Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site u1100a.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!u1100a!sdo From: sdo@u1100a.UUCP (Scott Orshan) Newsgroups: net.cooks Subject: Apple juice vs. cider Message-ID: <833@u1100a.UUCP> Date: Fri, 4-Oct-85 14:37:42 EDT Article-I.D.: u1100a.833 Posted: Fri Oct 4 14:37:42 1985 Date-Received: Sat, 5-Oct-85 07:13:40 EDT References: <489@petfe.UUCP> <238@ssc-vax.UUCP> <429@rti-sel.UUCP> <261@ssc-vax.UUCP> Reply-To: sdo@u1100a.UUCP (Scott Orshan) Organization: Bell Communications Research, Piscataway, NJ Lines: 23 In article <261@ssc-vax.UUCP> gml@ssc-vax.UUCP (Gregory M Lobdell) writes: > >The difference between the apple juice and apple cider that you see >on the shelf in Safeway (or your other local grocer) is that apple >juice is this clear liquid that seems to be the result of straining >all the yummy solids out if apple cider. As has been said before, >cider should be about as clear as milk. Apple juice is a clear and >insipid drink, concocted for wimps. > >Gregg Lobdell Apple juice can be either clear or cloudy, depending on filtration. I recently read that cider is made from apples that have natural yeast on them (and will therefore ferment) whereas juice is made from apples that have been cleaned to remove the yeast. I don't know if this means that cider is made from unwashed apples. Either can be clear or cloudy. I've seen both types in the store. -- Scott Orshan Bell Communications Research 201-981-3064 {ihnp4,bellcore,pyuxww}!u1100a!sdo Brought to you by Super Global Mega Corp .com