apple moonshine

This&nbsp;easy Apple Pie Moonshine recipe is an incredibly delicious cocktail. It's always the hit of the party and everyone goes crazy for this easy moonshine recipe.&nbsp; Plus, you&nbsp; won't believe how easy it is to make!&nbsp;&nbsp;

Best Apple Pie Moonshine Recipe

apple juice

64 oz apple cider

sugar

cinnamon

nutmeg

tsp cinnamon

Bring the apple juice, cider, sugar, nutmeg, ground cinnamon and 8 cinnamon sticks to a boil.

Cover and simmer for 1 hour.

Remove from heat and let cool to room temperature.

Add alcohol to mixture. **CAUTION: Do not add alcohol near a flame or heat source. It is highly flammable. Make sure mixture is completely cooled before adding alcohol.

Strain the cinnamon sticks out and pour into jars.

Divide remaining 6 cinnamon sticks among jars.

Place lids on jars and allow to sit in a cool, dry place for 8 weeks before enjoying.

Please enjoy responsibly.

https://www.youtube.com/watch?v=Zed9Zr7wKTA

This easy Apple Pie Moonshine recipe is an incredibly easy cocktail recipes. It’s always the hit of the party and everyone goes crazy for it.  

RECIPE NOTE: 1 gallon of cider makes a double batch of moonshine.  For a single batch, use 64 oz of cider.  
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RECIPE INGREDIENTS 
▶︎  64 oz apple juice
▶︎  64 oz apple cider
▶︎  3 cups sugar
▶︎  14 cinnamon sticks
▶︎  1/2 tsp ground nutmeg
▶︎  1/2 tsp ground cinnamon
▶︎  750 ml 190 proof Everclear grain alcohol

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Apple Pie Moonshine

Homemade apple pie moonshine is an extremely easy recipe to make. Unlike authentic moonshine, many homemade moonshine recipes are made with an over the counter grain alcohol. This apple moonshine recipe is a delicious sipper, and one which is enjoyed throughout the year.

Homemade Apple Pie Moonshine

Organic Apple Juice

Apple Cider

dark Brown Sugar

organic Granulated Sugar

Cinnamon sticks

1.75 liters 190 Proof Everclear, or authentic moonshine

In a large stockpot combine, apple juice, apple...

In a large stockpot combine, apple juice, apple cider, cinnamon sticks, and sugars. Bring to boil making sure to stir often.

Allow apple mixture to cool to room temperature....

Allow apple mixture to cool to room temperature. Do not add grain alcohol (Evercleauntil apple mixture has completely cooled. Doing so will dilute the proof of the alcohol.

Once the apple mixture has cooled to room...

Once the apple mixture has cooled to room temperature, add Everclear, stir mixture well.

Ladle the homemade apple pie moonshine into quart...

Ladle the homemade apple pie moonshine into quart size mason jars, add 1 cinnamon stick to each jar.

Add lids and rings, store jars in a...

Add lids and rings, store jars in a cool dark location.

We combine the sweet taste of apples with the strong kick of moonshine for the best apple moonshine around!&amp;nbsp;

Moonshine Magic: An Easy-to-Follow Recipe for Homemade Apple Mash Moonshine

apples (preferably a mix of sweet and tart varieties)

water

yeast

yeast nutrient

Wash and core the apples, then chop them into small pieces.

Place the chopped apples into a large pot or kettle and add the sugar and water.

Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture comes to a boil.

Reduce the heat to low and let the mixture simmer for 1-2 hours, or until the apples have broken down and the mixture has thickened.

Remove the pot from the heat and let it cool to room temperature.

Once the mixture has cooled, add the yeast and yeast nutrients and stir well.

Transfer the mixture to a fermentation vessel and cover it with a lid or cloth.

Let the mixture ferment for 7-10 days, or until the bubbles stop appearing on the surface.

Using a siphon, transfer the fermented mash to a still and distill according to the manufacturer's instructions.

Once the distillation process is complete, transfer the moonshine to mason jars or other glass bottles for storage.

Moist and full of apples and cinnamon, Cinnamon Apple Moonshine Cake is topped with a moonshine glaze.

Cinnamon Apple Moonshine Cake

(1 stick / 113 g) unsalted butter

(100 g) packed brown sugar

heavy cream

*cinnamon apple moonshine, (see blog for the recipe and non-alcoholic substitutions)

vanilla extract

(450 g) granulated sugar

(218 g) vegetable oil

**cinnamon apple moonshine, (see blog for the recipe and non-alcoholic substitutions)

eggs, (room temperature)

(384 g) all-purpose flour

baking soda

salt

Granny Smith apples, (peeled, cored, and chopped)

Preheat oven. Grease bundt pan.

Preheat the oven to 325°F. Spray a 9-inch bundt pan with nonstick cooking spray. Set aside.

