I get that everyone wants to stay true to the concept of boiled *cider*, however in the real world some shortcuts don't diminish the quality of the end product. The absolute *easiest* way to make boiled cider is to start with frozen apple juice concentrate and skip some of the boiling down. If I start with 3 frozen containers, I want to end with the equivalent of one container in volume- thick, like molasses once cooled.

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