Apple Pie moonshine season has come!

[BrewinBrian44]

Hey guys,

Well, Fall is coming quick and found it was time to make the crowd pleasing seasonal product known as apple pie! I've made it a couple times in the past and had pretty good results. When I researched different recipes I've found some people make it very complicated and I've honed in on something more simple.

I used a post from HD as a starting point. I made the recipe exactly as written last year, but have added a touch more complexity and ABV this time around, which suits my taste a little better. The original recipe only used cinnamon as the spice contribution. While it tasted good, I thought it was a bit one dimensional. I could easily pick out each ingredient and that was pretty much all there was. Rather than just cinnamon and apple juice, I've now contributed some nutmeg, allspice, clove and fresh vanilla. These additional spices definitely add more flavor complexity and the addition of vanilla really took it to the next level. The vanilla reminds me of having a fresh scoop of ice cream right next to my slice of apple pie or a little whipped cream. I can confidently say, this tastes like a liquid slice of apple pie with just enough alcohol to remind you this is an adult drink.

Apple Pie Moonshine: Yields 5 quarts around 40 proof
1/2 gallon fresh apple cider
1/2 gallon apple juice- cheap store brand
3/4 cup white sugar
1 1/4 cup dark brown sugar
4 cinnamon sticks. 5 more for in the jar
1 whole clove
2 crushed allspice berries
1/2 whole nutmeg pod, lightly crushed into big chunks
1 fresh vanilla bean, cut open and scraped.
1 quart of 190 proof clean neutral spirit. I used Shady's sugar shine

Process:
Add all the juice, spices and sugar to a large pot over the stove. Turn the heat on high and stir as it warms to distribute the ingredients and dissolve all the sugar. For the vanilla bean, cut a slit down the middle with a small knife and scrape out the black paste and add it directly to the pot. For the remaining bean, chop it into small chunks and throw that in as well. Also make sure to leave the lid on the pot as to not lose product to evaporation and also some of the aromatics from the spices that might escape.

Stir infrequently as it warms. Once you hit a boil, turn off the heat and let the solution cool down to room temperature. Once it has chilled to room temp, slowly stir in the alcohol. After everything is mixed, strain the product with a mesh sieve into clean quart jars. In each jar, add a cinnamon stick and store in a cool dark place. After two weeks, it's ready to drink. If you're impatient, it's still good right away.

For the cinnamon stick in the jar, I've found with a higher proof product, there can be a little risk of adding a touch of bitterness. Keep an eye on the flavor profile and remove the stick if it becomes too much.

Enjoy!

-Brian

[Steve Broady]

I’m curious why you use half apple cider and half cheap juice. Does the latter add anything, or just stretch out the volume, flavor, and budget?

Also, have you tried this with lower proof spirits, or something other than neutral? Around here, apple pie moonshine is quite popular. I can make UJSSM at around 80% without too much trouble, but 95% is a challenge with a pot still. I was thinking about adjusting the recipe to suit, going for three parts by volume of apple cider and one part 80% UJSSM, which ought to yield 20% final product.

(Edited because I misread the proof vs. ABV) in the original post)

[BrewinBrian44]

The half/half thing actually came from the original recipe I found on HD. I can see why though. Around me, the cider that comes from the cider mills has a bit more complex apple flavor and more tartness/crispness. Plus, the apple solids add a bit more to chew on. Regular store bought apple juice is a little one dimensional on its own, but a good foundation for some of the apple flavor one would expect in cooked apple pie.

I suppose you could still use a lower ABV base spirit for this recipe and achieve the same final ABV by simply adding more alcohol. The only downside would be the extra water may dilute the flavor a bit. One way around this could be adding some canned apple juice concentrate to counteract this.

[Dougmatt]

Hey guys,

Well, Fall is coming quick and found it was time to make the crowd pleasing seasonal product known as apple pie! I've made it a couple times in the past and had pretty good results. When I researched different recipes I've found some people make it very complicated and I've honed in on something more simple.

I used a post from HD as a starting point. I made the recipe exactly as written last year, but have added a touch more complexity and ABV this time around, which suits my taste a little better. The original recipe only used cinnamon as the spice contribution. While it tasted good, I thought it was a bit one dimensional. I could easily pick out each ingredient and that was pretty much all there was. Rather than just cinnamon and apple juice, I've now contributed some nutmeg, allspice, clove and fresh vanilla. These additional spices definitely add more flavor complexity and the addition of vanilla really took it to the next level. The vanilla reminds me of having a fresh scoop of ice cream right next to my slice of apple pie or a little whipped cream. I can confidently say, this tastes like a liquid slice of apple pie with just enough alcohol to remind you this is an adult drink.

