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| ==Production== | ==Production== | ||
| niggers drink this shit | |||
| In the United States, well over 12,000,000 gallons{{Fact|date=October 2007}} of apple cider are ] each year. Apple cider was (like other forms of cider) traditionally fermented, but that alcoholic apple drink is now referred to in the United States as ]. Today in the U.S., and in Canada to some extent, apple cider is a nonalcoholic beverage: a subcategory of ] traditionally made from early-harvest apples which have a lower sugar content and are more acidic. Thus, cider has a more tart, tangy taste than apple juice. It is generally, though not always, unfiltered, giving it a somewhat cloudier appearance from suspended solids. | |||
| ===Pasteurization=== | |||
| According to the U.S. ], as of 1999, 98% of all fruit and vegetable juice sold in the U.S. was ],<ref name="proposed regulations"/> but unpasteurized fruit juices in general, and unpasteurized apple cider in particular, were linked to approximately 16,000 to 48,000 cases of foodborne illnesses per year, including outbreaks of ], ] ] infections, ], ], and other serious illnesses.<ref name="Cider Stands"></ref> | |||
| Consequently, in 2001, the FDA issued a rule requiring that virtually all fruit and vegetable juice producers follow ] controls, using either heat pasteurization, ] (UVGI) or other proven methods.<ref name="final regulation"></ref> As a result, all ] sold in the United States, other than sales directly to consumers by producers (such as juice bars), must be produced using HACCP principles to achieve a 100,000 fold reduction in pathogens.<ref name="final regulation"/> While the use of UVGI treatment or other technologies meet legal requirements, heat pasteurization is the most commonly used method.<ref name="Juice HACCP"></ref> | |||
| Today, unpasteurized cider is generally sold only on-site at small ]s. Some seek unpasteurized juice based on the common but disputed belief that less-processed products are healthier.<ref name="proposed regulations"></ref> | |||
| {{-}} | |||
| ==Variations== | ==Variations== | ||
Revision as of 05:09, 11 March 2008
- For the alcoholic beverage known in the U.S. as hard apple cider, see cider
Apple cider is the name used especially in the United States and parts of Canada for a non-alcoholic beverage produced from apples by a process of pressing. It is more sour and cloudy than conventional apple juice, retaining the tart flavor of the apple pulp which is lost in conventional fruit juice production.
Cider is frequently served in autumn, corresponding with the harvest season, and is a popular traditional beverage on Halloween and Thanksgiving, sometimes heated if the weather is especially cold.
Production
niggers drink this shit
Variations
Apple ciders are often made from blends of several different apples to give a balanced taste. There is some local competitiveness among cider mills in apple country for the highest quality blends, and makers keep their formulas secret. One trick used to add interest to a cider blend is the addition of a percentage of crabapples. Cider doughnuts are often sold at cider mills and contain cider in the batter. Visiting apple orchards in the fall for cider, doughnuts and you-pick apples is a large segment in U.S. agritourism.
Hot apple cider or mulled cider (similar to "Wassail") is a popular fall (autumn) and winter beverage, consisting of apple cider, heated to a temperature just below boiling, with cinnamon, orange peel, nutmeg, cloves, or other spices added.
Sparkling cider is a carbonated nonalcoholic beverage made from filtered apple cider. It is sometimes served at celebrations as a non-alcoholic alternative to champagne.
American definition
In the United States, the distinction between apple juice and cider is not legally well established, but cider is usually understood in common usage to be cloudier, unfiltered and less processed. Nevertheless, some large U.S. corporations continue to market the same clear, filtered, processed, and pasteurized apple juice as "apple cider".
In some parts of the United States, "cider" can also refer to the presence of spices to distinguish the beverage from regular filtered or unfiltered juice, taking the connotation from "spiced cider" or "mulled cider," again without necessitating any alcoholic content.
References
- "Warm Up With Mulled Wine & Cider". Allrecipes.
- The Straight Dope: What's the difference between apple juice and apple cider?