious and Fuji apples make a sweeter cider, while Granny Smith and Macintosh are tart.
Cider was once an acceptable form of payment for employees, rent, and taxes.