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Old 01-19-2013, 12:08 AM   #21
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Quote:
Originally Posted by jeepinjeepin View Post
Not all of the water will be removed but its also likely that some alcohol will remain trapped in the ice.

The flavor gets...concentrated. Sweeter, more apple, warming alcohol.
And that's why you should freeze it until it won't freeze anymore.
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Old 01-19-2013, 12:10 AM   #22
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Quote:
Originally Posted by rstanavech

And that's why you should freeze it until it won't freeze anymore.
It will always freeze. You just need a colder freezer....or dry ice.
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Old 01-19-2013, 06:00 PM   #23
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Quote:
Originally Posted by jeepinjeepin View Post
It will always freeze. You just need a colder freezer....or dry ice.
I knew, in theory, you were correct so I was curious. I found these numbers. (I haven't verified them though) This might at least give you an idea of what proof you are getting from the temps in your freezer.

So if you know the temp in your freezer and you are still getting a frozen product...

24 proof liquor freezes at -6.7°C (20°F)
64 proof liquor freezes at -23.33°C (-10°F)
84 proof liquor freezes at -34.44°C (-30°F)
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Old 01-19-2013, 08:41 PM   #24
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Quote:
Originally Posted by Pickled_Pepper View Post
I knew, in theory, you were correct so I was curious. I found these numbers. (I haven't verified them though) This might at least give you an idea of what proof you are getting from the temps in your freezer.

So if you know the temp in your freezer and you are still getting a frozen product...

24 proof liquor freezes at -6.7°C (20°F)
64 proof liquor freezes at -23.33°C (-10°F)
84 proof liquor freezes at -34.44°C (-30°F)
Is there a home freezer out there that will freeze to -10F? Jeez!
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Old 01-19-2013, 08:46 PM   #25
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So I started a base for a batch of Applejack a week ago. about a gallon and change of organic apple juice and concentrate to an OG of 1.075. I pitched Vintner's Harvest CY17, which I've never used before, but the guy at LHBS was keen on it.

It is still fermenting away now, so I'm going to leave it alone. but I was curious as to whether I should wait for it to clear before freezing it? Will it filter when it freezes too?

I guess if its cloudy I could put it through a coffee filter or something...

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Old 01-19-2013, 08:53 PM   #26
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It will clear up as you jack it as you are actually hard cold crashing.

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Old 01-19-2013, 09:24 PM   #27
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Quote:
Originally Posted by Unferth

Is there a home freezer out there that will freeze to -10F? Jeez!
I'd say no, but someone will find one to prove me wrong. I think 0F is pretty standard for home freezers.
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Old 01-19-2013, 10:03 PM   #28
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Quote:
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It will clear up as you jack it as you are actually hard cold crashing.
ah, but things clear up when you 'soft' cold crash because the molecules are vibrating less and thus drop out of suspension (to the bottom), right? They are still there, just at the bottom.

I guess my question is 'do the molecules stay in the ice or do they come with the concentrated cider?' I'm going to age it on oak, so I don't want it sitting on dead lees for months.
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Old 01-19-2013, 10:21 PM   #29
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As you say they settle out to the bottom as they are dropping as the temperature drops, but may not freeze solid there entirely. Just be careful when you pour off the applejack to another container. You may want several freezing containers and decant the clearest jack off each then consolidate the remaining amounts to settle and decant again. You can repeat the process until you get where you wish to be. I believe this is what you are asking.

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Old 01-19-2013, 10:32 PM   #30
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I've jacked cider before using a milk jug. I started wry a 1.120 gravity hard cider and after freezing I collected 1/2 of the original volume of liquid. Turned out great!

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