How does cider become hard?

Cider becomes hard through a fermentation process in which yeast consumes the sugars present in Apple juice, converting them into alcohol and carbon dioxide. This process typically begins after the juice is extracted from the Apples and is often initiated by adding specific strains of yeast or allowing wild yeast to ferment the juice naturally. The fermentation can take several weeks to months, depending on the desired flavor profile and alcohol content. Once fermentation is complete, the cider is usually filtered, carbonated, and sometimes aged before being packaged for consumption.