Talk:Apple juice/Archive 1

Archive 1

Cider vs. Juice

Hi Guys, just thought I'd put my 2 cents in. In Australia we have "Cloudy Apple Juice" which is kind of similar to "American Cider" but it's a pale greenish-yellow colour, not a foggy brown colour as in the pictures of American Cider. Cider normally refers to an alcoholic beverage but "Apple Cider" can also just mean "Sparkling Apple Juice". --219.90.196.175 (talk) 03:24, 25 February 2009 (UTC)

the color of raw juice varies greatly depending on variety of apple used, and age [of apple and juice] due to the natural oxidative enzymes present - some varieties higher in vit. C will be a lighter amber [like Calville Blanc], varities with little or no vit. C will be quite dark [like Red Delicious] ... the same color differences will be seen in cut apples left to sit for awhile, some brown fast, others take much longer, and I've seen 2 unknown varieties that seem to never oxidize ... also note you should make additions to talk pages at the bottom, in sequence Red58bill (talk) 04:03, 4 March 2009 (UTC)

Opposed to merge

NOOOO DONT MERGE IT —The preceding unsigned comment was added by 67.101.152.48 (talk • contribs) .

The use of the term cider for apple juice was a ruse by prohibitionists which should now be resisted on the global scale. So keep the fruit juice page seperate from the booze --Aroberts 15:34, 15 January 2006 (UTC)

Apple juice is obviously different than apple cider and is significant enough to warrant its own article. PJM 18:13, 16 January 2006 (UTC)

Oppose See http://en.wikipedia.org/wiki/Talk:Cider#Proposal_to_Merge_Cider_and_Apple_juice. LDHan 13:15, 24 January 2006 (UTC)

I oppose the merger Showers 16:53, 31 August 2007 (UTC)

I've removed the tag - there does not seem to be any support for it despite it having been up for some time (this latest one since the beginning of June, but from the dates on these comments it's been suggested unsuccessfully before that too). Also the Apple Cider article wasn't tagged so readers there didn't even know about the proposal. -- SiobhanHansa 20:22, 31 August 2007 (UTC)

Other comments

I had no idea apple juice was so ... controversial :o Adrian Lamo · (talk) · (mail) · 01:18, 14 January 2006 (UTC

Canada

User 132.206.150.33 has said on his/her talkpage:

I edited it because the link provided on the page made no reference to Canada whatsoever. I can't provide a link at the time, but it would appear that the distinction between cider and apple juice is even more muddled in Canada than in the US, both legally and usage-wise. I guess one could blame it on the mix of US, British and French influence.--132.206.150.33 18:38, 23 January 2006 (UTC)

I think this page would benefit from some mention of the uses of the terms cider/apple juice in Canada. Jamse 10:18, 24 January 2006 (UTC)

I'll see if I can't dig up some references on the issue. The usage is unambigious - present someone with a glass, and they can easily tell you whether its apple juice, apple cider or hard cider - there's not really any overlap in the terms - and I suspect a lot of people would reject the idea that Apple Cider is a form of Apple Juice, even though it might logically be the case. Hard Cider is way closer to apple juice than it is to apple cider, strangely enough. WilyD 15:50, 20 June 2006 (UTC)

I do believe usage and labeling vary by location. For example, any non-alcoholic stuff will be labeled as "apple juice" in Quebec (on the English print), whether it's brown and cloudy or clear, pasteurized or not, suggesting that at least in Quebec English, the usage is ambiguous.--70.81.13.192 04:01, 20 August 2006 (UTC)

What Carbohydrates Are In Apple Juice?

Well Pretty Much I Need To Know What Carbohydrates Are In Apple Juice For An Assignment...It Would Be Heaps Help full If People Could Find The Answer And Get Back To Me.

Regards 
  Kristy

Do Your Own Homework. 69.248.65.105 18:02, 5 March 2006 (UTC)

great article...

yeah great article, tells me about people in canada who call it cider and that kids drink it... great... an encyclopedia article is supposed to be informative and helpful, not completely off-topic. wheres the information of whats it made of on the molecular level in terms of sugars and structure, no just 'its made out of pressed apples'. what about spoilage of apple juice? nothing about that either, or the kinda of bacteria in bacteria or even the ones which produce cider.

I love this...

Now that the "apple cider" section has been expunged, an artificial distinction between filtered apple juice (which is what this article is now exclusively about) and the unfiltered kind has been created. I think a remerge is in order... --Boffob 16:08, 2 September 2006 (UTC)

Apple juice and apple cider are not the same thing, they taste alot different, and they are made differently. 4.156.249.48 02:48, 5 September 2006 (UTC)

The point is that apple cider is considered just one form of apple juice in many places, including in terms of labeling in the US. I think this deserves at least mention in this article, whether you think apple juice should refer exclusively to the filtered kind or not.--132.206.150.33 18:10, 8 September 2006 (UTC)

Are there any bad things in apple juice that would make a plant not grow or prevent a plant from growing? —Preceding unsigned comment added by 24.209.224.25 (talk) 11:14, 24 January 2008 (UTC)

apple juice

apple juice clothing line... just an idea?! I <3 ur Apple Juice. —Preceding unsigned comment added by Coralglitter (talk • contribs) 23:13, 22 March 2008 (UTC)

