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Ice Cider is a style that originated in Quebec in the 1990s. Juice is concentrated before fermentation, either by freezing the fruit before pressing it, or by freezing the juice and then removing water as it thaws. The fermentation stops or is arrested before the cider reaches dryness. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity.

The character differs from a chaptalized cider (applewine) in that the ice cider process increases not only the sugar (hence alcohol) but also the acidity and all fruit flavor components proportionately.

Baytowne Wine & Spirits uses GLINTCAP's style guidelines for cider categorization. For more information, please visit

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