The Quebecois fellow who is reputed for developing the process for ice cider, Christian Barthomeuf, originally tried to let the apples freeze on the tree, in the same way that ice winemakers let the grapes freeze on the vines. Because apples generally drop before they are frosted, over time, ice cider makers have taken to freezing apple juice as a means of concentrating the sugars.
Well, we will have our own, partially frosted lost apples that we just picked. The apples that have turned brown are the ones that have gotten the most frost damage.
We'll track this batch of cider separately so that we can see if the partial frost changes the finished cider.
All in, the news is: winter is coming. Woo-hoo!!