Ice Cider is a style that originated in Quebec in the 1990s. Juice is concentrated before fermentation, either by freezing the fruit before pressing it, or by freezing the juice and then removing water as it thaws. The fermentation stops or is arrested before the cider reaches dryness. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity.
The character differs from a chaptalized cider (applewine) in that the ice cider process increases not only the sugar (hence alcohol) but also the acidity and all fruit flavor components proportionately.
Fruity, smooth, sweet-tart. Acidity must be enough to prevent it being cloying.
Brilliant. Color is deeper than a Standard cider, gold to amber.
Full body. May be tannic (astringent and/or bitter) but this should be slight, to moderate at most.
Entrants MUST specify starting gravity (or Brix), final gravity (or residual sugar), and alcohol level. Entrants MUST specify carbonation level (3 levels).
Usually North American classic table fruit such as McIntosh or Cortland.
OG: 1.130 – 1.180 FG: 1.060 – 1.085 ABV: 7 – 13%