Apple cider has the potential to become alcoholic if it is not pasteurized and allowed to ferment over time. Freshly pressed apple cider, which is made by grinding and squeezing apples, does not contain alcohol. It is a delicious and refreshing beverage that can be enjoyed by people of all ages.
However, due to the natural sugars present in the apple juice, if the cider is left unpasteurized and exposed to yeast or bacteria, it can undergo fermentation. During fermentation, the yeast consumes the sugars and converts them into alcohol and carbon dioxide. This process occurs naturally and can happen when cider is stored at room temperature for an extended period.
I have personally experienced the fermentation of apple cider when I accidentally left a jug of homemade cider in the refrigerator for too long. After a few weeks, I opened the jug to find a slightly fizzy and alcoholic beverage instead of the non-alcoholic cider I had initially intended. It was a surprise, but it also gave me a chance to taste the transformation of the cider into a hard apple cider.
It's important to note that the alcohol content in fermented apple cider can vary depending on factors such as the type of yeast present, the temperature at which it is stored, and the duration of fermentation. Generally, hard apple cider can have an alcohol content ranging from 4% to 8% or sometimes even higher, similar to the alcohol content of beer.
To prevent apple cider from becoming alcoholic, it is recommended to consume it within two weeks of making it or to pasteurize it. Pasteurization involves heating the cider to kill off any yeast or bacteria present, which prevents fermentation and ensures that the cider remains non-alcoholic.
While fresh apple cider is non-alcoholic, it can potentially become alcoholic if left unpasteurized and allowed to ferment. This natural fermentation process can result in the creation of hard apple cider, which contains alcohol. To enjoy non-alcoholic cider, it is best to consume it within a short period or opt for pasteurized versions that have undergone a heating process to prevent fermentation.