What is cider?
Most cider is made from fermented apple juice. Natural cider has
nothing added and relies, for fermentation, upon the wild yeast present
in the apples. For mass-produced ciders, a yeast culture is added in
order to achieve consistency. Although much of today’s cider is produced
from apple concentrate, many traditional cider-makers use only cider
apples, cultivated specifically for the purpose.
Both traditional and mass-market ciders are available carbonated or still and
range in style from the bone dry, to the extremely sweet. In Europe, “cider” refers to
fermented apple juice that contains varying levels of alcohol. In the USA, fermented
apple juice is known as “hard cider;” unfermented, freshly expressed juice is called
“sweet cider.”
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