Wine/apple jack - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Wine/apple jack

Reply
 
Thread Tools
Old 04-26-2012, 08:22 PM   #1
gordybrows
Recipes 
 
Apr 2012
Posts: 3


Hey I have just been told about something called "applejack" and am very keen to give it a go. I have also just made some birch sap wine, my question is, has anyone tried the same process used in making applejack for other wines and how did it go?i plan to use my birch sap wine if possible.

Cheers

 
Reply With Quote
Old 05-01-2012, 07:19 PM   #2
Cascadegan
Recipes 
 
Jan 2011
Seattle/Olympia, WA
Posts: 139
Liked 1 Times on 1 Posts


You mean freeze distilling?

Just throw fermented product in the freezer until some ice forms, remove ice, drink concentrated liquid that's left behind

 
Reply With Quote
Old 05-01-2012, 07:39 PM   #3
zman
HBT_LIFETIMESUPPORTER.png
 
zman's Avatar
Recipes 
 
Apr 2008
Denver.
Posts: 2,650
Liked 21 Times on 21 Posts


It is not distillation it is concentration as you are freezing the water so that you separate the two. I do it with apfelwine every year. After fermentation is complete I rack into 1 gal milk jugs that are put in the chest freezer for a week or two. Then I transfer it to glass jugs.
__________________
www.kroc.org

 
Reply With Quote
Old 05-02-2012, 01:15 AM   #4
roadymi
Recipes 
 
Dec 2009
Middle of the Mitten, Michigan
Posts: 807
Liked 33 Times on 31 Posts


Quote:
Originally Posted by zman View Post
It is not distillation it is concentration as you are freezing the water so that you separate the two. I do it with apfelwine every year. After fermentation is complete I rack into 1 gal milk jugs that are put in the chest freezer for a week or two. Then I transfer it to glass jugs.
Do you let it age out after the concentration process?. If so how long do you recommend?
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
Reply With Quote
Old 05-02-2012, 03:23 PM   #5
zman
HBT_LIFETIMESUPPORTER.png
 
zman's Avatar
Recipes 
 
Apr 2008
Denver.
Posts: 2,650
Liked 21 Times on 21 Posts


Quote:
Originally Posted by roadymi View Post
Do you let it age out after the concentration process?. If so how long do you recommend?
It does get better with aging. We do not drink it very often but we had some friends over on Sunday and did sample some. It was well received.
__________________
www.kroc.org

 
Reply With Quote
Old 05-02-2012, 07:56 PM   #6
gordybrows
Recipes 
 
Apr 2012
Posts: 3

Cheers guys, is it best done with a more fruity flavoured wine/brew? What would I be left with from a gallon? Sorry for all the questions but it's the first I've heard of this process.

 
Reply With Quote
Old 05-02-2012, 09:17 PM   #7
roadymi
Recipes 
 
Dec 2009
Middle of the Mitten, Michigan
Posts: 807
Liked 33 Times on 31 Posts


I've only done it once with a cider.

Here is a link with a pic of what I ended up with. I started with 1 gallon.

http://www.homebrewtalk.com/f32/free...riment-324124/

I froze it solid in a plastic jug. I then inverted it over a 2 qt jar. I let it drip until the jar was full. I dumped the rest as it was pretty much water.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
Reply With Quote
Old 05-03-2012, 05:16 AM   #8
gordybrows
Recipes 
 
Apr 2012
Posts: 3

That seems a fairly good turn out.thanks for the link.

 
Reply With Quote


Reply
Thread Tools



Forum Jump