1 Gallon of apple juice. I use Mott's 100% apple juice
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1 cup light brown sugar
8 cinnamon sticks
1 gallon of your best shine
No before I get to deep into this let me explain the cider part. I know up north ( north of the Mason, Dixon line.) filtered cider is just apple juice. Well the company that I get mine from has a filtered apple cider with all it's spicy glory with out that heavy cloud of crap floating around in it. The only difference is the finished product is a nice clear amber color vs. a dark cloud of I don't know what. But to each his or her own i guess. Now 1st off you need a pot that can hold up to 4 gallons or more (for obvious reasons).
1. I pour the apple juice in 1st and bring that to a boil.
2. Then add the cup of white sugar. Stir until it is dissolved.
3. Pour in the cider.
4. As that comes to a boil toss in the brown sugar and cinnamon sticks and let it boil for 5 to 8 min. (you can go longer but it will break up the sticks and then you will have a shit ton of little floaty's.)
5. Take off heat and let stand until it comes back to room temp. IMPORTANT not to add shine yet as the heat will cook off the alcohol.
6. Once cooled add your shine (140-160 proof) and stir for a few min to mix.
7. Bottle you apple pie up and then store in a cool place for at least a week. (lets the flavor fully develop.) You can drink right away but it is so much better after it has sat for awhile.
8. Chill and then drink and be merry, or sally or who ever else you may want to be
Hope you like this. Hit me back up and let me know what you think. Thanks and enjoy!