"It's made from the finest apples, you know. Well, mainly apples." - Nanny Ogg
This recipe is time-consuming, and not for the faint of heart. You'll need a large pan, a reliable cooking thermometer, a sealable 5-gallon container with a fermenting airlock, iodophor (for sterilizing), a siphon, and at least 5 Mason jars.
Finally, you'll want some sterilized thimbles to serve this stuff in. Mix with dwarfish beer to make the highly alcoholic "Fluff" cocktail.
- Make sure the apple juice (or cider) you use has no preservatives or added sugar.
- Heat 1 gallon of juice over medium. Use the thermometer to check the temperature as it heats.
- When the juice has reached 110 degrees F (43 degrees C), stir in brown sugar well.
- While maintaining the same temperature, add yeast. Continue to stir until yeast have activated (refer to brewer's yeast package directions).
- Remove from heat and allow to cool (about ten minutes).
- Add three remaining gallons of juice to the container.
- When the heated cider has cooled, add to the container as well. Top off with the final gallon.
- Attach the brewer's airlock and seal the container.
- Store in a cool, dark place (not inside your house!) for 6-9 days. Too much sunlight will kill the yeast, and waiting longer ensures the scumble will have a higher alcohol content.
- Every day, lightly tap the container to prevent pressure from building up inside the container.
- Sterilize the original apple cider jugs and siphon.
- Siphon the applejack liquid (not the sediment at the bottom) into the jugs.
- Freeze the containers until the scumble is solid.
- Open the containers and let the alcohol drain from the ice and drip into mason jars (about 1-2 hours).
- Pour out the melted water, refreeze, and let the alcohol drain again two or three more times.
- When the contents are stubborn to freeze, you will have about 80 proof scumble.
- Drink responsibly, by the thimbleful.