Ice cider is a relatively recent development, first emerging about ten years ago in Southern Quebec. The production process for ice cider is different from the one used for icewine, since not many apples will naturally stay on the trees until frozen. The apples are harvested from their trees at peak ripeness and kept in cold storage until winter, then the apples are pressed and the juice is set outdoors to freeze for 6- 8 weeks - resulting in a residual concentrate that is naturally high in sugar and flavor. This concentrate is then fermented and the final product is cold stabilized, filtered and bottled.
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