Snow First 2012 - Ice Cider
In the fall, the apples are harvested very ripe and kept in the cool until the end of December. Once winter comes, the fruit is pressed and the juice obtained is placed outside at the cold January. Crystallizing water separates from sugars by natural cryoconcentration. After a few days of intense cold, the concentrated must, representing a quarter of the original quantity of juice, is collected by gravity. The nectar is then placed in stainless steel tanks, where it ferments at least 6 months, at low temperature, before being finally bottled. Inspired by the process of making ice wines and the unique climate of Quebec, Cidre de Glace was born out of the Quebec terroir. Extreme winter temperatures are required to obtain the concentration of sugars necessary for its realization. Christian Barthomeuf is the inventor of the recipe for Ice Cider. François Pouliot of Domaine Neige (formerly known as La Face Cachée de la Pomme) helped develop the two methods now known: cryoconcentration (for the autumn harvest) and cryoextraction winter harvest). In both cases, it is necessary to concentrate the sugars of the apple by the natural cold of winter.