Apple Pie Moonshine
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Here is a basic recipe for the legendary apple pie moonshine. It’s really easy to make, and you don’t even need moonshine (though you can’t really call it apple pie moonshine if you don’t use moonshine.)
Ingredients:
1 gallon apple cider
1 gallon apple juice
3 cups white sugar
8 cinnamon sticks
1 liter bottle of 190 proof moonshine or grain alcohol
Directions
- In a large stock pot, combine the apple cider, apple juice, sugar, and cinnamon sticks.
- Bring it to a boil, then take it off the heat and allow it to cool.
- Add the liter of high proof liquor.
- Pour this into mason jars, put the lids on, and let it mellow out. You could drink it right away, but it does get better after a couple of weeks.
This recipe makes about 9 quarts of apple pie moonshine. You could easily cut this recipe in half if that is too much.
Warning! Apple pie moonshine will sneak up on you! This stuff is so smooth and tasty. Use with CAUTION!
Note On Alcohol:
To make apple pie moonshine, you can use 190 proof grain alcohol like Everclear or you can use moonshine if you can find it. Most of the moonshine that you’ll find has been cut down to about 80 proof. If that’s the case, then you’ll have to add a little more than twice as much 80 proof moonshine, about 2.5 liters, to get the same alcohol content as when you use grain alcohol. That is unless you know for a fact it is 190 proof (in which case you probably know the dude that made it.)
Everclear:
Everclear comes in two strengths: 190 proof and 151 proof. In some states you can only buy the 151 proof product. It is altogether illegal in a few other states. Check the list of states (from Wikipedia):
190 Proof
In the United States, it is illegal to sell the 190-proof variety in California, Florida,[3] Hawaii, Iowa,[4] Maine, Massachusetts, Michigan, Minnesota,[5] Nevada, New Hampshire, North Carolina,[6] [7] Ohio, Washington, West Virginia, and Virginia.It is legal to sell Everclear 190 in Alabama, Arizona, Arkansas, Colorado, Connecticut, Delaware, District of Columbia, Georgia, Idaho,[8] Illinois, Indiana, Kansas, Kentucky, Louisiana, Maryland, Mississippi, Missouri, Montana, Nebraska, New Jersey, New York, North Dakota, Oklahoma, Oregon, Pennsylvania,[9] Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Wisconsin, and Wyoming, and in some military stores within the continental United States.
151 Proof
The 151-proof variety is legally available for sale in California, Florida, Iowa,[4] Michigan,[10] Minnesota, Nevada, North Carolina, North Dakota, Washington, West Virginia, Wisconsin, and some other states.
Moonshine Quick Tip:
You can get a rough idea of how strong moonshine is by checking the “bead.” Shake up a bottle of liquor and watch how fast the bubbles dissipate. This is known as checking the bead. The faster the bubbles dissipate, the higher the alcohol content.The bubbles in 190 proof liquor are large and will disappear almost instantly, while the bubbles in 80 proof liquor are smaller, foamier and will take more than a few seconds to disappear. The next time you’re in a liquor store you can check this out for yourself. Grab a bottle of high proof liquor like Everclear and shake it. Then shake up a regular bottle of 80 proof vodka and compare the bead.
[...] you’ve spent any time in the South, then you’ve probably heard of the infamous apple pie moonshine. Maybe you haven’t tried it, but you know someone that has. It has a legendary, almost [...]
Gentlemen,
Thank you for the recipe and for the great comments. I just completed my first batch of the Apple Pie Moonshine and it smells and tastes delicious. With that being said, and while my stash ages, I am curious about some of the underlying concepts. First, much to my chagrin they lowered the alcohol content of everclear from 190 to 151 proof. I don’t think this will present much of an issue, but it is a bit depressing that we live more and more in a nanny state. The overall alcohol content seemed to end up at about 3-4 shots per quart of “moonshine”, which seems weak considering the stories I hear about the drink sneaking up on you.
Is there some fermentation going on during the aging that is increasing the alcohol content over time?
It makes sense that the fruit in the cider and juice along with the sugar would over time ferment, but without any type of yeast or activation agent, I am not sure. I would like to hear from the experts on your thoughts about whether it gets stronger with time, and if there is a shelf life that you need to be concerned about?
I updated the page above and added some more info about Everclear which will answer the first part of your question. As far as the alcohol content goes, apple pie moonshine has a relatively low alcohol content – it’s about equivalent to a strong wine. There is a misconception about apple pie moonshine that many people have, that it’s really high in alcohol. It’s not. It’s basically a mixed drink like rum and coke. The secret of apple pie moonshine is that it’s very drinkable, very smooth – that, and it tastes exactly like apple pie. The reason it sneaks up on you is that it’s so drinkable, you don’t realize that you’re drinking alcohol.
I made this recipe with one 750 ml bottle of 151 proof Everclear. How much more do recommend I add to get the flavor/alcohol level up?
I just made a batch and I a 1/2 gallon of 153 Grain alcohol. That should bring the alcohol level up to where it should be. In my humble opinion anyway
I make this and everyone in Aliquippa PA love this. Thank you . Is their a cherry apple pie recipe?
This is the best mmm apple pie.
Basically, you can add Cherry Flavor.. maybe a liquer, or maybe even Cherry Extract….just watch how much you add cause could get overwhelming FAST!
I didnt scroll down all the way to see if anyone else chimed in, but at 20% alcohol, most if not all yeasts will die. So a bottle of 190 proof or even 151 proof alcohol will not ferment no matter what the circumstances are! But the recipe is delicious!
Reguarding your question, if your using 190 proof as it is you dont need to ferment any longer. Fermenting is the process of making ethanol. In 190 proof thats 95 % booze its already there. Its almost impossible to get 100%. But no you wouldnt nead yeast unless your making your own moonshine from scratch. Which i can send you links if you would like?
Send me some links
I would like the recipe on how to make just moonshine.
I have a great cheap recipe on moonshine. Problem is you need a still or a great freezer. I have directions for both
Can I have the recipe too!!
do you have a recipe for peach shine
did you ever get a recipe on how to make just moonshine if so can you please pass it on thanks
Could you send me the recipe for making just the moonshine please. thanks
I would love to know how to make shine!! can you send me both directions for still and freezer please?
i would like to have that recipe for the moonshine
Hi. Could you also send me the moonshine recipe that you received? The one from Shiner. For the still and freezer?
Thanks.
I’d like the moonshine recipe also
I woukld like the receipe too
I don’t know where the people on this site got their info but they are sadly mistaken. It’s illegal to buy 190 proof Everclear in North Carolina? That is totally wrong. I live in Western NC and every ABC Store I go into has shelves full of it and I have a bottle of 190 proof in my kitchen that I bought at the one below my house recently.
What is best temp to serve. Wanted to serve warm on a cold day
Can you leave a cinnamon stick in the jar or will that make it taste funny?
Ya! you are to put 1 in the jar and it add’s to the good taste!!!
