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mikeysab 01-25-2013 01:30 AM

ice cider
I remember reading an article in BYO about ice cider and i recently saw an episode of How its made where they feature ice cider. Has anybody ever tried to make their own?

I currently have two half gallon containers of aj frozen and inverted over a couple of jars. My plan is to wait until each one fills up to a quarter gallon and do a simple half gallon batch. I have a starter of 550 that I'll take a tablespoon out of and see what I get.

Anybody ever make or drank ice cider before?

Ascaris 01-25-2013 01:56 AM

Currently I have a batch aging that was made by thawing frozen apple juice concentrate and fermenting it pure without adding water. This way, your starting material is on the order of 40 Brix (1.18 SG). With such a high sugar content, the yeast will reach its maximum tolerable ABV content before all of the sugar is consumed. This leaves you with a very sweet final product.

Essentially what you're doing by freezing your apple juice is concentrating the sugar and the flavor. If you're not using fresh apple cider and have chosen store bought juice, I think the concentrate is the way to go.

mikeysab 01-25-2013 02:19 AM

Well i got about half gallon of 1.076 juice and added 1.5 tbsp of yeast slurry. I guess its more of a regular cider. I was thinking of using the concentrate but didnt want it to give me attenuation problems. If it ferments as low as i want it'll be 10% abv. Maybe I'll pick up some champagne yeast to go along with the belgian strain. I enjoy the flavors of belgian yeasts even in ciders. Hope my first experiment will turn out good enough to encourage me to keep experimenting

JtotheA 01-25-2013 04:05 AM

Yes to the 550 Belgian yeast! Haven't attempted ice cider but the White Labs 550 has been my fave for cider so far. I also had great similar results with 575 blend, although I haven't seen that one for awhile.
Just wanted chime in about your yeast choice...now continue the ice cider talk! Ha.

mikeysab 01-25-2013 09:37 AM

So far i've used 3711 and its been great. I used it for a saison, washed it and used it for 3 or 4 ciders and theyve all come out really nice. We'll see how the 550 does on this one.

mikeysab 02-20-2013 11:26 PM

So today seemed like a good day to give this a try. Wasnt expecting much for a high gravity drink less than a month after pitching yeast. I cant find a hydrometer so going by taste, id guess it finished around 1.010 for around 9% abv. Drinking it still and chilled but drinking slowly letting it warm. Not bone dry, slightly sweet and a nice apple taste. No alcohol burn but tastes and feels like wine. The Belgian yeast lends a very pleasant but not overbearing flavor. It differs from regular cider in that the apple flavor is stronger.

Very glad i tried this technique. trying again is a guarantee. I'd like to get the abv up a bit and try to dry it out more. Probably try hitting it with some 3711 if the 550 cant get it dry enough.

Kashue 02-21-2013 02:30 PM

Oh man, I want to do this!

Do you think it's carb-able since you've already boozed the yeast into submission? Would it take other flavors in secondary or bottling nicely?

cluckk 02-21-2013 02:39 PM

I have made apple jack, which is fermented cider that is frozen so water can be removed to concentrate it. I have part of a case left from the last batch. I really like to use it as a spray on smoked ribs.

Kashue 02-23-2013 12:38 AM

Started yesterday. It's a lovely amber color. Fermentation is slow to start but that may be because my yeast is ancient and I forgot the nutrient.

mikeysab 02-23-2013 01:37 AM


Originally Posted by Kashue (Post 4927932)
Oh man, I want to do this!

Do you think it's carb-able since you've already boozed the yeast into submission? Would it take other flavors in secondary or bottling nicely?

You can certainly carb it but it may take awhile. I did an 11% cider and it carbed fine.

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