What is Applejack supposed to taste like?

[Dhruv Jain]

Hi,

Just made some applejack from cider. The applejack has great aroma, mouthfeel etc.; however, let down by an excess of acidity. The original juice had a TA (% malic) = 0.385 which is quite balanced and the resulting (non-freeze concentrated cider) tasted just fine.

I read from Claude's book (link to relevant passage embedded) that freeze concentration of juice results in concentration of acidity as well.

Is applejack really supposed to turn out really tart? Do they add sugar to balance the acidity then? Have never had applejack before and hard to get a bottle in my part of the world.

Thanks!

PS - is there any difference between ice cider and applejack?  

[Claude Jolicoeur]

If you make your applejack from a fully fermented, dry cider, naturally it will be very sharp because the acid will have concentrated, but there is no sugar to balance it.
If you make it from a medium or sweet cider, then the process will also concentrate the sugar, and your applejack should taste more balanced.

Main difference between applejack and ice cider is the moment the freeze concentration is done (i.e. after vs before fermentation). Additionally, ice cider is regulated so there is a minimum of alcohol and of residual sugar in the product.

I have never seen applejack sold commercially in this part of the world either...
Claude

[Dhruv Jain]

Thank you. My cider was dry, so will try adding sugar to the applejack!

Would applejack and ice cider be effectively the same product if we were to try to match the final abv? i.e. would it make no difference to taste is the freeze concentration happened before or after fermentation?

[Claude Jolicoeur]

I don't think you would get the same flavor with the 2 processes.
Claude