Cider Digest #1324

Published in

· 8 months ago

Subject: Cider Digest #1324, 28 June 2006 
From: cider-request@talisman.com 

Cider Digest #1324                                         28 June 2006 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  RE: iced cider from juice ("McGonegal, Charles") 

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Subject: RE: iced cider from juice 
From: "McGonegal, Charles" <Charles.McGonegal@uop.com> 
Date: Wed, 21 Jun 2006 10:56:43 -0500 

Melissa, 

While my interests don't really cover 'intensified cider' (as I call 
it), I use frozen juice every year with success - both thawed to 
original strength, and skimmed of ice for intensification. 

I routinely boost pear juice from 9 Brix to 16 Brix.  That is very easy 
to accomplish.  In my case, I freeze in 50 gallon drums, and get the 16 
brix juice by pushing a hose to the bottom of the drum when about 3/4 
thawed and pumping out from under the remaining ice. 

With more time and patience, I know people intensify juice to well over 
30 Brix. 

If you're a US commercial cidery, it's not legal to call this 
intensified must an 'ice cider'.  The TTB sticks to the ice wine 
parameters (frozen pressing after frozen harvest), which is tighter than 
even the Canadian gov't allows for ice cider (frozen pressing after 
in-season harvest and cold-storage). The public posting of this is in an 
old ATF industry circular: 
http://www.ttb.gov/publications/alctob_pub/at_news/oct_2002/page3.htm 

Which doesn't address apples.  Anecdotal evidence suggests some agents 
at the AFLD (Labeling and Formulation Division) seem to say 'no ice 
cider label, period' (since the ruling addresses grapes) and some seem 
to say ' it's got to at least match what's done with grapes'.  Your 
milage may vary. 

Charles McGonegal 
AEppelTreow Winery 

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End of Cider Digest #1324 
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