voodoobrew
Active Member
i've got some organic home made apple cider going and was wondering if anyone out there knows about making apple jack... just stick it in the freezer after it's fermented and cleared completely?
Right.Then dip off some of the ice crystals 'til it suits you....i've got some organic home made apple cider going and was wondering if anyone out there knows about making apple jack... just stick it in the freezer after it's fermented and cleared completely?
I was unaware that freezing an alcoholic beverage was considered a form of distillation. I do not intend on doing so, as I am excited for plain hard cider. I also do not suggest anyone else use fractal distilling as it is illegal and potentially tasty.
Has anybody ever read about, or even heard about, anyone being busted for jackin' cider??actually its not illegal, brewstrong did an episode a while back where they talked to an atf guy about it, he said it wasnt, and even if it was catching and prosecuting you would be a logistical nightmare
You'd have the same volume of alcohol in a smaller volume of solution.A couple more questions on the process then...
is there such a thing as jacking too cold or quickly?... like could i use liquid nitrogen to insta-freeze the cider and then 'harvest' the first half or so that melts off (or didn't freeze)? Or does separation and crystallization need to take place over a longer period of time?
Also, when concentrating cider ( or eisbeer) is there formula for ABV? Could it be as simple as 10 gallons @ 5%abv concentrated down to 5 gallons would have 10%abv?
The numbers were just an example of figuring out the math. You would need to reduce that 13% cider more by freezing it again at a colder temperature. The higher your starting ABV the higher your final applejack volume because you would need to freeze less water out of it..It would not be applejack and quite unpalatable.
I have a bottle of Lairds right here -- it's 40% alcohol (Says it right on the label...)... but you can tell by the smell and taste that it's not a true "Apple brandy" like a Calvados... and I think this is where Sudbuster was going..... It's definitely a blend of what tastes like grain neutral + a little residual apple flavor...
Actually, I think you have it completely backwards. Jacking is freeze concentration, simple as that.I'm having trouble with this tread bcause it seem some folks are associating the word "Applejack" with Lairds Applejack which is far removed from colonial applejack. Lairds and others are distillers. Their product contains only about 13% apple and is a brandy. Jacking of apple cider is not to produce brandy, but to enhance the flavour elements of cider. Nor is jacking a means of making a product of higher alcohol content for the purpose of attaining a quick drunk (which is notrious for its after effects, ie Edworts Apfelwein). Maybe my understanding of some of the posts is just a "generation" thing, if so, please excuse me and disregard.....
Not on this forum.Also even if distillation is ilegal its still ok to talk about it.
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