Definition: ice cider

This practice is easy in Canada, where winter temperatures can drop to -25°C. The water freezes into ice, while the sugar concentrates in the remaining juice. By removing this liquid, highly concentrated part, we obtain the base material, which is richer in sugar than the initial juice and is left to ferment. The process is repeated several times until the juice to be fermented contains approximately 310 to 330 g of sugar per litre. Ultimately, more than three-quarters of the original apple juice will have been removed. The juice obtained is then sweet enough to reach the desired alcohol content (between 9 and 11.5%), while retaining a good amount of sugar in this form. Another practice, which some say is impossible, is to press the frozen fruit directly. Frozen fruit, harvested from the tree, is extremely rare, except for a few obscure varieties. In general, the fruit falls and is stored in cold conditions before being pressed. This concentrated cider ferments for several months until it reaches 10 to 12% alcohol and about 400 grams of residual sugar. It takes nearly 7 kilos of apples to produce half a litre of ice cider. Canadian legislation requires production under the effect of natural cold, not artificial freezing, and without the addition of sugar. Ice cider served chilled (10°C), like sweet white wines, is an original accompaniment to foie gras, certain cheeses, apple pie and even chocolate. The same ice ciders can also be served as digestifs. As ice ciders have only been around since 1990, their ageing potential is not yet well known.

Inspired by the ice wine production process and Quebec's unique climate, ice cider is a product of the Quebec terroir. Extreme winter temperatures are required to achieve the sugar concentration necessary for its production.

Ice cider: a beverage obtained by the alcoholic fermentation of frozen pressed apple juice, which must have a sugar concentration before fermentation of at least 30 Brix, achieved solely by natural cold, and the resulting product must have a residual sugar content of at least 130 grams per litre. Finally, the alcohol content obtained must be greater than 7% and less than 13% alcohol by volume.

In addition, to obtain top quality, the following specifications must be met:

1. no chaptalisation;

2. no addition of alcohol;

3. no artificial freezing of apples, juice or must;

4. artificial cooling permitted for cider (-4°C) for malic precipitation;

5. no flavourings or colourings;

6. No concentration of sugars by methods other than natural cooling;

7. No use of commercial apple juice concentrate of any origin

;

8. the organoleptic profile of the product corresponds to that of a specific ice cider

by an interprofessional committee;

9. the ice cider producer grows their own apples;

10. The pressing, production and bottling of ice cider are carried out by

the producer.

Fearing that the popularity of ice cider would lead to the emergence of poor-quality alcoholic beverages, artisan cider producers and the Société des alcools du Québec (SAQ) adopted (in 2005) the following very strict production standards:

7 to 13% alcohol,

sugar before fermentation, at least 310 g per litre,

residual sugar, 140 g per litre,

natural cold fermentation,

no chaptalisation (adding sugar before fermentation),

no addition of alcohol, flavourings or colourings, no use of concentrates, and no artificial cooling of apples, juice or must,

the final product must be syrupy, taste of apple and be free of foreign flavours such as oxidation.

Further information can be found at the following Internet links: