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hard cider

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hard cider [¦härd ′sīd·ər]
(food engineering)
Fermented apple cider that contains less than 10% alcohol.


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Professional and amateur cider makers will demonstrate and supervise the creation of four different varieties of all-natural hard cider using local heritage apples.
Hard cider was a natural result of the fermentation of sweet juice stored in an unrefrigerated atmosphere.
Byline: FRESH APPROACH By Jan Roberts-Dominguez For The Register-Guard If your concept of hard cider is something akin to Hornsby's bubbly, super-sweet quaffing brew that offers non-beer drinkers an alcohol option at your autumn tailgaters, then you're missing out on the tantalizing segment of the genre.
 
 
 
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