The FDA requires cider to be pasteurized if it’s going to be sold in stores, meaning an orchard makes cider and sells it to a store, which then sells it to the consumer. With cider, though, things can be a little more nuanced, and rules seem to vary state by state. Per the FDA, most of the juice sold in the United States is pasteurized. Pasteurization, a process by which a liquid is heated to a high enough level to kill off bacteria, is a hot topic (ha ha) in the cider world, and this is another area where apple juice and apple cider diverge. Apple cider is made using a press, whereas commercial apple juice production involves extraction of the juice, but both are turned to mush first. But by the time it’s gone through all of its filtration, it ends up clear (see 2:20).īefore their paths diverge at filtration, apples that will become juice and those that will become cider go though similar processes.
As you can see, toward the beginning of the process, it looks more like apple cider (around 1:25). This video shows how apple juice is made. Apple juice, on the other hand, is filtered several times, resulting in a clear and lighter liquid. Apple cider is not filtered, which means little particles of apple are part of the drink. The difference in color, translucency, and flavor between the two is due to a difference in filtration. Apple juice is clear and, as Flanders says, yellow. Why Your Girl Scout Cookie Order Might Look Different This YearĪpple cider, as you may know, is an opaque brown drink. But I’ll give you some more details about how these two apple beverages differ.Ĭoca-Cola Starlight Tastes Like One Big Marketing Ploy This wisdom from Ned Flanders is really all you need to know.
If it’s tangy and brown, you’re in cider town.” “If it’s clear and yella, you’ve got juice there, fella.
0 kommentar(er)
