Boiled Cider (Apple Molasses)

Directions

1. 1
   Pour apple cider into a very large, non-reactive stockpot (stainless steel, copper, or glass, but NOT aluminum unless its coated).
2. 2
   Use a clean ruler or wooden stick that you can mark with the starting level of the cider.
3. 3
   Turn heat to high, cover the pot with a splatter screen (to prevent flies or other insects from dropping into the pot) and bring to a boil.
4. 4
   Boil the cider hard until it has reduced to 1/7 of its original volume.
5. 5
   Watch more carefully toward the end because it may creep up higher in the pan as it becomes thicker and bubbles stack up on each other.
6. 6
   Turn off the heat and let the bubbles die down to check the depth of the liquid with your ruler or dipstick.
7. 7
   You should end up with approximately the volume that it takes to fill a clean, empty 750ml wine bottle.
8. 8
   Pour into a clean, sterile jar (for long term storage) or a clean, empty wine bottle (for short term, refrigerated storage).
9. 9
   Cover tightly and store in a cool, dark place.