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How to Make AppleJack 2 - The Sequel - Now up to 46% Alcohol!! No Distillation required.
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- čas přidán 27. 03. 2013
- www.secue.com for more great home brew videos
Applejack is a strong alcoholic beverage produced from apples, popular in the American colonial period.[1]
Applejack was historically made by concentrating hard cider, either by the traditional method of freeze distillation or by true evaporative distillation. The term applejack derives from jacking, a term for freeze distillation.[1] The modern product sold as applejack is no longer produced using this traditional process.
Freeze distillation is a low-infrastructure mode of production compared to evaporation distillation. Apples and applejack have historically been easy to produce in small quantities. Hard apple cider was an important drink in the colonial and early years of the United States, particularly in areas without access to clean water, but was often considered insufficiently palatable and bulky to store. Rather than consume an alcoholic fruit beer, the cider harvested in the fall was often separated in the winter via freeze distillation, by leaving it outside and periodically removing the frozen chunks of ice, thus concentrating the unfrozen alcohol in the remaining liquid. From the fermented juice, with an alcohol content of less than 10%, the concentrated result contains 30-40% alcohol, is slightly sweet and usually tastes and smells of apples. However, freeze distilling concentrates all of the alcohol by-products of fermentation -- including the less desirable methanol and fusel alcohols as well as ethanol. Distillation by evaporation can separate these since they have different boiling points. With easy availability of grain, metal stills, clean water, and eventually pasteurization starting in the mid-19th century, cider and applejack were gradually displaced by other beverages and liquors. In the late 19th and early 20th centuries, traditional applejack acquired a stigma as a result of its association with the older production process, and was less economical to produce than some alternatives.
In New Jersey, applejack was used as currency to pay road construction crews during the colonial period. A slang expression for the beverage was Jersey Lightning.[2]
Now this is what they should teach in chemistry class
Unfortunately I dont think teaching kids too young to drink would go over well with the parents. (Age to drink in usa- 21) they could pretty much only teach seniors in college here and by then they probably already know
@@Anna-tc6rz Im German. My Chemistry Teacher was one of the old kind. She showed us how alkoholic fermentation and destillation worked. We were like 14... ^^
@@leeloosaasindustries2295 Same here, my Chemistry teachers Was shocked when he found out that nobody of us had ever made wine at home 😂
@@Anna-tc6rz and yet the USA has more alcoholics than any other country because we’ve made it taboo 🤦🏻♂️
Everybody's rushing out to buy toilet paper, I'm rushing out to buy apple juice 👍
Mate you've answered every question I've ever had about this whole process... So hard to find concise and sound advice about home brewing and especially concentration.... A big thank you!
This video is the one that spurred me to do some homebrew, I have frozen several batches, I tip a bottle at a time into a funnel, into a smaller bottle. It took me a few tries to get it right, but it is so worth the effort!
I recently had to do a radio interview, and they had been told I did homebrew cider, and asked if I could take some down.....
I didn't mention it was quite as strong as it is, the reaction, live on air was priceless!
Anyways thanks for the help Big Man!
I very much enjoyed and learned from your video. I hope you do more as I very much enjoyed how you explained everything. Thanks from West Virginia USA
Excellent video, just excellent!... "That's a dense liquid... Dense..." cracked me the ef up... I'm fermenting my very first batch right this minute.. You've given me some good inspiration!
I do this with every batch of whatever kind of brew i make thanks to you! Thanks man
You are the mad scientist of home brew my hat goes off to you Sir.
Great video secue! Im gonna hve to give this ago, thought about it after watching the first video but now im gonna do it! Might even start it this weekend, keep up the good work mate
Jay
Just recently found your channel and enjoyed the vids so much that I subscribed! Really well done and super informative. I'm a complete home-brew hack but do enjoy giving it a try a few times a year. I was inspired by your hopped apple cider and made a batch by your instructions and it turned out very well. Not sure that I'll ever try the applejack but sure did enjoy the vid anyway. Thanks again!!
3:00 minute mark "DENSE" close up has me rollin'. Now my bosses ID when he calls or texts. Thanks Secue LOL
Love your work mate! Cheers!
Awesome video.. I'm definitely going to try this... Thanks!!!
Thanks for the discussion on methyl/ethyl/fusil alcohols. Good stuff!
i discovered this by trial and error and after i did this for a while, i perfected it.
Had a wonderful relaxing evening watching several of your vids. Well done and so informative. Thanks for sharing your passion. Now, it is time for me to try my hand at apple jack.
