Frozen Cider, anyone?

[John Hartwell]

With colder weather rapidly approaching, we might turn our attention to an old New England tradition: frozen cider. And, that's not the cider slushies made with the yuppish stuff they're turning out these days under the guise of "hard cider." But, the real thing ......

The idea was to fill a basin with your hardest cider, and leave it out at night. The water in the cider would freeze, forming a crust of ice on the top. Break up and skim off the ice, leaving a denser, more potent cider behind. Repeat this process, perhaps a half dozen times, until the alcohol content is too high for anything to freeze, and you've got a truly potent libation to toast in the new year.

 

[donna]

Sounds pretty potent. Thanks for sharing.

 

[7thWisconsin]

I've made applejack this way several times. It will yield a very drinkable product... about a pint per gallon of cider you started with.