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In most of the world, there is a difference between cider and apple cider (although nobody in the U.S. pays attention to this fine point of etymology). Just plain cider (known in the U.S. as hard cider) is fermented to have an alcohol content of up to 10% or sometimes even more. Apple cider is not an inebriant. Fresh apple cider typically is cloudy with microscopic bits of apple, whereas apple juice is filtered clear – a process that removes much of the fresh-fruit tang that gives cider its rustic character.