I was browsing some wine making sites and came up with a recipe for apple jack. I'm assuming I don't have to explain the relevance.


http://scorpius.spaceports.com/~goodwine/applejack.htm

As a ten in New Hampshire, I made it the old-fashioned way, let the cider harden (sometimes hurrying it with a bit of baker's yeast rather than depend on whatever wild strain was floating around), then set it outside overnight and in the morning pour off what didn't freeze for consumption.

I can't do that anymore. It reacts badly with disulfiram. Which is why I take disulfiram.