Ice cider is a style that originated in Quebec in the 1990s wherein the juice is concentrated before fermentation, either by freezing the fruit before pressing it, or by freezing the juice and then removing water as it thaws. The fermentation stops or is arrested before the cider reaches dryness. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity. Entrants must specify starting gravity (or Brix), final gravity (or residual sugar), and alcohol level. Entrants must also specify the carbonation level (3 levels).
High-scoring entries balance sweetness with acidity and offer significant complexity.
Common Appearance: Clear to brilliant. Gold to Amber.
Common Statistics:
OG: 1.130 – 1.180
FG: 1.060 – 1.085
ABV: 7 – 13%
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