Ice wine homebrew4/3/2024 ![]() ![]() Barthomeuf owned a struggling vineyard and winery and had tried making ice wine without much success. Ice cider is a fairly recent innovation, generally credited to Quebec’s Christian Barthomeuf and Pierre Lafond in the early 1990s. NEW GRAPHIC: See more wines listed from dry to sweet. On the other end of the spectrum, some wines are so sweet that they stick to the sides of your glass like motor oil. Applejack tastes completely different and concentrating the alcohol can put you on the wrong side of the home distilling law. Some wines are so dry that they scrape the moisture from your tongue and make the inside of your mouth stick to your teeth. Note: Ice cider is not applejack, which is what you get if you freeze regular hard cider to concentrate the alcohol. It’s not something you drink a pint of-ice cider is more akin to an aperitif or dessert drink, similar to eiswein or botrytis (noble rot) wines such as Sauternes. The final flavor profile is more recognizably apple than that of most dry ciders. The resulting product is clear, usually still, with a nearly syrupy viscosity, and interplay among sweet, alcoholic, and tart flavors. Ice cider, like ordinary hard cider, is a fermented drink made from apples, but the juice from the apples is concentrated before fermentation by freezing-that’s the ice part-and fermentation is halted prematurely, leaving significant residual sweetness. This article originally appeared in the November/December 2014 issue of Zymurgy Magazine
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