9234dwz@houxf.UUCP (Nomad # 73299651) (09/30/85)
Up in the frozen north (yes, rochester counts too) it was not uncommon in days gone by that maple syrup was left to ferment in casks in the fall to produce a maple cider/hooch concoction. To give this brew a bit more of a kick it was allowed to sit out overnight for several nights when a freeze was expected. This had the effect of separating the water (which froze) from the alcohol (which did not). Similar conditions could probably be simulated with the ice box in a refrigarator.