Apple Juice and Cider

Fermented apple juice usually from varieties of apples bred especially for cider making.

No, it would be a chemical if someone cut open a apple and left it on a table for 20 minutes then coming back and the apple being brown.

apple juice is yes a good diet. but there is also a lot of sugar in it so eating apples is better than drinking apple juice.

Vitamin C is one of the water soluble vitamins, thus the "extra" consumption of Vitamin C is likely to be excreted as urine instead of being stored as fat.

I find apple juice (along with anything to do with apples in general) makes me incredibly hyper. However, I have adult ADHD, which could contribute to that.

Apples contain a disaccharide called sucrose. Its the same thing you put in your tea, or add to cakes. Sucrose is formed from two molecules of glucose, so as a result it is very easy for your body to break it down to obtain the glucose for respiration. This leads to a lot of energy, i.e sugar rush.

The appe juice we drink is almost always from concentrate, i.e about six apples are present in one carton. That is a LOT of sugar!

Lastly, apples have huge health benifits, so eating them will almost certainly make you feel good, which, in my case at least, translates to constant moving and talking.

Hope this helps!

If the juice wasn't pasteurized, it would continue to ferment inside the container. The process releases gas, and the bottles might explode.

This all depends on the brand. Most will not exceed 25% of your daily allowance for sugar. Mott's apple juice has the highest content of sugar per oz of apple juice.

no, it is goodfor containing uric acid

It isn't really a matter of what would dissolve first, as it is which dissolves faster. Both would dissolve at the same time, but the sugar would dissolve faster, and in higher quantities.

Sugar has a solubility of 211.5 g/100 mL of water where salt only is ~37 g/ 100 mL.

Sugar still dissolves faster even though apple juice has 10.8 g of sugar per 100 mL, since the solubility is as high as it is, sugar would dissolve first.

Go to the store and buy a nail and some apple juice then try it out!!

This depends entirely upon who is eating and what is being served. For example, apple juice can be served with graham crackers as an afternoon snack, whereas apple juice can also be used to flavor and cook with. There is no "BEST", as this is personal preference.

glucose maybe

Yes grape juice is healthier than orange and apple juice

by puttin it in apple juice then take it out and see

It should be fairly cheap. I don't know where you live, in my area it's $1.69 a quart. Buy it at your grocery store.

Sodium

Pottasium

Hydrogen

Oxygen

:)

Best Of Luck!

I have substituted apple juice for almost any recipe that calls for apple cider. Cider tends to have more of a 'bite' to it because it is not filtered. It is usually darker and may change the visual asthetics of a recipe but it shouldn't alter the taste. In most states, there is no distinction between apple cider and apple juice, unless you are refering to an alcoholic version of cider in which case, maybe a dry white wine could be substituted.

In the United States, they're the same thing: they're both apple juice. What's labeled "apple juice" has been processed to remove the cloudiness. The only difference is appearance.

I think vitamin c

It depends on the recipe. Often, applesauce is used to add moisture to the dish so it doesn't get dry as it sits. Also, people will substitute applesauce for oil to reduce the fat in a dish. So, oil or butter will be a good substitute, but will up the calories.

Cider is made from apple pulp, water, yeast, sugar (brewing sugar), sometimes people add lactose to improve sweatness. Many companies are now doing 'pear' cider which is not actually cider its perry.

The process: Boil your apple pulp, sugars including the lactose and some water to steralise. Add cold water to your fermenter and tip in the boiled stuff. Wait till the temperature drops to around 26deg C. Pitch in the yeast and stir to get the air up through it. Seel the container with an airlock to allow CO2 out but not oxygen in. Keep between 24 and 26 deg for about 2 weeks or until the airlock stops bubbling. Rack it off to a clean container and seal again. This helps remove the sediment. Leave another 2 days. Now bottle. Adding a teaspoon of sugar to every pint bottle and leaving a couple of inches head room will carbonate it. Now leave your seeled bottles somewhere cool but not too cold for about a month. Chill, Open, Enjoy!

no

maybe, try IT YOU self

Maple syrup is a pure substance. It is made from the sap of the maple tree. The sap is slowly boiled down to soft ball stage and then bottled. Nothing is added except maple sap.

It is difficult to determine the alcohol in the finished product without first knowing the Specific Gravity (S.G.) of the liquid BEFORE it fermented. Next time, measure and record the S.G. of the must or wort before fermentation. (You use a hydrometer to measure S.G.) After fermentation is complete, measure the S.G. again. Subtract the second reading from the first, and multiply the difference by 125. The answer will be the ABV (alcohol by volume) of the finished product in percent.