I grew up in a household that made fresh pushed apple cider each fall. My moms and dads still possess a cider mill and make scrumptious apple cider occasionally. Apple cider at my moms and dads' home is a seasonal product though and it is not constantly made from year to year. So when I saw Just Apple apple juice at the supermarket I was fascinated. Just Apple had the apparent brown color of apple cider. The not-from-concentrate Merely Apple was quite different from the processed and filtered apple juices normally seen in the grocery. So exactly how does Simple Apple stack up to actual pushed apple cider? Remarkably well.
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After the juice is removed from the apple, a specialized germs is contributed to the juice to process it, and ferment it. The temperature level that is generally made use of to ferment apple juice to make it into a cider is 4-16 degrees Celsius. The fermentation consumes all the sugar and leaves elements such as ethanol and alcohol that amount to about 2 % ABV to 8.5 % ABV. This is the cider that you get to consume in bars.
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