Hank I just finished reading my latest Cider book last night. They went into detail about making Aplle Jack using a freezing process. Evidently you leave the fermented cider outside in 0 degree weather, let about an inch of ice form, and then siphon off the liquid into a new container. If you continue this process until you get about a tenth of the original volume of hard cider, the resulting liquid will be a apple brandy with up to 28% alcohol, or 56 proof. Suppose to be some of the best stuff around, can't experiment here, unless I use the upright freezer, but evidently it is considered cold distilling and therefore illegal in our ilustrious country, however a mstake like yours can be easily explained as unintentional!