Anybody recommend aeration of ice cider before fermentation?
By aeration I assume you mean for the purpose of oxygenating for the yeast?
I'd say give it a good aeration when first pitching and a stir each day of ferment.
Assuming this will be an acidic must (considering the sugar content might need to be balanced by careful acid additions, which will also have the effect of a lower pH) ... and to which you are adding sulfites (at least that would be what's done with ice *wine*), a little excess oxygenation should not be a problem.
As the must used in Ice Wine (and Ice Cider, though I'm not sure where the cider would end up at) is of a very high Brix ... somewhere's north of 32 and possibly up to 50 (btw: 32 *Bx is almost SG 1.139) hopefully your choice of yeast is up to the task for the environment it will encounter. And as well the environment you create is directed towards that specific yeasts needs (especially with cider - nutrients).
fwiw Lalvin has a yeast product called Level 2 ... others would work too, say, K1. Tricky stuff.
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