I'm underwhelmed with my apple cider
It's drier and less apple-y than I'd like
I'm going to get a still someday soon and am thinking about distilling about five gallons of the cider down to a gallon of apple brandy.
Then get some more of the same juice (local guy has it frozen) and add let's say an ounce of the brandy into a mug of the apple juice and drink that on the rocks.
I know at this point I'm not talking about hard cider anymore, probably more correct to call it a mixed drink or a cocktail but I really like the idea of much more apple in my cider.
Is there any reason why this will not work? Any history of this being a bad idea?
It will be a bit clumsy in that juice will have to be thawed to be useful but we do what we have to do....
My goal is to end up with something cold and refreshing with a full apple-y taste and be able to keep the alcohol level down to that of beer as opposed to wine.