As a sommelier and brewer, I can confidently say that fresh apple cider does not contain alcohol. It is a non-alcoholic beverage made from pressed apples, typically without any additional ingredients. The natural sugars present in the apples give the cider its sweetness and flavor.
However, it is important to note that if apple cider is left unpasteurized and allowed to sit for an extended period of time, it can undergo fermentation. During this process, the natural yeasts present in the cider convert the sugars into alcohol, resulting in what is known as hard apple cider. This is the alcoholic version of apple cider that contains varying levels of alcohol content, depending on the fermentation process.
To prevent your apple cider from becoming alcoholic, it is recommended to consume it within two weeks of making it. This ensures that there is not enough time for fermentation to occur. Freshly made apple cider is a delicious and refreshing beverage, especially during the fall season when apples are at their peak.
Personally, I have had the pleasure of making apple cider at home. It involved selecting a variety of apples, washing them thoroughly, and then using a cider press to extract the juice. The freshly pressed juice was incredibly flavorful and aromatic, with a natural sweetness that was unmatched by store-bought ciders. It was a delightful experience to enjoy the cider in its pure, non-alcoholic form.
Apple cider is typically a non-alcoholic beverage made from pressed apples. However, if left unpasteurized and given enough time, it can ferment and become hard apple cider, which contains alcohol. To enjoy non-alcoholic apple cider, it is best to consume it within a couple of weeks of making it.