Hard Cider / Lower ABV after secondary.

Hi All, Newbie here on HomeBrewTalk.

Currently make 5/10 gallon batches of Hard Cider/ Apfelwein using store bought cider. The ABV is about 8-10% using about 2 lbs of dextrose per 5 gallons. Its a little too strong for the wife to drink. What do you recommend I do to lower the ABV after secondary fermentation? I would like to lower to 6%.

I gave a total of 40 gallons on standby. Thanks gents!

Mix it with apple juice when you poor it in the glass. Call it 65% hard cider and 35% fresh juice. Its delicious

Thank you for the response, Riot!

If you like it still then mix in apple juice to taste after stabilizing the cider. If you can keg then you can even have it sparkling. Or do as Riot said if you don't mind drinking time mixing.

Thank you, vincentAlpha! Kegging may be the way to go!