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