Following on from our Ice Cider tour, here’s more information about the delicious stuff.
Definition and standards (from Wikipedia)
Ice cider is a fermented beverage made from the frozen juice of apples. Which is then fermented
There are two production processes:
- Cryoconcentration involves harvesting the fruits late in season and leaving them in fresh storage until late December, when they are pressed and the fresh juice is left to freeze naturally. In January, the concentrated juice begins the process of cold fermentation.
- Cryoextraction is similar to the traditional method used to produce ice wine: apples are left on the trees, at the mercy of the weather, until the end of January. They are picked when the temperature hovers around -8°C to -15°C, and then pressed and left to cold ferment for months.
To classify as ice cider the following should be met:
- no chaptalization;
- no addition of alcohol;
- no artificial apple juice or grape must;
- permission for artificial cold cider (-4 ° C) for malic precipitation;
- no additional flavours or colouring;
- no concentration of sugars by methods other than natural cold;
- no use of concentrated apple juice, regardless of origin, whatsoever;
- organoleptic profile of the product corresponds to that of an ice cider as determined by a trade committee;
- the producer of ice cider cultivates the apples;
- the pressing, preparation and bottling of cider ice occur at the site of production.
Recommended links to learn more:
- Where Cider Gets a French Kick at The New York Times
- Quebec cidre de glace is the apple of wine lovers’ eyes at CBC
- Ice cider production at The Mad Fermentationist
- Eden Ice Cider at The Barton Chronicle