Editing Apple cider (section)

==Nomenclature==
[[Image:Juicing3.jpg|thumb|left|A vintage combination apple grinder and press. Moving slatted baskets left to right allows simultaneous two-person production.]]
[[Image:Juicing1.jpg|thumb|left|A small scale hydraulic apple press. Each load produces about {{convert|140|USgal|L}}/(116 Imperial gallons).]]

Although the term "cider" is used for the fermented alcoholic drink in much of the world, it often refers to fresh "apple cider" in North America; ''hard cider'' is used there instead when referring to the alcoholic drink.<ref>{{cite book |editor1-last=Barber |editor1-first=Katherine |title=Canadian Oxford Dictionary |publisher=Oxford University Press |edition=2nd |page=277|date=2004 |isbn=9780195418163}}</ref><ref>{{Cite web|title=U.S.C. Title 26 – Internal Revenue Code |url=https://www.govinfo.gov/content/pkg/USCODE-2018-title26/html/USCODE-2018-title26-subtitleE-chap51-subchapA-partI-subpartC-sec5041.htm|access-date=2021-01-24|website=www.govinfo.gov|archive-date=2020-09-22|archive-url=https://web.archive.org/web/20200922231600/https://www.govinfo.gov/content/pkg/USCODE-2018-title26/html/USCODE-2018-title26-subtitleE-chap51-subchapA-partI-subpartC-sec5041.htm|url-status=live}}</ref> In much of the U.S. and Canada, the fresh variety is often referred to as "apple cider" with "cider" alone referring to the alcoholic variety.

While some states specify a difference between apple juice and cider, the distinction is not well established across the U.S. [[Massachusetts]] makes an attempt to at least differentiate fresh raw cider and processed, cooked apple juice; according to its Department of Agricultural Resources,
<blockquote>
apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been cooked and filtered to remove solids, and pasteurized so that it will stay fresh longer. Vacuum sealing and additional filtering extend the shelf life of apple juice.<ref name="mass">{{cite web|title=Massachusetts Department of Agricultural Resources|url=http://www.mass.gov/agr/massgrown/cider_juice_difference.htm|url-status=dead|archive-url=https://web.archive.org/web/20040821083507/http://www.mass.gov/agr/massgrown/cider_juice_difference.htm|archive-date=August 21, 2004}}</ref>
</blockquote>
This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.

Canada recognizes unfiltered, unsweetened apple juice as cider, fresh or not.<ref name="can">{{cite web|title=Unpasteurized fruit juices|url=http://www.hc-sc.gc.ca/fn-an/securit/facts-faits/unpast_fruit_juices-jus_fruits_cidre_nonpast-eng.php|url-status=dead|archive-url=https://web.archive.org/web/20080606082928/http://www.hc-sc.gc.ca/fn-an/securit/facts-faits/unpast_fruit_juices-jus_fruits_cidre_nonpast-eng.php|archive-date=June 6, 2008|access-date=2015-05-09|publisher=Hc-sc.gov}}</ref>