Chop and simmer the apples till soft, about 25 min. Place in a jelly bag (I used a clean pillow case) and let drip into primary fermenter overnight. Meanwhile boil and cool 4 or so gallons water with sugar and start a good big batch of yeast. Top up fermenter, oxygenate by shaking or splashing and pitch yeast with nutrient. Ferment till done, (2 weeks should do it) then rack into one of those cube-shaped plastic water jugs (6 or more gallons) with a spigot by the handle. Set outside on a cold (below zero) night and let freeze solid. The spigot should be on the top side. After it has frozen, set on its side with the spigot on the lower side of the front face. Elevate the back side a little by set a 2 x 4 under it. Maintain freezing temperatures. Open the spigot to drain the jack periodically. Should be clear, amber and very strong. You can try to make a stronger brew to start, improving yield, but clarity and flavor will suffer. Careful, this stuff tastes great, but packs a wicked hangover. Best as a desert drink in moderation.