I made my first batch last night but i used a different reipe that included 1 gal apple juice 1 gal apple cider 1.5 cup of white suger 2.5 cups brown suger 1 lt 190 proof and 8 cin stixs. i made 8 jars and letting in settle for a few days but to be honest i think its way to much of a suger taste. can to much suger cause it to be trash and need to be dumped out
NO just drink it and dont worry with that batch. On your next batch dont put the sugar the recipe calls for I put 1 cup of sugar too! I dont like it to sweet !! but look at the apple juice if it has sugar in it. I only buy organic Apple juice and cider with on sugar added. So just make small batches and taste. to get it to your liken.
I made this recipe. The first batch I followed the recipe, which is great but really sweet. The second batch, made on the same day, I cut the sugar in half and added 2 cups of vanilla Vodka because I love the “a la mode” effect. Both are delicious and were a big hit among all the family. Even the kids loved it. Just kidding all the kids are over 21 yrs old. Lighten up! I have 3 more handles coming from Arizona and plan on making more. For all the family that returned your jars for refills, you’re in for the next batch.
Hello Ray!
There is not any fermentation going on. Most likely your apple cider has been pasteurized, unless you bought it unpasteurized and if that is the case, most yeasts have difficulties living in alcohol content of 20% or higher.
I had apple pie shine a man brought me a while back. It was crystal clear. It was obvious it was not cut or (flavored) The mix had to be made w/ apples or apple mash w/ cinnomon. Is that possible?
Yes, it would be called Apple brandy. Basically you take apple juice, ferment it into apple wine and then distill that out. You would have to add the apple and cinnamon later because after you distill you basically have a neutral spirit. Some flavors might come through depending on the cuts the distiller made but more likely he used an apple flavoring like I use that is clear.
hi,imade a batch lastnite and put it in pint jars so i could share it with friends.but should i refrigerate it?and should the lids be sealed tight tight ? thank you butch.
does it matter what kind of apple juice or apple cider you use? like a certain brand ?
I just made a batch of this stuff and it’s goooooood!
My friends make this stuff all the time. I’m making some tonight. Man is it gooood!!!
Thanks for the recipe. When I made it, the apple and cider mixture was cloudy from the get go. I tried filtering it through cloth a few times when bottling but it’s still cloudy a few days later.
Any ideas on how to get that nice clear look in your photo?
Cheers
Try changing the type of cider you are using.
Boiling juice makes it cloudy. Just like making a cooking stock
You likely started out with unfiltered juice and/or cider. Boiling will NOT make it cloudy!! Try filtered next time. Enjoy!
You can get the haze to drop to the bottom if you chill it.
The colder, without freezing, the better.
Got a batch cooking now,
Y’all come on over for the evening
Is that you Bo in Lynchburg VA? If so this is NS engineer (ret) jay in NC
You need to shop around for non-cloudy apple cider. Most apple juice is non-cloudy however. It is worth the search.
The juice is unfiltered juice. so dont worry it will taste just as good . I use unfiltered juice too! and it taste the best to me Its organic and is the best juice you can get!!!
Is there a particular brand of juice and cider you use? Also, what about brown sugar? Would that change the color too much? Thanks for your help. Until I can make it all “home-made” I’d like to keep it close to authentic. Thanks for the help.
Thanks for your questions. I got this recipe from a friend in SW Virginia, but I’ve only made it a few times since this makes 9 quarts and that is quite a lot to drink even with friends.
After looking at other recipes on the internet, they all seem very similar to the one my friend gave me. The one variation that I’ve seen is to incorporate brown sugar into the recipe. You could use half brown sugar and half white sugar – 1 ½ cups white, 1 ½ cups brown. The next time I make this, I’ll incorporate brown sugar into the batch.
I’ve seen that some ciders have more particulate than others and the consistency of the cider I used for the first batch was more like apple juice than apple cider. Cider is basically unfiltered apple juice and it’s really a seasonal product. “Real” cider is going to be cloudy and the more authentic look for this recipe is going to be a little cloudy.
Well, MY recipe is much different than most… I use the powder SPICED Cider mix that comes in packets (easier than all the spices…more like homemade!!) like Hot cocoa does… I use 2 packets, 2-2 1/2 Quarts of Apple juice (instead of one cider and one apple juuice), 1 cup white and 1 cup of brown sugars, a bottle of Cinnamon Sticks…Boil that down, let cool and then add my Everclear…usually a fifth if not a Liter… and I strain that off with those fine metal coffee filters to get the spices filtered out and then Jar it up!! Done! And let me tell ya…. People think mine is the best around NASHVILLE!
Well Johnny….I live in Nashville and this kinda reminds me of a Charlie Daniels’ song ….you probably didn’t know it but I “….am a “moonshine” maker too, and if you care to take a dare, I’ll make a bet with you!….lol
I live near ol Smashville, down in the boro, and I usually just take me a few cinnamin sticks, some cut up apples, and honey and put em in some shine i get. It still has that nice kick to it tho so this recipe will be good for the ladies i know since they usually dont like the strong stuff too much.
I live in Dickson & I usually just drink my shine straight from a Mason jar,but what the heck it’s Christmas so I’ll give all of you guy’s a try!
Man Johnny my mouth is waterin!!! Ive asked this q b4 but I had a man from Tenn. bring me some apple shine that looked like water. It had a apple slice in it w/ a stick of cinnomon in a mason. It was delisious so delisious I had to much. but It looked obvbious that it was not (flavored) or that the mash was made from apples or mixed w/ sider or somethin is it posible to flavor the mash so much that the shine is still crystal clear and still taste like momas pies?
How much does your recipe make…all of them make so much i just want a couple quarts
i have a question i made some n lastnight i could feel the everclear today got home n tried it it didnt taste like ne alcohol was in there what temp does everclear evaporate??? i waited till the cider n juice was cool but have no cap for the huge jug i have it in do u think it evaporated
I might be late in responding but I believe that is the point of this recipe… Not to taste the liquor.
[...] siteHomeAboutApple Pie MoonshineMay 26th, 2011 | Moonshine Recipes |Check out this link for Apple Pie Moonshine. I tried this stuff about a year ago at a party. It’s so smooth, but potent. Around my [...]
[...] Posted on May 29, 2011 by sethlevinson Here’s a link to the recipe for apple pie moonshine. I always thought that it this was a distilled product, but it’s actually just apple juice, [...]
I have been making this stuff for years, it is fantastic. I have tried a couple ways of doing it the only thing EXTRA i add is some vanilla extract 3 table spoons full to the pot and that kicks in a whole new better taste. who dont like apple pie with vanilla ice cream? well now its in a drink.
Man thats what was missin!!!
Dumb question maybe, but, when you say let it age for a couple weeks, is that in the fridge, or in a dark cupboard, or in the light, or does it make a difference?
I don’t think it really matters. I keep it in the cupboard. There’s quite a bit of alcohol in this, so it probably doesn’t need to be refrigerated. I wouldn’t keep it in direct light though, especially sunlight, as light has a way of changing things. The idea is to let this sit for a little while to mellow it out. Time will take the harshness out of it and make it smoother (though it’s very drinkable the first day.)
What will happen if I leave it the fridge for a couple of years?
I also have been making this for several years and have to agree that it is a supremely awesome drink and VERY popular among all of my friends (I get lynched if I don’t make/bring it). My only difference is that I boil the cider with the sugar & cinnamon, then I add the apple juice afterwards, it helps cool the mixture a little faster. Once completely cooled, I tend to pour it back into the plastic apple juice jugs and store it in the fridge. If I can manage to keep it for a few months, I will remove half of the cinn sticks since they will make it a little too “spicy” for our crowd after that long, not to mention lesser quality sticks can fall apart and leave “bits” in your drink.
