@Terrana@tootplanet.space We always assumed that it was a similar situation to the term "root beer", which is a non-alcoholic drink made in a similar fashion to beer. It sounds like that's not the case though, and a bit of research suggests that the reason for this linguistic confusion is that there was, originally, no distinction between alcoholic and non-alcoholic apple cider, as anything made in the manner in which apple cider is made will inevitably become alcoholic unless some measure, presumably pasteurization, is taken to kill the naturally present microbes responsible for fermentation. I assume filtering it to produce apple juice also prevents fermentation, possibly by depriving the microbes responsible of some necessary nutrition.