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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 07-22-2010, 03:49 PM   #1
Trilby
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I thought cider WAS apple juice????
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Old 07-22-2010, 04:02 PM   #2
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Not when on the same shelf in the supermarkets !
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Old 07-22-2010, 05:09 PM   #3
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Cider used to be apple juice, like Tina Fey used to be a little girl.
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Old 07-22-2010, 05:49 PM   #4
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Cider can be cooked/pasteurized and have shit added, it's just not filtered like the juice is.
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Old 07-22-2010, 06:02 PM   #5
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No, no no no, no NOOOO - apple juice is apple juice (the liquid you get from pressed apple) and cider is fermented apple juice.

Butterscotch is divine.

Caramel is upper class toffee.
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Old 07-22-2010, 06:05 PM   #6
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Thanks Dwellars for clarifying the liquid apple problems.
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Old 07-22-2010, 08:57 PM   #7
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Quote:
Originally Posted by limey View Post
No, no no no, no NOOOO - apple juice is apple juice (the liquid you get from pressed apple) and cider is fermented apple juice.

Butterscotch is divine.

Caramel is upper class toffee.
Only over there. Here we call the fermented stuff hard cider.
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Old 07-25-2010, 12:53 PM   #8
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Quote:
Originally Posted by limey View Post
No, no no no, no NOOOO - apple juice is apple juice (the liquid you get from pressed apple) and cider is fermented apple juice.
Only in Britain and parts of the empire that didn't send a letter to the King in July of 1776.

In America, the fermented, fizzy stuff is Hard Cider.

Cider is what you have in the Fall. Too thick to see through, bits of apple solids, and lovely pressed apples, perhaps with some additional worm protein added at no extra cost. Lovely rich brown color.

Apple juice is clear yellow, very sweet, filtered, and has a lot of the essential appleness taken out of it.

And caramel is clearly better.
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Old 07-22-2010, 08:56 PM   #9
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Originally Posted by jinx View Post
Cider can be cooked/pasteurized and have shit added, it's just not filtered like the juice is.
cooking and pasteurization are two different things, as you know. Even when pasteurized, or UV treated and with sodium bisulphite or ascorbic acid in it (I'd avoid that shit anyway) it still isn't shelf stable unrefrigerated.

But you are talking about the difference between GOOD cider and crap cider.

also Red Cheek apple juice is not filtered, the clear stuff is seriously poison.
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