As an expert sommelier and brewer, I can confidently say that apple cider can indeed be alcoholic, but it does not inherently contain alcohol. Fresh apple cider, made from pressing apples, is typically non-alcoholic and has a sweet and refreshing taste. It is a popular beverage during the fall season and is enjoyed by many, including children and those who do not consume alcohol.
However, it is important to note that unpasteurized apple cider has the potential to ferment over time, which can result in the production of alcohol. This is because apples naturally contain yeast, which can convert the sugars in the cider into alcohol through the process of fermentation.
Fermentation occurs when yeast consumes the sugars in the cider and produces alcohol as a byproduct. The longer the cider sits, the more time the yeast has to convert the sugars into alcohol. This can result in the creation of hard apple cider, which is an alcoholic version of the original non-alcoholic apple cider.
It is worth mentioning that the alcohol content in hard apple cider can vary. Some commercial hard ciders have an alcohol content similar to beer, ranging from around 4% to 8% ABV (alcohol by volume). However, artisanal or craft ciders can have a higher alcohol content, sometimes exceeding 8% ABV.
To prevent apple cider from becoming alcoholic, it is best to consume it within two weeks of making it. This ensures that the yeast does not have enough time to fully ferment the sugars and produce alcohol. If you wish to store apple cider for longer periods without fermentation, it is recommended to pasteurize the cider. Pasteurization involves heating the cider to kill off any yeast or bacteria, effectively preventing fermentation.
While fresh apple cider is non-alcoholic, it is possible for it to ferment over time and become alcoholic. This transformation creates 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.