James Silverton wrote:
> Dora wrote on Thu, 24 Sep 2009 16:42:16 -0400:
>
>> Gloria P wrote:
>>> graham wrote:
>>>
>>>> Can't find the OP but what is the difference between "real
>>>> sweet apple cider" (fresh-pressed or otherwise) and "Simply
>>>> Apple"
>>>> apple juice? Graham (to whom cider means an alcoholic
>>>> drink)
>>>>
>>> cider = fresh pressed apple juice, no preservatives; it
>>> spoils or ferments rather quickly, often cloudy
>>>
>>> apple juice = juice that has been filtered, pasteurized or
>>> has preservatives added; some are even diluted with water
>>>
>>> hard cider = alcoholic cider, sales are controlled as other
>>> alcoholic products
>>>
>>> The flavor of cider is usually better if it contains a
>>> variety of apples and it is sweeter if pressed after a frost or a
>>> series of cold nights. gloria p
>
>> In Maryland, what is called cider is required to be
>> pasteurized so doesn't ferment. To me, it's apple juice. What I
>> call
>> cider is known as "hard cider" and is alcoholic. The only kind
>> I've
>> found here in the US is called "Woodchuck" and has a pretty low
>> alcohol content.
>
> This is an international group and I think care is needed. I know
> "hard cider" is used in the the US for the alcoholic producr but I
> was brought up in Britain and there "cider" is always hard. You can
> buy domestic and imported hard cider in liquor stores around here.
> One that comes to mind is the British "Strongbow".

Thanks for the "Strongbow" reference. The only one I have found is
Woodchuck (a US brand) so that's good to know.
This is making me miss Devonshire!