Apples pressed into a drink — how different can two bottles really be? Quite different: the difference between apple cider and apple juice comes down to filtering, heat and freshness.
Apple cider (the American kind) is raw pressed apple — unfiltered, often unpasteurised, thick and cloudy, with a tangy, full-bodied apple flavour. It needs refrigeration and only stays fresh for about a week before it begins to ferment.
Apple juice is filtered and pasteurised — the clear, sweet, golden drink on supermarket shelves year-round. Filtering removes the pulp; heat treatment gives it a long shelf life.
Quick comparison
- Apple cider: unfiltered, cloudy, tangy, refrigerated, fresh for about 7–10 days
- Apple juice: filtered, clear, sweeter, shelf-stable
What about cider in Australia?
Here's the confusing part: in Australia and most of the world, "cider" means the alcoholic drink. If you're after the fresh-pressed American-style experience, look for cloudy, unfiltered apple juice in the fridge section — it's the closest thing to apple cider on our shelves.
The fresh-pressed difference we care about
Whatever you call it, juice that is pressed and drunk fresh simply tastes more like apples. That is the idea behind every Home Juice bottle: 100% certified organic, cold-pressed with no heat, no additives and no preservatives — pressed fresh in Melbourne and delivered across Victoria. Taste the difference in our cold-pressed juice range or start gently with one of our organic juice cleanses.
