![]() Just put your apple wine in the deep freezer, set the thermostat as low as it will go. A soft plastic, food-grade pail with lid seems to work well for this purpose. Do not use glass containers as they as they will more than likely crack. If it does not get all that cold in your area, the same effect can be duplicated by using a deep freezer. And, by first thaw it would be ready to drink. Barrels of apple wine would be set out in sheds during January and February when the temperatures where blistering cold. And, at 30 below 33% alcohol can be obtained.Īpplejack was very popular among the New England colonies. At 10 below ice will form until it reaches 20%. The following will give you an idea of how concentrated the alcohol can become at a given temperature: at zero degrees ice will form until the liquid reaches 14% alcohol by volume. Each day you simply scoop off the ice that has formed, causing the alcohol and the apple flavor that is left behind to become more concentrated.Įach day you will notice that the amount of ice that is forming will be less and less, until eventually no more ice will form at all at that particular temperature. What happens is the water that is in the apple wine freezes and rises to the top while the alcohol stays in liquid form - a process known as fractional crystallization. The Process of Making Applejack WineĪpplejack is made by storing completely finished apple wine at below freezing temperatures. Also, the apple flavor is more intense or concentrated. It can be as high as 30% alcohol or 60 proof. The features that make Applejack different from hard cider or apple wine is that it has a higher concentration of alcohol. Hard cider typically runs around 5% alcohol and is produced by simply allowing the apple juice to ferment on the sugars that are naturally present. Apple wine is different from hard cider in that it is usually around 10-12% alcohol and is fermented with the addition of sugar and other ingredients such as acid blend and wine tannin for flavor balance.
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