I was talking to a guy from the Cider Guild at the state fair and he said the process started with guys in Quebec using apples that had frozen and thawed towards spring and that were still on the tree.
If I understand correctly, the present process is to press Cider and then freeze it, allowing it to thaw and freeze at normal late winter / spring cycle. Collect the liquid when slightly frozen to concentrate flavor. Then ferment.
He has some chestnut crab, ice cider I hope to try.
The process sounds some what similar to freeze distilling, but fermenting is done after freezing instead of before.
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