http://www.hauntedbay.com/entertaining/cooking/cider/index.shtml
someone should try this, im half tempted :bigthumb:
Um No…
umm…go away? :finger2:
I have 5 gallons of Apple Jack aging in the basement now(Along with two 6 gallon batches of wine)
Apple Jack is pretty similar, but you freeze it when it’s done and cut off the top two inches(just water) for a little more concentrated punch.
MMMM goooood 
Everything should be fully aged by Thanksgiving.
