Cold temperatures allowed us to move the left-over apple cider outside to make applejack. We concentrated 8 litres down to about 2 litres. If the apple cider was 8 or 9% to begin with (a guess based on how it affected me), this will be in the 32-36% range.
It tastes fairly good--clearly apple-based and with a bit of a kick. An interesting sipping experience. I'm not sure what to do with 2 litres. I wonder if there are cocktail recipes? The apple cider vinegar continues to ferment. It certainly smells vinegary but I'm not getting much acidity in the taste and very little mother of vinegar has formed on the top. Maybe a shot of cider vinegar might kick things along?