Editing Apple cider (section)

==Natural cider==
Historically all cider was left in its natural state, raw and unprocessed. In time, airborne yeasts present on apple skins or cider making machinery would start fermentation in the finished cider. Left on its own, alcohol would develop and forestall growth of harmful bacteria. When modern refrigeration emerged, cider and other fruit juices could be kept cold or frozen for long periods of time, slowing down fermentation. Any interruption of the refrigeration, however, could allow bacterial contamination to grow. Outbreaks of illness resulted in some state government regulations requiring any commercially produced cider to be treated either with heat or UV radiation.

As a result, natural raw cider is a specialty seasonal beverage, produced on-site at [[orchard]]s and small rural mills in apple growing areas and sold there, at [[farmers markets]], and some [[juice bar]]s. Such traditional cider is typically made from a mixture of several different apples to give a balanced taste. Frequently blends of [[Heirloom plant|heirloom]] varieties such as [[Jonathan (apple)|Jonathan]] and [[Winesap]], once among the most sought-after [[cider apple]]s for tangy flavor, are used. Many US states now require that unpasteurized cider have a warning label on the bottle.<ref name="shahidi"/>

Even with refrigeration, raw cider will begin to become slightly carbonated within a few weeks, and eventually become hard cider as the fermentation process continues. Some producers use this fermentation to make hard cider; others carry it further on to [[acetification]] and create artisanal [[apple cider vinegar]].