autumn brings with it all the delicious comfort foods, including soups and great autumn drink ideas, that summer has to offer. This recipe for Apple Pie Moonshine is a perennial favorite at tailgating, hay rides, and bonfire. It’s known as a “party in a jar”! His moonshine recipe is delicious and very simple to make.
I first came about Midnight Moon Moonshine back in 2012. I purchased two jars of cherry moonshine. One for ourselves and one to give. It could or might not have made my girlfriends and I start a fracas! Not long after, I started experimenting and created my own types of moonshine, including Apple Pie.
My relatives and friends now know me for creating flavor-infused moonshine concoctions, haha!
Back in 2013, I created this unique Apple Pie Moonshine picture.
To be honest, the recipe for homemade Apple Pie Moonshine that I came up with tastes amazing! It’s kick-ass yet still smooth. It can ambush you from behind.
I use Everclear as the foundation for all of my moonshine recipes because I don’t have a still in my backyard, and it works well! The apple moonshine is ready the day you create it, which is the finest part. Don’t wait!
Those who truly own a still to produce moonshine, either indoors or outdoors, frequently message me to say this isn’t the real deal after I have put a number of moonshine recipes on Twiter. like I usually say. in the absence of a still. You act in this manner.
And what’s this? Compared to moonshine prepared the traditional method, this one created from grain alcohol tastes far better. However, I haven’t actually tried it from a moonshiner. Just buddies who have experimented with indoor still lifes.
A jar of this DIY moonshine recipe will probably go over well as a hostess or host present during a Christmas gift exchange. A great culinary gift idea is Homemade Apple Pie Moonshine!
What You’ll Need For Apple Pie Moonshine
- No, Undoubtedly, there exist individuals who are fervent about producing their own moonshine in a still using a mash of maize, grains, or fruit. After fermenting it, they produce their own moonshine. But, I don’t think it’s enjoyable to consume so much alcohol.
- It is quite similar to using Everclear grain alcohol as a basis without the waiting or special equipment. It’s good and enjoyable to prepare, but it will never be the same as, say, someone’s whose grandpa taught them how in the woods!
I started adding apple pieces a few years back to provide some extra taste. Not that it’s necessary—I simply enjoy doing it. The apple pieces are really soft once the combination cools, so I mash them thoroughly with a potato crusher and drain the juice into a another saucepan before adding the Everclear. To extract all of the juice from the solids, press down on them.
How to make homemade moonshine
- The quality of your components will affect the outcome. When available, I use organic apple juice and farm-fresh apple cider.
- One or two Honeycrisp apples, chopped into bits, are what I prefer to cook with the combination. Mashing them later to provide some more taste and little chunks of apple.
- Adjust the quantity of sugar you use. Both apple juice and apple cider have different levels of sweetness. It will be less sweet as you end up adding more alcohol.
- Wait to add the alcohol until the mixture has completely cooled; if you do so while it’s still hot, part of the alcohol will evaporate.
- Always taste and modify once it has cooled the next day. To make it stronger, add more alcohol; if you think you made it too powerful, add more cider.
- This is stored in the freezer. Don’t forget to provide headspace in your jars or containers. When liquid is frozen, it expands. Additionally, confirm that the Mason Jar you are using is of high quality and has never been used for canning.
- The strength of your moonshine will determine whether it freezes, turns into slush, or stays liquid. Should it freeze, it will rapidly defrost. It tastes so good that it’s almost mushy!
- I love using jars like this, this or this for all of my moonshines and boozy concoctions.
Ingredients
- apple cider
- apple juice
- brown sugar
- white sugar
- nutmeg
- cinnamon
- cinnamon sticks
- apples
- Everclear grain alcohol
Making Moonshine Tips
- Your Moonshine will taste better the better the components you start with.
- Experiment with the strengths of the grain alcohol; in my perspective, you will need to add more taste and sweetness to counteract the heavier alcohol.
- It is always best to let your mixture cool completely before adding the Everclear. Heat should not be allowed to cook out the alcohol. You may serve this warm, but only just heat it up a little.
- This is a simple recipe for moonshine. It doesn’t need to sit and grow. But before serving, always taste and adjust. You might want to add more juice OR more alcohol to finish it off.
Cocktail recipes to try
- Blackberry Mint Agua Fresca
- Easy Berrylicious Rainbow Smoothie
- Easy mango-berry smoothie
- Triple Berry Smoothie
Apple Pie Moonshine
Ingredients
- 64 oz / 8 cups of apple cider
- 64 oz / 8 cups apple juice
- 1 cup brown sugar
- 1 cup white sugar
- A few dashes of nutmeg
- A few dashes of cinnamon
- 6 whole cinnamon sticks snapped in half
- Optional: 2 Honeycrisp apples cut into 2 inch chunks
- 1 750 ml bottle Everclear 80 to 151 proof…just depends on how strong you like it or grain alcohol start by using half the bottle and go from there
Instructions
- Bring the cider, juice, sugars, and apple chunks (if using) to a rolling boil, then add the spices and simmer for an additional ten minutes, slightly decreasing the volume.
- After removing the mixture from the heat, let it cool fully.
- When the mixture reaches room temperature, drain the moonshine and use a potato masher to mash up the apples, if using them. Stir in the Everclear.
- A lot of the time, I don’t realize how powerful it is until it’s cold. You can always add more Everclear or additional cider if you think it’s too powerful.
- Every container generally has a fresh cinnamon stick in it.
- This will fill four to five quart-sized mason jars.
- Moonshine should be kept cool in a refrigerator or garage.
- Before pouring, quickly shake it.
- Before serving or bringing somewhere, I prefer to place this in the freezer for about an hour.
- I serve it in Smapp Shooter cups as shots.
Notes
It’s not really required to add the spice, especially if you get an apple cider with a strong flavor. I enjoy the spices’ extra kick. You dial. Retains nicely in the refrigerator for up to four weeks, depending on how fresh your cider was. Before drinking, I prefer to put it in the freezer for approximately an hour. It will eventually freeze, but I adore the cold parts.
You could definitely add more cider to make this weaker or add another half-bottle (or less) of Everclear to make it stronger. To acquire the bite or flavor you want, experiment with it. I use this recipe because I wanted it to taste less like straight alcohol. Furthermore, nobody is falling to the ground this way! Haha!