American Applejack

[MtnMoonshiner]

This isn't a new or unproven recipe, however I'm putting it here so it can be tried and proven by the forum. I suppose you might call it distilled, but a still ain't used in its production.

What you'll need:

8L water
8L gallon apple juice
Roughly 3KG pounds of brown sugar
1-2 packs of wine or champagne yeast

Heat water and sugar until sugar is dissolved. Allow to cool to about 35C, add the apple juice and yeast. Stir it all up and allow to ferment (it's a slow worker). Once it's fermented, freeze the mixture until it's thick slush, but not solid. Then place a colander and funnel over any vessel you wish. Squish as much liquid from the ice as you can, and discard the ice.

Repeat this freezing/"stripping" processing until what you've got won't freeze anymore.

Traditionally this was made from apple cider. The kind with crushed apples, but I'm just a tad too lazy to make apple cider like that, and find the apple juice works just fine. Hope anyone who tries it enjoys! Cheers y'all!

[Smbjk]

Need a big freezer :D sounds nice :handgestures-thumbupleft:

[MtnMoonshiner]

You can cut down the recipe to fit your needs. I've got a freezer the size of a refrigerator, so it works out for me.

A lot of people make it outside too during the winter here. If weather permits of course.

[Smbjk]

You can cut down the recipe to fit your needs. I've got a freezer the size of a refrigerator, so it works out for me.

A lot of people make it outside too during the winter here. If weather permits of
Course.

Don't think outside freezing in brisbane is an option :laughing-rolling:

[MtnMoonshiner]

No probably not, but maybe your Tasmanian brethren can give it a shot ;-)

[unsub]

So there are no cuts being made? Nice headache material there! You get the fores, heads, hearts and tails.

[MtnMoonshiner]

No way to make cuts, but it's pretty damn good I think. Worth the headache honestly!

[Brendan]

Worth the headache honestly!

I don't think anything is worth the headache :snooty:

It essentially looks like an apple cider/brandy recipe. You could consider distilling properly and ageing for a nice brandy, or white for a traditional German schnapps.

[MtnMoonshiner]

I honestly haven't gotten a headache from this. It's low %, so unless you're swilling it down by the bucket....

But I guess you won't know unless you try it

[Sam.]

So there are no cuts being made? Nice headache material there! You get the fores, heads, hearts and tails.

Ever drank beer or wine?

[Andy]

So there are no cuts being made? Nice headache material there! You get the fores, heads, hearts and tails.

Ever drank beer or wine?

or apple cider.

though after fermentation you could be looking at 4% ABV- light beer. then after removal of what freezes the ABV would go up, as you would be freezing the water out. eventually you would be left with apple juice concentrate and alcohol- ie the part the doesn't freeze. the ABV would be increased, thus more consumption of congeners.

[unsub]

Ever drank beer or wine?

Plenty of times but never removed the water from it via freezing (freeze distillation) leaving a much higher ABV spirit than normal beer or cider. :text-imwithstupid:

[Muppet]

I don't understand people knocking something they have never tried. No offence guys but I'll give this one a go myself. It's a long standing traditional recipe. Thanks mm for taking the time to post it. Cheers

[Sam.]

I don't understand people knocking something they have never tried. No offence guys but I'll give this one a go myself. It's a long standing traditional recipe. Thanks mm for taking the time to post it. Cheers

:text-+1: I will definitely give this a try when I have the chance (so maybe sometime in the next decade).

There would be more "bad stuff" in a bottle of red wine than there would be in a glass of this I reckon ;-)

There must be a reason this has continued to be made for a very long time, obviously it is goooood :handgestures-thumbupleft:

[crow]

ok peeps settle down, there are recipes on here like this (imperial stout whiskey comes to mind). It is freeze rectifing and depending how many times you do this you can get it up to 40%. Bare in mind the higher you get it the more concentrated everything is including fores and faints. It is a traditional way to fortify a drink in the cold climates without distillation :handgestures-thumbupleft: wouldn't take it passed 15 or 20% myself :-B

[Cane Toad]

Cool :handgestures-thumbupleft: I'll be giving this one a crack,you ain't put me on a bum steer yet Mountain :handgestures-thumbupleft:
Just have to wait till Woolies or Coles put AJ back on special and go grab another dozen cartons :laughing-rolling: I need to make some more Apple and corn whiskey anyway :angry-banghead: The last lot seemed to evaporate pretty damn quick :D
This stuff would still be way better than half a goon :laughing-rolling:

[MtnMoonshiner]

Glad I do right by you, Pinto! Hopefully this recipe is just as enjoyable as the others for you!

[mymumsaidimcool]

I need to make some more Apple and corn whiskey anyway

never heard of it.. wassit?

also thanks Mountain, sounds like it'll be alright, definately something different.

[MtnMoonshiner]

I need to make some more Apple and corn whiskey anyway

never heard of it.. wassit?

also thanks Mountain, sounds like it'll be alright, definately something different.

viewtopic.php?f=25&t=3414&hilit=Split+brandy

[CHEROKEE]

Hello MtnMoonshiner

Thank you for your input, a collective knowledge creates the best results. (Good one mate............ CHEERS :handgestures-thumbupleft: