We also make an ice cider. At harvest we take juice to the local coldciders to be frozen. In the winter months we bring it out and allow it to slowly thaw. The first melt that comes out contains most of the intensity of the whole juice. Once a third of the juice volume has melted and been drawn off, there is little more than a giant ice block remaining. We take the naturally concentrated juice and ferment it very slowly until we feel that the acid sugar balance is about right.