Recipes
Applejack:
8 Lb. Apples (mixed varieties if possible)
and/or
1 Gallon Apple juice
4 Lb. Sugar, cane or brown
1 Gallon Water
1 Pkt. Champagne yeast
Wash apples and remove seeds and mash fruit, no need to peel. Dissolve sugar in 1 gallon boiling water and pour over apple pulp in primary fermenter or mix with juice. When cool, add Champagne yeast. Champagne yeast yeilds the highest percentage of alcohol, but wine yeast will work. When the vigorous fermentation dies down, repeat, run it through the fermenter again. The clearer it is the better it will taste.
Ok, this will make you throw up!