I have read through the comments and will toss in my 2 cents:
As long as my friends dont know abut it, I try to let mine age in the refrigerator for a few months, shaking it every now & then. But honestly, who would keep it for a few years? Drink up & make more! Its an endless cycle!
The brown vs white sugar difference is only really noticable to “true connoisseur’s”, but your average drinker can’t tell the difference.
The kind of cider does affect the color. I prefer true organic or unprocessed apple cider with lots of cloudiness or particles, as I think just tastes tons better than clear cider or heaven forbid, dry powder apple cider mixes, (know from experience, eww!) The clearer that the cider is, well, you might as well just use twice the amount of plain old apple juice. Apple juice and apple cider are both fruit beverages made from apples, but there IS a difference between the two. Fresh cider is raw (un-pasteurized)apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer and is generally made from concentrates. I stock up on cider since its only sold in the fall here, and freeze it. Fresh cider needs constant refrigeration because it is perishable. It will stay sweet and unfermented for up to two weeks, longer once made into Apple Pie.
The vanilla extract is good, but vanilla rum, vodka, liquor, etc also makes a great Apple Pie a’la Mode, and a caramel vodka or liquor (as long as its not Baileys Caramel or other cream type liquor (it’s yummy but it clots and needs to be slammed quickly))! makes a yummy Caramel Apple Pie!
Cheers!
Wow! Thank you for that incredible comment!
Try Substituting Cider for Cider mix…all you add is hot water(But, in this case, Apple Juice
… its what I use along with Apple juice, cup o sugar and cup o Brown with a jar of cinnamon sticks… filter it through metal coffee filters and jar it up! Simple, easy and everybody in a 25-30 mile radius cannot get enough and say mine is better than anyone’s they’ve tried!
@Johnny Nash…He wrote…”heaven forbid, dry powder apple cider mixes, (know from experience, eww!)”
Wow, I am so glad I have someone who agrees with me that cider is a completely differnt ball game. I live in Michigan, therefore I can only get everclear 151 here, but lucky for me I have family in Ga that I get moonshine from to give it an extra little kick. I love the idea about the vanilla voka! Genius!!Thanks for the extra tid bits!!
Cheers!!
So sir after you make this batch can you possibly distill it again to keep the taste but make it stronger?
how much Vanilla Vodka do you use? Is it better to use Vanilla Rum instead of Vanilla Vodka?
thank you!
Just made my first batch! My fiance told me about it when he tried at at a party. So we had to make some! I couldn’t wait untill it was chilled, its amazing! This will be our signature drink at out wedding in october, perfect season for it! Thank you!!!
alright so i made batch yesterday i cut recipe in half because between the two us drinking it 9 quarts was a bit much lol.. plus we were just trying it out didnt wanna go all out if it turned out bad.. it tasted great but i have questions.. we sampled right after making it still a bit warm and then later a bit cooled.. should we be able to taste the alcohol right away?? or will it get stronger as it sits over time? we kept adding everclear until we could catch a hint of it then we jarred it to leave sit.. i want it to be drinkable not to strong but strong enough.. thanks
It won’t get stronger over time, the flavor just mellows a bit. It gets smoother. The alcohol content remains constant. You can add more alcohol if you like, but I like to keep mine at the recipe level.
True “apple pie” will sneak up on you. You won’t notice the alcohol content until you try to dodge the driveway that’s rushing at your face.
My Son In Law “got it” when he commented about how it was sweet on the lips but put a fire in his belly.
Hi,
This looks really great, I’ve read the comments and I’m confused, Cider is just apple juice that has not been filtered ? Where I live (Belgium-Europe), Cider is fermented apple juice, it’s alcoholic (in most cases) and it sparkles…
Thanks
In the US, we call that hard cider. It’s basically apple wine. You probably don’t want to use that. If you cook hard cider, you’ll boil all the alcohol off anyway. It may also add odd flavors. You want to use regular cider – the raw juice that comes out of the apple press. It differs from apple juice in that it’s un-filtered and un-pasteurized.
is sparkling apple cider the same thing. Does the carbonation boil out or something?
Hi,
I ended up using our cider (the alcoholic one) anyways, I used unfiltered apple juice too and it was really good ! Thans for this recipe !
Just wanted to say thanks made it in less than an hour now it’s just aging
All looks good!
does this have to be refrigerated or can you leave it on the shelf to age
thank you
william
It is best in the Cubbard, but either way is ok… I actually chill mine cause it makes it Smoother…ya might try the shelf for a couple of weeks and then fridge it for a week to drink! :^)) Hope this helps!
Well looks like I messed up I put apple cider vinegar in it haha will that mess it up? Cuz it just kinda has a sweet and sour taste now kinda like a green apple
had some a few years ago and it was outstanding. Were does this are? does it have to be in the Fridge or can it age at room temp. I only ask for the simple fact, my kids love apple juice. So the fridge may not be the best please, and also how long will it stay?
Made a big batch,took it to the bike Rally with me it was a big hit. Second batch used 1/2 brown sugar,not much differance.Fixing to make another batch using Honey instead of sugar and twice the moonshine . Hope it turns out great .Thanks for getting me started!!!
will bringing it to a soft boil cook out the alcohol content if you put the moonshine in it before it cools? i accidentally poured it in with the other ingredients while cooking it.:(
I wouldn’t worry about it too much. You would have to boil it for a while to cook out all the alcohol. Alcohol boils at 172 degrees, so if you put it in when the mixture is boiling or still very hot, then you will loose some alcohol, but it’s going to be a very small fraction. No big deal.
can this be stored on the shelf or does it have to be kept in the fridge
thank you
william
Shelf is fine for a few weeks…. But after a while the spices start to change the taste so I actually recommend shelving it one to three weeks and then refrigerate for drinking… its a whole lot Smoother chilled!
Can this be aged in an oak barrel or will the cider turn to vinegar.
I recently had some of my Uncle’s barrel aged Apple Pie.
He picked his own apples, pressed his own cider, all of it completely homemade…. In 1971.
I was born in 1980. It was AH-MAZING!
Can use a quart of moonshine one quart is a liter right or should I only make about half the resepie
I made some of this the other day, needless to say it did not last long. I have a question though. What is the difference between using brown sugar and white sugar? Regardless this stuff is great. And I love that I can keep it and drink it right from a mason jar, which is my glass of choice.
I made batch of this Sunday per the directions above. Although it taste like pie and is very smooth, it is also very sweet. I think next time I will cut the sugar in half – unless some of the sweetness diminishes w/age.
Thanks!
We love Apple Pie Moonshine in Aliquippa PA.
Is their a recipe for cherry apple pie?
Thank you.
Cherry-Apple…. well, as I told another person, all you would actually have to do is add Cherry flavor to the already goodness of the apple pie! I would actually recommend Cherry Juice in the Frozen concentrated form, or Cherry Liquer (depending on your taste), or a Cherry Extract (BE CAREFUL WITH THIS ONE….A little goes a long way!!)… If you make it, let me know how it turns out!! JN :^))
With the low content of alcohol in the pie, will it freeze when stored in the deep freeze?
is there a way to can this so that the lid will seal? i was thinkig of doing a large batch and putting it away for a couple months.
