Whats Your Apple Pie ABV
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Whats Your Apple Pie ABV
What do you aim for when you make your Apple Pie for ABV?
I aimed for 30% ABV on my first run of the stuff and people loved it! I am just curious to where other folks aim and if they have any particular reason why they aim for that ABV for a little extra information and thought when developing my next recipe and run of the stuff.
I aimed for 30% ABV on my first run of the stuff and people loved it! I am just curious to where other folks aim and if they have any particular reason why they aim for that ABV for a little extra information and thought when developing my next recipe and run of the stuff.
Re: Whats Your Apple Pie ABV
I keep it between 10 and 15 percent. 10 to 12 and carb it. It's awesome carbed.
I keep it low because with using just neutral it goes down so easy so it's safer that way.
I also make a 40% version. Served as a chilled shot with a dollop of whipped cream. The ladies love it.
I keep it low because with using just neutral it goes down so easy so it's safer that way.
I also make a 40% version. Served as a chilled shot with a dollop of whipped cream. The ladies love it.
HDNB wrote: The trick here is to learn what leads to a stalled mash....and quit doing that.
Re: Whats Your Apple Pie ABV
30% seems about right in the ball park with what I do!
- ShineonCrazyDiamond
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Re: Whats Your Apple Pie ABV
Hmm...and at that proof, it would be safe in my kegging system.....hmm. instead of cider, fresh apple pie on draft. You have my attention, sir. Now I need an apple pie of all apple pie for this fall to make a keg of it...would only need a 1/2 gallon of 96% neutral to make a keg of ityakattack wrote:I keep it between 10 and 15 percent. 10 to 12 and carb it. It's awesome carbed.
I keep it low because with using just neutral it goes down so easy so it's safer that way.
I also make a 40% version. Served as a chilled shot with a dollop of whipped cream. The ladies love it.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
You reached for the secret too soon, you cried for the moon.
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Re: Whats Your Apple Pie ABV
I carp in a 2ltr pop bottle. Carb the apple cider mix, have pre measured amounts of neutral already in the bottles. Over carb the mix. Pour into bottles and cap and seal. Refrigerate for best results.
But yes keg it would be easy too. But I only have 15 gallon kegs. Don't have any 5 gallons yet. That's what I want tho.
But yes keg it would be easy too. But I only have 15 gallon kegs. Don't have any 5 gallons yet. That's what I want tho.
HDNB wrote: The trick here is to learn what leads to a stalled mash....and quit doing that.
- bluefish_dist
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Re: Whats Your Apple Pie ABV
20% or 40 proof is what I aim for. enough alcohol to make it shelf stable.
Formerly
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Re: Whats Your Apple Pie ABV
I'll usually take some 100 proof rum and make mine.
1 quart for my batch
1 whole granny smith apple (sliced)
8-10 shakes of apple pie spice
1/4 cup dark brown sugar
1/2 stick cinnamon
Combine all and shake the crap out of it to dissolve the dB sugar, sit in the refer for a week or drink same day.
Taste great cold or warm and gets better with time
I guess I'd have to think too hard to say exactly what the proof is but it's warm and fuzzy
1 quart for my batch
1 whole granny smith apple (sliced)
8-10 shakes of apple pie spice
1/4 cup dark brown sugar
1/2 stick cinnamon
Combine all and shake the crap out of it to dissolve the dB sugar, sit in the refer for a week or drink same day.
Taste great cold or warm and gets better with time
I guess I'd have to think too hard to say exactly what the proof is but it's warm and fuzzy
Re: Whats Your Apple Pie ABV
Generally 40%, trick is making it smooth - but rough enough it's respected.
All my coworkers love it anyway.
All my coworkers love it anyway.
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Re: Whats Your Apple Pie ABV
Twenty to thirty%. Brown sugar rum at 130-140 proof as the base liquor. The best ive made so far i used the backset from 100% persimmon brandy to start the rum ferment. Made a very interesting rum and the rum made the apple pie out of this world.
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Re: Whats Your Apple Pie ABV
YUMMMMMjb-texshine wrote:Twenty to thirty%. Brown sugar rum at 130-140 proof as the base liquor. The best ive made so far i used the backset from 100% persimmon brandy to start the rum ferment. Made a very interesting rum and the rum made the apple pie out of this world.
