Types
Quebec cider makers prepare various types of ciders, which are categorized according to the production method, the percentage of alcohol, the effervescence, or the residual sugar content.
Cider is said to be light when it contains 7% of alcohol or less, strong when it contains 7% to 13%, and apéritif when between 13% to 20%. Flavoured cider, perfumed with aromas of berries, honey or maple, generally contains less than 10% alcohol.
As it is with wine, cider can be still (without bubble) or sparkling (with bubbles).
Sparkling apple cider is crafted either by injecting carbon dioxide, in closed vats using the Charmat process or the traditional champenoise method. The result is a cider said to be semi-sparkling when in impregnated naturally with carbon dioxide, under low pressure (less than 2 standard atmospheres (200 kPa)), carbonated semi-sparkling when impregnated artificially with carbon dioxide, also under low pressure. It is sparkling when impregnated naturally with carbon dioxide under a pressure between 3 to 5 standard atmospheres (300 to 510 kPa) and carbonated sparkling, if artificially impregnated with carbon dioxide under of the same pressure of 3 to 5 standard atmospheres (300 to 510 kPa).
Apple mistelle is a cider obtained from a must kept fresh, that is unfermented, to which alcohol is added.
Ice cider, an innovation from Quebec, is crafted by pressing apples naturally frozen by winter's cold. Similar to the late harvest of grapes, apples picked during winter allow for a must with a high sugar content, when water, turned into ice, is separated from the apples. This step is called the cryoconcentration of sugar. The final result, after the fermentation of the must, is a liqueur-like and mellow liquid, containing between 9 to 13% of alcohol.
Read more about this topic: Quebec Cider
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