Cider- a clarification of terms

[David Kuijt]

Jim Deakin, from the UK, writes that Cider is "most definitely _NOT_
alcohol free!" in response to another note about Cider being a possible
period non-alcoholic beverage.

This is a difference of nomenclature only--in Canada and the UK "cider"
is an alcoholic beverage made from fermented apple juice, approximately
as strong as beer (or stronger). In the US, "cider" means non-filtered
apple juice. At least, that is what "cider" means on the East Coast.

Master Dafydd ap Gwystl David Kuijt
Barony of Storvik ku...@alv.umd.edu
Kingdom of Atlantia (MD,DC,VA,NC,SC)

[Wayne Robinson]

in article <46...@cvl.umd.edu>, kuijt@alv (David Kuijt) says:
>
> Jim Deakin, from the UK, writes that Cider is "most definitely _NOT_
> alcohol free!" in response to another note about Cider being a possible
> period non-alcoholic beverage.
>
> This is a difference of nomenclature only--in Canada and the UK "cider"
> is an alcoholic beverage made from fermented apple juice, approximately
> as strong as beer (or stronger). In the US, "cider" means non-filtered
> apple juice. At least, that is what "cider" means on the East Coast.
>

In Australia, the nomenclature is even more subtle, by an act of Parlimentary
committee, 'cyder' is clear carbonated apple juice, 'cider' is the
sparkling alcoholic beverage and 'still cider' is the local version of
Scrumpy and other rough apple alcohols.

Scrumpy is the most alcoholic (22% by volume) and is probably the most
authentic of the ci/yder style drinks. (And it goes down sooo easily!;-))

More wasted bandwidth so this will post!!!

Wayne

[Nigel Haslock]

The assertion that part of a labourers pay included cider implies that apple
juice was served at feasts is of little merit to my way of thinking.

Repeated posts state that in England, cider is the name of an alcholic
beverage. Equally, I cannot remember being able to buy apple juice in
England while I was growing up there.

Repeated posts have described the process of making cider (hard cider) as
'leave a container of apple juice in a warm place'. This suggests that, in
period, apple juice would only have been available on the days that apples
were pressed. Fermented apple juice, on the other hand, can be kept for
long periods.

In England, apples are grown for three distinct purposes, eating, cooking
and cider making. Cider apples are extremely acid. I do not know if any
of these species are commonly grown in the US but I doubt it. Cooking apples
are more acid than eating apples and again I haven't noticed any readily
available in the stores anywhere on my travels though the states. Eating
apples were primarily sweet and preferably small and firm, the latter
characteristics improving the durability of the apple in storage.

Also, cider apples are primarily grown in Devon and Somerset and cider is
a rare drink outside those counties and their immediate neighbours.

Finally, it has always been my impression that medieval Europe used alchol
to purify the liquids they drank. Thus, I believe that the search for a
period non-alcholic drink, served at feats, to be doomed to failure.

Fiacha
once Seneschal of Carillion, East
now living quietly in Aquaterra, An Tir