Unpasteurized cider, let it go fizzy.
A balloon on the mouth will keep air out, let you know when the yeast has peaked.
Then you freeze it and take an ice pick to the frozen bit to pour off the applejack!
“Then you freeze it and take an ice pick to the frozen bit to pour off the applejack!”
Excellent! I can’t believe I never thought of that! Duh!!! So simple! My mind had always been stuck thinking I’d need to make a still. Thanks for that tip! I no longer drink, so if I make it, it would only be for sharing.
Dang. I’m learning a lot here.
I had heard the term ‘applejack’, but I didn’t know anything about ‘jacking’ or ‘freeze distilling’. I looked it up and found a wiki, but can’t seem to post the link here.
Here’s a link that does work:
http://www.eckraus.com/wine-making-applejack