This will keep for a couple of months. In fact it will get better after a few months (if you can keep from drinking it.)
does it matter what kind of apple juice or apple cider you use or can u use just like juicy juice apple juice lol dumb questions i know but i wanna make the best
Use it if it’s 100% apple juice. Make sure you use 1 gallon of apple juice and 1 gallon of apple cider. There is a difference between apple juice and apple cider.
I just did this recipe and its weak! Used everclear, didn’t use cider,2 gal of apple juice and everything else . I’m on my fourth glass and feel nothing! What alcohol content did you have??
Use 2 bottles of Everclear next time.
So funny you say that its weak, my uncle made 6 quarts for me and warned me to take it slow, an entire qt later nothing!! I was annoyed, lol. Thanks for the suggestion for two bottels. maybe ill do a qt of moonshine with a bottle of everclear….. hmmmmm maybe some vanilla vodka too.
Is aging in an oak Barrel ok for this
I used two bottles and its lovvvvvvvvvvvve ley!
I’ve made this exact receipie before and it’s very tasty however it’s not the “get you drunk after four swigs” applepie I’ve had. I’m considering using the same alcohol content but half gal of both the cider and juice. I understand this will be less smooth and tasty due to the higher alcohol content. I’m wondering, how could I make the proof higher without sacrificing the taste of the beverage? Possibly more sugar, brown instead of white sugar, more cinnamon? What are your opinions?
Hi when you boil the apple juice and the cider and you add the cinnamon sticks do you use the same sticks in jar again or do you add a new one to each jar can you let me know thanks..
Fresh ones!
I have been making it and i use 2 bottles of Everclear. Still taste great and i get to watch my friends Beg me for more. I also put 2 cinnomon sticks in the jar as it ages.
Hello I have made the apple pie moonshine delicious.
At one point I had found a recipe for peach pie moonshine it uses welch’s white peach/white grape juice; peaches, moonshine and something else.
I can not relocate where this recipe was do you or anyone have this? thxs
2 Welch’s White grape/peach Juice
1 Can peaches
2 cups sugar
3 Cinnamon sticks
1 Everclear or PGA
Yummy!
do you need two gallons of welch’s juice?
Forgot to add 1 cup peach schnapps!
Kelly do you let this sit for a while like apple pie & do you blend the peaches to pour into the bottles?
After you pour the moonshine into the mason jars do you have to go through the usual process of processing them in boiling water on a canner rack? Or no because it already has high alcohol content to keep?
Yeah, you don’t have to go through the full process of canning apple pie moonshine. That would evaporate some of the alcohol. The alcohol content is high enough to preserve it. It actually doesn’t take much alcohol to keep bacteria from growing – really only a couple of percent alcohol will preserve it. I home brew beer from time to time and I know from experience that once the yeast takes off and starts to create alcohol, it’s almost impossible for bacteria to survive. The alcohol, even 2-3%, will kill off bacteria. Now with that said, I would screw the lids on tight and keep it in a cool, dark place. I also wouldn’t keep the apple pie moonshine around for years. No sense in that, right? Drink it up!
this sounds amazing. will definately be making by halloween time. since cider comes out in the fall time. does it matter what kind of cider i use for this recipe? ive seen some comments saying it cloudy’s up. or alternative can i just use apple juice instead of cider?
The cider is one of the main reasons it takes like apple pie. Definitely use cider.
Would one quart of moonshine be enough for this recipe?
I’ve tasted the very sweet Apple Pie, & the Apple Pie that tastes alot like Apple juice….I prefer the light, sweet apple juice version, chilled.VERY NICE!!!!
I made this for the first time and it taste pretty good, but I didn’t get drunk as easily as I thought. I think I might add an extra shot of everclear to each mason jar, but I hope it doesn’t make it taste worse.
Great recipe !. Have had traditional “apple pie” and this is very close. Will definatly be brewing some more soon!
I really like the website due to the inputs and feedback provided. I am brewing my first batch and can hardly wait to start sipping the fruits of my labor. The state liquor holds the 190 proof hostage behind the check-out counter in 200 ml containers.
I am fixing to make this recipe. I can’t wait to try it. I wanted to let you know that I live in Alabama and I just purchased 190 proof Everclear. So the information about it being illegal in the state of Alabama is simply not true. Just wanted to let you know so you could clear it up. Thanks so much for the recipe and I will let you know how mine turns out!
This will be my first time but i have two ques for you.
What is your take on putting in a cup or two of brown sugar and would you store it in a oak barrel if you had one for a week or two. Sry if im asking some stupid stuff
I canned it while it was still a bit warm. Will that affect bacteria or the taste at all in the mason jar?
It?s really a great and useful piece of info. I am glad that you shared this helpful information with us. Please stay us up to date like this. Thanks for sharing.
Just made my first batch last night. can’t get Everclear here in Ohio so I used 151 Rum. waiting for it to age a few weeks before I sample. I will keep you informed . Thanks for all the info.
Hey Pete, no Everclear here in California either, I’ve been reading through these posts wondering about Bacardi 151 rum for an alternative. Please let me know how yours turns out!
@Jim, I actually found 151 proof Everclear at a local market in Central Valley of California. Just thought you’d like to know it is on the shelves some places, or you might need to ask a store manager. Good luck!
Jim & Pete The interenet is a beautiful thing I order 190 proof everclear online so I don’t have to use the 151 I get all the punch of the everclear!
How can you make pumpkin pie moonshine i have made apple and we love it.
thank you for post this…Gonna try just as soon as I can get some 190proof..Or could I double the 151 proof
Sorry, but this is just a cocktail. Reall apple pie moonshine is in the range of 60-70 proof. By rough calculation you are diluting one quart of 95% alcohol by 8 parts (8 quarts of apple juice and cider). That brings the alcohol level down to the realm of wine, barelywine or a strong belgian ale. Rather than a mixed drink, you might try steeping the spices in a good neutral spirit like Tito’s triple distilled vodka and reduce a gallon of apple cider down by evaportion (not necessarily boiling) then adding it to the spirit till you get the flavor you want. Comparing this to real Apple Pie Moonshine is like calling Bud and Miller beer.
Thanks for the tips but I’m going to try using yeast and let it forment for three or so weeks instead of buying the ever clear will be cheaper and about the same amount of time I’ll let you know how it comes out
After you boil everything and let it cool do you take the cinn. sticks out before you put it in the mason jars or discard the cinn. sticks.
Thanks
I friend at work makes this with 1 gallon cider, 1/2 gallon juice, 1 cup sugar, six cinnimon sticks, and 1/2 gallon moonshine. This turns out great. I recently checked A sample of the moonshine He was getting and it turned out to be 100 proof so the finished product would be 25 proof or 12.5 percent by volume.
ok so ive made a few batches and they have come out great!! my question is does it go bad??? if so how long does it keep? I “jar” jelly all the time and i know in order to seal the glass jars you must boil them, im wondering if this will screw up moonshine?? I know u cant boil alcohol because it burns off the boose,,would boiling the jar/sealing/perserving it also ruin it???
