Good luck with that plan!
Ethanol and water produces what is known as a "eutectic" point" at which the mixture will solidify. This is at -118*C.
If you look at the accompanying link ...
https://commons.wikimedia.org/wiki/File:Phase_diagram_ethanol_water_s_l_en.svg
... you will see a typical diagram for ethanol/water mixtures.
Above the "V" shaped line the mixture will be a liquid but below the same line the mixture will form a "slush" until such time as the liquid element of the mixture reaches -118*C,
The average domestic freezer is set at about -20*C.
If we assume that the cider has an ABV of 10% then from the graph:
- Water crystals will start to form at -4*C.
- As the temperature continues to fall to -10*C the more water crystals will fall out of the mixture and the ethanol percentage will rise to 20%.
At this stage it looks to be a piece of cake to remove the water crystals, however the crystals of water are tiny, ethanol is trapped between them and everything used to filter out the crystals from the ethanol needs to be maintained at -10*C.
The lower the temperature falls, the harder it is to remove the water crystals and the harder it is to maintain everything at the lower temperatures.
Believe me, if it was easy to distil ethanol by freezing then the Government would have made it illegal years ago.
If you want a higher alcohol cider then a much better system is to freeze the apple juice to concentrate the sugars and then ferment it into a +/-20% ABV Apple Wine.