Apple cider used to be fermented apple juice, or a juice version of Manzanita Sol soda. Now, apple cider has become regular apple juice with fewer chemical preservatives. When and how did this happen? Thank you for your interest.
Cider is specifically unfiltered and unpasteurized apple juice. If you leave it around for a few weeks, natural yeasts in the air will ferment it into hard cider. It’s called the same thing because it is, just an earlier step in the process.
apple cider does not contain alcohol, because once it ferments, the bacteria that produces alcohol is burned off, and a new bacteria that ferments without alcohol is added.
Prohibition.
apple cider does not contain alcohol, because once it ferments, the bacteria that produces alcohol is burned off, and a new bacteria that ferments without alcohol is added.
This is complete nonsense.
Yeast metabolises sugar into alcohol in the absence of oxygen, or in the presence of oxygen, will make more yeast.
Bacteria will then metabolize alcohol into vinegar in the presence of oxygen.
the bacteria that produces alcohol is burned off, while a new bacteria is added that further ferments apple cider without producing alcohol.
