Ok, possible dumb question here.
Being that with yeasts like Montrachet or Pasteur Champagne you can easily get to 18% ABV or more, what would be the advantage of freeze concentrating (
) a low alcohol cider, vs. making a high alcohol cider from the get go?
Also, for what I read, freeze concentration tends to also concentrate some undesirables, like fusel alcohols, for example. At what point does that become a problem?