To be completely honest, I can't really judge what you've made here? In any case, it's not cider. Cider is made almost identically to wine. The pure juice is given a portion of yeast and left to ferment. Only then is the cider created. Sometimes tart or slightly sweet.
I say this because this year I have already made 70 liters of apple juice, 100 liters of apple cider vinegar and 100 liters of apple wine (cider).
From what I have read cider is made as soon as you cook down apple juice. If you want to ferment it you can if you want for hard cider.. mine is soft cider.
May do a hard cider in the future though. Best of luck with yours.
Life is a never-ending learning process 😉.
Soft cider - hard cider = never heard of it.
I would have called your version reduced apple juice (with spice).
Can you tell me why it's still cloudy after pasteurisation?
Thank you for the wishes in relation to my cellar. 😊