Pour 1 gallon of apple cider into a large freezer-safe container, leaving about 2 inches of headspace at the top. Add cinnamon stick, cloves, star anise, ginger slice, and nutmeg directly into the liquid.

Secure the lid tightly and place the container in your coldest freezer space at 0 degrees Fahrenheit or below. Freeze for 24 hours until solid.

Remove the container from the freezer and let it sit at room temperature for 4 to 6 hours until partially thawed with liquid and ice mixed together.

Line a fine mesh strainer with cheesecloth and position it over a large bowl. Pour the partially thawed mixture through the cheesecloth slowly, allowing the concentrated liquid to separate from the ice crystals. Discard the ice.

Pour the collected liquid back into the clean freezer container, cover tightly, and return to the freezer for another 24 hours.

Repeat the freeze-and-thaw cycle a minimum of 3 times total, or 4 to 5 cycles for richer results.

After the final thaw, strain through cheesecloth one last time and collect the concentrated liquid in a clean glass bowl. Let settle for a few hours so sediment sinks to the bottom.

Carefully pour off the clear liquid into storage bottles, leaving the sediment behind. Taste and adjust sweetness if needed by adding a tablespoon of honey dissolved in warm water.

Pour finished applejack into clean glass bottles with airtight seals or cork tops. Label with date and contents. Store in a cool, dark place like a pantry or cellar.

Age for 2 to 3 months for peak smoothness before serving at room temperature or chilled.