INGREDIENTS

INSTRUCTIONS

With the last recipe, you created hard cider.  That will have a max of
about 10% (20 proof) unless you know enough about wine making not to need
to read this. Now lets say it had too much wild yeast and you don't like
the taste or it tastes great but you, purely in the spirit of the inquiring
mind, want to taste the elixir of our ancestors.
You take the result after the bubbling has gone down and put it in a
bowl and freeze it.  The longer and colder the better, 24 hours at least.
It won't all freeze. Put a pie pan under a collander and pour the slush
into it.  Give it a moment and then through away what is in the collander.
What is left in the pan should be around 25% or 50 proof. A mixed
drink is generally around 40 proof. Let your inquiring mind be warned.
For anyone concerned about US laws (why I have no idea) this method is
not illegal. Submitted By MGIWER@AOL.COM On MON, 30 OCT 1995 233351 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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