I am a newbie to hard cider making and have been playing around with flavors for the last 6 months or so. This forum has been a great help in my experiments. When I saw this technique I thought it might be interesting to see if anyone has has tried it and could comment.
Iceman is made by freezing apple juice prior to fermentation, resulting in concentrated sugars and deeper, richer flavors.
I think I might try this in my next round. How much water, do you think, needs to be removed to get a good effect?