A group of weavers gathered to make cider yesterday. 3 varieties of apples (Freedom, Ida and one variety I can't remember) turned into the best cider I've ever tasted! Quite the backyard cider-making success!
According to the Massachusetts Department of Agricultural Resources, the difference between apple juice and apple cider is that juice is filtered to remove more of the solids and sediment. (We filtered our cider by straining it through cheesecloth 3 times).
I was surprised that the cider was brown as soon as it drained from the cider press into the bucket. I thought it might need to be exposed to air for some time. Here's an explanation as to why, although this writeup makes it sound like the cider should have been golden to start with. Ours looked brown immediately.