Ice cider can only be produced in Québec as it requires the weather conditions typically found in our province. Harsh winters are needed for apples to freeze. Frozen apples yield a concentrated juice, which gives ice cider its distinctive sweetness. Ice cider production is regulated by the Government of Québec. Below is the official definition of “ice cider” and the regulation currently in effect:
“Ice Cider,” or cider obtained from fermenting the juice of apples, must attain a prefermentation sugar concentration of at least 30 degrees Brix by natural cooling alone, and the finished product must attain a minimum residual sugar content of 130 grams per litre as well as an acquired alcoholic content of over 7%, to a maximum of 13% per volume.
Compliance with the following specific requirements is also mandatory:
“Ice Cider,” or cider obtained from fermenting the juice of apples, must attain a prefermentation sugar concentration of at least 30 degrees Brix by natural cooling alone, and the finished product must attain a minimum residual sugar content of 130 grams per litre as well as an acquired alcoholic content of over 7%, to a maximum of 13% per volume.
Compliance with the following specific requirements is also mandatory:
1. no chaptalizing;
2. no added alcohol;
3. during production of the ice cider, the use of artificial cooling is strictly permitted for the purpose of precipitating malic acid and only at temperatures not lower than -4°C;
4. no artificial flavours or colours;
5. ice cider producers must grow the apples required to make this alcoholic beverage, and also carry out the pressing and subsequent phases of the production process at their own facility. However, holders of a manufacturer’s permit are entitled to produce ice cider using a maximum of 50% of apples they did not grow.
6. ice cider can be infused artificially with carbon dioxide provided that the volume of dissolved carbon dioxide per volume of finished product is 1.5 to 2.5 or 3.5 to 5.5;
7. this regulation is effective December 4, 2008, with the exception of Article 14 (see #5 above), which comes into effect December 4, 2009.
2. no added alcohol;
3. during production of the ice cider, the use of artificial cooling is strictly permitted for the purpose of precipitating malic acid and only at temperatures not lower than -4°C;
4. no artificial flavours or colours;
5. ice cider producers must grow the apples required to make this alcoholic beverage, and also carry out the pressing and subsequent phases of the production process at their own facility. However, holders of a manufacturer’s permit are entitled to produce ice cider using a maximum of 50% of apples they did not grow.
6. ice cider can be infused artificially with carbon dioxide provided that the volume of dissolved carbon dioxide per volume of finished product is 1.5 to 2.5 or 3.5 to 5.5;
7. this regulation is effective December 4, 2008, with the exception of Article 14 (see #5 above), which comes into effect December 4, 2009.
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