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Cidre de feu is a Quebec cider made from apple juice concentrated by heat alone. Quebec's cider regulation requires the juice to reach at least 28 °Brix before fermentation, and the finished cider to keep at least 80 g/L of sugar at more than 9 % and at most 15 % alcohol. It is the heat-concentrated cousin of ice cider, whose juice is concentrated only by natural cold.
Among the substances the regulation allows during making[qc-cidre]
Start
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What changes:Apples are pressed and the juice runs out
Step 1 of 4
Press the apples
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: apple juice.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Cidre de feu is a Quebec cider made from apple juice concentrated by heat alone. Quebec's cider regulation requires the juice to reach at least 28 °Brix before fermentation, and the finished cider to keep at least 80 g/L of sugar at more than 9 % and at most 15 % alcohol. It is the heat-concentrated cousin of ice cider, whose juice is concentrated only by natural cold.
Cidre de feu is concentrated by heat, while ice cider (cidre de glace) must reach at least 30 °Brix only by natural cold and keep at least 130 g/L sugar at more than 7 % and at most 13 % alcohol.
Cidre de glace (Quebec ice cider)Juice concentrated only by natural cold to at least 30 °Brix; at least 130 g/L residual sugar and more than 7 % to at most 13 % alcohol.
Cidre liquoreuxSweet cider with at least 80 g/L residual sugar and 5–15 % alcohol, with no rule on how the juice is concentrated.
Safety
The regulation allows sulphur dioxide or potassium metabisulphite during making, so that the finished cider holds at most 70 ppm free and 420 ppm total, counted as sulphur dioxide.
The recipe was developed in the early 1990s (fr WP). Quebec's cider regulation was made on 5 November 2008 (Order in Council 1096-2008) with ice cider and liquoreux cider but no fire cider. An amendment of 5 December 2012 (Order in Council 1160-2012, published 19 December 2012) added the definition of cidre de feu.
Starter
The sources we found do not say how its fermentation begins.
Microbes
No study we found names its microbes.
Process times
The sources we found give no figure for how long any of its steps take.
Temperature, salt and pH
The sources we found give no temperature, salt or pH figure for any of its steps.