- Early settlers made this by setting their apple cider outside in the winter and allowing it to become slushy. They would then skim the frozen water off of the surface, leaving a “hardened” cider behind. Commercially, it is now distilled. This is illegal for the home brewer, but the freezing method is effective.
- First, make Apple Cider. Skip the final step, and allow it to age the three months in the secondary fermentor.
- Second, siphon it back into the primary fermentor. If you have a deep freeze, put the primary fermentor in it overnight. If not, use ice cream buckets and the fridge freezer. Remember to leave room for the water to expand when it freezes.
- The alcohol will not freeze, so it is forced into the center of the container when the cider is frozen. The brewer then has the option of either skimming the ice off of the surface, or siphoning the alcohol out of the center. The siphoning method will result in a higher alcohol content than the skimming method.