Alcohol sweetened and sparkling fruit ciders and method for same

An alcoholic, sparkling, sweetened fruit cider with Ethanol content in the range 3.5% to 7.5% made by: selecting a fruit juice or puree to form the desired flavor base of the beverage from a group comprising orange juice, grapefruit juice, pineapple juice, cherry juice, tomato juice, blueberry juice or puree, cranberry juice or puree, blackberry juice or puree, apricot juice or puree, prune juice, guava juice or puree, raspberry juice or puree, peach juice, lemon juice, lime juice, strawberry juice or puree, and kiwi fruit juice or puree, adding yeast and a nutrient mineral salts mixture as set forth in TABLE I below: 1 TABLE I gms per 100 gms Ammonium chloride 61 Yeast extract 3 Potassium phosphate 20 Magnesium sulfate heptahydrate 14 Thiamine hydrochloride 2 adding sugar derived from corn, cane, beet or barley malt as required to establish an initial sugar level in the 8 to 14% w/v range, fermenting the mixture and clarifying the resulting broth, adding a sweetener to the broth selected from the group comprising corn sugar, sucrose, sorbose stabilizer, and a low calorie sweetener, carbonating the beverage, bottling and cold storing the same.