Make glaze. Heat butter, cream, and brown sugar.

Heat the butter, brown sugar, and heavy cream in a small saucepan over medium heat.

Bring to boil.

Bring to a boil, stirring to dissolve the sugar, then remove from the heat.

Add vanilla and cinnamon apple moonshine.

Stir in cinnamon apple moonshine and vanilla to combine.

Let cool completely.

Let cool completely (minimum of 3 hours, best overnight).

Moonshine Caramel Glaze

Make cake. Beat sugar, oil, moonshine, vanilla, and eggs.

In a large bowl using a hand mixer on medium speed, beat the sugar, oil, moonshine, vanilla, and eggs until light and fluffy.

Combine flour, baking soda, cinnamon, and salt. Stir into batter.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and stir to combine.

Cake

Toss apples with cinnamon.

In a medium bowl, combine apples and cinnamon, tossing to coat.

Fold apples into cake batter. Pour into pan.

Gently fold the apples into the cake batter. Pour into the prepared bundt pan.

Bake.

Bake for 50-60 minutes or until an inserted toothpick comes out mostly clean, a few crumbs are good! (Wet batter means it is not done.) The crust on top should be very light, the sides should be dark golden brown.

Allow to cool. Drizzle with caramel moonshine.

Allow the cake to cool for about 5 minutes in the pan and then drizzle with ¾ of the caramel moonshine glaze.

Let cake sit, then invert.

Allow the cake to sit for about 30 minutes (or up to overnight) so that the caramel can soak into the cake. After the 30 minutes, invert the cake onto a large plate or serving platter.

Serve drizzled with more glaze.

When ready to serve, drizzle each piece with the remaining caramel glaze.

Apples

Thank you Amanda! 
Cake is in the oven and I just checked on the cooled glaze. The butter has separated from the liquid (it doesn't look anything like your pic). What did I do wrong, and... can I fix it?

Delicious! Everything about this cake is amazing!
Top vanilla ice cream with apples and glaze is yummy. This is a keeper.

https://content.jwplatform.com/videos/e14a7zP4.mp4

Cinnamon Moonshine Cake

Warm-up your insides with easy Apple Pie Moonshine, an apple cinnamon alcoholic beverage that is perfect for cold winter nights. And definitely adults only!

Cinnamon Apple Moonshine

apple cider

(200 grams) granulated sugar

(600 grams) brown sugar

apple pie spice

Everclear 190 proof ((or 151 proof grain alcohol))

vodka

In a large pot, combine apple juice, apple cider, granulated sugar, brown sugar, cinnamon, and apple pie spice.

Heat a low rolling boil, and then reduce heat to low and simmer for 1 hour.

Remove from heat and cool completely.

Stir in everclear and vodka.

Pour into glass bottles and chill until ready to serve. This is a BIG recipe, so make sure you have fridge space to store. See above for how to can this recipe. (Canning can be stored at room temperature.)

Can be served hot or cold. (We much prefer cold!)

I just made this recipe  I planning  on giving  as gift for the holidays

Obsessed! I’ve made this recipe quite a few times and it’s delicious. You can drink it a little too easily… great way to get your vitamin c hahah

Beyond 5 stars! So smooth, flavorful, can’t even taste the alcohol!!! So enjoyable to drink!

I just made up a batch! The jars are in the water bath now. I cut the recipe in half except for the alcohol. Kept a little back and mixed with lemonade. I have to say, it’s a good thing I’m writing this before I get too deep into my glass! LOL! All I can say is, “WOOWEE”!! That’s some fine liquor!

Very good!  I did put in a little less vodka as I didn’t want it strong.  I tried it once with a little less sugar but it wasn’t as good so went back to how the recipe was written &amp; it’s perfect.  I found if I let it sit a couple of months the flavors settled &amp; it tasted better.  I canned it.  Thanks for a great recipe.

We have our own Granny Smith tree, along with other varieties, and have been made this using a blend of the apples, but mainly Grannies. I have water bathed pints and made Christmas gifts of them with cinnamon sticks tied decoratively to the jars. Recipients are always thrilled and ask for more! Warming it will tickle your toes on a cold winter eve. ;)  Thank you, Amanda, for another fabulous recipe!

I've made similar recipes like this so I know it'll taste amazing.  My question is on the canning.  In the original recipe, it says to completely cool it, then add the EC.  Would you still completely cool it, add EC, then pour into jars and then put in hot canner?  Just want to make sure I do it right.  Would pouring the EC into hot liquid kill it?  Or would you follow original recipe in cooling it, adding EC, then put in lukewarm canner and bring up to boil?  The latter makes more sense.  Thank you for any input.

First of all, you and your website are AH-mazing.Quantities of ingredients  changing automatically? Who knew? (Not me, anyway.) Sending this to my daughter who's a fan of hard cider. ❤

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