Definition of the word apple cider

The term "apple cider" refers to a non-alcoholic beverage made from apples by pressing and squeezing the juice out of their pulp. The juice is then left to ferment naturally, which converts the fruit sugars into alcohol. However, before the fermentation process is complete, the alcohol content is stopped by chilling the cider or adding a special enzyme called pectic enzyme, making it safe for consumption by both adults and children. The term "apple cider" can be traced back to its origin in medieval England, where it was commonly consumed as a refreshing drink during the autumn months when apples were in abundance. The name "cider" comes from the Old French word "cyser," which itself is derived from the Latin word "sicēr," meaning "pressed" or "juice." Over time, the popularity of apple cider spread throughout Europe and eventually made its way across the Atlantic to the United States, where it became a staple drink in early colonial times. Apple cider became so popular that it was often used as a form of currency, with settlers paying taxes to the government with barrels of the drink. Today, apple cider continues to be enjoyed around the world, reminding us of the rich history and cultural significance of this delicious and refreshing beverage.