Still wine derived primarily from apples or apple concentrate and water (apple
juice, or the equivalent amount of concentrate reconstituted to the original brix of
the juice prior to concentration, must represent more than 50 percent of the
volume of the finished product) containing no other fruit product nor any artificial
product which imparts a fruit flavor other than apple; containing at least one-half
of one percent (0.5%) and less than seven percent alcohol by volume; having the taste, aroma, and characteristics generally attributed to hard cider; and sold or offered for sale as hard cider.
For wine: A volatile fruit-flavor concentrate (essence) that has an alcohol content of more than 24 percent by volume and is unfit for beverage use (nonpotable) because of its natural constituents, i.e., without the addition of other substances.