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are there any steps to making raw cider other than simply juicing apples? is the brownish tint from the enzyme activity/oxidation? any spices traditionally added? i'm going to an outdoor shindig this weekend- and told everyone that i'd bring some apple cider- thinking that it would be as simple as juicing several apples-- rather not show up with apple juice instead:)
thanks for any input,
10-16-2006, 08:23 AM
brownish tint is from oxidation.
normally apple cider that you buy is pressed, versus ground in a juicer. yours will be yummy but a little less clear.
just be sure to wash the apples well (for microorganisms). Some places will actually sell you unpasteurized cider, though its getting more difficult to find because there have been cases of e.coli.
personally I prefer it without spices if its chilled.
10-16-2006, 10:11 AM
I like to put in some cinnamon, nutmeg, maybe a little allspice. Basiclly, anything that smells like it should go in apple cider!
In the winter we always have apple juice on hand and anyone can just warm it up and add the spices. Mmm, now that you've got me thinking about it...
10-16-2006, 04:24 PM
My variation is to juice a hopperful of cranberries for every four apples or so. Adds a bit of yummy tartness!
10-16-2006, 04:33 PM
I did a brief search on the difference between apple juice and apple cider and this is the general consensus I came up with based on several websites:
1. apple juice and cider to some, are primarily the same thing depending on where you live (i.e. some countries consider TRUE cider to be what we Americans call "hard cider" that has fermented to become like a slight alcoholic-type beverage
2. apple cider is cloudy with some pulp in it after pressing the apples
3. apple juice is simply cider that has been processed and filtered, etc. to remove any particles, pulp, etc. and it's lighter in color and clearer
All in all, I think that even homemade apple JUICE is going to be somewhat close in texture, color and flavor to cider than commercial apple juice and if you add the above-mentioned spices, that might make even more "authentic".
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