applejack procedures

[Unferth]

Cool. Will do. and if it is still cloudy, I'll filter it. Hell it's only going to be like a liter anyway.

This may prove to be a bigger problem if I like it and decide to do bigger batches.

 

[Unferth]

I've jacked cider before using a milk jug. I started wry a 1.120 gravity hard cider and after freezing I collected 1/2 of the original volume of liquid. Turned out great!

wow. that's a high gravity cider if it fermented all the way down. what was your FG?

 

[rstanavech]

Is there a home freezer out there that will freeze to -10F? Jeez!

Yeah. I have a small chest freezer and it goes to -13

 

[jeepinjeepin]

Yeah. I have a small chest freezer and it goes to -13

Sweet! Fancy unit or a hidden gem? Calibrated thermometer?

 

[mcwilcr]

wow. that's a high gravity cider if it fermented all the way down. what was your FG?

I used champaign yeast and got it all the way down to 1.000

 

[jeepinjeepin]

I've jacked cider before using a milk jug. I started wry a 1.120 gravity hard cider and after freezing I collected 1/2 of the original volume of liquid. Turned out great!

Added white sugar? Apple juice concentrate?

 

[mcwilcr]

Added white sugar? Apple juice concentrate?

Dark brown sugar and concentrate to treetop something like 3 apple blend not from concentrate.

 

[jeepinjeepin]

Dark brown sugar and concentrate to treetop something like 3 apple blend not from concentrate.

Cool. To my last Apfelwein I added several cans of frozen concentrate. I think I took it up to 1.090.

 

[MarkKF]

New England weather ready to cooperate. Sub freezing for at least 5 days. 5 gal. going outside to freeze.

 

[Unferth]

nice! Whats the ABV on that? We might be able to calculate what sort of yield one might get, and potentially a rough estimate for post-separation ABV.

 

[cluckk]

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]

So this is to extract the pure alcohol out of the cider right?

 

[jeepinjeepin]

So this is to extract the pure alcohol out of the cider right?

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.

 

[mcwilcr]

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.

This^^

You will end up with something pretty high octane but it is also very full flavored.

 

[MarkKF]

Not sure what I'm starting with. I didn't keep good records this year. I added 2 pounds, 5 cups and 5 pounds of sugar to different batches. Can't remember which batch this one is. So 5-9% I guess.

 

[MarkKF]

After 24 hours of sub-freezing temps my 5 gal. is now 3-1/3 gal. It's soooo cold it lacks flavor or alcohol taste.

 

[mike_in_ak]

How was the mass that you pulled off? Did you feel you we're losing a lot of cider, or was it pretty much just water?

 

[Corriveau]

I put my cider back into an apple juice bottle put the cap on and let it freeze for 24-48 hours(I get lazy sometimes and come back the next day). I take the bottle out of the freeze take the cap off and turn it upside down into my mason jar. I let it sit for about an hour. Once the majority of the color is gone, I stop

 

[Corriveau]

Here is a picture of apple jack. O.G. 1070. F.G. I want to say 1000, I don't really remember.

 

[aubiecat]

Interesting thread.

 

[MarkKF]

The throw away was ice crystals. That flaky like appearance. I tossed it in a sieve to get all the fluid out. Threw it outside. It's so cold it's still there. Looks like frozen snow. No color. Gonna strain out some more ice tonight. I wonder at what temp the alcohol might freeze too.

 

[Pickled_Pepper]

I guess the most important question is..."how's it taste?"

 

[MarkKF]

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.

 

[rstanavech]

Here is a picture of apple jack. O.G. 1070. F.G. I want to say 1000, I don't really remember.

Now I'm thirsty

 

[Unferth]

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.

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...

 

[jeepinjeepin]

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...

Eh, it's just 20% ABV. Dangerous in quantity.

 

[Pickled_Pepper]

Also depends on if you are one of those "sloppy" types or not. In moderation right?

 

[Unferth]

If its still freezing solid the second time around doesn't that mean its over 20%?

Yes all things in moderation... I meant dangerous in a good way if that makes sense.

 

[kingboomer]

I might have to try this out. I'm planning a 3 gallon cyser this spring, I think I'll play around with a gallon of it.


-Kingboomer

 

[Unferth]

Mines in the freezer now after a ten day fermentation. I just threw the lees and all in there. Ill post pics when I harvest.