The alcohol content would be very low.
You'd have to drink liters to get drunk.
Anyways, I respect that; I rarely drink myself.
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The low alcohol content would be a result of a low percentage of sugar in apples or?
clear, sweet, fizzy, hard apple cider.
If it's sweet, the sugars haven't all been metabolized.
Fizzy kind of means the same - incomplete fermentation - the drink is still fermenting in bottle. (Like Champagne or Federweißer)
Clear, fizzy and sweet is kinda impossible at the same time (at least not in a 'natural' process). It's kind of a joke, but it's kind of also the drink I would like to produce.
I have read two books on this stuff, but never started brewing cider 😅
Fizzy would be same as frizzante, in Italian?!
My granny used to make wine out of 10-20 kg of red grapes that the family would collect just in front of the house. She would stop the fermentation process so that few litters of would always be frizzante & veeeeery tasty!
Yeah, I think that's the same principle, just with a different fruit as base.
Best so far was from pears; 'perry' they call it in Ireland...