"Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. A hydraulic press squeezes the layers, and the juice flows into refrigerated tanks. Layers of mash are wrapped in cloth, and put into wooded racks. ![]() "To make fresh cider, apples are washed, cut and ground into a mash that is the consistency of applesauce. Via their official state website, they believe that "Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment." The diminutive, angry state of Massachusetts has some decidedly bold feelings about what cider means. We're going to get to the bottom of this - particularly so you have a chunk of trivia to whip out during a wholesome-as-shit apple-picking session with your one true love. What? Is cider a lie? A marketing ploy by Big Apple (not to be confused with Big Apple) to sucker us into buying what is touted as a fall-centric drink? It may not be the most pressing question in the world, but consider that Martinelli's, on their own website, admits that the only difference between their cider and their juice is the labeling. But, on the precipice of fall, when the air is crisp and accented by the tender notes of pumpkin spice, I decided that a true explanation was in order: Aside from the Flanders-explained appearance, what is truly the difference between apple juice and apple cider? That's a useful (albeit brief) primer on the differences between America's top two (easily) apple-based, non-alcoholic beverages. ![]() "If it's clear and yella', you got juice there fella', if it's tangy and brown, you're in cider town."įor years I relied on this distinction made by Nedward Flanders Jr., Homer Simpson's overtly religious, super-friendly, surprisingly well-hung-diddidly-ung next door neighbo-rino.
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