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Alcohol
Ice Cider
juice cryo-concentrated before fermentation
fermented for 20 months in oak barrels
Tasting notes: rosehips ~ cinnamon glaze ~ brown butter
We make our ice cider through cryo-concentration which is a process of concentrating sugars through freezing prior to fermentation. The apple juice, pressed from apples grown on our certified organic orchard, sits outside in the winter freezing and thawing, freezing and thawing. As the juice cycles through the winter days and nights, a sugar gradient forms and the water migrates to the outside of the tank, freezing solid as ice. The center of the tank holds progressively sweeter liquid. At a certain point, we draw off that sugary portion— about 1/6th the original volume— to ferment into ice cider.
All of this conspires to make a very difficult environment for yeast to work. The sugars are dangerously high from a yeast’s perspective. So too are the concentrated acids, and the fermentation is always a little bit dicey. Close to 20 months later, the fermentation finally reached our desired alcohol. The result, we think, was worth the wait.
Eve’s is an orchard-based cidery producing Traditional Method ciders at the intersection of the Southern Finger Lakes and the Northern Appalachian Plateau. Our best days are spent outside in the sun and rain growing apples on steep hillsides and rolling them down to the cidery.
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