Autumnal pour of fresh-pressed apples, before fermentation kicks in.
Apple Cider is a rich orange, close to brown.
It can be described as rich, full, medium and fairly saturated.
Set in black, because black reads best on it.
Apple cider is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Apple cider should not be confused with the alcoholic beverage known as cider in the rest of the world, which is called "hard cider" in the US. Outside of the United States and Canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider.
Read on WikipediaAn apple is the round, edible fruit of an apple tree. Fruit trees of the orchard or domestic apple, the most widely grown in the genus, are cultivated worldwide. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found. Apples have been grown for thousands of years in Eurasia before they were introduced to the American continent by European colonists. Apples have cultural significance in many mythologies and religions.
Read on WikipediaCider is an alcoholic beverage made from the fermented juice of apples. The juice of most varieties of apple can be used to make cider, but cider apples are most desirable. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage.
Read on WikipediaNoun