Apple cider and hard cider...What's the difference? | Windfall Cider (2024)

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Apple cider and hard cider...What's the difference? | Windfall Cider? ›

Apple Cider vs Hard Cider. Simply put, the difference between apple cider and hard cider is the alcohol content (or the lack thereof). Apple cider is apple juice that has not been filtered and still contains all the apple pieces, pulp, and sediment.

Differences Between Cider and Hard Cider

In terms of alcohol content, cider typically remains non-alcoholic, with minimal or no alcohol produced during the fermentation process. On the other hand, hard cider boasts an alcohol content similar to that of beer, typically ranging from 4% to 6% ABV.

Dry cider is usually more effervescent and has a higher alcohol content compared to sweet cider. Dry cider is also known to have a more complex taste and aroma, with a balance of acidity, tannins, and sweetness. On the other hand, sweet cider has more residual sugar and is sweeter than dry cider.

All you need is two ingredients: apple juice, which are added to a tank or barrel (these could be made from stainless steel, polymer, or even old wine or rum oak barrels). The yeast will convert all of the sugars in the juice to ethanol (aka alcohol) and after about two weeks, the cider is ready. More or less.

Hard cider generally gained the “hard” aspect of its name as a method of differentiating apple cider (non-alcoholic) from the alcoholic version. For many years, individuals spoke to the hard beverage as, simply, cider, or sweet cider overseas.

Cider is also a great source of vitamins, minerals, and fiber. The vitamin content found in cider may help improve your overall health and boost your immune system. And while it's true that cider contains some sugar, it can sometimes be lower in calories than beer or wine.

Since hard cider is fermented, it doesn't have to be refrigerated once it is bottled or canned. However, there are a few guidelines to ensure that your hard cider stays fresh and delicious. The ideal storage temperature for hard cider is between 40 and 60 degrees Fahrenheit.

Is Apple Cider Alcoholic? Fresh apple cider doesn't contain alcohol. It's possible for unpasteurized cider to ferment over time and become alcoholic, creating hard apple cider. If you don't want your cider to become alcoholic, then it's best to drink it within two weeks of making it.

Why did my hard apple cider turn to vinegar? ›

Vinegar is a natural progression of fermentation and often found in cider that is forgotten about and not protected from oxygen. Acetobacter may be present in the juice or borne in on contaminants like fruit flies.

However, apples are the traditional fruit used to make cider and are used to make the main base of the beverage. The flavourings of other fruits can be added to adjust the flavour accordingly.

Here is what you will need to make hard cider

1 gallon of apple cider (fresh pressed, or store bought–without preservatives!) TWO GLASS 1-gallon jugs. (if you buy cider (juice) in plastic, you will need to move it into glass to ferment.

Hard cider is the adult version of apple cider. Although apples and pears are the most common fruit to use, ciders can also be made from strawberries, peaches, plums, etc. Interestingly, if apple cider is left unpasteurized and unrefrigerated, the cider will start to ferment naturally and turn itself into hard cider.

Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies.

Americans refer to what the British call cider as 'hard cider' and the British refer to what Americans call cider as 'cloudy apple juice' (not making this up).

Hard cider is a type of wine, which is made by fermenting the sugar in fruit juice, most often grapes but not always. (Sake, which is often referred to as Japanese rice wine, is actually a form of beer.) Because the alcohol level is in the range of beers. Also it is fermented in a similar manner.

Cider is also nutrient-rich, containing pectin, B vitamins, biotin, folic acid, and unlike beer, vitamin C. Both beverages seem to be quite evenly matched in the vitamins and minerals department!

"With a whole apple you get fiber, antioxidants and vitamins," says Dr. Kalakota. "A lot of this is lost when juicing an apple to make cider — you lose the fiber, and many other nutrients get filtered out." Fermenting the cider into vinegar doesn't bring back any of those beneficial nutrients.