All posts tagged: ice cider

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:

  1. 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.
  2. 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:

Here is a list of Cider and Perry Producers in North America.

If you have any new producers or want to be added as a producer yourself, just email us your details.

You will find the web sites, location and twitter profile, eg: @realcider (if there is one) for each producer.


West Coast

Mid West

East Coast

Great Lakes

New England


East Coast

West Coast