Is Ice Cider a True Thing?

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Ice cider was originated in am quebec in about 19 88 19 89, and takes its influence from the german ice wine making. When you thaw the juice, or when you press those frozen apples, the majority of the water component is bound up as ice crystals. You get this hyper sugar concentrated liquid that comes off, which you then ferment up to ten, 11, 12 % alcohol. But theres still huge amounts of unfermented sugar, so it's a really rich, viscous drink,. just like an ice wine, just like a dessert wine.

How ya like them apples?! Well, liquified. And fermented. Author, podcaster, cider-maker and globally lauded beverage historian Gabe Cook, aka The Ciderologist, is an enthusiastic champion of this tragically overlooked drink, and he joins with a bushel full of facts, well-spun yarns and tasting tips. Belly up for a foaming glass of friendly competition, bucolic farmhouses, DIY cider tips, film flam busters, cider recommendations from a pro, and a little ASMR. Cider: that cool friend in the corner who is too shy to boast about itself, so its wingman speaks up.

His website: https://www.theciderologist.com/

Follow him at https://twitter.com/theciderologist and https://www.instagram.com/ciderologist

First book, Ciderology: https://www.amazon.com/Ciderology-History-Heritage-Craft-Revolution/dp/1846015650

His NEW book, Modern British Ciders: https://camra.org.uk/modern-british-cider/

A donation went to: https://tinychanges.com/

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