I use
2 gallon apple cider
3 1/2 cups sugar
20 medium cinnamon sticks
1.75 liter of Spirytus 192 proof
Comes out great =)
Been making this evey year, I wind up making about 12 gallons of it for friends and family its so good.. Stick to the original recipe as above, I add about 12 whole cloves to the pot as it cooks on the stove with the cinnamon sticks. Add the everclear after it cools down, I pour it right back into the used apple cider jugs, with a cinnamon stick in the jug then hand it out to the neighbors. Most like it served cold, me I enjoy it as a hot drink by the outdoor fire pit on a cold October night, just amazing..
I have made two batches of this stuff and I can’t keep it around, all my friends and family love it. Just finished making a batch and decided to experiment with this one. I used 2 cans apple pie filling, liquified them in the blender, then added 1 gal cider, 1/2 gal apple juice, 1 1/2 cup white sugar, 2 cups brown sugar, 3 packets apple cider mix, and 8 cinnamon sticks. Haven’t added my Everclear, but I have two 750 ml bottles, I’m thinking 1 bottle for sure and possibly 1/2 of the other.
I cut out the sugar completely its much better. Everybody likes it.Also no sugar added apple juice and a liter and a 1/4 AWSOME!!!!!
Thanks for providing this information. I made a batch and served it at our Wedding Reception Oct 22. We used it for our toast instead of champagne! There was not a drop left and all our friends have asked for the “secret” recipe.
Just wondering if it it’s alright to reheat? Or will it lose any quality???
I FOUND THIS MOONSHINE FROM A FRIEND. WE ARE RIGHT NOW MAKING BATCHES OF APPLE AND PEACH. I AM GOING TO TRY ADDING THIN SLICES OF GRANNY APPLES NEXT TIME FOR A LOOK FOR GIFTS. THIS STUFF IS MMMMMM GOOD!!!!!!!!!! BUT WATCH THAT KICK AFTER 2. WE HAD A HALLOWEEN PARTY AND IT WAS A HIT.
THANX FOR THE IDEA OF CHERRY TOO.
do you have an exact recipes for the peach and cherry moonshine?
Wow I’m so excited to make a batch! I’ve been wanting to since I first tried it 2yrs ago when someone brought some Christmas Eve his recipe was differant and I loved it but I think I’ll try the recipe you have shared. I think it will make great gifts for Christmas this year! Love all the comments and ideas! A friend of a friend sent me the link to this site Thanks Mike!
My father has an old 30 gallon copper moonshine still for sale. If anyone is interested please contact me at info@acerug.com or if you have some suggestions on where we might be able to sell it. Thanks
I am interested email me back
My friends and I are planning on making this this weekend…and I have a handle of 190 proof everclear. Will it make a huge difference if I just use the whole thing. Also we don’t have any mason jars cuz its not something college kids just keep around. Anything else we can use to store it in? Thanks! Can’t wait to try this!
i’m looking for peach everclear recipe
Peach Pie – made with 1/2 Gal Peach Cider, 1/2 gal Welches White Grape Peach juice, 3 cinnamon sticks, 4 cloves, 2 cups of sugar, 20 oz Golden Grain and 1 cup Peach Schnapps.
Excellent web site. A lot of helpful information here. I am sending it to several buddies ans additionally sharing in delicious. And of course, thanks to your sweat!
Howdy all. Been making this stuff for years.
Just started a new batch right now, and boy did I screw up. I was putting the stuff in the pot, and before I even realized what I was doing, I threw the alcohol in there too. Idiot. So what do y’all think? Am I gonna boil all the good stuff off? Will it be drinkable.
Applecider last for 3 months apple juice for 1 year.There isn’t enough alc in it to preserve it any longer.In Gatlinburg TN they sell Moonshine legally.There Applepie Moonshine is made with apple juice it has a 1 year shelf life.The web site is olesmokymoonshine.com/visit/.This is the real deal.
If you look in every liquor store you will see this brand moonshine along with a few others.
not just TN my friend
Hello folk, how yall doing? I have just made my first applepie moonshine, using this recipe, but I did alter it with 750ml of 100 proof moonshine, (this way I can call it moonshine) I also used a Liter of 190 proof Everclear. You can’t taste any alchohol, but it tastes soooo good, and you will get a buzz off just a little because of the alchohol content…. My friends and family love it…
I have had this at a friends house in Knoxville. It did sneak up on us. Brought some to Ohio with a jar of white shine. The amber went fast. Have drank some of the shine and only have maybe 3/4 of a jar left. Can you split the recipe in half? Will it taste the same if I only add ~ 500 ml and not a liter of shine to the recipe? I would like to make some amber for xmas.
Thanks for any reply!
Hey everybody, loved the apple pie recipe.. have made peach and cherry as well and those were great too. Was looking for a Pumpkin Pie recipe in the spirit of Thanksgiving, anybody have one? -Thanks, Alex
I would love your recipe for the cherry pie and peach pie. I have made the apple pie for years now. I want to try these. Here in Wisconsin, we need a new recipe often!!! Thanks!!
Alex I’d love to get your recipe for peach pie as well, I posted my apple pie recipe here as well if you’d like to compare it to yours.
Pumpkin pie moonshine.
1 very large pumpkin
1 bottle 190 proof grain alcohol
1 dozen cinnamon sticks
A few whole cloves
Cut the top off the pumpkin and scrape the inside of all slime and seeds. Wash thoroughly.
Pour alcohol in pumpkin with cinnamon and cloves. Stir well and enjoy!
What is the ABV of apple pie moonshine when made with 190 proof Everclear?
I was thinking about putting apple slices in the jar and maybe leaving g the cinnamon stick in. Has anyone tried this before? I don’t want the apples to go bad and I don’t want the sticks to make it too cinnamon-ny…..any ideas? Suggestions? Anyone try it before?
I have left the cinnamon sticks in the jars and have had one gentleman tell me its too strong. I like a strong cinnamon flavor. mine has been aging for 4 months now and is so smooth . I have not tried with the apples in the jar
Here in Nashville, I was first introduced to apple pie @ a party spot at one of our lakes – Party Cove. So excited to try this recipe. However, this year, the guy who usually sells it, sold lemonade moonshine. It tasted exactly like lemonade and was so smooth it was ridiculous. Any recipes for it?
I am going to make my first batch this weekend and I am looking forward to trying it. One question though, once it has boiled and cooled do I add a cinn stick to each mason jar before filling, if so how long should I leave it in? Thank you and I look forward to trying other flavors too
I need a new recipe! Last year I used 1/2 of a fifth of 190 Everclear, 2 C sugar, 1 Gal of cider, 1 Gal juice, and cinnamon sticks. It was good but too sweet and not enough kick. I would like your advice and also a recipe for Cherry pie. Everclear is way too hard to get in PA to waste!
Hotrod, I just posted my recipe below take a look & see what ya think, BTW I get my Everclear online since it’s hard to get any other way!
