Apple Juice and Cider

27 apples go into 1 liter of apple juice

A person can only survive about a week because every human need water to survive

Fresh juice is squeezed from the fruit and is then heat-treated to remove a large percentage of the water that it naturally contains. The resulting 'juice' is about six times more concentrated than it was when first squeezed.

Juice is concentrated in this way because it is easier, and cheaper, to transport the resulting smaller volumes than it would be to ship the original volumes of liquid.

Once the concentrate has arrived at its destination, water is added to return it to the original dilution.

If you push it too far.

Apple cider vinegar, is apple cider that has already 'gone bad' and since vinegar in itself is a preservative, it is not possible for it to become 'out of date' or 'go off'. The worst that can happen is it may lose some flavour over time.

I have been using a huge 4 liter container of apple cider vinegar that I have had for over 3 years, it still tastes wonderfull, and I have never had any problems with it.

So in essence, no Apple Cider vinegar cannot go bad.

no because our guinnea pig is preganant

My granddaughter turned the refrigerator to its Coldest setting and the following items froze: 1. Milk 2. Fruit punch Coke in aluminum cans had ice crystals. Apple juice was completely liquid. So, bodily fluids and processed sugar drinks in plastic or aluminum freeze before apple juice freezes. Sap from an evergreen tree will probably resist freezing more than the apple juice because evergreens continue to function in freezing weather; and, I have been able to freeze popsicles that have apple juice contianed in them.

Apples have sugar in them, but it is not like regular sugars we think of like chocolate or candy. It is more of a healthy sugar. It is called fructose. Fructose is a monosaccharide. Therefore apple juice does have monosaccharides in them.

None. The sugar is converted to alcohol.

Apples are made up of the skin used in it.It is manly made up of the seeds that you plant that makes the tree grow in the first place.Apples however really dont have any ingredents but you can use them to make anything.

Like any fruit, lemons contain sugar. A typical lemon contains around 2g of sugar per fruit.

Enzymes such as pectinase, amylase and cellulase are used in the production of fruit juice because they help to maximise the yield. This is because the enzymes break down the cell walls of the fruits and this makes it easier for the juice inside the fruit to come free. When the fruit's are being broken down a variety of polysaccharies are released which makes the juice cloudy, lowering it's market value. Pectinase and amylase can both break down these polysaccharides leaving soluble substances which leave the juice clear.

Hope this helps. :)

Depends on the type of apple juice. If it is a mixture of water and apple concentrate then it is a mixture.

Yes you can, it is often heated to make mulled cider. Originally a red hot wrought iron poker [a mulling iron] was inserted into the mug to heat the cider. Mulled [hot] cider is often made with a few spices (cinnamon, nutmeg, cloves) and fruit (oranges, cherries, raisins) added to "hard" [fermented] cider, and then heated to near boiling but not boiled. Some recipes today use sweet cider and add rum or bourbon rather than using hard cider.

Apples are not a natural source of vitamin C. If apple juice contains high vitamin C, it is because it has been added to the juice.

That would depend on the person using the fruit juice. Everyone has different tastes. For instance, one person may love unsweetened grape juice best; whereas, another person may love unsweetened grapefruit juice best.

Chalk is dissolved by an acid. Oranges and orange juice contain an acid. Therefore, chalk is dissolved by orange juice.

apple juice puts mold on the soil and kills the plant slowly so no don't water your plant with apple juice.

One gallon weighs 128 ounces

one Imperial (UK) gallon weighs 160 ounces

A gallon of Orange Juice, milk, water, ketchup, etc will weigh the same

Several factors affect how long it takes apple sauce to mold. The more sugar it has, the longer it will take. Also, apple sauce that is kept at room temperature will mold much more quickly than apple sauce that is kept in the refrigerator. Generally speaking, apple sauce will get mold on it after one to two weeks.

Hi, I don't have much information on ACV but I can say it worked for me. I read about how it can stop acidreflux/gastroreflux/GERD. I tried it twice now and so far I am free from that very painful experience. As a matter of fact I had such bad acid reflux a few days ago, I thought I may need to go to the emergency room...just to get that numbing cocktail and rid myself of the pain. This experience is the reason that I got on line to look for natural products vs adding to the already too many medications (two are for the acid) that I currently take. I came across the ACV information...here it is and I pray that it helps you like it did me. 6-8 oz room temp water 1 tsp ACV (Braggs 1 tsp raw honey I really hate the smell of vinegar, and the idea of drinking it was something I never thought I would do, but I am able to drink down the mixture without (well you know). On top of that there is very little after taste.

When an apple starts to go bad it gets soft and squishy... to the point that if you drop it, it kind of explodes all over and smells like sour juice. also the peal will start to get holes in it...

Apples are shipped to factories all over the world where thousands of apples are squeezed and put in containters on a conveyer belt. There isn't just one place where apple juice is all made.

If you have a mincer, you can pass apple pieces through the mincer. That will produce a level of juice plus the minced apples. You can then either use the apple mince to cook with, or press the minced apples thru a sieve and extract further juice. Food processor should work as well but you would need to go to something finer than a sieve, such as the cheesecloth that BuckyTom suggests above.
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