Apple Pie Moonshine: Yields 5 quarts around 40 proof
1/2 gallon fresh apple cider
1/2 gallon apple juice- cheap store brand
3/4 cup white sugar
1 1/4 cup dark brown sugar
4 cinnamon sticks. 5 more for in the jar
1 whole clove
2 crushed allspice berries
1/2 whole nutmeg pod, lightly crushed into big chunks
1 fresh vanilla bean, cut open and scraped.
1 quart of 190 proof clean neutral spirit. I used Shady's sugar shine

Process:
Add all the juice, spices and sugar to a large pot over the stove. Turn the heat on high and stir as it warms to distribute the ingredients and dissolve all the sugar. For the vanilla bean, cut a slit down the middle with a small knife and scrape out the black paste and add it directly to the pot. For the remaining bean, chop it into small chunks and throw that in as well. Also make sure to leave the lid on the pot as to not lose product to evaporation and also some of the aromatics from the spices that might escape.

Stir infrequently as it warms. Once you hit a boil, turn off the heat and let the solution cool down to room temperature. Once it has chilled to room temp, slowly stir in the alcohol. After everything is mixed, strain the product with a mesh sieve into clean quart jars. In each jar, add a cinnamon stick and store in a cool dark place. After two weeks, it's ready to drink. If you're impatient, it's still good right away.

For the cinnamon stick in the jar, I've found with a higher proof product, there can be a little risk of adding a touch of bitterness. Keep an eye on the flavor profile and remove the stick if it becomes too much.

Enjoy!

-Brian

Just a bump to say I loosely followed this in October. Didn’t last long. At the last minute realized I was out of fresh vanilla so had to sub extract. I followed the process, but here’s my ingredient list:

32 oz cider
32 oz juice
1/3 cup white
1/2 cup dark
2 cinnamon sticks
1 clove
1/2 tsp nutmeg ground
1 tsp vanilla extract
18 oz of 75% HBB sugar head
1 allspice berry

Was happy with the results and will repeat next year.

[Deplorable]

This is foundationally the recipe I use, with a few tweaks for personal preference. Last year in July I made 2 gallons dividing into pint jars. I set 2 quarts aside for myself and gave the rest away.
The longer it sits, the better it gets.

[BrewinBrian44]

This is foundationally the recipe I use, with a few tweaks for personal preference. Last year in July I made 2 gallons dividing into pint jars. I set 2 quarts aside for myself and gave the rest away.
The longer it sits, the better it gets.

I’ve found a couple of my brewing friends are actually closet distillers. We talked apple pie and it turns out they also use a similar recipe. Probably used the same post on HD as their foundation. I went through 4 quarts in two weeks this year. My friends can’t get enough, especially the ladies in the bunch. I do warn people, it’s a dangerous beverage that will definitely catch up with you. I agree, if you have the patience to let some of it sit, it becomes even better. I left one quart aside for this reason.

Another note on the cinnamon stick, like the last times I’ve made this, two weeks is about the time I remove it. 40% ABV will pull bitterness and can throw off the balance of the drink. If people decide to make it around 20% ABV, this isn’t a problem. One of my buddies makes his at a lower ABV and leaves the cinnamon sticks indefinitely.

[BrewinBrian44]

Hey guys,

Well, Fall is coming quick and found it was time to make the crowd pleasing seasonal product known as apple pie! I've made it a couple times in the past and had pretty good results. When I researched different recipes I've found some people make it very complicated and I've honed in on something more simple.

I used a post from HD as a starting point. I made the recipe exactly as written last year, but have added a touch more complexity and ABV this time around, which suits my taste a little better. The original recipe only used cinnamon as the spice contribution. While it tasted good, I thought it was a bit one dimensional. I could easily pick out each ingredient and that was pretty much all there was. Rather than just cinnamon and apple juice, I've now contributed some nutmeg, allspice, clove and fresh vanilla. These additional spices definitely add more flavor complexity and the addition of vanilla really took it to the next level. The vanilla reminds me of having a fresh scoop of ice cream right next to my slice of apple pie or a little whipped cream. I can confidently say, this tastes like a liquid slice of apple pie with just enough alcohol to remind you this is an adult drink.

Apple Pie Moonshine: Yields 5 quarts around 40 proof
1/2 gallon fresh apple cider
1/2 gallon apple juice- cheap store brand
3/4 cup white sugar
1 1/4 cup dark brown sugar
4 cinnamon sticks. 5 more for in the jar
1 whole clove
2 crushed allspice berries
1/2 whole nutmeg pod, lightly crushed into big chunks
1 fresh vanilla bean, cut open and scraped.
1 quart of 190 proof clean neutral spirit. I used Shady's sugar shine

Process:
Add all the juice, spices and sugar to a large pot over the stove. Turn the heat on high and stir as it warms to distribute the ingredients and dissolve all the sugar. For the vanilla bean, cut a slit down the middle with a small knife and scrape out the black paste and add it directly to the pot. For the remaining bean, chop it into small chunks and throw that in as well. Also make sure to leave the lid on the pot as to not lose product to evaporation and also some of the aromatics from the spices that might escape.

