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La Pommeraiefront entrydoor to the boutiqueproducts in the boutiqueapple productsa basket of ice ciderin the apple orchardapple treesEmpire applesequipment in the orchardcrates of apples in the fridgethe oven--for warming socksthe bottling crewbottles to be filledeach bottle thoroughly washedand carefully stackeda tree of washed bottlesa barrel full of fermented ciderthe controlstesting the pH levelciphoning ciderthe bottling machinefilling bottlesbottle fillerla ma�tresse de la cidreriea bag of corksthe corking machinecorking a bottlecareful placementstacking the liquid goldthe fruits of our labourCheers!Bottling Ice Cider in Quebec

Ice Cider

Slideshow by Janeap1

Ice cider is a new phenomenon that is unique to Quebec. Here is a mosaic of an autumn day spent bottling 700 units of this rich amber-coloured delicacy at La Pommeraie in the Suroît Region of Québec.

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La Pommeraie

In southern Quebec, near the New York state border, in the region known as le Suro�t are rolling hills, vinyards and orchards. This is where our adventure begins at La Pommeraie du Sur�it.

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front entry

The brick and stone building was built in the 1850's.

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door to the boutique

The boutique, attached to the house,

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products in the boutique

is a cozy and inviting place

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apple products

featuring a variety of apple products from le Suroit.

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a basket of ice cider

Inspired by the ice wine process, ice cider is a uniquely Quebecois product, made from the concentrated nectar of frozen apples. This concentrate is separated from the crystalized water around it, yielding a rich amber-coloured delicacy that reaches an alcohol level of 12% after the fermentation process.

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in the apple orchard

Many varieties of dwarf apple trees grow in the orchard.

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apple trees

Apples from the Macintosh, Empire and Spartan trees must be picked in late fall because the fruit will not stay on the trees once it becomes frozen.

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Empire apples

Other varieties are left on the trees until December so that the sun and wind can help them develop a spicy flavour.

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equipment in the orchard

When the temperature drops to 5C, these apples are harvested and pressed immediately.

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crates of apples in the fridge

The apples that were picked in October are kept in an enormous refrigerator to prevent them from ripening too quickly. They will be pressed in January.

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the oven--for warming socks

Inside the farmhouse, it's nice to get warm by the stove.

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the bottling crew

On this day in late October, a crew of four intrepid educators set about to bottle some 700 units of ice cider.

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bottles to be filled

All of these bottles will be filled by the end of the day. Each bottle of cider is made from about 80 apples.

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each bottle thoroughly washed

First the bottles must be carefully washed,

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and carefully stacked

and stacked on a bottle tree.

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a tree of washed bottles


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a barrel full of fermented cider

The pressed cider has been fermenting since last winter,

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the controls

with the temperature carefully controlled.

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testing the pH level

The pH level must be tested.

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ciphoning cider

The cider is siphoned into our bottling machine.

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the bottling machine

Where the bottler carefully places and fills the bottles.

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filling bottles

Remember, each bottle contains the juice of 80 apples, so the bottler must not waste any of this precious liquid gold!

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bottle filler

We can fill four bottles at a time.

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la ma�tresse de la cidrerie


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a bag of corks

And then cork the bottles--all of these corks will be used.

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the corking machine

We needed a quick lesson on how to operate the corking machine,

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corking a bottle

which requires two people to operate.

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careful placement

Each bottle is carefully placed in a crate.

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stacking the liquid gold

With newspapers and cloth between layers.

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the fruits of our labour

And here are the 700 bottles we filled that day. The next step will be to put the labels on.

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Cheers!

After sampling last year's delectable ice cider!

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Bottling Ice Cider in Quebec

Ice cider is a new phenomenon that is unique to Quebec. Here is a mosaic of an autumn day spent bottling 700 units of this rich amber-coloured delicacy at La Pommeraie in the Suro�t Region of Qu�bec.

Photo by janeap1

Link »

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