Flavoring and Aging Applejack.

[CanadianBacon]

I am wondering if I can age applejack and whats the best way, and will it turn to viniger if i leave it for years? And also, How would i go about flavoring? and do i have to worry about being 100% sterile like i was during fermenting? Dose a stick of cinamon and afew apple slices with some honey work? I know i can do with with store bought but not sure about home brew.

I'm fermenting some apples, sugar and yeast and a low temp like 17-19 degrees to avoid back stuff and plan to freeze distill since i haven't yet build a still ( but will be getting to it when its not -30 outside and i can distill in the Forrest).

[Bushman]

With a high enough proof I don't think you have to worry to much but can't answer the question about storing it for years as it will never last that long in this house. As for adding honey if you follow some of the recipes it probably isn't necessary as there is a lot of sugar already precent in the fruit and using some of the methods in making apple pie will sweeten it a lot. An alternative that I have used on other products I've made is to use an Agave syrup, it's very sweet and cheaper than honey. I get mine at Costco.

[aj2456]

provided u manage to get it to clear and dont let it sit on any sediement for longer than a year (less sediment can get away with longer times) and bottle it like you would with wines its unlikely for you to have any problems,

i would probably leave sweetning and the like till it has matured as you are liable to oversweeten etc as the product will be v young tasting (and u will go too far in masking this)

[scout]

All the applejack I've ever had was more like an apple cider wine. So if you were to distill it, it would be an apple brandy. NOTE: any wine can turn to vinegar in the presence of oxygen, so bottle it up and treat it like a wine would be my suggestion.