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Old 05-27-2011, 10:12 PM   #1
Apr 2011
Ft. Mitchell, Ky
Posts: 13
Liked 1 Times on 1 Posts

Hey Everyone,

I recently double distilled a batch of cider into some pretty good apple jack. I did so by freeze distillation. Quick question since I am still new to all this. Do I need to keep it refrigerated? Or can it be set out from now on? I DID NOT use any stabilizer or preservative in it.

Thanks for any help!

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Old 05-27-2011, 11:51 PM   #2
oldmate's Avatar
Jun 2010
Sydney, Australia
Posts: 900
Liked 20 Times on 18 Posts

It can be set out, everything you make can. That's generally how people age there ciders/wines/meads.

Also, instead of calling it distilling (which isn't allowed on these forums) you should aim to call it freeze separation or freeze concentration so people don't get confused.

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Old 05-28-2011, 12:55 AM   #3
Feb 2011
Miami, Florida
Posts: 868
Liked 12 Times on 12 Posts

Ok, possible dumb question here.

Being that with yeasts like Montrachet or Pasteur Champagne you can easily get to 18% ABV or more, what would be the advantage of freeze concentrating () a low alcohol cider, vs. making a high alcohol cider from the get go?

Also, for what I read, freeze concentration tends to also concentrate some undesirables, like fusel alcohols, for example. At what point does that become a problem?
A pessimist is a well informed optimist.

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Old 05-28-2011, 12:59 AM   #4
Apr 2009
Posts: 1,018
Liked 59 Times on 56 Posts

I think it is easier to freeze concentrate the juice than the cider. If you freeze the juice, when it thaws the first part to thaw is the water, leaving concentrated juice behind.

Not much point doing this with store-bought juice which is usually made from concentrate anyway.

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