The nectar that emerges from the crushing of apples, which undergoes a process of minimal fermentation, resulting in a slightly altered state.
Cider is a vividly colored, honey-hued liquid that can be produced through the extraction of juice from apples that have either been fermented or not. In the commercial manufacturing of cider, specific cider apples are crushed, and their juice is extracted. If the cider is not pasteurized, treated with additives, or frozen, it has the potential to undergo fermentation.