Cider, apple juice are the same. We grind the apples and then press them, juice is sweet cider, it will turn to hard cider just before it turns to vinegar.
We got 3 gallons of cider from 1 bushel of apples, good yeild, 2 we will drink and 1 will let turn to vinegar. This will have an acidity of about 12%, not the wimpy 5% you get in the store.
Apple butter, we peeled, cored, and quartered six bushel 3 johnathan, 3 golden delicious. Friday evening. Started cooking Saturday morning before daylight. Ended up with 26 quarts and 50 pints of butter. Got divided up between 6 families. All Diane's relation