Jbt
Re: Whats Your Apple Pie ABV
I too usually shoot for 20-25 %. seems to be where it works the best. I do jar it up fairly warm so the lids seal down. seems to keep very well on the shelf
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ez
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Re: Whats Your Apple Pie ABV
Mines about 27% let it age on granny smiths for long long long time.
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Re: Whats Your Apple Pie ABV
How do you carb it? This sounds interesting.yakattack wrote:I carp in a 2ltr pop bottle. Carb the apple cider mix, have pre measured amounts of neutral already in the bottles. Over carb the mix. Pour into bottles and cap and seal. Refrigerate for best results.
But yes keg it would be easy too. But I only have 15 gallon kegs. Don't have any 5 gallons yet. That's what I want tho.
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Re: Whats Your Apple Pie ABV
Yes how do you carb it!!!
- ShineonCrazyDiamond
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Re: Whats Your Apple Pie ABV
I have recently added my carbed apple pie to my 3 tap keg system for the holidays. I would like to add my recipe here. It won't stay filled (the keg).
2 gallons of apple juice
2 gallons of apple cider
5 cloves
6 cinnamon sticks
Vanilla extract to taste (several tablespoons)
Put all the above in a large pot, bring near to boil, 185 f, to pasteurize.
Chill to room temp, using wort chiller is ideal.
Put into corny keg, add 2 new cinnamon sticks, and a gallon of 50% vodka/neutral. Force carb to 14 psi at 38 degrees. Somewhere between 10% (on paper) and 15 % (actual) ABV.
Pantry dropper aint got nothing on this. True story.
2 gallons of apple juice
2 gallons of apple cider
5 cloves
6 cinnamon sticks
Vanilla extract to taste (several tablespoons)
Put all the above in a large pot, bring near to boil, 185 f, to pasteurize.
Chill to room temp, using wort chiller is ideal.
Put into corny keg, add 2 new cinnamon sticks, and a gallon of 50% vodka/neutral. Force carb to 14 psi at 38 degrees. Somewhere between 10% (on paper) and 15 % (actual) ABV.
Pantry dropper aint got nothing on this. True story.
"Come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond."
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Re: Whats Your Apple Pie ABV
I don't have the exact recipe in front of me, I'll add that later.
I generally try to stick to around 20-25% ABV. While it's smooth enough to drink at higher percentages, I have found that it gets consumed quickly either way. I decided to keep the lower ABV as a result.
I generally try to stick to around 20-25% ABV. While it's smooth enough to drink at higher percentages, I have found that it gets consumed quickly either way. I decided to keep the lower ABV as a result.
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― Chris Hadfield, An Astronaut's Guide to Life on Earth
Re: Whats Your Apple Pie ABV
I make mine at 20-25 abv. Like Canuck said, it's perfectly enjoyable higher but things can get pretty sideways in a hurry.
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Re: Whats Your Apple Pie ABV
Just thought I would give this thread a bump. After a good handful of AP batches and gallons and gallons consumed I have found that 20% or 40 Proof is what my family seems to really like, the ladies will often mix it with either club soda or some more apple juice depending on how they feel and the guys will drink it right over ice, that gives the ladies a 10-15% beverage and is still respectable at 40 proof for drinking with the fellas and nobody gets to hammered to fast. I have gone thru a ton of recipes on this site and morphed them into my own little recipe and its almost right where I want it but I am still fine tuning it, but I did have a friend up from florida recently and asked him if he wanted to try something I stumbled upon and poured him a drink on ice, he drank it and was blown away of how good it tasted and how it tasted like a actual slice of apple pie, I then told him that i made it from scratch and had been moonshing and developing the recipe and he said he thought this was very marketable and would sell like crazy, did I mention he is a marketing exec for a distributor? My answe to that was oh hell no, that would take all the fun out if it lol... So I think I am on a great path and when I finally feel like I got it down where I want it, I will share the recipe, I should be there by the end of the holiday season i would think
Re: Whats Your Apple Pie ABV
I developed my own recipe also, lots of trial and error. I cut the sugar down and added some spices.svodysseus wrote:Just thought I would give this thread a bump. After a good handful of AP batches and gallons and gallons consumed I have found that 20% or 40 Proof is what my family seems to really like, the ladies will often mix it with either club soda or some more apple juice depending on how they feel and the guys will drink it right over ice, that gives the ladies a 10-15% beverage and is still respectable at 40 proof for drinking with the fellas and nobody gets to hammered to fast. I have gone thru a ton of recipes on this site and morphed them into my own little recipe and its almost right where I want it but I am still fine tuning it, but I did have a friend up from florida recently and asked him if he wanted to try something I stumbled upon and poured him a drink on ice, he drank it and was blown away of how good it tasted and how it tasted like a actual slice of apple pie, I then told him that i made it from scratch and had been moonshing and developing the recipe and he said he thought this was very marketable and would sell like crazy, did I mention he is a marketing exec for a distributor? My answe to that was oh hell no, that would take all the fun out if it lol... So I think I am on a great path and when I finally feel like I got it down where I want it, I will share the recipe, I should be there by the end of the holiday season i would think
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Re: Whats Your Apple Pie ABV
After all the above pledged, as more as possible recipes are highly appreciated here.
