Thread: Cider time once again

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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!

Originally Posted by stovens

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!

Steve, just above Placerville ( apple Hill ) I`m sure there are a lot of mistakes...maybe Keith (alias BLN31 ) could tells us about.....we used to go up there a lot til it turned into a tourist nighrmare.