I think you read that backwards. They’re not saying there’s no alcoholic cider in America, they’re saying it’s an American thing to say cider when refering to non-alcoholic apple juice. If you look for cider elsewhere you will get a fruit-based alcohol, you will not get apple juice.
Apple juice is not cider though. Apple juice is clear and flat. Cider (alcoholic) is clear and bubbly. Cider (nonalcoholic) is brown and served hot or cold and spiced or unspiced.
Any of these can be made with other fruit, but apple is the most common.
Whether filtered or cloudy, both are just apple juice. Again, calling apple juice cider is an American thing.
Edit: Wikipedia states specifically that cider “is the name used in the United States and Canada” and the rest of the world simply calls it cloudy apple juice.
Interesting, whenever I would make it it would always come out kind of thicker and brownish, especially as it stood around (oxidation I guess). Probably varies by the kind of apple, but the more ‘natural’ kinds I have found at the store also tend to be pretty brown, certainly not clear.
I think you read that backwards. They’re not saying there’s no alcoholic cider in America, they’re saying it’s an American thing to say cider when refering to non-alcoholic apple juice. If you look for cider elsewhere you will get a fruit-based alcohol, you will not get apple juice.
Apple juice is not cider though. Apple juice is clear and flat. Cider (alcoholic) is clear and bubbly. Cider (nonalcoholic) is brown and served hot or cold and spiced or unspiced.
Any of these can be made with other fruit, but apple is the most common.
Cloudy apple juice, straight from my kitchen.
Whether filtered or cloudy, both are just apple juice. Again, calling apple juice cider is an American thing.
Edit: Wikipedia states specifically that cider “is the name used in the United States and Canada” and the rest of the world simply calls it cloudy apple juice.
Pure apple juice is not clear, it has to be specifically processed to be that way
When I make it by putting an apple in my juicer it’s pretty clear. Maybe translucent is a better word? I don’t do any special processing.
Interesting, whenever I would make it it would always come out kind of thicker and brownish, especially as it stood around (oxidation I guess). Probably varies by the kind of apple, but the more ‘natural’ kinds I have found at the store also tend to be pretty brown, certainly not clear.