Apple Cider - Ice / Fire / Fortified

An Ice Cider is a cider obtained by the fermentation of juice of apples left on trees into the winter and picked when they are frozen. This results in highly concentrated apples, from which juice is pressed and then fermented. Less traditional producers ferment juice than has been partially frozen to achieve concentration. The resulting product must have a residual sugar content of not less than 130 g per litre and an actual alcoholic strength between 7 and 13% by volume. A Fortified Cider, or Aperitif Cider, is a cider to which flavouring substances, sugar or apple juice may have been added, that, through fermentation or the addition of neutral alcohol or apple brandy, has an actual alcoholic strength between 15 and 20% by volume, and that must have the typical characteristics of an aperitif wine or the sensory characteristics of apples or cider. Amber, Mistelle and Pommeau are not Ciders.