It's ok. Oxygen stops the yeast producing alcohol as you've pointed out. But it will consume all available oxygen and start fermenting once the oxygen is gone and this happens quickly. So, unless you are constantly gassing it with air during the fermentation cycle then it will be making alcohol correctly.
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My typical cider is around 7%....this is a "cheaters" ice cider. [emoji111]Whoa Nelly! Cider typically has a starting gravity of around 1.050 plus or minus 5 points. Wine typically has a starting gravity of about 1.090. A starting gravity of 1.120 is a drink with a potential ABV of about 16%. ... and made from apples? Is this pseudo brandy? Can apples (in terms of their flavor) really support that amount of alcohol? Hard to imagine and I live in an apple growing part of the States. Why don't you simply ferment the juice from the apples - about 7% ABV and then back sweeten if you prefer a sweeter drink?
I use FAJC & 100% AJ only....idea came from others threads here [emoji111]But is this a "cheater's" version? If I wanted to make an "ice cider" (and I think your response might have have been quite different if you applied the "cheater's protocol")), I wouldn't have added more sugar to the same amount of apple juice providing a higher starting gravity with no more flavor to counter balance the heat from the alcohol, I would have frozen the apple juice and collected the first 1/3 of the runnings as I allowed it to gently thaw. This would have upped the gravity to about 1.100 or a little more but reduced the water content by 1/3 and so would have concentrated the flavors. No added sugar just reduced water (from the juice itself). THAT is a cheater's ice cider - coz the apples were not harvested as they ripened in the snow and ice... but the ice was applied after harvesting.. Your version sounds like a cheater's cheater's version..
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