Going to try to make peach pie today! Local orchard sells peach cider and going to try to make it with peach cider and white grape peach juice. I’ll let y’all know how it turns out
yall might want to try fireball cinnamon whiskey instead of sticks use one fith and its 80 proof kicks it up a notch
Your site is pretty interesting to me and your subject matter is very relevant. I was browsing around and came across something you might find interesting. I was guilty of 3 of them with my sites. “99% of website owners are committing these 5 BIG mistakes”. http://tinyurl.com/cvartfk You will be suprised how simple they are to fix.
[...] Apple Pie Moonshine – Moonshine Recipes – - Moonshine Heritage Everclear: Everclear comes in two strengths: 190 proof and 151 proof. In some states you can only buy the 151 proof product. It is altogether illegal in a few other states. [...]
You need to add more EVERCLEAR. Its a great recipe but not enough alcohol. At least 1 1/2 bottles if not 2 complete. Not that I’m a drunk or anything. I would imagine you’d want a little bit when you drink it.
just my 2 cents..
If ya like apple pie shine and peach shine we have a lil drink here in Hickman county we like in the summer time when strawberries are fresh and you guessed it strawberry moonshine great drink for a hot summer day while sitting on the creek bank
Would you share your recipe for Strawberry Moonshine? Thanks
I would love a recipe for strawberry moonshine, PLEASE.
I would love a recipe for strawberry moonshine also, please!
way too sweet, and not strong at all, nothing like the bought kind. I would have cut down on the sugar, and just use store bought apple juice and cheap apple cider. I think the amber color would be better.
What would the STRENGTH BE IF i USED 1 GAL CIDER, 1/2 GAL JUICE AND 1 FIFTH (750M/L) of 190 everclear?
I have made this a number of times the first about 7 years ago didn’t come out to good got a recipe from a friend. Our family has been going to a place called “Apple Hill” every fall for about the last 8 years (for me that is) and I got the desire to try again. Since that first batch about 2 years ago I have refined it as follows and it comes put pretty damn tasty! I have alot of friends that I’m giving it to for Chritmas this year. anyway my recipe is as follows:
6 empty clean wine bottles
1 Gal unfiltered, unpasturized apple cider
18 cinnamon sticks (6 reserved for bottles)
1 1/4 cup sugar in the raw
1 1/4 cup dark brown sugar
4-6 ounces real Vanilla extract
i 750 ML Bottle of 190 proof everclear
pour 1 gal Cider, both sugars, and 12 cinnamon sticks in a pot. Cook on med to med/hi until all sugar is disolved and comes to a soft boil (just starts to bubble). I tend to keep it on Med depending on how big of a batch I’m doing so the flavor from the cinnamon stick comes out in the cooking. Once it comes to a soft boil remove from heat and cool. I usually put the pot in a sink full of ice water to cool it. When it cools to about 90 degrees is when I add the vanilla and the 750 Ml bottle of 190 proof everclear. I continue stir as it cool then remove the cinnamon sticks, pour from the pot to a pitcher. I place one cinnamon stick in each of the 6 bottles before filling, i fill each bottle to the base of the neck. you should have enough Apple pie to fill 6 bottles and maybe a little extra (for sampling, but remember it will be strong tasting at this point)if it’s not cooked to long and steams off. Now this is another thing I do different from what I read here based on when I was first told how to make this, I age it in a cool dark cabinet for 3 months, yes you read that right 3 months! I just opened my last bottle on Thanksgiving that had sat for a year, it was well worth it it was so smooth not any harshness of the everlear at all. The only thing is I have no idea what the proof or percentage of alchohol it is other than “approach with caution”! Like I said mine is a litte stronger than the recipes I’ve seen here and definitely not the color of the one shown, its a carmel color and cloudy due to the unfiltered an un pasturized apple cider I use, but oh man is it ever tasty. Hope this helps some of you experimenting with your own batches of what I call “Homemade Apple Pie”
Got all fired up to try this and when I went to the ABC store they informed me the state of Va n N Car do not sell Everclear and have not for the past several years.I don’t want JJ monshine which is 70%.Now what?
order your 190 proof everclear online thats how I got it they don’t sel it in CA either!
My question is about the canning and storage. Do i just pour it in the sterale mason jar and screw on the cap and leave it?
Yep! Then store in a cool, dry, dark place for a while. I age mine a minimum of 3 months but i see that most here only age a few weeks, but I will say that the longer it ages the smoother it is!
MartyB, is it of any concern of the cider going bad over time. I have been reading comments to let it age a couple of months, and I know that cider will ferment, just asking to make sure no one will get sick as I have been making this for Christmas presents. Thanks
ScooterM, the Cider will not ferment once the everclear is in it, I just drank the last bottle from a batch I made in October 2010 and it was great, I would say 2 years is the limit in my oppinion but I never have been able to keep any that long! The only reason I saved that one was to let my son try it. The longer it sits the smoother it gets!
Can I just pour this straight into mason jars and twist the lids on or do I need to use a canner and can it properly like you would fruit jam etc. Basically Im asking if I just twist the lids on and call it good, how long before it goes bad? Anyone? Thanks
Yes you can just pour into jars and twist on the lids, thats all u have to do.
Tried this last night on a whem. Taste great. I will be making more. I only had a pint of 190 everclear so I cut the receipt in half.
So what is a “serving?” A shot? A big water glass??
Made my first batch tonight and all went well. I didn’t want to make a full recipe the first time so I cut it in half. I used 3 pints of shine and it looks and tastes great. I didn’t have enough cinnamon sticks to go around so I recycled the once from the mix until I can get more.
I can’t wait to try them on New Year’s Eve!
How do I cut recipe to only make 4 pints.
do you have to put this in canning jars or can put it back into cider jug? How long will it keep this way?
I follow the above reciepe using 190 proof everclear, but let set overnight after cooling and adding everclear. I strain it as I put in Mason Jars. It does get better with aging, 2 to 3 weeks. Have had no complaints on my brew and yes it will sneak up on you.
I’m a home made wine maker,also I make home made lemon & orange chello using Everclear.I will do the apple pie moonshine very soon!Thanks for this great web site!! Merry Christmas.
Mert Latta
I mixed all my ingredients together, brought them to a boil and then removed them from the heat and let cool. The mixture tasted just like apple pie. I then added my moonshine and it has a different taste to it now. Does it need to sit for a couple weeks to taste right??
I also cut the recipe in half. Does yours taste the same after you added your alcohol as it did before? Jw, cause mine has a different taste. Hoping it gets better after it sits for a couple weeks!
mine has gotten a lot more smooth after sitting in the fridge for the past 4 months. the harshness of the grain is no longer present at all.
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we make apple pie and i call it peach cobbler and im doing pinneapple smoothy tonight and all my biker friends love it. if i got a still can i find the directions on how to make shine so my friends and i can enjoy.
correction we make apple pie and peach cobbler and the new 1 called pinneapple smoothie
Just made my first batch of moonshine, read through all the comments thanks for all the great info
My opinion only:
I made your recipe, too sweet, too weak for Montanans – this may be fine for you Southern good ol’ boys with your Southern Comfort, but it’s not what we drink up here!!
My opinion of making this brew perfectly palatable – clean about 12 or 13 re-cappable beer bottles (like Pig’s Ass Porter comes in, here in Montana),
What you need –
1 750 ML (a fifth) bottle of Everclear
1/2 Gallon of unfiltered,Organic Apple Juice
1/2 Gallon of unfiltered Organic Apple Cider
Organic juice and cider contain enough “natural cider that you don’t need to add that refined white or brown sugar.
Keep the sugar for your kids, they’ll become overly hyper from the genuine apple pie you make for them so mom and dad can enjoy their own “Apple Pie Alamode” drink.
1. Pour a 1oz. shot of 190 proof Everclear in each bottle 2. Insert 1 or 2 sticks of cinnamon and 1 or 2 vanilla bean pods in each bottle. (spice to taste, I use 3 of each)
3. Mix 1/2 gallon each of cider and juice together (128oz.) 4. Pour the mix into the bottles (leave some expansion room – look at a regular unopened bottle of beer, and that will tell you how much expansion room you should have for 12 oz., and how full you should make it)
5. Cap with new bottle caps
6. store it for a couple of months
7. When ready to serve, put it into the fridge and serve it cold!
I leave the cinnamon and vanilla bean in for the entire process, no separation between making it and aging it! Don’t worry about it being ‘cloudy’ because it isn’t going to hurt you, it’s just a little extra vitamins and minerals.
Careful, this might knock your sox off if you’re not a drinker or if you drink too much – 1 bottle of this is just about equal to 2 beers ( depending on the alcohol percentage in your favorite beer, like Pigs Ass Porter) or somewhere around 35% – 40% alcohol. Remember, it’s got 1 shot of 190 proof Everclear in each bottle – it’s not wine! I haven’t used a hydrometer/refractometer for this, but I know it’s good!!
CYA Notice: Keep out of the reach of children – according to the laws of the state in which you reside or are visiting/travelling through!
Forgot to say; check out the BAC Calculator at Notre Dame.
http://oade.nd.edu/educate-yourself-alcohol/blood-alcohol-concentration/bac-calculator/
1 shot Everclear, 180lb male, 1 hour = BAC 0.03560993668300653
2 shots Everclear, 180 lb. male, 1 hour = BAC .08821987336601
1 shot Everclear, 120 lb. female, 1 hour = BAC 0.0755209231321
2 shots Everclear, 120 lb. female, 1 hour = BAC 0.168041846264
In Montana, the max BAC while driving is:
“The State of Montana prohibits driving with a .08 percentage or above, blood alcohol concentration (BAC). The .08 measurement is the standard used across the United States for the “impaired” driver. The State of Montana has lower BAC limits for minors and drivers of commercial vehicles. In addition to the .08 BAC law, Montana also considers a .04 percent a DUI if that fact is considered with other competent evidence.” So a 120 lb female can be adjudged ‘impaired’ with just one of these drinks, and a 180 lb. guy is over the line with two!
How would I calculate the proof in a quart of this in a mason jar?
The only correct way is to go to a homebrew shop and buy a hydrometer meant for “Spirits’ (not for beer and wine). That way it’s not just another “Educated Guess” like a mathmatical equasion would give you. I.E. depending on how much evaporation occurs during boiling, how much or how little sugar you throw in, whether you drink a shot or two of your everclear prior to making the brew, etc., your figures could be off, whereas a hydrometer will give you the true values!
Thanks! I will be making this after tax refund hits this week or next! One more questions, Is there a difference between a 16 oz mason jar or a 16 oz beer bottle?
16 oz is 16 oz just make sure they are clean
Hey y’all, could someone please help me with the recipe? Now, the question that I have is after I throw them in, do I leave them in there or do I let them hang out in it for a certain amount of time and then pull them out? What do I do? Thanks for the recipe.
The only correct way is to go to a homebrew shop and buy a hydrometer meant for “Spirits’ (not for beer and wine). That way it’s not just another “Educated Guess” like a mathmatical equasion would give you. I.E. depending on how much evaporation occurs during boiling, how much or how little sugar you throw in, whether you drink a shot or two of your everclear prior to making the brew, etc., your figures could be off, whereas a hydrometer will give you the true values!
That comment above was supposed to go to ‘ac’ but somehow it ended up here! Maybe the site owner can move it into it’s proper place, since I can’t remove it and start over – wait, maybe I can just copy and paste it up there ….. it’ll be on here twice if that works, but what the hay!
As far as leaving the cinnamon sticks and vanilla bean pods in the mix; it depends on your tastes – I leave them in until I open the bottle to drink, I like the strong cinnamon and vanilla taste, not just a hint!
P.S. You can make your own Cinnamon whiskey (better/stronger than 66 Proof/33%ABV Fireball) just by taking a bottle of 100 proof Whiskey and putting a few sticks of cinnamon in it and age it for a couple of months. I’d leave out the sugar, because I hate sweet drinks, but make up some sugar syrup (just sugar and water) in a sealable bottle, and bring it out of the fridge to sweeten the Cinnamon Whiskey or Apple Pie when there are ladies that don’t like it straight and would like a sweeter drink. Making these drinks isn’t rocket science – it’s just flavorings and booze and aging …… add the sweetning via sugar syrup, that way each person is able to sweeten it to their own taste preferences!
I went to Billings yesterday and bought a Trailles/ABV Hydrometer. This recipe won’t even register any alcohol at 75f.. After 2 weeks of steeping, I was going to rack it into beer bottles (like the way I do above), but this is ridiculous! I will just end up racking a few bottles with a shot or two of high-ABV vodka (highest vodka we can get here is 100 proof) per bottle and store it for about 6 months. I won’t waste another bottle of Everclear on a recipe like this.
The best thing about this recipe is the cider/juice/cinnamon stick/vanilla bean combination. This will go on the shelf with the rest of my homemade extracts/tinctures/liqueurs – I usually age for about 6 months. This is mislabelled as ‘moonshine’ but it is actually a liqueur with the high sugar content, but without virtually any alcohol content. The Hydrometer won’t even come close to registering at 1% or 2% ABV! Now that may be caused by the amount of sugar, so next month I will buy a beer/wine hydrometer, and try that to see if it will register anything at all.
I went to Billings yesterday and bought a Trailles/ABV Hydrometer. This recipe won’t even register any alcohol at 75f..
This is mislabelled as ‘moonshine’ but it is actually a liqueur with the high sugar content, but without virtually any alcohol content. The Hydrometer won’t even come close to registering at 1% or 2% ABV!
you won’t be able get an accurate alcohol reading because of the sugar content.
u can buy everclear in maryland
you can buy ever clear in maryland.
u can buy everclear in maryland.
YES
put a slice or 2 of peaches in it & hold on 2 ur boots omg
If I make this I am not planning on using added sugar (I don’t like really sweet things.) Is the Apple juice’s sugar content going to throw it off I got a gal Unsweetened apple juice, and 1 gal Zeiglers Apple cider and 190 Proof Everclear (and 99 apples to throw a shot per jar).
2 gallons of apple juice+cider, and 190 proof dilutes to about 20-30 from a website I read?
What would happen if it was mix with alcohol when hot and put into canning jars and allowed to seal???
From my research heat degrades the alcohol? (Please correct me if I am wrong; dont wanna spread misinformation.)
Alcohol turns to vapor at 174 degrees, so if you pour moonshine into boiling liquid (212 degrees) then you are going to lose a little bit of it as vapor. Now in reality it’s not going to be that much alcohol, you’d have to apply heat to it for at least a half hour to boil out all the liquor, but you will lose a small amount of it.
