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Old 05-23-2012, 07:22 AM   #1
Apr 2012
Posts: 10

Can anyone answer me this. Made a 6 gal batch of apple wine from cider. Made wine to 21 brix then ferm out to dry. Then froze 1 gal of it to remove water to increase alcohol content by vol. found this trick on Internet. Should this increase my cont by volume by 2/3. Taste great just trying to find out what proof it's at. Bought a shine hydrometer by didn't get the reading I thought I would. Let me know. Thanks.

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Old 05-23-2012, 08:01 AM   #2
Nov 2011
Crystal Lake, IL
Posts: 42

its not as simple as it seems and its a waste of time.. not to mention its illegal.. May be taboo to speak of it here...

"Jacking" concentrates everything, including the bad byproducts of fermentation. I think its a waste of time unless you're trying to extract alcohol from something that isn't palatable. Its a crude method and it wastes alcohol... You will get a stronger product, but, you will also lose product in the process..

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Old 05-23-2012, 11:15 AM   #3
Dec 2011
Madison, WI
Posts: 280
Liked 21 Times on 18 Posts

No doubt, you lose product, most of it water but some of it not.

It is not illegal for homebrewers to do this, at least not federally illegal. Watch the first few minutes of this basic brewing video where they get word from the feds.

Hanso's Simple Sour Cider

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