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In my area (Connecticut) there's a distinction in the use of cider vs. juice. Typically "cider" in something none filtered, sometimes pasteurized and may or may not contain preservatives. It's cloudy. Juice is clear, having been filtered and pasteurized and again, may or may not contain preservatives. Fermented ciders are called "Hard Ciders". It’s different all over…
 
Why don't we call it liquid apple? My next cyser will use some unfiltered liquid Gala with a Madras Wildflower honey. It doesn't seem to matter if I use clear filtered liquid apple or not, once I mix it with honey and aerate it it's cloudy and ready to go. Drop in some cinnamon sticks and here comes some spiced cyser that ends up clear as a bell. What a wonderful time of year!

Buzzer
 
I disagree there is a texture and mouth feel difference between Cider(US) and Apple Juice.

Problem with that statement is that there is no consistency between manufacturers. I've bought cider that is crystal clear and juice that is chunky. There's no standard which makes it difficult for the buyer precisely because of the confusing semantics.

Oskaar
 
...I'm on leave and am consequently spending a lot more time in front of my computer than I usually do, but c'mon! You guys just aren't posting enough to keep me busy! I keep coming to GotMead and seeing "no unread posts" message, which clearly means everyone else is spending entirely too much time on real life and not enough time here, entertaining me with their brewing exploits. It's got to stop. I can spend only so much time on Facebook, ya know, so get posting.;D


You could tell us tales of your cats -- Finn the short tailed, and Lugh the long pawed. What a combo. ;D
 
I have two rescue hounds. One likes anything alcoholic but still has good taste, prefers Guinness over any other beer, will even lap my super hot Chipotle mead off a finger dipped in the good stuff. The other resuce hound turns her nose up at anything alcoholic. Now why is that?