Apple cider

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Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Apple cider should not be confused with the alcoholic beverage known as cider in the rest of the world, which is called "hard cider" in the US and Canada. Outside of the United States and Canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider. Fresh liquid cider is extracted from whole apples, including the cores, trimmings, and oddly sized or shaped "imperfect" apples, or apple culls. Fresh cider is opaque due to fine apple particles in suspension and is generally tangier than commercially cooked and filtered apple juice, though this depends somewhat on the apple variety used. Cider is sometimes pasteurized or exposed to UV light to kill bacteria and extend its shelf life, but traditional raw untreated cider is still common. Some companies...

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