Expressed juice of apples. Apples are ground to a fine pulp and then pressed. Hard (alcoholic) cider is fermented in vats for up to three months before being filtered and aged (see fermentation). Sweet cider is unfermented and either drunk fresh (as in the U.S.) or mellowed in pressurized tanks first (particularly in Europe). Most cider in the U.S. is now pasteurized. Juice that is pasteurized, treated with a preservative, and often clarified before being hermetically sealed in cans or bottles is marketed as apple juice.
This entry comes from Encyclopædia Britannica Concise.
For the full entry on cider, visit Britannica.com.
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