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rewrite

As a long time producer of apple cider in Canada, I hope I've made the Apple juice and Apple cider articles more coherent and factual .... the distinction is indeed in the clarification, and to a lesser extent, pasteurization, and as now pointed out on the apple cider page, most producers in North America consider "apple cider" raw, untreated apple juice, which will have a short shelf life, especially unrefrigerated - to a producer of alcoholic cider [which I also am, as well as a producer of cider vinegar], it would really be considered must Red58bill (talk) 04:03, 4 March 2009 (UTC)

also, removed part in [previous] 'production' section of 'apple juice' re concentration, lifted verbatum from www.shimlahills.com/ :

"Apple juice concentrate is made by evaporating the juice of fresh apples. Fresh apple juice has a concentration of around 11 to 13 brix. Evaporating the fresh juice reduces packaging volume and shipping costs. The high concentration also helps reduce spoilage of the product. There are two types of apple juice concentrate: clear and cloudy. Pectin and starch are removed during the production process to clarify the juice. Cloudy apple juice concentrate's appearance is a result of evenly-distributed small pulp suspensions in the juice concentrate."

Red58bill (talk) 06:26, 4 March 2009 (UTC)

Good job. I further tweaked the opening paragraph, which gave the incorrect impression that all apple juice is treated and filtered. --TimTay (talk) 08:51, 4 March 2009 (UTC)

Thanks Tim, but in fact all "juice" IS treated [somehow], or it immediately begins to ferment, pasteurization at minimum is the treatment - lack of clarification in the US and Canada results in the name being "apple cider", how would the differentiation be made in the UK or EU? Additionally, although I make "natural" apple juice/cider [unfiltered but pasteurized], I think the term "natural" isn't really appropriate wiki speak - I've also reverted some vandalism Red58bill (talk) 16:27, 4 March 2009 (UTC)

Understood. Apple juice in the UK is certainly sold in the pile 'em high, sell 'em cheap pasteurised, filtered, made-from-concentrate form that I see in the US when I buy a bottle of Dole apple juice. But we also sell not-from-concentrate juice that is typically cloudy but still with a long(ish) shelf life, and we sell premium fresh-pressed juice that is so thick you can chew it. Apple juice is the only name that is given to this product but descriptors such as "pressed" or "premium" or "not from concentrate" or "cloudy" are applied. e.g Cawston Vale, Copella, Orchard Pig. b.t.w. Vandalism is an unfortunate fact of life on Wikipedia. If you feel the level of vandalism on this article is high then we can easily request semi-protection which will prevent anonymous editors and registered users of less than 5 days from editing the article. --TimTay (talk) 17:23, 4 March 2009 (UTC)

every sugar based drink/juice

contains minute traces of alcohol, so i don't see a point in claiming a fruit juice is actually a cider because it's got natural alcohol in it? Markthemac (talk) 01:03, 2 May 2009 (UTC)

apple juice as a diuretic

Is the diuretic effect of apple juice intrinsic to the juice or is it a result of the processing? Also, IS it actually a diuretic, or was I misinformed? (I believe it is because it has the effect on everyone I know who drinks it) If it is a diuretic, what makes it so? —Preceding unsigned comment added by 74.177.156.138 (talk) 13:24, 13 January 2010 (UTC)

sugar isnt BAD!

"The sugar in apple juice despite being natural is bad enough that consumption is frowned upon for diabetics."

The International Association Of Sugar Lovers does not approve of sugar, especially in its natural form, being referred to as BAD... especially natural sugar from apples.

could this be reworded as "The sugar in apple juice, despite being 100% natural and healthy for the average person, is released into the bloodstream quickly enough that consumption is frowned upon for people suffering from diabetes." Or at the very minimum cite some source that says sugar from apple juice is bad. —Preceding unsigned comment added by 96.35.11.107 (talk) 20:29, 8 November 2010 (UTC)

- I took this line out altogether because it really doesn't belong and is not carefully thought out. All sugar is 'natural'; table sugar comes from the perfectly natural sugar cane grass. Sugar - considered as a simple carbohydrate -- will elevate blood sugars whether it comes in apple juice, orange juice, honey, etc: according to the author's logic, all carbohydrates would be 'frowned upon' for diabetics. The point touches on the issue of glycemic index and blood sugar control. For that matter, apple juice has a GI of 40 compared to a GI of 100 for table sugar (http://www.diabetesnet.com/food-diabetes/glycemic-index). Also, it is awkward to speak of a certain food as contraindicated for diabetics: diabetes control is a complex balance of medication, exercise, and diet. An insulin-dependent diabetic would do well to drink apple juice during a hypoglycemic episode (caused by exercise or an overdose, for example), and could easily drink a serving of apple juice as part of a healthy diet (e.g., a serving of fruit) so long as an appropriate bolus of insulin is taken. Finally, it is not clear whether the statement is targeted at type 1 or type 2 diabetics. Thanks, Tanya.