Why is apple cider not alcoholic?

January 9, 2026 •

4 min read

In the United States, the term 'apple cider' typically refers to a non-alcoholic, unfiltered beverage, while the same term in Europe is understood to be alcoholic. This international naming difference often causes confusion, but the fundamental reasons why the American version is not alcoholic are rooted in the production process.

Quick Summary

Apple cider is not alcoholic because it is unfermented or pasteurized to prevent yeast from converting natural sugars into alcohol. The key distinction lies in the processing, which separates it from hard cider.

Key Points

Fermentation is Prevented: Non-alcoholic apple cider lacks alcohol because producers intentionally prevent the fermentation process from occurring.
Pasteurization Kills Yeast: The liquid is often heated (pasteurized) to kill any naturally occurring yeast and bacteria that would convert sugar into alcohol.
UV Treatment is an Alternative: Some cider makers use UV light instead of heat to kill pathogens and prevent fermentation, preserving the original flavor profile.
Proper Refrigeration is Key: For unpasteurized cider, keeping it cold is essential to slow down any wild yeast activity and prevent spontaneous fermentation.
Terminology Varies by Region: In the US, 'apple cider' is non-alcoholic, while 'hard cider' is alcoholic; in the UK, 'cider' generally means the alcoholic version.
Hard Cider is Intentionally Fermented: The alcoholic version, or hard cider, is made by adding specific yeasts to the apple juice to ensure fermentation.

The Science of Fermentation and Prevention

At its core, the presence of alcohol is the result of fermentation. This is a natural process where yeast consumes the sugar in a liquid, converting it into ethanol (alcohol) and carbon dioxide. For apple cider to remain non-alcoholic, this fermentation process must be prevented or stopped. The methods used to achieve this are central to understanding why your favorite autumnal beverage isn't intoxicating.

Pasteurization: Killing the Yeast

One of the most common methods for ensuring apple cider remains non-alcoholic is pasteurization. This process involves heating the liquid to a specific temperature for a set amount of time and then rapidly cooling it. The heat effectively kills any naturally occurring yeasts and bacteria present in the fresh apple juice, which would otherwise initiate fermentation. This also extends the cider's shelf life and makes it safe for vulnerable populations, such as children and those with weakened immune systems.

Some manufacturers use ultra-violet (UV) treatment as a non-thermal alternative to pasteurization. This method uses UV light to kill harmful pathogens and yeasts without altering the flavor profile that can sometimes be affected by heat. Regardless of the technique, the goal is the same: eliminate the microorganisms responsible for converting sugar into alcohol.

Refrigeration and Short Shelf Life

Fresh, unpasteurized apple cider has a very short shelf life and must be kept refrigerated. Unpasteurized cider contains wild yeast from the apple skins and environment, and if left unrefrigerated, this yeast can spontaneously start the fermentation process. Over time, this can lead to a slightly fizzy and mildly alcoholic drink. Proper refrigeration slows down the activity of these wild yeasts, keeping the cider in its non-alcoholic, sweet state. Once opened, even pasteurized cider should be refrigerated and consumed promptly.

Understanding the Label: A Tale of Two Ciders

The confusion over whether apple cider is alcoholic largely stems from regional terminology. In the United States and Canada, 'apple cider' is understood to be a non-alcoholic, unfermented beverage. 'Hard cider' is the specific term used for the fermented, alcoholic version. In contrast, a simple order for 'cider' in the UK or Europe will typically get you an alcoholic drink, with the unfermented version referred to as 'apple juice'. This simple difference in labeling is the primary cause of misunderstanding for travelers and international consumers.

Hard Cider: An Intentional Alcoholic Creation

Making hard cider involves deliberately allowing or inducing fermentation. Makers will often add a specific strain of brewer's yeast to pasteurized or sulfite-treated apple juice to control the fermentation process. This allows for a predictable and consistent flavor profile. The yeast consumes the sugars over several weeks or months, resulting in an alcoholic beverage that can range from dry and tannic to sweet and sparkling, depending on the apples used and the fermentation method. The process of making hard cider is a craft in itself, distinct from the simple pressing of fresh apples for non-alcoholic cider.


A quick look at how the different apple beverages compare:	Feature	Non-Alcoholic Apple Cider	Hard Cider	Apple Juice
Fermentation	Not fermented	Intentionally fermented	Not fermented
Alcohol Content	None (or trace amounts)	Typically 4-8% ABV	None
Filtration	Unfiltered, cloudy appearance	Filtered (often clear) or unfiltered	Filtered, clear appearance
Pasteurization	Often pasteurized (heat or UV)	Can be pasteurized or not	Usually pasteurized
Shelf Life	Short; needs refrigeration	Long; shelf-stable due to alcohol	Long; shelf-stable

How to Store and Enjoy Non-Alcoholic Cider Safely

To prevent your non-alcoholic apple cider from turning alcoholic through spontaneous fermentation, proper storage is crucial. Always keep the cider refrigerated, especially if it's unpasteurized. For longer-term storage, freezing is an excellent option. For those interested in home brewing, unpasteurized cider is the perfect base for making your own hard cider, as it contains the wild yeast needed to kick-start the process. However, if you are not aiming for an alcoholic drink, always check the label for terms like 'pasteurized' or 'UV treated' and ensure it's stored correctly.

Conclusion

The reason apple cider is not alcoholic is because of deliberate intervention in its production. Whether through heat pasteurization, UV treatment, or simple cold storage, producers prevent the natural fermentation that would turn the sweet apple juice into alcohol. The difference between non-alcoholic cider and its 'hard' counterpart is simply the presence of this controlled fermentation. Understanding the role of yeast, pasteurization, and regional terminology empowers consumers to confidently choose and enjoy their preferred apple beverage, whether fermented or not.

For more on how the alcoholic version is made, you can read How Hard Cider Is Made | Wine Enthusiast.

Frequently Asked Questions

The primary difference is fermentation. Apple cider is unfermented or pasteurized to prevent alcohol production, while hard cider is intentionally fermented, allowing yeast to convert sugars into alcohol.

Yes, unpasteurized apple cider can become alcoholic if left unrefrigerated. Natural, wild yeast will eventually begin to ferment the sugars, turning the liquid into hard cider over time.

Pasteurization is a heat treatment that kills bacteria and yeast in the cider, preventing fermentation. This extends shelf life and ensures the product remains non-alcoholic and safe for consumption.

While both are made from pressed apples, apple juice is filtered to remove pulp and sediment, giving it a clear appearance. Apple cider is unfiltered, retaining a cloudier, richer look and flavor.

Heat pasteurization involves heating the cider, which can slightly alter the flavor. UV treatment uses light to kill pathogens without heat, often resulting in a fresher, more unaltered taste.

You can, but you must use unpasteurized cider or ensure the store-bought version has no preservatives like potassium sorbate that would inhibit yeast. It's often necessary to add your own yeast for controlled fermentation.

To prevent fermentation, you should keep unpasteurized apple cider consistently refrigerated and consume it within its recommended shelf life, typically a few weeks.