Thanks James, glad you liked the vids. Good luck with your apple jack :)
i love distilling and fermenting.i have some upstate new york cider going for a freeze,and 25 pounds of bannana mash for distilling.it becomes more than just a hobby.
I now want home brewed Applejack....it looks delicious. Beautiful blue eyes by the way. Nice video.
Nice effort. I learned something AMAZING today. (I love alcohol science) I'm going to have to try this with an apple pie recipe.
Great Vid...... Nice to find someone on CZcams who knows what they are talking about........ Going to try this for myself...... Liked and Subscribed
Thank you for the wonderful video! I'll be using your method to convert 5 gallons of cider I pressed this weekend.
thanks man.. very enlightening
Excellent video mate. Answered a lot of my questions. Cheers!
17 Craig - The only thing missing from this great video was a PHOWAAAAAR when tasting.
awesome video secue
Greets Secue, I got my juice today, I'm gonna get my starter goin tomorrow and pitch by the end of the week. After the freeze concentration, I'm gonna barrel age it!
Nothing like a good sipper!! Cheers Big Man!!
You are awesome, dude! I have missed it for this year, snow on the ground, but for next year I know where I can score some apples that are going to be just right for this. Johnny Appleseed was selling trees for the makers of just this stuff. Let somebody else make the pies.
What a great vid secue m8...I've made some turbo cider n plan to try applejack in the near future...nice 1...good health...respect...gav.
VERY NICE VIDEO!!!
Greetings and salutations! Love the Aprons buddy!
people who do not have yeast nutrient. take raisins or dates or etc with a little bit of water and lightly boil or simmer. pour the juice into your batch it is a good nutrient for faster or stronger brewing
Say I just wanna make about a quart of alcohol. How much raisins/dates would you recommend, and how much water should I boil it in? How long should I boil it and to what temperature? Sorry, total newbie here.
i would say about a quarter cup of raisins but more wont hurt. it cant hurt it. get it right at boiling or just before. just mash them up in some water about half a cup or quarter doesnt really matter. when you mash them it helps get the juice out faster.
all you gotta do is strain it when it goes in, if you dont want raisin bits in it
Okay thanks. Im gonna do this :)
no problem hope it turns out good mate.
Thanks :)
Good demo, good entertainment, Pleasant fellow.
very good information
Very good thanks
You had me in the first 3 seconds, great opening line.
just subscribed, great intro man hahaha.
the bagpipe gives the touch
Great video brother .
As far as the discussion of fuesel oil. I tried an experiment were I distilled some off with ice in a metal cup held over my wine. The condensation on the outside of this cold surface is mostly that acetone-like headache giving fuesel oil. I just wiped it, freshened up the ice and hung it over the opening for a while. It isn't perfect but I felt the wine was noticeably better. Worth a try again.
My early drop apples tend to yield juice that is low OG. Rather than stirring the granulated sugar directly into the juice at room temp as you showed in this video, I take about 2 liters of juice in a 4l cookpot and heat it on the stove to dissolve a 4 lb (about 2kg) bag of sugar. This makes a very thick syrup that I add back to the frementer in a total of about 15-16l of juice. I use beet sugar which is very common in here MI.
Thank you good sir! I am definitely going to rack it to clear it with the finnings but wasn't sure if it was necessary for the sake of the quality of the brewing.
By the end of the three weeks were you getting any bubbles from the air lock or had it pretty much wrapped up on its own by then. I'm at two weeks but I'm only getting a co2 bubble every 5 seconds or so.
You're the man, I can only hope my hooch is as good as yours one day.
Great video. I will try freeze different kinds of fruit-vine like vine from elderberries, quinces.…
Thanks!
your accent man. its awesome
Great looking applejack, and nice lookin' christmas cactus :D
you are awesome! loved the video, but i'm going to perfect my cider first :)
Your video is awesome I have 4 gallons of seeded and pureed apples with distilled water, champagne yeast,5 lbs of cane sugar and some potassium metabisulphite(to keep it clear and from browning)I've also added some yeast booster after 2 days its quite ripe smelling and I am using a primitive bubbler(tube into a jar of water off lid seal)Im gonna have to strain it in cheese cloth to remove pulp,and a finer strainer after that.What I really like from this video is the concept of freezing it 2-3X!
Excellent video Secue. Made some 20% ale using that method and waiting for a mate to show up Monday to get stuck in! Maybe go for 40% next time...
