Also if you can make it to an apple festival (though most are done in the UK) you can buy fresh apple juice that is unpasturized (bascially cider).
Here's an explaination of the differences or well not...
"Science tells us, William, that there are limits to what we can hope to know about the cosmos. Offhand you wouldn't think the cider/juice dichotomy would present a particularly compelling demonstration of this fact, but think again. I have checked around with most of the major manufacturers and with various reference books, and the end result is that I have come up with three logical, plausible, but totally contradictory explanations of the difference between cider and apple juice. Take your pick:
(1) There is no difference at all. (Source: large midwestern bottler.) Uncle Sam confirms that there is no legal distinction. In other words, it is all marketing booshwa. But see below.
(2) The store-bought stuff is juice, the homemade stuff is cider. (Source: East Coast conglomerate; also, the old edition of the Encyclopaedia Britannica.) The product you buy from roadside stands usually has not been pasteurized. Consequently, it ferments over time, giving it a mildly alcoholic kick. What you buy in the store, in contrast, is pasteurized soon after crushing, preventing fermentation and resulting in a pleasant but kickless taste. The manufacturers call their product cider in the fall for marketing purposes.
(3) Cider is made from apples that are picked early. (Source: Washington State outfit that claims to be the country's largest maker of juice and cider.) Early-harvest apples supposedly have higher acid and lower sugar content, producing a drink with a tangier taste. Thus true cider remains cider after processing because pasteurization doesn't affect the acid/sugar content. Therefore, the company claims, it's possible to make not only frozen cider concentrate, contrary to your assertion, but also "sludgy"--i.e., unfiltered, hence cloudy--apple juice. The guy I got all this from says his company is quite scrupulous about monitoring the acidity of its product and changing the labels accordingly.
OK, so there I am. Weeping with frustration. Suspicious events then begin to transpire. A letter arrives from informant #2 (true cider is unpasteurized). It includes some photocopied pages from the American Cider Book essentially confirming our conversation about pasteurization. However, in the letter itself, my informant blithely states, "We use the first season apples to provide a sharp, tart taste. The main difference between the two products is the amount of clarification done in the processing." Immediately dismissing the distracting second sentence as the product of an unsound mind, I focus on the first. Clearly something is afoot. I call back the midwestern bottler (cider = juice). My original informant is out, but another spokesperson, obviously reading from a prepared statement (and no doubt with armed representatives of the Cider Control Board standing beside her), states that her company too makes cider from early harvest apples, contrary to earlier reports. Juice, on the other hand, is a blend of fresh apple squeezin's and concentrate.
Two explanations for all this confusion come to mind--either apple processors truly do not know the difference between cider and juice, or, more likely, have decided to line up behind a wimp definition that enables them to flog off sterile juice in the place of genuine, raw, unpasteurized cider. Neither redounds to the industry's credit." Ganked from
http://www.straightdope.com/