A lot of people are worried about storing Apple Pie Moonshine for long periods of time, but it’s not a problem storing it. The alcohol itself acts as a preservative. It’s got a high enough alcohol content that it will kill almost everything that tries to get into it. For example, most wines have about 10% alcohol content and you can store them for decades. As long as you seal up the jars of Apple Pie Moonshine as soon as you make them, you shouldn’t have any issues of them going bad. If you open one up to sip on it, put it in the fridge.
So would using a canning bath kill the ABV? If not sealed would it spoil? I am looking at making about a couple gal to store for this summer.
I don’t think you need to go through the trouble of canning it.
It will certainly store 6 months to a year in the cabinet. I have personally stored it that long without any issues.
Like I said, even though there is sugar and fruit juice in it, the high alcohol content will help to preserve it. Just make sure that everything you use is clean when you make the batch. Make sure your jars and lids are clean. Use common sense sanitary procedures. For example, when you let the mixture cool down after making it and you stir in the alcohol, don’t grab a dirty spoon to stir it up with or a spoon that’s been sitting on the counter. Use clean utensils, especially after it’s cooled. Bottle this stuff up, screw the lid on tight, and don’t open it up until you’re ready to drink it. If you drink it, put it in the fridge.
Thank you admin. I am looking forward to making this as soon as I have a day off from work!
Made it!Love it!!!Going to make some more!!!
Was it creeper as everyone says?
I have loved moonshine for years and I smell it all the time where I live cooking away in the woods. I have experminted making some myself. I always end up with rocket fuel I cant drink. Any suggestions? I want to keep My N.C. Heritage ALIVE!
Add water bring the proof down to 70 or so. Most store boughts are between 60 and 80. That is also the reason to make Appel Pie,it takes the off flavored over proofed shine drinkable
you may want to use a thumper
I used a liter of 190 pga and it still taste good but was really weak wht should i do to spruce it up
I made a batch according to directions, 1 gal, 1 gal, and 2 750ml of 190 proof grain alchol.Too weak, have to cut it up to add more.Just don’t know how much more to add,maybe a pint to each quart? I like mine strong. Got any suggestions?
Made my first batch a couple days ago , couple things different though . I used dark brown sugar and was lucky enuff to aquire EverClear 190 proof , I also used a food processor to completely powder the sugar , I used 100% apple cider and 100% apple juice no preservatives at all. The color came out like dark tea and tastes awesome . I’ll have to try the vanilla extract next time . Thanks for the tip
BTW how much vanilla extract for a 1.75 liter of EverClear recipe ?
Going to make my first batch in a couple days for my Birthday on Friday,cant wait
[...] having some friends over Saturday night to play cards. In preparation I made a batch of apple pie. Have you tried apple pie? Mmm Mmm good! I’m looking forward to some summer parties where [...]
Just making my 1st batch now, its cooling off.
Well my 1st batch turned out great………… Delicioussssssssss
I am interested in making other flavors. Does anyone have recipes.
Hi I need help getting started i have a 4 gal still need help from start to finish. ( on how to properly make mash to properly cutting and filtering thank email me at stew8208@aol.com
Haven’t made any yet but was wondering if the apple cider
would clear up after its cooking it?
Has anyone tried using properly fermented apple cider and add after the boiling process?
Just made my first batch! I had to ad my own little spin on it cause I’m not much for copying someone else, but it turned out great! Thanks ya’ll!
I made apple pie but used apple slices. Should I worry about them spoiling?
What should I expect for shelf life ( apple pie moonshine ), how should it be done?
Can you send me the infor for the shine reciept that you refered to. Id like to try a freezer batch
I want to know if you can tell me the amount of fore-shots to dump before the hearts? some tell me a cup. but i dont want to make apple pie that taste like s#it.I use 40lbs of dextrose in 14gals of water 2 packs of turbo power yeast and I carbon clear it for the best I can make. but with that much mash I have a hard time finding the end of the fore-shots & heads. I hate to discard any hearts. and the reading on the heads is 195. I use a reflux at 172 to 176 temp at the top of the still. then the hearts come out to be 180?? so what do you think I’m doing wrong? I use only the best organic apple juice & cider and fresh juice we make when we can get apples. In a 2gal batch we add 1 1/2 liter of 180p. And spices, so we are trying to make the Worlds best apple pie!!!
Someone was telling me that apple pie shine is “supposed to be flammable”. I want to ask an expert and see what yall think.
I said that it couldn’t be cause its basically watered down in a since.
So is apple pie shine supposed to be flammable?
NO Apple Pie Shine is not Flammable. Its Got way to much juice. but if you put a small amount on a spoon and heat it up the alcohol will burn on the top of the juice as long as you hold a flame on it. but after you stop the flame, or the alcohol burns up. it go’s out!!
Does anybody roughly know what proof the apple pie recepie listed on this website is?
It’s equivalent to a strong wine.
Do the math…your mix is 2 gallons. A 1 Liter bottle of 190 proof EVERCLEAR is 33.8 oz. The mix should yield a 4.32% ABV.
I just made the apple pie for the first time and it was great! While we made this, we also made the peach and it is getting rave reviews from friends and family. I have seen some comments about the cherry pie recipe, but I have not seen one on here. Does anybody have a good cherry pie recipe?
Hey if you’re into health have a look at my site on Garlic Supplements ! I do believe we’ve got a lot of information we’re able to share. Your site is an awesome help! Many thanks!
I’m making a batch right now and I see alot of you talking about it being weak. Do you think I’ll get a nice buzz with two 750 mL of 190pf everclear? Thanks. The drunkardness is the whole pOint for me
Try it with 750mL of 190 everclear & 750mL of Captain Morgan spiced rum
If you let it sit for a few weeks, do you store it at room temp.?
Yes. As long as it’s sealed up, it should be fine and will keep for months.
All I can find is 151 ever clear do I use for then just one bottle or will one bottle be ok
Sorry all I can find is 151 of ever clear do I use more then one bottle or will one be ok??
The 151 will be fine. Just make sure you use the liter size and not the 750ml.
The 750ml is all I can find so should I add 2 of them?? This will be my first time making it so THANK YOU SO MUCH FOR BEING SO HELP
is it alright to put it in the fridge after you put it in the jars?
You can put it in the fridge but it’s like beer or wine it will freeze no matter how much shine or everclear you use
How would you make this with coconut
I go to Freedom rally in Buckhorn Missouri every may and this is big there and GREAT
do you have to put the moonshine in a fridge while you’re letting it sit..? or can you just put it out on a shelf?
so if i mixed a liter of 153 proof everclear with 1 gallons cider x juice, how much alcohol is actually in the drink.
I added the everclear when the mix was completely cooled down so it wouldnt cook any alchol out.
could anyone answer this for me please? or help me out?
Does anyone have a recipe for watermelon or coconut shine
How did you get yours so clear?? Maybe I got the wrong kind of cider but it made mine look more opaque. Any tips?
Nvm. Just had a chance to read all the posts. Got the good cidar!!
I make it like the recipe, but add a little allspice to the mix before boiling. I add one liter of 190 Everclear and one liter of Captain Morgan Spiced rum.
Wizard