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Path: utzoo!linus!philabs!cmcl2!harvard!bu-cs!hen
From: hen@bu-cs.UUCP (Bill Henneman)
Newsgroups: net.cooks
Subject: Re: fermented apple cider
Message-ID: <689@bu-cs.UUCP>
Date: Mon, 30-Sep-85 09:53:40 EDT
Article-I.D.: bu-cs.689
Posted: Mon Sep 30 09:53:40 1985
Date-Received: Wed, 2-Oct-85 20:08:03 EDT
References: <489@petfe.UUCP> <238@ssc-vax.UUCP>, <869@lll-crg.UUCP>
Organization: Boston Univ Comp. Sci.
Lines: 25


Fermented apple cider is the source of a great drink, which my Great
Uncle Jack, a world class reprobate, consumed in great quanitites until
his untimely death at age 94.  Everyone in my family called it Jack's
AppleJack.

People who live in areas which don't have overnight hard freezing during
apple season should ignore the "recipe": I've never known anyone to get
satisfactory results using a freezer.

1)	allow the cider to stand in a cool, dark place until
	fermentation is well under way (the cider will have just started
	to throw sediment);

2)	place the cider outdoors overnight;

3)	decant the stuff that didn't freeze - this is Jack's AppleJack;

4)	discard the stuff that froze (contains vitamins and other vile
	stuff).

Keep the AppleJack in the freezer.  Serve straight from the freezer in
shot glasses.

It also makes a great substitute for Kirshwasser in any pastry recipies.


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