We’ve already made quite the case for apples being the star fruit of fall: From sweet and savory recipes, to apple cider cocktails, to candy apple desserts, it’s pretty obvious that we’re happy apples are back in season.
But among all the love we’ve shown apples this year, we realized there’s one important topic we haven’t touched upon. One that’s causing a little confusion: the difference between apple juice and apple cider. If you’re one of the many who just aren’t sure, you’re in luck because we’re about to clear it up.
A recent trip to the Fly Creek Cider Mill in Fly Creek, New York, summed it up perfectly with one simple sign — and we’re now sharing that clarity with you. Here’s to never getting mixing up apple cider and apple juice again.
Apple cider is made from apples that have been pressed into raw juice. It takes about 1/3 a bushel of apples to make one gallon of cider. It is not, by any means, shelf stable. Actually, it ferments over time and can become fizzy and slightly alcoholic over time.
Apple juice has been made into a concentrate, and then water is added back to it. It is always pasteurized, so unwanted fermentation is never an issue. The pasteurization makes the juice shelf stable and available in the unrefrigerated aisle at your local grocery store year-round.
Hooray for apples!
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