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| | Applejack (Site not responding. Last check: 2007-10-09) |
 | | It is made by concentrating "hard cider" (as British cider, i.e., fermented apple juice, is called in American usage), either by the traditional method of so-called "freeze distillation" (see Fractional freezing), or by true evaporative distillation. |
 | | From the fermented juice, with less that 10% alcohol content, the concentrated result has about or 30 to 40 percent alcohol (i.e., 60 to 80 proof), is slightly sweet, and tastes and usually smells of apples. |
 | | Freeze distilling can concentrate in applejack, to unhealthy levels, so called fusel alcohols, by-products of fermentation that true distillation reduces; in this light, many countries prohibit such applejack as a health measure. |
| www.worldhistory.com /wiki/A/Applejack.htm (210 words) |
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