Apple Jack (wine)
really 40%? that's 80 proof!!! Its my recipe and I'm sorry but wow that just don't make sense at all. I know its strong after the freeze distill but not that strong.
Apple Jack (wine)
really 40%? that's 80 proof!!! Its my recipe and I'm sorry but wow that just don't make sense at all. I know its strong after the freeze distill but not that strong.
Cooking Instructions
- 1
Heat sugar, water, and cider to around 100° F ( enough to dissolve sugar)
- 2
Let cool to temp that yeast envelope says it needs to be ( around 85°F)and add yeast
- 3
Pour into 2 very clean milk jugs and put fermentation lock on. Ferment for 4 weeks.
- 4
After fermentation has slowed way down or stopped put jugs into freezer
- 5
Once frozen ( it won't freeze solid it will be slushy) strain ice off. Salad spinner works great.
- 6
Repeat freezing and straining until it does not slush up anymore.
- 7
And there you have it a freeze distilled apple wine that will warm your belly
- 8
Add a cinnamon stick and let sit for 3 weeks then remove so it does not overpower. It will almost taste like apple pie.
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