"Terry Fields" wrote in message
news

polygonum wrote:

On Sun, 20 Nov 2011 10:00:58 -0000, robgraham
wrote:

I processed quite a lot of apples this year into juice storing it in 4
pint plastic milk containers in the deep freeze.

I've noticed that about the top centimetre doesn't freeze and remains
as a thick syrupy fluid. Anyone any idea what this is ?

Rob

I'd suspect it is soluble substances (sugars, malic acid) which are in
sufficient concentration to depress freezing point below the temperature
of your freezer.

Of course, if you were a bit slow in collecting, pressing and freezing, it
could contain some ethanol...

Isn't that known as apple-jack - alcohol concentrated by the freezing
process?


Of course wild fermentation can produce other alchohols as well.
Methanol is not good for you.
This is why people distill to get the pure fraction.
And why bathtub gin can be lethal if not carefully distilled.
--

No plan survives contact with the enemy.
[Not even bunny]

Helmuth von Moltke the Elder

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