I fermented cider to about 13-14% ABV and transferred it into 3L jugs for freezing. I let them freeze only once for about 48 hours and then placed them over 1QT mason jars. I found that I got exactly 1 quart of applejack per 3 liters of wine. I then cut up some apple wedges and placed them in the jar (mostly for appearance), and then put the metal lids and rings on the mason jars.
Q1) By freezing the wine for 48 hours, did I effectively kill the yeast that was in it? I used Red Star Pasteur Champagne yeast in bothe the primary and secondary (1 packet during each).
Q2) By adding apples, do I have to worry about wild yeast kicking up fermentation inside of the jars?
Q3) What would happen if I were to stove-top pasteurize the mason jars after they were sealed?
Q4) And I am still leery about methanol content. Is this stuff safe to give away to my friends?
Any help would be greatly appreciated.
Q1) By freezing the wine for 48 hours, did I effectively kill the yeast that was in it? I used Red Star Pasteur Champagne yeast in bothe the primary and secondary (1 packet during each).
Q2) By adding apples, do I have to worry about wild yeast kicking up fermentation inside of the jars?
Q3) What would happen if I were to stove-top pasteurize the mason jars after they were sealed?
Q4) And I am still leery about methanol content. Is this stuff safe to give away to my friends?
Any help would be greatly appreciated.