Man puts t'e mot'er of vinegar into sweet cider and it is vinegar.
Mix all thoroughly, moistening it with a quart of bottled or sweet cider.
The dame thought that was the smallest quart of sweet cider she had ever seen.
The hard cider was kept in the cellar, the sweet cider upstairs.
A large kettle holding about five gallons was filled with sweet cider.
This sweet cider ferments, and the sugar part of it changes into carbonic acid gas and alcohol.
In olden times sweet apples were used for apple butter, boiled in sweet cider, then no sugar was necessary.
The First Seniors drank their sweet cider out of the mug they had captured, passing it from one to another like a loving cup.
sweet cider, if new, is often rather unpleasant from the taste of the sulphurous acid.
This is made from sweet cider boiled down to about one-third its original quantity.
late 13c., from Old French cidre, cire "pear or apple cider" (12c., Modern French cidre), variant of cisdre, from Late Latin sicera, Vulgate rendition of Hebrew shekhar, a word used for any strong drink (translated in Old English as beor, taken untranslated in Septuagint Greek as sikera), related to Arabic sakar "strong drink," sakira "was drunk." Meaning gradually narrowed in English to mean exclusively "fermented drink made from apples," though this sense also was in Old French.