cluckk
Well-Known Member
I used an ale pail since I have a deep freezer. I left it in overnight and the next day scooped out the slush and let it filter through a strained funnel.
burshaw said:So this is to extract the pure alcohol out of the cider right?
jeepinjeepin said:No, it will never be pure alcohol from freezing. Getting much above 20% takes a cold freezer and some patience. You will also get lots of your original flavor coming with it.
Here is a picture of apple jack. O.G. 1070. F.G. I want to say 1000, I don't really remember.
Damn the last 3-1/3 is almost frozen solid. It's only ten degrees outside. It was so hard to taste because it was toooo cold.
Unferth said:Just doing a general estimate from the previous freezing temp post in this thread, it looks like you are around 40 proof. right?
40 proof liquor with no taste is scary dangerous...
After a week of sub 20 temps and two strainings my 5 gal. is now 1-1/2 gal. of Applejack.
After a week of sub 20 temps and two strainings my 5 gal. is now 1-1/2 gal. of Applejack.
krackin said:Just be careful, sometimes it can sneak up on ya.
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