A passion for cider has existed for centuries . He elevates cider to glorious heights and enthuses that only the best apples should be used, . . . Press with purest Juice Shall flow . . .
Most cider is made from fermented apple juice .
Natural cider has nothing added and relies, for fermentation, upon the wild yeast present in the apples. For mass-produced ciders, a yeast culture is added in order to achieve consistency. Although much of today s cider is produced from apple concentrate, many traditional cider-makers use only cider apples, cultivated specifically for the purpose. Both traditional and mass-market ciders are available carbonated or still and range in style from the bone dry, to the extremely sweet. In Europe , cider refers to fermented apple juice that contains varying levels of alcohol .