Cider from real apples vs cider from supermarket juice

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I've just put a TC on the go and was eyeing up a tin of Turkish apple tea power that we have on the side in the kitchen. I'll experiment by adding it to a couple of bottles at bottling time and see what it turns out like. I'll need to check the ingredients first though as I bet it has sugar in it.
 
Thanks for all the replies to this question.
This year I made my 1st batch of cider from apples.
I bottled the 1st demijohn last week, and was blown away by the flavour at bottling. If this ages into something even nicer this cider is going to be awesome. (I'm going to leave it bottled until spring)
Wanted to just see everyone's thoughts on supermarket juice vs real apples, in case I was just imagining the difference.
Will definitely be doing cider from real apples again.
 
Did you carbonate the cider you have bottled?

I’ve found that sometimes they turn vinegary if left uncarbonated. I think that any excess CO2 that escapes from the liquid seems to protect the cider from oxidising. Either that or I’ve just been unlucky with still cider.
 
To answer the question:

In my experience cider from apples comes out better than TC. That's not to say TC is bad and there are things you can do to make it better. I think most people add tea to their TC but also wood chips can add dimension. I've added hops before which has been interesting. It's a really easy ferment and the result is worthwhile.
 
Cider from fresh juice is always better.
Getting the blend of apples (bitter sweet, bitter sharp, sour etc.) is the important bit.
For general cider making, a blend of apples is always good. Normally a mix of dessert and cookers at a ratio of 9 dessert to 1 cookers works well.
I used to work for a (fairly well known) cider company, and come autumn time you have a huge glut of apple juice. We used to pasteurise the excess into huge "bag in box" type containers, and deal with it in the quieter (winter/spring) months.
Cider from supermarket juice certainly works well, but I find that it can be a bit bland. I make it quite often, but normally with additions. I think that elderflowers work well for a refreshing summer drink, chilli and ginger for a warming winters eve, and this time of year a few mulling spices go down a treat!!!
 
I agree use a mix of apples.

Carton apple juice makes a nice white wine,But lacks the "bite" to produce a traditional tasting cider

Playing around adding malic acid and tannin's MAY help somewhat.???
 
Shirley Bassett said:
Did you carbonate the cider you have bottled?

I’ve found that sometimes they turn vinegary if left uncarbonated. I think that any excess CO2 that escapes from the liquid seems to protect the cider from oxidising. Either that or I’ve just been unlucky with still cider.
Click to expand...
That's interesting thanks, I'll watch out for that.
I did three batches of cider from apples.
The first 2 batches I bottled straight from the primary FV.
One I carbonated, and one I have bottled without priming sugar for still cider.
(The third batch I have transferred to a second FV for a long batch conditioning, to see if that makes a difference).
 
jceg316 said:
To answer the question:

In my experience cider from apples comes out better than TC. That's not to say TC is bad and there are things you can do to make it better. I think most people add tea to their TC but also wood chips can add dimension. I've added hops before which has been interesting. It's a really easy ferment and the result is worthwhile.
Click to expand...

Thanks. I've done a few ciders from cartons, and they were OK. I like your idea of adding hops. Might try that some time.

One thing I found was even with fairly cheap cartons of apple juice, the cost of my home made carton cider was getting close to that of a bought cider. And the homemade stuff was a little rough around he edges.
 

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