Stir infrequently as it warms. Once you hit a boil, turn off the heat and let the solution cool down to room temperature. Once it has chilled to room temp, slowly stir in the alcohol. After everything is mixed, strain the product with a mesh sieve into clean quart jars. In each jar, add a cinnamon stick and store in a cool dark place. After two weeks, it's ready to drink. If you're impatient, it's still good right away.

For the cinnamon stick in the jar, I've found with a higher proof product, there can be a little risk of adding a touch of bitterness. Keep an eye on the flavor profile and remove the stick if it becomes too much.

Enjoy!

-Brian

Just a bump to say I loosely followed this in October. Didn’t last long. At the last minute realized I was out of fresh vanilla so had to sub extract. I followed the process, but here’s my ingredient list:

32 oz cider
32 oz juice
1/3 cup white
1/2 cup dark
2 cinnamon sticks
1 clove
1/2 tsp nutmeg ground
1 tsp vanilla extract
18 oz of 75% HBB sugar head
1 allspice berry

Was happy with the results and will repeat next year.

I’m glad you enjoyed it! Cheers!

[Dougmatt]

I’m glad you enjoyed it! Cheers!

Yes we did and I should have said thank you for sharing it!

[Deplorable]

This is foundationally the recipe I use, with a few tweaks for personal preference. Last year in July I made 2 gallons dividing into pint jars. I set 2 quarts aside for myself and gave the rest away.
The longer it sits, the better it gets.

I’ve found a couple of my brewing friends are actually closet distillers. We talked apple pie and it turns out they also use a similar recipe. Probably used the same post on HD as their foundation. I went through 4 quarts in two weeks this year. My friends can’t get enough, especially the ladies in the bunch. I do warn people, it’s a dangerous beverage that will definitely catch up with you. I agree, if you have the patience to let some of it sit, it becomes even better. I left one quart aside for this reason.

Another note on the cinnamon stick, like the last times I’ve made this, two weeks is about the time I remove it. 40% ABV will pull bitterness and can throw off the balance of the drink. If people decide to make it around 20% ABV, this isn’t a problem. One of my buddies makes his at a lower ABV and leaves the cinnamon sticks indefinitely.

When I made it, I made it in pints and used half a stick in a pint. I left them in, and after a year the cinnamon mellowed and its fine.
That being said, my wife likes it better after I filtered it off the dregs of the cider. Myself, Im torn. I like it both ways. I like the chewiness the dregs give the drink, but the appearance of the filtered drink is superior.

[SDEngr1]

I only use frozen concentrate and without any additional water to get a stronger apple flavor.

[Wildcats]

Just put this together. I used..

1quart apple juice
1 quart apple cider
1/2 cup white sugar
1 cup brown sugar
Half a vanilla bean
Half a cinnamon stick
Pinch of all spice
Pinch of nutmeg
1 1/2 clove's
1 quart of SSS @80*/*

Letting it cool now will add SSS when cold. And add a half of cinnamon stick to each jar when I mix it.
Should make 3 quarts @ 40 proof

Can't wait to see what it tastes like. The whole house smells like an apple pie....

[Deplorable]

Timely bump of this topic. My friends were asking last night about apple pie, and I told them I was still waiting for my jars to come home as I gave them all the stink eye.
I want to make more, but I want my jars back.

[BrewinBrian44]

Just put this together. I used..

1quart apple juice
1 quart apple cider
1/2 cup white sugar
1 cup brown sugar
Half a vanilla bean
Half a cinnamon stick
Pinch of all spice
Pinch of nutmeg
1 1/2 clove's
1 quart of SSS @80*/*

Letting it cool now will add SSS when cold. And add a half of cinnamon stick to each jar when I mix it.
Should make 3 quarts @ 40 proof

Can't wait to see what it tastes like. The whole house smells like an apple pie....

Looks good. This thread bump reminds me, I need to make some neutral so I'm ready for apple pie season.

Enjoy!

[Wildcats]

Sipping some warm now.... Couldn't wait thanks man!

[Swedish Pride]

I’m curious why you use half apple cider and half cheap juice. Does the latter add anything, or just stretch out the volume, flavor, and budget?

Also, have you tried this with lower proof spirits, or something other than neutral? Around here, apple pie moonshine is quite popular. I can make UJSSM at around 80% without too much trouble, but 95% is a challenge with a pot still. I was thinking about adjusting the recipe to suit, going for three parts by volume of apple cider and one part 80% UJSSM, which ought to yield 20% final product.

