Äppelmust

Äppelmust is a Swedish term for freshly pressed apple juice (äpple = apple, must = must/juice) that is typically non-fermented and sold as a beverage. The product may range from opaque, cloud-like juices retaining pulp and natural sediment to clear, filtered liquids; commercial äppelmust is often pasteurized and packaged aseptically for extended shelf life.

Production normally involves harvesting and washing apples, crushing or milling them to a pomace, pressing to extract the juice, and then clarifying, stabilizing and heat-treating the liquid. Some producers use filtration and mild heat treatment to preserve flavor while reducing microbial load; others bottle unfiltered must that requires refrigeration. Äppelmust can later be fermented deliberately to produce cider or allowed to sour into vinegar.

Nutritionally, äppelmust provides water, natural sugars and small amounts of vitamins and minerals present in apples; processing and heat treatment influence vitamin content. It is consumed as a beverage, used in cooking and as a base for fermented products. In Sweden and other Nordic countries, pressing apple must is a seasonal activity tied to the autumn harvest and local orchard traditions; home pressing remains common alongside commercial production. Äppelmust should not be confused with alcoholic cider, although the two share the same raw material and production steps up to fermentation.