clear, sweet, fizzy, hard apple cider.

If it's sweet, the sugars haven't all been metabolized.
Fizzy kind of means the same - incomplete fermentation - the drink is still fermenting in bottle. (Like Champagne or Federweißer)

Clear, fizzy and sweet is kinda impossible at the same time (at least not in a 'natural' process). It's kind of a joke, but it's kind of also the drink I would like to produce.

I have read two books on this stuff, but never started brewing cider 😅