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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > applejack procedures
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Old 01-20-2013, 11:15 PM   #41
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I used an ale pail since I have a deep freezer. I left it in overnight and the next day scooped out the slush and let it filter through a strained funnel.

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Old 01-21-2013, 01:24 AM   #42
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So this is to extract the pure alcohol out of the cider right?

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Old 01-21-2013, 01:34 AM   #43
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Quote:
Originally Posted by burshaw
So this is to extract the pure alcohol out of the cider right?
No, it will never be pure alcohol from freezing. Getting much above 20% takes a cold freezer and some patience. You will also get lots of your original flavor coming with it.
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Old 01-21-2013, 03:32 AM   #44
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Quote:
Originally Posted by jeepinjeepin

No, it will never be pure alcohol from freezing. Getting much above 20% takes a cold freezer and some patience. You will also get lots of your original flavor coming with it.
This^^

You will end up with something pretty high octane but it is also very full flavored.
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Old 01-21-2013, 01:00 PM   #45
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Not sure what I'm starting with. I didn't keep good records this year. I added 2 pounds, 5 cups and 5 pounds of sugar to different batches. Can't remember which batch this one is. So 5-9% I guess.

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Old 01-22-2013, 10:09 PM   #46
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After 24 hours of sub-freezing temps my 5 gal. is now 3-1/3 gal. It's soooo cold it lacks flavor or alcohol taste.

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Old 01-23-2013, 06:00 AM   #47
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How was the mass that you pulled off? Did you feel you we're losing a lot of cider, or was it pretty much just water?

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Old 01-23-2013, 01:08 PM   #48
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I put my cider back into an apple juice bottle put the cap on and let it freeze for 24-48 hours(I get lazy sometimes and come back the next day). I take the bottle out of the freeze take the cap off and turn it upside down into my mason jar. I let it sit for about an hour. Once the majority of the color is gone, I stop

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Old 01-23-2013, 01:09 PM   #49
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Here is a picture of apple jack. O.G. 1070. F.G. I want to say 1000, I don't really remember.

20121109_151220.jpg  
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Old 01-23-2013, 05:17 PM   #50
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Interesting thread.

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