I felt I needed to contribute to this thread since I've seen it several times while doing research for a cider champagne of my own.
I've always wanted to do a champagne style cider, but every time I've added sugar, honey, or syrup to increase the abv (cyser style) it has always decreased the amount of flavor present from the apples.
I just started a 6 gallon batch which should end up around 12% by using all natural ingredients.
I cryoextracted 12 gallons of local Montana pressed cider down to just under 6 gallons (by this, I froze 6 gallons in each of 2 6.5 gallon PETs in my deep freezer then thawed each upside down to extract the sugars only until I reached a volume of 3 gallons from each which left mostly water and the wild yeast suspended in the frozen leftovers). This doubled the original 10-11 brix to 21 brix (my measurement). I had read about the Quebec Ice Cider style and figured Id do something like that only aim for a lower initial brix so I could ferment dry and bottle condition to a champagne bubbly, and at $7 a gallon concentrated down to cost $14 per gallon just in cider is a little too much as it is.
I'm also planning on priming with a gallon of cider extracted down to half a gallon - so it doesn't dilute my final percentage and because my calculations have a gallon of cider containing approximately the right about of fementables to get 6 volumes out of each bottle.
Im also going to disgorge each of my bottles the traditional way according to a youtube DIY video I found.
I just started fermenting this with some Cote de Blanc yeast from Red Star (supposedly leaves more fruit characteristics) and am really excited because all of the apple flavor and alcohol will be from natural ingredients and not added artificial fermentables. Ill admit to using a little pectic enzyme for a crystal clear product and some yeast nutrient to help the yeast in the high- sugar environment.
Also thinking about racking onto 2 ounces of medium toast american oak soaked in a little local Missoula Montana rye whiskey to add some more prohibition inspired american complexity. (Rye whiskey and Hard Ciders have a very interesting history to me because they both dwindled to almost extinction after prohibition and are both making a more recent come-back to popularity. The combination of the two in a tasty celebratory drink seems very patriotic to me)
Ill have to let you all know how it turns out when it's done. It was a little pricey to start and will end up costing me $4-5 per bottle but should be a very drinkable flavorful cider. I am very excited about this one.
