What Is Apple Cider?

 

The main difference between apple cider and apple juice is that cider is raw apple juice that has not gone through the select filtration process that apple juice requires. Cider is composed of raw apple juice that contains pulp, coarse particles, and apple sediment.  As it requires fresh apples to make, it’s usually available only in fall after harvest.  The flavor of the cider is dependant on the blending of select apples and whatever, if any, filtration process it undergoes.   Apple juice goes on to have sediment and pulp removed then is pasteurized and vacuum sealed to extend shelf life.  

 

Common varieties of apples used include:   Fuji, Red Delicious, Macintosh, Pink Lady, and Granny Smith. A mix of varieties produces a more complex flavor or results in either a sweet or a tart cider. The fresher the apple, the crisper the flavor of the cider.

 

How apple cider is made at a cider mill

 

It takes over 4 pounds of apples to make just 2 pints of apple cider.  There are special machines at the mill that wash, grind and press the apples and another that bottles the cider.

 

Once the apples are harvested and brought to the mill, they are washed and ground to a mash the consistency of applesauce.  The layers of mash are covered with cloth and stacked on plastic or wooden racks.  A hydraulic press squeezes down on the layers and the juice is collected in refrigerator tanks at the bottom of the press and then bottled - traditionally in gallon jugs.  

 

You can make your own cider

 

All you need to make your own cider is a knife, a blender or food processor, cheesecloth and a container for the finished cider.  

 

-  Wash the apples thoroughly to be sure they are free of pesticides.

-  Remove the core of the apple with either a corer or a knife.

-  Slice the apples into quarter pieces and place them into the food processor/blender, leaving the peel on. Continue processing until the apple is ground into a fine mash. The finer the mash, the more juice you’ll extract.

-  Place the cheesecloth over a large container and pour the apple puree into the cloth. The cloth will separate the larger chunks from the juice. Firmly squeeze the cheesecloth to remove excess juice.

   

For added zing, spices that complement apple cider include lemon juice, lemon peel, cloves, cinnamon, nutmeg, and ginger.

 

For a real treat, especially on a cold, cloudy day, heat the spiced cider to make a nice, hot drink:  or as an added treat that’s sure to warm you, add a shot of rum to the hot cider.

 

Don’t heat the cider to its boiling point or some of the nutritional value is lost.

Enjoy!