[NAFEX] Apple juice? Apple cider?
bmayfield at opusnet.com
Thu Aug 14 20:12:58 EDT 2008
It seems to me I heard once that the clear, insipid bargain "apple
juice" sold in supermarkets is made from peelings, cores, and
trimmings of apples, such as are left over from manufacturing frozen
apple pies. That might be the "apples or parts thereof" from your New
York definition, Rivka.
At 11:26 AM 8/14/2008, you wrote:
>On Aug 14, 2008, at 1:03 PM, jas39a at earthlink.net wrote:
>>There is no such thing as "unfermented cider". Cider, by
>>definition, is fermented, whether in the US, or anywhere else. If
>>you refer to any unfermented apple juice as "cider", you are
>Fermented cider around here is hard cider. People referring just to
>"apple cider" almost always mean unfermented cider, sometimes known
>as "sweet cider".
>Sweet -- unfermented -- cider is sold labeled as cider, even by
>quite large operations. Labeling in New York State is controlled by
>the state Agriculture and Markets department. Their definition of
>) is as follows:
> "Apple cider" or words of similar import means a product made
> exclusively from the expressed, unfermented juice of
> fresh apples or
> parts thereof.
>So in New York State, at least, it's you who are incorrect. You may
>be incorrect in the United States in general, though it may of
>course vary by locality. From my American Heritage dictionary:
> "cider: The juice pressed from apples, or, formerly, from
> other fruits,
> used to produce vinegar or as a beverage. The unfermented
> drink is called
> sweet cider, and the fermented drink hard cider."
>Now to be fair, my Shorter Oxford English Dictionary does say:
> " A beverage made from the juice of apples expressed and fermented."
>so that you may be correct in England, if this is still the ordinary
>(Note: the dictionaries are both fairly old, the Oxford quite old.
>The New York State definition is taken from their current website.)
>What I have seen sold as apple juice has differed from apple cider
>in that a) the apple joice is filtered, or more filtered than the
>cider, and is clearer; b) that the apple juice is pasteurized,
>whereas cider until recently usually wasn't, though the law in New
>York now requires pasteurizing cider; c) and that the flavor is very
>different, apple juice being generally sweeter and, to my taste at
>least, insipid. I don't know whether there is any agreed-upon
>definition of the difference. I can't find anything in the New York
>law on it, anyway, at least not on a short search.
>Finger Lakes NY; zone 5 mostly
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