![]() ![]() Where did apple Jack come from?īack in colonial times when, uh, apple farmers would, uh, have a lot of apple cider pressed and ready to go, it would be in barrels. Not advisable, but it’s not going to kill you. Well, no, it’s not any more dangerous than drinking an entire gallon of hard apple cider. The same goes for apple Jack, because it’s concentrated now all of the methanol and the fusel oils and things that are normally discarded during normal heat distillation, they’re still in there.Īnd you may be asking yourself, is that toxic? Is it dangerous? If you drank this whole gallon of hard apple cider at, let’s say 6%, six and a half percent alcohol, you would probably have the worst hangover of your life. Let’s say you turn this into hard apple cider, and then you freeze it and you turn it into applejack. And what ends up happening is you get a much higher alcohol content, but you also get really strong flavors and, um, a really tasty little drink. You certainly want it to be clean and sanitary since it’ll be housing your final product, but using a glass jug that weighs 40lb empty will be hazardous to deal with.So, Applejack, what is it? And why do we do it?Īpple Jack is basically where you make hard apple cider and then you freeze concentrate it by letting it freeze, draining off the liquid that doesn’t freeze because it’s full of alcohol and then discarding the water and ice.Īnd you do that two or three times. Since you’ll be pulling the mixture out of the freezer and placing it back each time you want to remove the ice, it’s best to use a plastic storage vessel for this part. We use one of these for many things around our distillation but it’s perfect for scooping out your ice and leaving behind the good stuff! We recommend you sterilize (run it through the dishwasher) a metal scoop specifically intended for food and use that each time. Especially since you’ll be dipping in there many times to remove the ice. Picking out the frozen ice with your hands invites all sorts of new bacteria, skin oils, and whatnot into your hard work. We’ve always stuck to the pro’s recommendations for this recipe. We can’t guarantee how things’ll turn out if you use a standard bread or distiller’s yeast. We’ve highlighted a few specific things that come in handy with this freeze-distillation here too: Cider Yeast is Important!Ĭider Yeast contains a few different strains that are more effective at fermenting the cider base. Refer to our Equipment section in the recipe above to make sure you’ve got everything you need. You’ll want to use a good quality cider as the base for this recipe, we’ve used this stuff? before with great results:Įvery beginner starts a mash or even a simple infusion recipe then realizes halfway through they forgot something crucial. I'm so excited to prepare so many #recipes of #drinks, #cocktails, #Moonshine, #food - I'm ready to get down to work! #Moonshinerecipe Best part is that you won?t have to deal with managing the cuts or any of that standard distilling business.ĭoes it takes patience and practice, yes. Here, instead of making liquor evaporate at a higher temperature than water, you?ll be actually freezing the water and removing it from cider to make the drink more fermented. ![]() Instead of using your beloved moonshine still, you?ll be exploring the fascinating world of freeze distillation, which is rumored to have started vodka production in the first place.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |