CIDER

It takes about 36 apples to make one gallon of apple cider.

Apple cider in the U.S. is the same as apple juice. Some companies will use the term cider to refer to apple juice with no preservatives, and apple juice to juice that has been pasteurized. Fermented apple juice which is alcoholic, is called 'hard cider' in the U.S. Unfermented apple juice is called 'apple juice' in most other countries, and the term 'cider' refers to 'hard cider'; it has been fermented and is an alcoholic beverage.

Cider was the most common fruit beverage in the U.S. up to the mid 19th century. Without refrigeration, fresh juice was very perishable, so apple juice was virtually all 'hard cider', being allowed to ferment to a low alcohol content, usually around 5 percent alcohol. Next to water, this cider was the cheapest and most widely available beverage year-round.

The only steam-powered Cider Mill in the U.S. and is located in Mystic, Connecticut.

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com (since 1999)

You are here > Home >

FOOD TRIVIA & FACTS > CHINA to CITRUS FRUIT > Cider

FOOD TRIVIA and FOOD FACTS SECTION