Comments on: Ice Cider – cidre de glace http://www.ukcider.co.uk/blog/products/ice-cider.html real cider and perry Thu, 11 Feb 2010 10:41:35 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Mike http://www.ukcider.co.uk/blog/products/ice-cider.html#comment-9189 Mike Sat, 09 May 2009 13:11:41 +0000 http://ukcider.co.uk/blog/products/ice-cider.html#comment-9189 Acording to Wikipedia it can be done either way - taking the juice from frozen fruit on the trees (cryoextraction) or naturally freezing the juice (cryoconcentration). Either way it tastes fantasic. My only issue with it is, where can you get it in the UK? Acording to Wikipedia it can be done either way – taking the juice from frozen fruit on the trees (cryoextraction) or naturally freezing the juice (cryoconcentration). Either way it tastes fantasic.

My only issue with it is, where can you get it in the UK?

]]> By: John dald http://www.ukcider.co.uk/blog/products/ice-cider.html#comment-1605 John dald Thu, 27 Sep 2007 00:11:49 +0000 http://ukcider.co.uk/blog/products/ice-cider.html#comment-1605 I believe they use cryogenics. They freeze the juice to remove water. Therefore no added sugar but no snow on apples as the website implies. Booyaa! Myth buster! I believe they use cryogenics. They freeze the juice to remove water. Therefore no added sugar but no snow on apples as the website implies. Booyaa! Myth buster!

]]> By: LindaH http://www.ukcider.co.uk/blog/products/ice-cider.html#comment-327 LindaH Fri, 20 Jul 2007 09:21:00 +0000 http://ukcider.co.uk/blog/products/ice-cider.html#comment-327 RE residual sugar content and alchol from the <a href="http://www.appleicewine.com/cidredeglace_en.html" rel="nofollow">Canadian apple wine site</a>: This juice should have a natural sugar concentration of at least 30 Brix before fermentation and a residual sugar content of at least 130 grams per liter after fermentation. Finally, its alcohol content must be greater than 7% and less than 13% per volume. They also insist there is no added sugar. They give a pretty convincing description of the method. Perhaps John should check it out before he accuses products of being bogus! I guess John is in Canada as he's had the pleasure of tasting it so he might not have read the lengthy discussion of the product on the ukcider mailing list. RE residual sugar content and alchol from the Canadian apple wine site:
This juice should have a natural sugar concentration of at least 30 Brix before fermentation and a residual sugar content of at least 130 grams per liter after fermentation. Finally, its alcohol content must be greater than 7% and less than 13% per volume.
They also insist there is no added sugar. They give a pretty convincing description of the method. Perhaps John should check it out before he accuses products of being bogus! I guess John is in Canada as he’s had the pleasure of tasting it so he might not have read the lengthy discussion of the product on the ukcider mailing list.

]]> By: Jon Dald http://www.ukcider.co.uk/blog/products/ice-cider.html#comment-326 Jon Dald Thu, 19 Jul 2007 21:15:11 +0000 http://ukcider.co.uk/blog/products/ice-cider.html#comment-326 nice try. Apples do not have enough residual sugar to create a natural product with this alcoholic strength. Nor do I believe that apples can sit on the tree like ice wine grapes until freezing temperatures. This is bogus. You add sugar(s) to the juice and then freeze it or make regular cider and freeze,filter the cider. Not 100% sure how you do it and I agree it tastes good but the concept is not honest and is leveraging and ripping off ice wine producers. nice try. Apples do not have enough residual sugar to create a natural product with this alcoholic strength. Nor do I believe that apples can sit on the tree like ice wine grapes until freezing temperatures. This is bogus. You add sugar(s) to the juice and then freeze it or make regular cider and freeze,filter the cider. Not 100% sure how you do it and I agree it tastes good but the concept is not honest and is leveraging and ripping off ice wine producers.

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