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Apple Cider
From Wikibooks, the open-content textbooks collection

Somewhere around the time of Prohibition, the word cider came to mean sparkling apple juice, possibly through the influence of Martinelli's sparkling apple cider, which was once touted specifically as "non-alcoholic cider". Martinelli's is sold as "cider" or "juice" depending on regional preference of the term.

In other parts of the United States, the word "cider" simply means, unfiltered, unfermented apple juice. For instance, in Pennsylvania, apple cider is legally defined as an "amber golden, opaque, unfermented, entirely non-alcoholic juice squeezed from apples". 

Natural or artificial flavors or colors generally recognized as safe may be added if their presence is declared on the label by the use of the word "Imitation" in type at least one-half the size of the type used to declare the flavor. Cider containing more than 0.15 percent alcohol by volume is classified as hard cider.

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