We learned by accident that a beer/cider mix is quite good. I didn't realize a cider/beer yeast mix was called "scrumpy". I will certainly give this a try and thanks! I especially like the idea of using zest (one of my favorite ingredients) and I would not have considered peppercorns. Making mulled cider from juice (sometimes referred to as "cider" in supermarkets) is OK, I've done this many times myself. This is perfectly fine for a commercial process product but we feel some of the apple is lost as do the comments from the readers from the northern apple growing states (I'm a displaced New Englander in Minnesota). This is objectionable to many supermarket weaned people hence the filtering/concentrating operations. True cider is from fresh squeezed apples and has a fine sediment (shake well before drinking, that is very good stuff! Oxidation turns the product brown. Commercially the main difference between the two products is filtering with juice frequently undergoing a concentrating/reconstituting operation. I am both an engineer and a partner in an orchard/cider operation. In short, in the United States, there's really not much difference between apple juice and apple cider (speaking as a whole - some brands may differentiate their apple mixes to produce different flavors for their juices and ciders). Often, apple cider is associated with unfiltered apple juice, but you can find both unfiltered and filtered cider and juice labeled accordingly in the supermarket. In my experience and research, I haven't found any proof that this is true as a rule (although some brands will advertise that their cider is made from certain seasonal apples and prepared in a particular manner, I feel that these seem to be differentiating claims instead of applying to apple cider in general). According to Wikipedia, apple cider is traditionally made from early-harvest apples and istherefore tangier than apple juice. Apple cider is (supposed to be) the juice from apples produced by mechanical pressure. In fact, apple cider is a subcategory of apple juice. Apple cider should not be confused with the products known as hard cider (which is a fermented product known to the rest of the world as "cider") or sparkling cider (a carbonated beverage made from apple juice). In the United States, apple juice and apple cider are almost exactly the same thing. Surprisingly, I found that by adding only five common ingredients, plain apple juice was transformed into the ultimate holiday beverage. Have you ever been enticed at a party by a wonderfully smelling mulled cider only to find that the taste was awfully bland or much too overpowering or filled with strange and unidentifiable flavors? I set out to come up with a formula for a mulled cider that had a clean, crisp taste with just the right mix of spices.
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