Cider vs. Apple Juice

In the United States, cider typically refers to unfiltered and unpreserved apple juice containing pulp or sediment, often linked with autumn and not readily available beyond that season.

In contrast, apple juice undergoes filtration and pasteurization, extending its shelf life and imparting a sweeter taste and smoother texture. Essentially, apple juice is cider subjected to heat to modify its color, flavor, and texture, resulting in a clear appearance and a sweeter taste.

Hard cider indicates the presence of alcohol achieved through natural fermentation, distinguishing it from non-alcoholic apple cider. The term "hard" is likely used to differentiate between the two versions.

Sweet cider also sets apart non-fermented apple juice from hard cider, while similar terms are employed for cloudy juices made from pears or grapes, such as pear cider (or perry) and grape cider, which are devoid of alcohol.
Cider vs. Apple Juice