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Post by nightmist on Aug 22, 2013 9:45:48 GMT -5
The season is coming for it and I want to be ready. Here is the thing, I usually do hard cider and/or scrumpy, DH usually does the applejack. He does a ferment much akin to making hard cider but with the addition of raisins (for the extra sugar plus all the reasons you want a must), and about half the time a bit of what amounts to apple pie spice. Then after he racks it he will freeze distill it. It is indeed distinctly different from hard cider, scrumpy, or apple wine. It wanders near to Calavados territory without quite getting there. He has gotten some serious proof in the past past though he normally shoots for somewhere in the realm of 60-80 proof. I am considering trying it with some of my cider just to see how I manage. Plus there is always something of a competitive element, especially since honey has become too dear to make mead. I sort of miss kicking his butt in the mead making. So if anyone has any hints tips or suggestions I am eager to learn to my advantage.
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Post by Deleted on Aug 27, 2013 18:18:08 GMT -5
The old boys who made Jack back in the seventies are by now all gone. Your comparison to Calvados is apt.
How they done it, I have little idea. Save this was in Essex (northeast kingdom) county VT, an' cold as the brass hinges of he**. They'd set up a barrel at a tilt and let if freeze a few February nights and then wrench off the small cap. (Cold nights up theyah could hit -30F and colder)...
In another day or three the spirits would work their way past the ice. And they'd have a five gallon-ish bucket O booze.
I'm pretty sure apple jack is illegal as anything due to its cold distilling. That said, if your not selling any, how does anyone ever find out?
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Post by garrett on Dec 15, 2013 19:52:25 GMT -5
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