Hi, thanks for the vid mate! I've done a few test runs of jack myself after seeing your first vid on this. Problem has been I can't turn my freezer down as low as you have so I got more of a slush than ice in the bottles. I was still able to separate it pretty well as most of the ice got stuck at the end of the bottle. On my next attempt I'm going to try putting the cider in a tub putting that in the freezer and basically scooping the ice out with a spoon, re freeze and do the same again.
Good video mate that looks good . I will have have a go bud
Great video there man, looking forward to trying this myself.
So do just let it drain from the bottles until just clear ice is left behind?
I used a fish tank glass heater tube, it has a temp control built in. Just a 100 watt one will do to maintain the required temp.
Usually about 26° C for me, I immerse it in the water and experiment a little with the setting.
White champagne yeast is my favourite.
Great Video. I'm glad I finally made some, it definitely is good.
One question for you though about killing the yeast. I "thought" by freezIng it, that already kills the yeast, is that not true? Or did you just do that ahead of time to clear it even more?
Hey secue
love your video and I had a question for you, I was wondering if I can make applejack using turbo yeast?
Great videos man i had know idea u could do it this way thanks for the info can u get the alcohol content higher 145 160 any way other then to use a still??
thanks for info on the turbo yeast ------you saved me some money
I need to do this!!!
secue01 Just wanted to share my most successful recipe after being inspired by your vids and experimenting. This one turned out to make a good cider, but an exceptional Applejack. Tons of apple flavor, rich color, high ABV. Frozen 3 times. I call it Thump Jack, because it really thumps you in the chest. Here's the recipe if you or anyone else wants to give it a shot.
Thump Jack Recipe: 1 gal Simply Apple juice from the cold juice section in my grocery store (or any other fresh juice), 1/2 to 3/4 pound (225 to 350 grams) Dark brown sugar (I know that's a huge amount for 1 gallon of juice, but trust me), Windsor ale yeast, 1 tsp yeast nutrient, 1/2 tsp pectic enzyme, steep a cinnamon stick in heated juice for 30 min then remove before starting fermentation. Let it ferment for a month, then secondary for a month, add 1 can of thawed out apple juice concentrate to back sweeten to taste. It probably won't be able to carbonate as a cider since the ABV is too high for this strain of yeast to survive. But it makes a great Applejack. Hope you try it and it turns out as delicious as mine did. I was able to get 1 quart/liter from the original gallon of cider.
Love the vids. Thanks:-)
Hi, great video. I have a quick question though. You mentioned at the beginning of the video you would be adding Pottasium Sorbate and Sodium something sulphate to stop fermentation but you didn't mention any of that later on in the video. Did you skip It? If you did add it how much did you put in?
Oh Secue where did you get your digital thermometer and is that an internal heater in your fermentation bucket as well?
Great vid. Im working a 2 gallon batch of cider now. Juice straight from the Orchard. .. cant wait to shove it in the freezer.
Do you clear it for flavor or appearance? (I dont plan to)
Great video mate! Did you enjoy all of it or did it end up being a bit of a novelty? Currently about to rack some ~9% cider and wondering whether to do this to some/all of it.
Hi Mate.
Loving the Video.
Brewdog have some amazing brews!!
have you ever thought of adding some dark brown sugar and some cinnamon and vanilla? or would it not work? to make a spiced applejack!?
Quite new to homebrewing so just getting To grips.
cheers
Another great video... What app on your phone were you using please ?
Will a hydrometer work for testing the alcohol content in fruit based non-distilled alcohols such as applejack or a blackberry brandy the same as with a distilled alcohol ?
enjoyed the video
Secue, have you tried Isinglass finings? I have used them and they have cleared the finished product quickly and thoroughly.
Hey big guy, is there a spirit hydrometer that can measure your final product more accuratly? By the way I am over in Shropshire and love your videos. Big fan! :)
Great video Ewan. I might need to get a free sample.
Thanks for the quick reply. The theory is to replicate the slow freezing of traditional applejack which would be left outside to freeze. It's supposed to give better seperation of water and alcohol as they both freeze at different temperatures.thus giving you a more concentrated product, ie the alcohol and water molecules are better seperated if frozen slower.. It's frozen when you seperate the alcohol from water, but during freezing you shake it up a few times to not let it freeze too fast.
sorry about last comment im new at this so was wondering where to get the yeast used in your video and would it matter if i was to use hogson mill active dry yeast or would it make that much of a diffrence
Great video . . . . . for your 10 litres of apple juice . . .. . how much yeast would you be using?
Hi mate great vid, what app you using on your s3.
