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Old 09-03-2012, 07:12 PM   #11
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I put this on a few oak chips end of June. At the time it was very spicy and had a sharp bite to it. I just poured me a few ounces and wow what a difference. The spice is still noticeable but not overpowering. It is very smooth and I would compare it to a nice sipping brandy but perhaps a bit thinner. I'm not sure what would happen if you chose to get drunk on it but for an after dinner desert drink it is really really good.

I just finished up a small batch of caramel apple.........gonna concentrate a 1/2 gallon.

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Old 09-05-2012, 01:50 AM   #12
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Quote:
Originally Posted by roadymi View Post
I put this on a few oak chips end of June. At the time it was very spicy and had a sharp bite to it. I just poured me a few ounces and wow what a difference. The spice is still noticeable but not overpowering. It is very smooth and I would compare it to a nice sipping brandy but perhaps a bit thinner. I'm not sure what would happen if you chose to get drunk on it but for an after dinner desert drink it is really really good.

I just finished up a small batch of caramel apple.........gonna concentrate a 1/2 gallon.
Please report back how this goes. I just kegged my carmel apple cider last night. I may follow your lead if it works out well
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Old 02-23-2014, 05:48 PM   #13
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Default Recipe for Apple Jack

I'm interested in making the apple jack using the freezing method. Anyone have a quick and easy recipe to make the apple jack from scratch? WITHOUT doing any cooking and fermenting only

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Old 02-24-2014, 02:32 AM   #14
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I'm interested in making the apple jack using the freezing method. Anyone have a quick and easy recipe to make the apple jack from scratch? WITHOUT doing any cooking and fermenting only
I made applejack with freeze method and it was not very appealing, even after adding cinnamon. Along with concentrating the alcohol you also concentrate the taste and smell. The smell gets me all the time, Its like socks, or feet but when you taste it its not bad at all.... here was my recipe.

12 Litter juice.
3 pounds sugar.
1 pack yeast lavlin yeast 1118

Fermented 2 weeks

then you freeze distill. Be patient tho cause it will probably take you 1-2 week to freeze distill. Took me 6 days for 2 runs and it still tasted like strong wine. I would rather run it through a still if i had the option. No matter what someone tells you its NOT brandy unless you distill it, Its just concentrated wine. I was actually sent here from the distilling forums when asked how to make it and no one recommended making applejack there unless you run it through a still and make your proper cuts, I know why now.....
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Old 02-24-2014, 02:41 AM   #15
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What would be the recipe if I wanted to do 1 gallon of juice?

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Old 02-24-2014, 03:20 AM   #16
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Let me help out the noobs here, think of apple cider as beer in one sense: most store bought cider has an O.G. of 1.050, so you can use a brewing calculation to approximate the pre freezing ABV%. Let's say, your ABV is 10%, so you know 10% of the quantity of cider you started with is pure alcohol, but you will play hell getting just the alcohol out if that is your only goal. A 1/2 gallon contains 64 oz, so maybe 6.4 oz is pure alcohol, right? I had good luck at 10* F in the freezer. There was a significant amount of water slush along with the what is now hooch. Drain off the first bit, and return rest to freezer. 3 or 4 hours later (or so) you can pour off a little more of the cider, and repeat until you are done for that session. DO NOT throw the ice out, as there is still alcohol in there, use your hydrometer to verify the residual alcohol after thawing, and freeze it out too.
You must diligent in controlling your fermentation temperatures, or you will have hot, nasty, boozy tasting applejack. And if the temperature do rise while fermenting your applejack will smell like acetone and also nasty.
Look, if your only goal is to see how much hooch is made when adding sugar to apple juice, have at it, but don't hurt yourself or anyone else by drinking too much.

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Old 02-24-2014, 03:27 AM   #17
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Old 02-24-2014, 11:22 AM   #18
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Drinking in moderation is all I do. I'm not a fan of getting wasted because I hate the days after. I'm looking to make something smooth and delicious that's all. Mindenman, what is a good temperature for fermentation? One of my friends said somewhere around 62 to 66? Does that sound about right?

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Old 02-24-2014, 01:26 PM   #19
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Ive heard a lot about freeze concentrate causing terrible headaches and hangovers. Any personal experience?
I've freeze concentrated a few homebrewed wines so far and have had nothing but good results. No headaches or hangovers as of yet. I drank a gatorate bottle worth of applejack one night and felt great the next morning. Granted, everyone is different
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Old 02-24-2014, 02:34 PM   #20
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I've freeze concentrated a few homebrewed wines so far and have had nothing but good results. No headaches or hangovers as of yet. I drank a gatorate bottle worth of applejack one night and felt great the next morning. Granted, everyone is different

No hangovers for me either. 16 oz of Jack produces a great buzz.


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