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Cider: Making, Using and Enjoying Sweet and Hard Cider Annie Proulx, Lew Nichols, Lew Proulx
Publisher: Storey Books

But hitting the right level and no higher is tricky when working with a product like apples, which naturally vary in sweetness levels. So, over this Hard cider comes in a variety of styles and flavors, from dry to sweet, and the alcohol content commonly ranges from 2% to 8.5%. Here's the problem, as Schumer sees it: Under federal law, hard apple and pear ciders cannot exceed 7 percent alcohol by volume or they become subject to the higher taxes of products with higher alcohol levels, like wine. Making delicious hard cider is fun and simple, and if you press your own sweet — non-alcoholic — cider, you'll have the perfect starting place to brew your own intoxicating hard cider. Though it can But they wanted to make a much better hard cider and worked at improving their existing cider, making it a more artisanal product. It's only in recent years, as more U.S. Literary writer Annie Proulx teamed up with Lew Nichols to write Cider: Making, Using & Enjoying Sweet & Hard Cider in 1980, and they released their 3rd Edition in 2003. I opted for the Woodchuck Pear Cider and was very satisfied with its taste. Cider: Making, Using and Enjoying Sweet and Hard Cider Book – by Proulx and Nichols – this guidebook is designed for the beginner or the novice. Since the amount of sugar varies, that People just stopped making it here. I enjoyed this flavor too, but I couldn't drink too many of these at any one time due to all that tartness.