What is Apple Cider & How to Make it?

Nothing says autumn quite like a glass of fresh apple cider.

But what is apple cider exactly made of that makes it so special, and how is it different from regular apple juice?

What is Apple Cider?

Apple cider is a refreshing, flavorful beverage made from the juice of fresh apples. Unlike apple juice, it’s typically unfiltered, giving it a slightly cloudy appearance and a richer taste due to the presence of small apple pulp particles.

Its murky, golden hue resembles the natural oxidation that occurs when an apple is peeled. While most apple cider is unpasteurized, some varieties are intentionally pasteurized for added safety, although the USDA does not mandate pasteurization for apple cider or juice.

Apple cider can be enjoyed in various ways. It’s delicious when served cold, but it can also be heated with a dash of cinnamon for a cozy, warming drink. It’s a versatile option for making holiday cocktails or adding a seasonal twist to your menu.

In addition to regular apple cider, hard cider is a popular alcoholic version made by fermenting apple juice. It comes in a variety of flavors and styles, with dry cider being a type of hard cider that contains little to no residual sugar, offering a crisper, less sweet taste.

Both hard and dry ciders are widely enjoyed as refreshing alternatives to beer and are often paired with meals or enjoyed on their own.

How Does it Differ from Apple Juice?

While they both come from ripe apples, apple juice and apple cider differ significantly in processing, flavor, and texture.

Apple cider is fresh, unfiltered, and often has a tart taste. It’s made by pressing raw apples, usually without added sugar, and can retain pulp and sediment, giving it a cloudy appearance. Sometimes, it’s flavored with autumnal spices or mixed with other juices for added flavor.

On the other hand, apple juice undergoes filtration to remove pulp and sediment, resulting in a clear, smooth liquid. It's also pasteurized, which not only enhances its sweetness and changes its texture, but also extends its shelf life, making it less perishable than apple cider.

How to Make Apple Cider?

Making apple cider involves pressing fresh apples to extract their juice, which is then strained but not filtered, keeping its natural cloudiness.

Some producers pasteurize the cider to extend its shelf life, while others keep it unpasteurized for a more authentic taste.

Follow these steps to make your own apple cider:

Wash the Apples. Thoroughly clean the apples.
Mash the Apples. Crush the apples (including skin, core, and stems) into an applesauce-like consistency. Large pieces of sediment can be filtered out later.
Press the Apples. Use a manual or hydraulic press to extract the juice from the mashed apples.
Filter the Pulp. The extracted juice may contain pulp and sediment, which you can filter out or leave in for a bit of texture.
Customize the Cider. Add sweeteners or spices, or enjoy the cider straight.

Tip: Apple cider is best consumed within a few days and should be stored in the refrigerator.

Now that you made apple cider, you can try some of our different apple cider recipes.

Best Apples for Cider

The best apple cider comes from blending different apple varieties to achieve a perfect balance of sweetness and tartness. While traditional cider tends to be on the sweeter side, some prefer a more tart flavor.

For a sweeter cider, opt for apples like Cortland, Golden Delicious, and Gala. If you prefer a tart cider, McIntosh, Braeburn, and Jonathan apples are excellent choices.

You can also customize your cider by combining the following apple varieties to match your preferred level of sweetness and acidity:

Campfield Apples
Cortland Apples
Gala Apples
Goldrush Apples
Harrison Apples
Honeycrisp Apples
Jonathan Apples
McIntosh Apples

Should You Drink Apple Cider Hot or Cold?

Apple cider can be enjoyed either hot or cold, depending on your preference.

You can drink it chilled straight from the fridge, over ice, or warmed with cinnamon sticks and other fall spices for a cozy treat.

If you prefer unpasteurized cider, heating it to at least 160°F can offer peace of mind by killing any potential bacteria.