Quote:

I was just thinking about this a few weeks back. I remember my dad talking about makeing Apple Jack. However I couldn't remember how he said to do it. So I did a little research on it, same process as making apple cider but then it after fermentation it was allowed to sit outside during really cold nights, the non-alcohol protions would freeze ("jacking") allowing one to pour off a stronger brew. The problem with this method is the "bad" alcohol is still in the mix and not cooked off like it is with the distillation process.

But if any of you know a better way please let me know, cause I'd love to try it.

P.S. I also remember my dad saying someting about adding rasins to the mix, anyone have an idea why?




LMGTFY

Contra todo mal, mezcal; contra todo bien, también