Apple Cider is a delicious treat that's easy to make. Basic apple cider is simple: juice a bunch of apples, add some spices, and serve! There are a lot of ways to make cider more interesting, however. In this instructable, I share my recipe for a simple apple cider that uses a variety of apples for an interesting (but classic) flavor. I also added a bit of orange and lemon.
Note: This is a basic apple cider instructable. For more ideas, see Hot Ginger-Spiced Apple Cider by ewilhelm or Home Brew Hard Cider from Scratch by actsofsubterfuge.
Note: This is a basic apple cider instructable. For more ideas, see Hot Ginger-Spiced Apple Cider by ewilhelm or Home Brew Hard Cider from Scratch by actsofsubterfuge.
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Signing UpStep 1: Apple Cider vs. Apple Juice
You may be wondering "If I'm basically just juicing apples, what's the difference between apple cider and apple juice?" Well, as it turns out, there's no widely agreed-upon distinction. I tend to think that cider is simply unfiltered and spiced, whereas juice is just the juice. Here are few other explanations, from The Straight Dope:
"(1) There is no difference at all. (Source: large midwestern bottler.) Uncle Sam confirms that there is no legal distinction. In other words, it is all marketing booshwa. But see below."
"(2) The store-bought stuff is juice, the homemade stuff is cider. (Source: East Coast conglomerate; also, the old edition of the Encyclopaedia Britannica.) The product you buy from roadside stands usually has not been pasteurized. Consequently, it ferments over time, giving it a mildly alcoholic kick. What you buy in the store, in contrast, is pasteurized soon after crushing, preventing fermentation and resulting in a pleasant but kickless taste. The manufacturers call their product cider in the fall for marketing purposes."
"(3) Cider is made from apples that are picked early. (Source: Washington State outfit that claims to be the country's largest maker of juice and cider.) Early-harvest apples supposedly have higher acid and lower sugar content, producing a drink with a tangier taste. Thus true cider remains cider after processing because pasteurization doesn't affect the acid/sugar content. 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. The guy I got all this from says his company is quite scrupulous about monitoring the acidity of its product and changing the labels accordingly."
"(1) There is no difference at all. (Source: large midwestern bottler.) Uncle Sam confirms that there is no legal distinction. In other words, it is all marketing booshwa. But see below."
"(2) The store-bought stuff is juice, the homemade stuff is cider. (Source: East Coast conglomerate; also, the old edition of the Encyclopaedia Britannica.) The product you buy from roadside stands usually has not been pasteurized. Consequently, it ferments over time, giving it a mildly alcoholic kick. What you buy in the store, in contrast, is pasteurized soon after crushing, preventing fermentation and resulting in a pleasant but kickless taste. The manufacturers call their product cider in the fall for marketing purposes."
"(3) Cider is made from apples that are picked early. (Source: Washington State outfit that claims to be the country's largest maker of juice and cider.) Early-harvest apples supposedly have higher acid and lower sugar content, producing a drink with a tangier taste. Thus true cider remains cider after processing because pasteurization doesn't affect the acid/sugar content. 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. The guy I got all this from says his company is quite scrupulous about monitoring the acidity of its product and changing the labels accordingly."
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Having said that, I love non-alcoholic cider...apple juice, I can take it or leave it.
One thing I have noticed through the years is that non-alcoholic cider has bits & pieces of apple in it..very small bits & pieces. does this add to the flavor? I have no idea, but I think it adds to the experience of enjoying the cider.
TY Sir for sharing!!
looks like I'm going shopping tomorrow!! :)
I think 10 - 15 pounds of apples should make enough cider to last me a while...LOL
"Wikipedia makes a distinction between "Cider" and "Apple Cider", with only the former being alcoholic: http://en.wikipedia.org/wiki/Apple_cider
So, it's just language, but using "Apple Cider" to describe the non-alcoholic drink is certainly a common usage.
Now you know!"
http://www.merriam-webster.com/dictionary/cider?show=0&t=1289220316
We learn something new everyday! I was also convinced that cider has to be fermented...
So, it's just language, but using "Apple Cider" to describe the non-alcoholic drink is certainly a common usage.
Now you know!
Then you ferment the alcohol to acetic acid by acetobacter.
In plain words: Make hard cider and let it go bad ;-)
I take the pulp left over and boil with water for about an hour to pick up the apple zest and strain and ad same as above, also sugar... I sometimes use the pulp left over in a pie (store bought shells) or tarts... mmmm
this is noting like it