page_title: Ice cider
section_title: Cryoconcentration
hierarchical_section_title: Ice cider / Production / Cryoconcentration
caption_attribution_description: English: Frozen apples for the making of ice cider. Français&#160;: Pommiers aux Verger Lafrance au Québec pour la fabrication du cidre de glace.
context_page_description: Ice cider is the cider equivalent of ice wine: a fermented beverage made from the juice of frozen apples. Similar to ice wine, the use of frozen apples concentrates the natural sugars in the apples, resulting in a higher alcohol content than cider made by traditional methods.
  Ice cider was originally created in Quebec, made possible by the region's naturally cold temperatures. It is now also produced in other regions where the climate reaches freezing temperatures but also is suitable for apples.
context_section_description: The most common method used (close to 95% of ice cider production) to produce ice cider involves harvesting the apples at maturity in autumn, keeping them fresh until they can be pressed in the winter.  The resulting juice is then placed in containers outdoors during winter for approximately 6 months. Slowly, the water freezes and the sugar separates, and the must is harvested by gravity as the ice crystals rest on the surface due to their lower density.
  Certain producers do a second cryoconcentration to increase the initial level of sugar, before fermentation. After that, at the lowest the temperature, the harvested must is fermented in vats for six to seven months before being bottled. This method gives the producer much greater control and involvement over the production process.
caption: Apples left on the branch through winter
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