This is an old thread come to life....
(Might be worth reposting under a new thread.)
I do a faux ice cider with thanks to @bmd2k1
for the origial recipe and inspiration. Using FAJC that turns out really well. See recipe below. You can start with Apple juice or really any other juice and add FAJC to get to the Gravity desired. I have used Tart Cherry and Cranberry with really good results.
Call it faux or cheaters ice cider...whatever the terms - it's some of my fav stuff! (I have one fermenting as of this writing.)
Using D47, 28cans FAJC & 2gals 100% AJ. Target OG is 1.135 add 2 tsp Fermaid-O to help with the nutrient needs. Ferment cool 60 to 62 deg F.
Don't touch it after yeast pitch. It should be ready for cold crashing in about 4 to 6 weeks. Yeast will slow or stop somewhere between 1.020 and 1.030 your looking for an ABV in the mid 13% range.
Obviously will have a lot of residual sugar and D47 is pretty good at chewing through it even at very cold temperatures. I would strongly recommend you pasteurize this "still" after clarifying and bottling. See Pappers "sticky" at the top of the forum.
I also have done Apple Jack / frozen and drain the cider but honestly this is a lot easier and produces a larger volume with very similar results.