My grandmother told me they had a somewhat simpler method for making applejack out of hard cider. This was of course in upstate New York, and would not work in more Southern climes. Put the hard cider in a large barrel out side on the (unheated, uncovered) porch. Make sure you have a lid on the barrel. Each morning, before the sun rises, go out on the porch and break the ice from the top of the barrel. Make sure to let the liquid drain off it back into the barrel and then throw the ice away. It's almost pure water, he alcohol and other flavorings don't freeze. When you get only a thin scum of ice, or slush mixed in with the rest of the liquid, that's as strong as it's likely to get. This will only take you to 40-50 proof, depending on how cold a winter you're having, but for very little effort and equipment, that's ok.