> Where I grew up, in western North Carolina apple country, cider was freshly
> squeezed apple juice, mostly for sale to tourists, or for mulling at winter.
> Thicker and darker and less diluted than juice. Hard cider was a term
> reserved for the fermented variety, which was far superior either to tourist
> cider or juice.
Agreed. The worm guts need the pickling process that fermentation gives.
AG
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