You can use an iodine solution, known as an iodophor, to sterilize everything. The solution is readily available from most home brewing outlets. [2] X Research source
Temperatures over 130 degrees Fahrenheit will kill the yeast instead of activating it, and temperatures under 105 degrees Fahrenheit won’t activate the yeast at all, so it’s very important to add with the cider in the correct temperature window. [6] X Research source Follow the directions on your particular packet of brewer’s yeast for the amount of time the yeast should be kept at the activation temperature.
Since the cider wasn’t overheated to begin with, this will only need to cool for five-to-ten minutes.
Only add a little bit of the fourth gallon because the additions to the heated cider will result in a bit more than five total gallons, and you don’t want to overflow the container. If you have a five-gallon container meant for brewing, that’s great. If you don’t, you can even use a five-gallon water jug. However, you have to make sure that you still have the cap if you use a water jug, and you have to make sure that it seals properly. [9] X Research source
As the yeast feeds on the sugar in the mixture, it will foam and create pressure. If the container is too full, then you can end up with a mess on your hands. [10] X Research source
You’ll easily be able to find the device at the same home brewer’s store where you found your yeast. The airlock will also require about an ounce of water inside it. This allow the gas to escape up through the water without allowing any outside air to pass down in. [11] X Research source
Especially if you’re using a clear water jug, you want to store the container in a dark place because too much sunlight can kill the yeast. Give the container a tap once a day. You don’t want to shake it hard—just give it a tap or a rattle to send any gas in the liquid up to the surface to vent to keep from building too much pressure. [13] X Research source
Make sure that you still have the caps in order to seal the one-gallon containers. Realistically, you can simply refrigerate the mixture at this point to kill the yeast, and you’ll have an apple wine that is in the neighborhood of 40 proof—20% alcohol. However, you can freeze off some of the water in the current mixture to increase the alcohol content further and possibly even double it. [14] X Research source
You will visibly see the frozen portion losing its caramel color as the alcohol drains and leaves behind the ice. The process can take an hour and a half or two hours, so be patient. If you truly want to separate the water out as much as possible, then pour the contents of the jars back into the jugs once you’ve dumped out the melted water and freeze them again. After two or three times through the distillation process, you’ll notice that the contents don’t freeze at all. Your applejack will be closer to 80 proof—40% alcohol—when this happens. [17] X Research source
The mixture should be covered during heating.
It’s very important to make sure that the container can be sealed airtight. Add the entire mixture, not just the apples and liquid.
Every 3 days, shake the container to stir up any sediment and combine the ingredients. [27] X Research source