And... it may sound amusing but some shiners in Russia do know the apple pie well. In my version, it's mostly a ladies' man so, it has about 10% ABV.
Brgds,
VV
And... it may sound amusing but some shiners in Russia do know the apple pie well. In my version, it's mostly a ladies' man so, it has about 10% ABV.
Brgds,
VV
har druckit för mycket
Re: Whats Your Apple Pie ABV
Any more than 20% and I would be killing people!
Found a simple method....
Add....
1/4 teaspoon Apple Pie spice
1/2 teaspoon of cinnamon
... to an almost full “beer bottle” of 93% and let sit for a few days (shaking a few times)
Slowly pour this into a large mason, leaving the spice sediment behind with....
1 litre pure apple juice
1/2 cup dark brown sugar
1 teaspoon vanilla
Stir until sugar disolved and put in fridge for a few more days, to drop sediment.
Pour the clear “juice” into three “pint” jars.
Share woth select people, top with thick cream.
T
Found a simple method....
Add....
1/4 teaspoon Apple Pie spice
1/2 teaspoon of cinnamon
... to an almost full “beer bottle” of 93% and let sit for a few days (shaking a few times)
Slowly pour this into a large mason, leaving the spice sediment behind with....
1 litre pure apple juice
1/2 cup dark brown sugar
1 teaspoon vanilla
Stir until sugar disolved and put in fridge for a few more days, to drop sediment.
Pour the clear “juice” into three “pint” jars.
Share woth select people, top with thick cream.
T
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Re: Whats Your Apple Pie ABV
I sure saltys method, or a bastard version of it.
per quart/Liter
fill jar with cut up apples
add a table spoon of brown sugar a
a tablespoon of raisins
one cinnamon stick
fill up with 40-60 abv
take out cinnamon after a few days
Salty saiys to leave it for a month and strain it off, i never got so far, it's usually gone before a month and before it's strained off
per quart/Liter
fill jar with cut up apples
add a table spoon of brown sugar a
a tablespoon of raisins
one cinnamon stick
fill up with 40-60 abv
take out cinnamon after a few days
Salty saiys to leave it for a month and strain it off, i never got so far, it's usually gone before a month and before it's strained off
Don't be a dick
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Re: Whats Your Apple Pie ABV
Wut part of apples is in use? How about peels, seed?Swedish Pride wrote: fill jar with cut up apples
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Re: Whats Your Apple Pie ABV
Carbing with carbing pills in mason jars could workShineonCrazyDiamond wrote:I have recently added my carbed apple pie to my 3 tap keg system for the holidays. I would like to add my recipe here. It won't stay filled (the keg).
2 gallons of apple juice
2 gallons of apple cider
5 cloves
6 cinnamon sticks
Vanilla extract to taste (several tablespoons)
Put all the above in a large pot, bring near to boil, 185 f, to pasteurize.
Chill to room temp, using wort chiller is ideal.
Put into corny keg, add 2 new cinnamon sticks, and a gallon of 50% vodka/neutral. Force carb to 14 psi at 38 degrees. Somewhere between 10% (on paper) and 15 % (actual) ABV.
Pantry dropper aint got nothing on this. True story.
Soda stream makes a mess but carbing pills could be added to the jar,left a while then presto
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
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Re: Whats Your Apple Pie ABV
Made up 18%AbV (instead of my previous 6-7%). My queen liked it. Tomorrow's souvenirs will show if my colleagues share her opinion...
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Re: Whats Your Apple Pie ABV
Kick-ass label
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Re: Whats Your Apple Pie ABV
thanx / i've stolen the idea from the web... and the picture created by my youngster (he's 11 y.o.)Allmyexsliveinhell wrote:Kick-ass label
as per the bottle contents — this AbV needs either ice or some more apple or pear juice imo.
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