jkatz419
Well-Known Member
Hello all! I recently took a trip to Montreal where I had some really great ice cider and want to make some of my own. I've made regular cider several times and have a good recipe/process for that.
Everything I've read about Ice Cider in the forums says to freeze the juice BEFORE fermentation, collect concentrated runnings, and ferment with a champagne yeast.
Could I instead do it like an Eisbock? i.e. ferment a hard cider to ~7% abv and then partially freeze it and skim off ice (leaving the alcohol/apple flavor behind in more concentrated solution)? Or would that strip out sugars/apple flavor?
Thanks!
Everything I've read about Ice Cider in the forums says to freeze the juice BEFORE fermentation, collect concentrated runnings, and ferment with a champagne yeast.
Could I instead do it like an Eisbock? i.e. ferment a hard cider to ~7% abv and then partially freeze it and skim off ice (leaving the alcohol/apple flavor behind in more concentrated solution)? Or would that strip out sugars/apple flavor?
Thanks!