Read somewhere te trick to hard cider is to city freeze it, then let it start to thaw upside down. When the run off reaches a certain brix stop it and ferment.
Is this accurate? Do I ferment the run off, which would be mostly water, or what's left in the still frozen jug?
Is this accurate? Do I ferment the run off, which would be mostly water, or what's left in the still frozen jug?