Has anyone else made Apple Jack

[Wyld Edge]

I am new to this site, and this is my first post in the home brewing section. I made apple jack recently and was wondering if anyone else has on this site. I made mine with 20 lbs of apples, and a gallon of apple juice and about 2 gallons of water and 6 lbs of sugar, I fermented it for three months, I transfered it every three weeks, I recently transfered it into a plastic tub and put it in the deep freeze, I pulled the ice off the top several times and ended up with a gallon of apple jack, tastes like 20% abv like a strong apple wine, it is pretty good. It makes a good desert wine of sorts.

[fliesonly-fontinalis]

Maybe I'm a bit paranoid, but take a look at the number of hits on the 'moonshine' thread. I'm not sure how much I'd share on line. "Jacking" and distilling are both illegal for consumption.
I do make hard cider. I'm curious as to what type of yeast you used? Did you just use crushed apples or convert the 20 pounds to cider? With what you used, did you end up with about 5 gallons in your fermenter?
I honestly can't imagine why it would take so long to ferment, unless you were trying to clarify it more. You say dessert wine, is it still sweet tasting?
Thanks for sharing.

[Wyld Edge]

Honestly I did not know it was against the law to make what I made. and after some investigation on the internet after reading the reply, I found that it is against the law to jack or freeze to make the alcohol content stronger. I don't think I did it right anyway because it isn't very strong. And I can tell you it is pretty much like wine. I crushed the apples and put them in a grain bag to soak with the juice and yeast for a week, like a primary for wine. I don't think it took that long to ferment, we just held it for three months to clarify. And answer the question about sweetness, it remains pretty sweet.

[tommy-n]

If it's for your own use who cares, I would not worry about it too much. After all it's against the law to speed too:rolleyes:

[bucko12pt]

I'd be careful. Understand there is money in Obama's stimulus package to
provide for people to search the internet looking for individuals making illegal moonshine. :lol:

[fliesonly-fontinalis]

I'm sorry if I sounded like a 'jerk', not my intention at all. The 2700+ views on the moonshine thread is interesting. I don't want anyone to get into trouble. Sometimes, "I know a guy..." is the way to go.
Thanks for your reply. You didn't mention what type of yeast that could have been used by that 'other guy'. Champagne yeast, available for a couple of dollars or less, should yield a % in the upper teens. I know a guy who adds plenty of sugar and honey. If you bottle with much priming sugar, it will be very bubbly, yet very dry. If the batch ended up sweet, it's because it had little fermentation or the yeast used died off early. Good yeast eats sugar till nothing is left. Sweet hard ciders are made by killing off the yeast early.
Then that guy can do whatever he pleases with his brew.

[tommy-n]

no harm done, point well taken;)

[oldforester]

The practice, also known as fractional crystallization, can produce apple jack of 10 - 15 % alcohol at 0 to -5 deg F. I tried it a few times many years ago, but not any more.

The real problem to me is that it removes nothing but the water. Any residual sugars are concentrated so it can taste sweeter, but.... Also concentrated are the aldehydes, esters, fusel oils, and other byproducts of fermentation that normally are removed in the distilization process. These are the nasties that make for head thumping hangovers. Consumed in small quanties they are not enough to be a big problem, but I can't handle a big hangover any more.

[humpasac]

It so great. Thanks a lots.