Which fruit is used to make cider?
Apple cider the fermentation process continues. Some producers use this fermentation to make hard cider; others carry it to acetification to create artisanal apple cider vinegar. Many commercially produced ciders are pasteurized which extends its shelf life; the most common method used is pasteurization, but UV irradiation is also employed. Pasteurization, which partially cooks the juice, results in some change of the sweetness, body and flavor of the cider; irradiation has less noticeable effects. Impetus for Federal level regulation began with outbreaks from unpasteurized apple cider and other illnesses caused by contaminated fruit juices in the late 1990s. The U.S. Food and
Cider The Hills Cider (Adelaide Hills), Thorogoods (Burra), and Aussie Cider (Barossa). In Western Australia, the number of cider producers has also grown in the southwest region, particularly in areas where wine is also produced with producers in Denmark, Pemberton, and Margaret River. In Tasmania, there are a number of boutique cider makers including Red Sails (Middleton), Pagan Cider (Huon Valley), Dickens Cider (Tamar Valley), and Spreyton Cider (Spreyton). Willie Smiths is a medium to large producer of commercial and craft cider. In New Zealand, cider is categorised as a fruit wine and the rules which define what can be called