the other night I was reading some of the applejack threads and came across a post where a member was freeze concentrating his juice and fermenting to a high alcohol content. this reminded me of a snow shoeing trip I took two years ago where my container of apple juice started to freeze and became an outstanding beverage, needless to say I'm trying the idea. here's the catch, freezing isn't perfect and it leaves a semi-apple beverage behind if you keep the ice, so why not use it as a base stock for a mead?
the gravities after the first freeze are 1.054 for what will be apfelwein and 1.034 for the remainder. I still need to freeze down the apfelwein mix once more to get my starting volume, now instead of freezing the dregs down to try to get the last bit of sugars, why not just freeze more juice? keep concentrating the apfelwein portion and use the dregs for a cyser? albeit a bit weaker on the apple flavour.
or does this belong in the drunken mumblings?
the gravities after the first freeze are 1.054 for what will be apfelwein and 1.034 for the remainder. I still need to freeze down the apfelwein mix once more to get my starting volume, now instead of freezing the dregs down to try to get the last bit of sugars, why not just freeze more juice? keep concentrating the apfelwein portion and use the dregs for a cyser? albeit a bit weaker on the apple flavour.
or does this belong in the drunken mumblings?