Hi Secue01, nice video. I used this same freezing method with a batch of Mead a while back and it worked well. When I was researching the method I read that it should be frozen slowly. In a home freezer it was suggested that the bottles should be shaken from time to time so the contents would be in a slush like state, this was to aid the seperation of water and alcohol during freezing.
Akso, are you sure you got about 46% abv as I believed this method couldn't get that high?
Nice vid Secue. Look forward to trying it. I wonder if you slowly fed it sugar over time rather than chucking it in at the begging you'd be able to get the FG down... Not that 46% isn't enough!
Could you tell me what app you were using to calculate the ABV?
Cheers!
I know this is a few years too late, but I still wanted to recommend that you try directional freezing for concentration, basically you would use a small ice chest with the lid removed to freeze, making the top surface have availability to the lowest temperature will cause it to freeze first and then continue to freeze downward into the ice chest. The way you have it in the bottles it has basically equal access to cold temp in every direction, and you end up trapping a lot of your colors and flavors in the ice as it freezes simultaneously through the container
Oh geez
WOODBUTCHERgood video, cheers. I'm a home wine maker and make around a thousand bottles a year. Just bought a 25lt eco worthy still and have made a couple of batches of gin. To get a 20% wash you have to use about 9k of sugar in 25lt. This gives you a specific gravity of about 1.140 which equates to 19.4 ABV if you can ferment it down to 1000. I use turbo yeast for this as normal wine making yeast does not have a high enough alcohol tolerance. I am getting 80% hearts coming out of the still, and some 40% tails. I am going to try and freeze these tails to recover all the alcohol. Cheers
If by tails you mean the components which come over after the vapour temp has gone well above ethanol's boiling point, then you will not be obtaining more than a very small amount of ethanol, if any. Most of what you will get will be other alcohols known generically as fusel oils and aldehydes. If you meant the foreshots, the initial volatiles, then you would get some ethanol, but you would be incorrect in labelling this portion as tails.
awesome !!! video cheers
:D
Hi, sern your videos and brilliant. Can someone tell me if 2 or 3 bags of sugar is needed and what is the total volume of brewing liquid. Ron from Peterlee
you soooo smart!! Cheers!
Hi Big Secue, absolutely loved the video, even though it's 3 years old now. I am going to try this myself this week, couple of quick (newbie) questions, if I would use fresh apples and press these to get that 10L of juice, will this eventually make the end result taste even better ? also, can you add flavors to the end product, like dropping a cinnamon stick in the bottle and let it sit there for a week or so ? By the way, love the other video's on your channel, just got yourself a new sub. Grts from Holland.
+Marko Senli Hello mate. Yeah fresh juice will improve the quality, and you could certainly flavour the final product with botanicals like cinnamon etc, either before or after freezing, but best not during fermentation so as to not lose any flavour from co2 scrubbing. Cheers.
just 1 question , i start the yeast with water right ? and the yeast must be wne (alcohol yeast ) or just regular yeast ?
brill mate
so you freeze it and then let it melt or to what stage do you let it melt, what happends that it doubles the alcohol content?
nice one man I must have a bash at this
We just started making our own apple jack this year from our own apples we picked and pressed. I am having 2 issues. One is getting all the Yeast out of the cider to make it clear. Do you have a video on how you do that?
Hello sir! Sorry if I missed it but are you leaving the cider in primary for the entire 3 week brew? Is a secondary very necessary for this type of brewing/concentrating other than for the finning? Thanks mate!
Hi Brad, really to make something one might consider 'presentable' to guests etc, fining out as much of the yeast as possible is preferable. But, if your not bothered about how it looks, you could freeze it as soon as the primary ferment is done buddy, no problem.
Nice video. I'm trying this out for the first time in a couple of days. I was thinking about adding some cinnamon or cloves. At what state of the process should I be adding those spices for best results?
I think I would add the flavours once the jack is made. Then let it sit for a couple of weeks infusing.
I wonder if it would be a good idea to incorporate an aquarium bubbler into fermentation to supply oxygen so that the Brew can keep breathing until it's done wonder if that would be a good idea
I fkn love u. I am SOOOO>>> NOT gonna make my first batch of this this week. Cause It's illegal hear in the states. I am so subscribing. In new jersey they used to pay road workers with this during the revolutionary war. Called it Jersey Lightning. :)
In using fractional freezing, the alcohol percentage is determined by the freezing temp NOT the amount you have concentrated down to. Thus using a higher ABV will not result in a higher percentage of alcohol as water still freezes at the same temperature. Freezing your product multiple times until no more ice will form will give you the highest concentrate you can achieve with your freezer temp. Even at -30F you would only get around 30% (which is still pretty decent). Check it out.
