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-   -   applejack procedures (http://www.homebrewtalk.com/f32/applejack-procedures-380599/)

Unferth 01-11-2013 05:02 PM

applejack procedures
 
I've read enough about the history, etc. of Applejack that I've got to give it a shot with a small batch. I live in an apartment, with a pretty small freezer. Anyone have any suggestions on how to efficiently freeze separate the cider?

I was thinking about bottling into a used (clean) milk jug and throwing it into the freezer, then cutting off the jug and setting the ice block in a colander over a bowl in the freezer.

Please, PLEASE, don't hijack this thread with legal issues or the effects of fusel alcohols. I'm really just looking for procedural advice--not legal or medical. Though I'd also be interested to hear any tried and true pre-seperation recipes and thoughts on aging the apple jack.

rstanavech 01-11-2013 06:03 PM

While I've never done it myself i have seen a youtube video and the guy used 2 litre bottles. Turn your freezer as low as possible if you can. The alcohol should separate towards the bottom. Then turn them upside down over a clean bowl.

I've had applejack before and found it to be rather tasty.

Pickled_Pepper 01-11-2013 06:28 PM

I would think the milk jug would be the best method also. Your method sounds pretty solid.

I guess I need to stop buying discount meat out of the back of trucks in the walmart parking lot. My freezer is always too full to try this!

BadgerBrigade 01-11-2013 06:45 PM

I have made applejack.... Very easy and very fun!

Make some heavy duty high alcohol by volume cider.... I added tons of brown sugar to mind to get the alcohol level way up... After fermenting Iraq it into plastic 2 L bottles But only about 4/5 full...
Freeze it right side up, Then once it's frozen solid Take it out of the freezer and put it on your kitchen counter top for about 45 minutes to an hour and you will see it starting to melt...
Once you see at least 2 inches of liquid flip it upside down into a vessel, Let it melt down a little more but don't let it go too much because after a while you will start to get a lot more water with the alcohol...
I think I got less than about 25% of what I put into each bottle liquid wise...
It was great by the way! A good amount of alcohol burn but also a very very heavy Apple flavor which was very nice...

(Keep in mind I no expert and am pretty new at this but I had a very successful applejack run)
:mug:

rstanavech 01-11-2013 06:52 PM

Here's a video i watched

https://www.youtube.com/watch?v=u46qPqNirAQ&feature=youtube_gdata_player

rstanavech 01-11-2013 06:53 PM

https://www.youtube.com/watch?v=u46qPqNirAQ&feature=youtube_gdata_player

Unferth 01-11-2013 07:43 PM

Funny video, thanks rstanavech. I would definitely trust that man with both my brew and my food.

BadgerBrigade (or any one else who has done this): did you age it post separation at all? I wonder how this would do on some oak for a few months.

BadgerBrigade 01-11-2013 07:49 PM

Quote:

Originally Posted by Unferth
Funny video, thanks rstanavech. I would definitely trust that man with both my brew and my food.

BadgerBrigade (or any one else who has done this): did you age it post separation at all? I wonder how this would do on some oak for a few months.

No I did not but oak could probably be an okay choice for the applejack... I don't like oak cider because of is a little too heavy for a regular cider so I'm going to make a batch with cedar wood, But the jack has a lot more alcohol and flavor so I think a little oak could be okay..
Do it and PM me how it came out :)

jeepinjeepin 01-11-2013 09:16 PM

I have frozen cider before in a milk jug. Just flip the frozen jug over and let it drain back through the ice. Leave it in the freezer at least at first.

Unferth 01-11-2013 09:18 PM

I think I'm going to create as stable and clean a cider as I can to start with. . probably Apple juice and AJ concentrate to 1.060, make a 2 liter starter with EC-1118, and ferment at about 60 F. That should get it to around 9% ABV with plenty of apple flavor to pull out. Hopefully it won't create any 'off' flavors from the yeast having to convert sugars and deal with a high OG.


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