by MtnMoonshiner » Wed Feb 19, 2014 6:58 am
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!