This raises another question: is the ethanol exclusively or mainly in the coloured liquor, or is this assumption false? If it is right then you can say, 'got most of the coloured stuff out, so to know the strength uaing deduction, simply compare the ratios of remaining white slush to the dripped out, coloured component. However, if the assumption that the ethanol resides mostly in the coloured component is wrong, then nobody can know by simple computation what the strength of the concentrate is. You'd need an appropriate measuring device for that.
Robert Seviour - well, that is the question. Here's a partial answer. It doesn't matter what method is used to concentrate alcohol. At 100% efficiency, the most concentrated alcohol can be (with any method) is 95%. Simply exposure to air allows alcohol to absorb 5% water. So "pure" alcohol is never more than 95% (or 190 proof). With that fact in mind, there will always be some alcohol left in the ice. But not a lot. But that also means that the more often you freeze it, the more alcohol you will leave behind. The trick is to watch for the point of diminishing returns and stop there. And no, I'm not sure where that point is - I just know that it exists.
Thanks for this Kirk. it looks as though the core issue remains unresolved
"there will always be some alcohol left in the ice. But not a lot." How do we know that it is "not a lot"? I suppose the residue ice could be thawed and its specific gravity measured (although this might be at a point on the scale where the indication is inaccurate) Then again, weighing on a sensitive balance could provide and answer. My interest is pure nerdismus, I admit.
Sorry i don't have the link to the chart but there indeed is a chart showing what temp is needed to reach a certain ABV.
A normal freezer that one has at home won't get you beyond say 25-30 % You have to get much colder to hit over 40%.
There is also a type of hydrometer that is designed to measure the ABV of spirits as they are being distilled. I'm pretty sure it could inform you as to exactly what ABV you are getting.
@@barklordofthesith2997 BUT, you're not freezing the 30% part. You are freezing the diluted cider. Then the alcohol melts first.
Just wondering if you used a turbo yeast that will create 24% alcohol in 7days instead of the super wine yeast would the end product after freezing be even higher than this estimate 46%?
i concentrated 2 leters of home brewed wine,.....so no need to worry correct?
hey is it possible to turn a corn mash into whiskey without distilling it and would I clear it with a wine fining like you did with this applejack? anyways just curious but good vid. ive learned an exceptionally large amount about homebrewing just from this video, thanks man!
Hi buddy. Yeah it's possible to freeze concentrate any alcoholic drink, but you wouldn't get whiskey as that's just the ethanol part after distillation. Glad u like the bids matey. Cheers.
Nice video lad! I'm going to give this a go soon enough though a bit apprehensive about defrosting? If I defrost too much can I just refreeze and try again and any indication when you've got enough jack? Cheers
+Badger Black yeah you can refreeze it if you fancy trying again, but I'm afraid its kinda an estimate based on how white you feel the ice in the bottles is as to when you're done. Cheers. You should end up with roughly a third of what you started with.
Cheers lad but nothing dared and all that, I think I'll be grand! A thirds a good estimate as any I'd be tempted to scale up from 10 to 25 at the start but I'll start with ten cheers again
Hi there big fan - your the most charismatic and inovative YT homebrewers. Enjoyed the vid. Might try it.
I'm not sure about your figure of 46% though. Vvery likely lots of water was going in when you inverted the bottles. A simple volume calculation won't tell you this.
You could get a more accurate figure by a density calculation. Google "Density and Concentration Calculator for Mixtures of Ethanol and Water at 20°C". Handymath has a calculator.
Shamzing buddy, added to the list
There was a study done on "Fleischmann's Active Dry Yeast" (a baker's yeast), APPARENTLY it had actually performed rather well and if anything welcomed the flavors of the products more than popular brands of yeast. I however don't know if yeast nutrients were involved in the study... most likely not because they were comparing with products that were already nutrient assisted (Turbo Yeast, etc). By the way, your videos are very entertaining.
Thanks Basic
This is great, gonna give it a go. Got my first cider batch on the go just now. Where are you from ?
Michael Baxter Hi Michael, I'm from Dundee in Scotland mate. Glad you like the video, cheers :)
Thats cool, im from Kirkcaldy. Looking forward to having a go with the applejack you made. You made it sound delicious.
you have been a great inspiration for my home brewing...hope you have not left the CZcams world..it will b a big loss