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Ice Cider was developed in Quebec, Canada in the early 90s and is an ice-wine made using apples instead of grapes. In 2005 a denomination of quality was established in Quebec. The denomination states that the apple juice used to make Ice Cider must be concentrated with the help of natural cold.
Very few places in the world can guarantee a recurring cold season to meet the Quebec standard. Northern Sweden is one of those places and our winter temperatures in combination with Swedish apples formulate the basic components to make our Ice Cider.
About our production
From frozen apple juice, using the naturally cold outside temperatures, we extract a starting cider must with a sugar content of between 35 and 40 brix.
The must is fermented slowly to become an amber colored ice wine with equal parts fresh apple, acidity, and warm autumnal apple sweetness. No additives such as sugar, alcohol or coloring are allowed in production.
Denomination Of Quality And Origin
In August of 2012, Brännland Cider published the first Swedish denomination of quality and origin for Ice Cider produced in Sweden. The denomination is not as of yet official, but serves to signal to consumers and prospective ice cider makers alike what rules we adhere to when producing our own Ice Cider, as well as how we feel Ice Cider should be produced in Sweden in the future.
The denomination has its origin and follows, with a few exceptions, the denomination developed and published in dialogue between producers and authorities in Quebec in 2005.