Editing Moonshine (section)

==Fractional crystallization==
{{see also|Fractional crystallization (chemistry)}}

The [[ethanol]] may be concentrated in fermented beverages by means of freezing. For example, the name ''[[Applejack (drink)|applejack]]'' derives from the traditional method of producing the drink, ''[[wikt:jack#Verb|jacking]]'', the process of [[Freeze distillation#Freeze distillation|freezing fermented cider]] and then removing the ice, increasing the alcohol content.<ref name="pop">{{cite encyclopedia|title=Applejack|encyclopedia=Alcohol in Popular Culture: An Encyclopedia |editor=Rachel Black|author=Ken Albala|year=2010|publisher=ABC-CLIO|location=Santa Barbara, CA|isbn=978-0-313-38048-8 |page=10| url=https://books.google.com/books?id=mb0SZIYCXREC&pg=PA10}}</ref><ref name="Foley">Michael Foley, ''Drinking with the Saints: The Sinner's Guide to a Holy Happy Hour'' (2015, {{ISBN|1621573834}}): Perhaps the most interesting option is applejack, the first distilled liquor native to North America and a great favorite among the colonists. [Now] usually a blend of apple brandy and neutral spirits that retains the flavor of the apples[.]</ref> Starting with the fermented juice, with an alcohol content of less than ten percent, the concentrated result can contain 25–40% [[alcohol by volume]] (ABV).<ref name="SBC">Sanborn Conner Brown, ''Wines & Beers of Old New England: A How-to-do-it History'' (1978, {{ISBN|0874511488}})</ref>