TIL: Applejack is the name of an apple brandy that was popular in Maine due to liquor laws. Apple orchards were plentiful and applejack is easy to make by freezing fermenting cider, draining the ice, and keeping the high concentration liquor that stayed liquid.

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My Italian grandfather from upstate NY described he and his brothers making apple jack during prohibition by rolling a barrel of home fermented apple cider into a creek or river just before it froze. They would wait a day or two, chip it out of the ice, then pour off the apple jack into bottles, thaw out the remaining cider and enjoy.


I have a family member who worked in Saudi Arabia for a few years who used to make this. Saudi is “dry”, but supermarkets have a whole aisle devoted to 4 liter bottles of fruit juice, and in the same aisle entirely coincidentally are also bags of sugar, yeast, giant plastic buckets and cheese cloth. He said that once you’d fermented the apple juice, freezing off the alcohol and running it through a britta filter yielded a liquor that was great for mixed drinks, and could be added to near beer to make it drinkable.


That shit gives you the worse hangovers like you can’t even imagine.


Not just Maine. This was common anywhere where the winters were cold enough to freeze alcohol. The colder it got, the higher proof of your hooch. Cider was popular in England and so was popular in New England as well.


I just add vodka to my Apple Jacks and milk. The Apple Russian.