Apple Jack
Ingredients
- 1 gallon apple juice/cider
- 1 cup granulated sugar
- 1/2 teaspoon yeast energizer
- 1 1/2 teaspoon acid blend
- 1/2 teaspoon pectin enzyme
- 1 Campden tablet
- 1 package champagne yeast (for 1 to 5 gallons)
Step 1: Place juice in primary fermentor.
Step 2: Add balance of ingredients.
Step 3: Stir to dissolve sugar. Stir daily for 5 to 6 days or until frothing ceases.
Step 4: Siphon into secondary fermentor, avoiding sediment, and attach airlock.
Step 5: Rack in three weeks, and again every 2 months until the cider is clear.
Step 6: Gently stir in 1/4 cup sugar per gallon.
Step 7: Bottle in champagne bottles or clean pop bottles.
Step 8: Age three months.
Apple Jack
Early settlers made this by setting their apple cider outside in the winter and allowing it to become slushy. They would then skim the frozen water off of the surface, leaving a “hardened” cider behind. Commercially, it is now distilled. This is illegal for the home brewer, but the freezing method is effective.
First, make Apple Cider (recipe above). Skip the bottling, and allow it to age the three months in the secondary fermentor.
Second, siphon it back into the primary fermentor, a small keg, or a clean jug. If you have a deep freeze, put the primary fermentor in it overnight. If not, use ice cream buckets and the fridge freezer. Remember to leave room for the water to expand when it freezes.
The alcohol will not freeze, so it is forced into the center of the container when the cider is frozen. The brewer then has the option of either skimming the ice off of the surface, or siphoning the alcohol out of the center. The siphoning method will result in a higher alcohol content than the skimming method.
NOTE:
The champagne yeast works slower than wine yeast and has a lower alcohol tolerance. It also produces finer bubbles than wine yeast, and so is preferred for sparkling wines. If you want a still cider with a higher alcohol content, use your favorite wine yeast.
© Copyright 2010 Connections Magazine
