Apple cider season is back, and the cider most people grab at the grocery store is made from the same apples sitting in the produce aisle. The cider at the farm stand was made from something else entirely: varieties grown specifically for pressing that most people would never eat straight off the tree. It’s easy to confuse the two, but knowing the difference changes what ends up in the glass.

A glass and a corked bottle of apple cider are placed on a table with whole and sliced apples, green leaves, and a checked cloth in the background.
Photo credit: Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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