United States
During colonial times apple cider was consumed as the main beverage with meals because water was often unsafe for drinking. Ciderkin, a slightly alcoholic beverage made from cider pomace, could also be found on colonial tables. Sometime after Prohibition the word cider came to mean unfiltered, unfermented apple juice. In current U.S. usage the term is used for both fresh-pressed juice and fermented products, although the latter are often called hard cider. Apple juice, meanwhile, refers to a clear, filtered, pasteurized apple product.
For instance, in Pennsylvania, apple cider is legally defined as an "amber golden, opaque, unfermented, entirely nonalcoholic juice squeezed from apples". Imitation "cider" products may contain natural or artificial flavours or colours generally recognized as safe, provided their presence is declared on the label by the use of the word "imitation" in type at least one-half the size of the type used to declare the flavour. Cider containing more than 0.15 percent alcohol by volume is classified as hard cider.
Cider may also refer to sparkling apple juice, which is often filtered, such as Martinelli's sparkling apple cider, once touted specifically as "non-alcoholic cider". Martinelli's is sold as "cider" or "juice" depending on regional usage.
Alcoholic cider is produced throughout the United States, especially in New England, Michigan, upstate New York and the West Coast with some new producers in Ohio and Pennsylvania. Some U.S. products which describe themselves as hard cider are made by adding flavourless spirit alcohol to unfermented apple juice pressed from juice apples rather than cider apples.
Due to tax legislation in America, a cider became classed as an apple wine when sugar or extra fruit was added and a secondary fermentation increased the strength.
Read more about this topic: Cider, Cider By Country
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