Re: [Distillers] Apple Jack (was: Re: Corn Mash Pilot Test Results)
On Fri, 10 Nov 2006 06:08:58 -0800 (PST), you wrote:
>"hard cider" in the US means cider: cider is apple juice (I'm biting my
>tongue as I type, don't want to get into a semantic argument!).
In general, in the US, cider is fresh, hard cider is fermented
"Cider (or cyder) is an alcoholic beverage made primarily from the
juices of specially grown varieties of apples. In most places in the
world, the term refers to fermented apple juice, but the drink is
known as hard cider in the United States, where the term "cider"
almost exclusively refers to apple cider, a fresh, minimally processed
variety of apple juice. "
-quoted from http://en.wikipedia.org/wiki/List_of_alcoholic_beverages
- I agree that there is no specific definition of "Apple Jack" I have seen the term used for a number of different drinks. These include:
Apple wine fortifed with vodka
Apple juice (sweet cider) with various percentages of vodka (basically a mixed drink)
Fermented apple juice (crudely made apple wine or "hard cider")
Apple wine distilled in a pot still or retort still to make apple brandy
Apple wine ice concentrated to approximately 20-30% alcohol
When I posted my recipe for Apple Jack, I stated that was posting a recipe for apple flavored spirit. I also stated that I had never tasted apple brandy, but if I were to imagine what "Apple Jack" SHOULD taste like, it would be a fairly strongly flavored spirit.
If I were to define the various products, I would define as follows: Remenber I am in the USA
Sweet Cider = fresh unfermented apple juice
Hard cider = fermented apple juice. 3-12% etoh
Apple wine = Hard cider in a fancy bottle. 12-15% etoh (sometimes used for apple flavored grape wine)
Apple Brandy = Distilled from apple wine or hard cider using a retort or pot still. Would also include ice concentrated wine. 25-35% etoh
Fortified apple wine = apple wine fortified with neutral spirits. 25-35% etoh
Apple flavored spirits = neutral spirits flavored with apples in some fashion such as decoction, or concentrate. Apple flavored vodka 40-65% etoh
Apple Jack = apple brandy, fortified wine, flavored spirits or ice concentrated wine. At least 25% etoh to differentiate from hard cider.
Just my opinion. Feel free to add yours!!
--- In Distillers@yahoogroups.com, "Anthony Athawes" <anthony.athawes@...> wrote:
> I can't find Apple Jack in the dictionary so am not sure what it really is.
> I used to think it was another name for Cider, but we have now seen recipes
> from virtually 100% ethanol plus apple skins, to a 50/50 mix of Vodka and
> apple juice.
> Does Apple Jack have to be anything specific to qualify?
> -----Original Message-----
> From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com]On
> Behalf Of CHRIS STEVENS
> Sent: 08 November 2006 17:57
> To: Distillers@yahoogroups.com
> Subject: [Distillers] Re: Corn Mash Pilot Test Results
> Litre of Vodka , liter of supermarket apple juice (organic) - hey presto
> Apple Jack. Tastes OK to me !!!!
- --- In Distillers@yahoogroups.com, "Michael" <hexenwolfe@...> wrote:
> Apple Jack = apple brandy, fortified wine, flavored spirits or icecider.
> concentrated wine. At least 25% etoh to differentiate from hard
>Applejack is fermented apple juice that has been through the process
> Just my opinion. Feel free to add yours!!
This process requires the fermented juice to be frozen by some means,
like leaving it out in winter (traditional) or putting it in a freezer
(modern). In both cases you get a somewhat solid block of ice with a
slushy semi-liquid core of liquid. This liquid is much higher in
alcohol than the parent fermented juice. Remember alcohol doesn't
freeze at these temps, only the water does.
Break through the ice into the slush core, drain it into another
container. This is the "applejack". The method is sometimes
called "Freeze Distillation". It's crude in that you can't remove
heads & tails like with a heated still. So hangovers are part of the