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Old 02-09-2014, 01:38 AM   #31
bernardsmith
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Quote:
Originally Posted by jflongo View Post
If you are looking to make high ABV cider, then make a batch with white or brown sugar, get your OG to 1.080 or higher, then use wine yeast to bring it down to 1.000 or lower. Then you can take that, and put it in the freezer, then drain off the concentrate. Expect to lose around 1/2 of the volume. You can do this multiple times if you want, this is called freeze distillation. And you are making Apple Jack. You can easily get it around 20% ABV or higher doing this.
I think the idea of freezing the must (not the hard cider) is that if you allow the juice to begin to thaw and collect the liquid as it thaws then you are collecting a far higher concentration of the sugars (because much of what remains frozen is the water). In other words, while it is true that you are increasing the sugar content of the must you are also, gallon for gallon, increasing the apple flavor. If you simply added sucrose to the must to increase the sugar content, sure you can increase the ABV but you have done nothing to intensify the apple flavors. I have experimented with a tiny sample of apple juice and I was able to increase the gravity by almost 50 percent by freezing and drawing off the first liquid to thaw. But you "lose" a great deal of the volume of the juice.

This of course has nothing to do with distillation. You are freezing the must not the hard cider.
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Old 02-09-2014, 09:47 AM   #32
WVMJ
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THanks Bernard for explaining that freezing cider concentrates the flavor, who would have guessed that?

We have to try this next season. Along with concentrating the sugar and flavors the acids join in. Did you happen to test for the TA before and after concentrating? With typical sweet cider with lower acid levels I dont think concentrating the acids is much of a problem, but our cider from our own wildling trees right now is pretty tart. I wonder if we will have to end up with a very tart ice cider? Stocking up on better bottles to use for freezing now! WVMJ

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Old 02-09-2014, 02:52 PM   #33
JackofME
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I will heat pasteurize. I guess I feel safest going this route. I am still concentrating the juice, its frozen in the back yard, but I need to get a block of time to let it melt appropriately. I am planning on using ec-1118 as yeast, would you recommend something else as I have time to get to the local brew store. I saw references to using a riesling yeast, but I did not come across any actually labeled as such. Hopefully, by Wednesday I will have room temperature concentrate to which I can add the yeast. Then the battle to keep slow steady fermentation begins.

Thanks for your input

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Old 02-10-2014, 01:46 AM   #34
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Why not just add apple juice concentrate?


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