(Edited because I misread the proof vs. ABV) in the original post)

I use simplified winos apple pie as I can remember it told by sbb.

Fill a quart jar with red and green apples, ad a TSP of brown sugar, half a cinnamon stick and fill to the brim with 40-45% UJ/neutral.
Leave as long as you can, at least a month.
Cinnamon comes out after about a week

I usually don't last a month but it definitely benifits from sitting a while

[BrewinBrian44]

Sipping some warm now.... Couldn't wait thanks man!

I’m guilty of drinking it right away too. Ha

[Dougmatt]

Timely bump of this topic. My friends were asking last night about apple pie, and I told them I was still waiting for my jars to come home as I gave them all the stink eye.
I want to make more, but I want my jars back.

Off topic but RIGhT!!!! Return the d@mN jars, bottles, etc. good glass is a pain to get.

[Dougmatt]

Oh and agreed. Timely bump and I’m definitely doing this one again this year. I like a lightly corn flavored spirit in this. Adds some complexity. Curious what others use.

[Twisted Brick]

Timely bump of this topic. My friends were asking last night about apple pie, and I told them I was still waiting for my jars to come home as I gave them all the stink eye.
I want to make more, but I want my jars back.

Glad I sent all of your jars back (full of goodies). It wouldn't be good to suffer the fate of the Deplorable stink eye!

[Bolverk]

I use basically the same recipe, but I use new make rum. The rum adds a good earthiness and complexity you don't get from a neutral.

[BrewinBrian44]

I've considered using some of my apple brandy I made last fall for this recipe. I'm sure it would be awesome, but man.... Apple brandy is much more expensive and difficult to make than sugar neutral.

I discovered a cocktail last fall that uses apple brandy, fresh apple cider and a splash of champagne. Essentially a fall themed Mimosa. It's delicious. This cocktail made me think of how good it would be in my apple pie moonshine. Maybe once I have a stockpile of well aged apple brandy I'd be more interested in doing it. I suppose I can always use some store bought stuff, but where's the fun in that?!

Perhaps I'll deconstruct this recipe into a cocktail sized portion and use the brandy. I could do this whole recipe process, minus the alcohol to make a mixer, keeping it refrigerated or vacuum seal and freeze it. Some good food for thought.

[Deplorable]

Timely bump of this topic. My friends were asking last night about apple pie, and I told them I was still waiting for my jars to come home as I gave them all the stink eye.
I want to make more, but I want my jars back.

Glad I sent all of your jars back (full of goodies). It wouldn't be good to suffer the fate of the Deplorable stink eye!

SWMBO got a dirty look yesterday when she asked me to make a new batch of blueberry jam. I asked if she bought a case of jars, and she told me "you got a whole shelf of pint jars".

[Wildcats]

The wife came in with a case of jars the other day. I said... Oh you got me some jars... She says .. you have selves of jars in the basement, these are for jelly.. . That's a battle I'll ever win ..

[Deplorable]

I just put up 6 quarts of this today at 32.5% ABV using the last of my neutral that I made in November of 21.
I had a little left-over juice after it was all said and done, so I made myself a drink with about 2 ounces of vodka and 3 ounces of the juice in a pint glass full of ice. Oh my its delicious.

Now I need to reflux all my feints and make more neutral.

[shadylane]

Everyone has their own recipe for Apple pie.
Mine is only 15 - 20% abv, except if made for folks old enough to have grey hair.
Then I bump it up to 30% or there abouts when taken as shots.
Ya got to be careful with Apple Pie, it can sneak up on the inexperienced.

[still_stirrin]

I just bottled an “apple pie” to enjoy on vacation next week. It’s bottled at 35%ABV. Just right when poured over ice cubes in a glass. Not too sweet nor too hot. And plenty of apple and cinnamon.
ss

[Deplorable]

I just bottled an “apple pie” to enjoy on vacation next week. It’s bottled at 35%ABV. Just right when poured over ice cubes in a glass. Not too sweet nor too hot. And plenty of apple and cinnamon.
ss

Thats the way I like it!

[OlympicMtDoo]

I haven't made this stuff for years but had a family camp out over the weekend and made some up last week. I followed Brians recipe pretty close, didn't have any vanilla beans so I used extract, don't like cloves so none of them and was out of allspice. I put in a quart and a half of 185 proof to firm it up a bit more.....the wife still wants a bit more white stuff in it but everyone else thought it was great, me included. I personally love it right where it is now, got a couple quarts left and another family camp coming in early Sept. better get another batch going. I have just one small safety tip for this stuff though...."do not set a cup full on your head,cause your tongue will slap your brains out trying to get to it."

[BrewinBrian44]

Just made my first batch of the season today. I’m sure it’ll disappear quickly.

[OlympicMtDoo]

I made a second batch that is long gone but not to worry I bought supplies for two more batches for winter.