Apple Pie Moonshine is probably the most popular and sought after type of bootleg whiskey ever made, and for good reason - it's delicious. We've already posted procedures for making a basic mash and even instructions on making peach moonshine. Here is our favorite (high octane) apple pie moonshine recipe:
Ingredients:
1 quart of 120 proof, pure corn whiskey moonshine (everclear could be used as a substitute - but that ain't moonshine!)
1-2 cans of frozen apple concentrate*
2-4 cinnamon sticks*
1-2 cups brown sugar*
*Depending on how sweet you want it to be, you may add up to twice as much of these particular items (in other words, 2 cans of concentrate and 2 cups of sugar instead of 1).
Directions (assuming that your shine is stored in quart jars):
First, add the apple concentrate, cinnamon sticks and brown sugar to a pot. Bring to a boil and then simmer for 60 minutes. Stir a few times as it is heating up to dissolve the sugar. Note, you could simmer for only 20 minutes, but you'd want to leave the jar sit for a couple of weeks before drinking to allow it to season. Heating it longer in the pot (60 minutes) will cause the cinnamon sticks to release their flavor very quickly, allowing you to be able to drink it immediately. I like to call this the "instant satisfaction" method.
After simmering, remove the pot from heat and let it cool. Make sure it is completely cool, and none of the burners on the stove are on before moving on to the next step.
After the mixture has cooled, add 2 pint jars (or one quart jar) to the mixture and stir it up a bit. Remember, 100+ proof moonshine is flammable. You do not want to do this anywhere near a heat source.
If you simmered the juice, cinnamon, and sugar for 60 minutes, you're good to go and you can drink it immediately. If you only simmered for 20 minutes you're going to need to wait a couple of weeks to drink. If you're like me, and you're impatient, you should just simmer for 60 minutes so you can start enjoying the fruits of your labor immediately.
Beware, this recipe is high proof. A lot of recipes call for adding a gallon apple this and a gallon of apple that, but by the time you're done adding all that liquid, you've dropped your proof down into the baby formula range. Apple concentrate provides apple flavor without compromising proof. This stuff sneaks up on you - and then it punches you in the face! But it's oh, so good.
Hot Apple Pie Moonshine
If you would like to serve up some hot apple pie moonshine, here's what we would suggest. Use the recipe above to make standard apple pie moonshine. Then, buy a couple of gallons of apple cider and spice it to taste using the same ingredients above. Heat it in a crock pot WITHOUT the apple pie moonshine. (You don't want to add the moonshine because you'll vaporize all of the alcohol if you heat it over a long period of time.) Just set the jar of apple pie moonshine next to the crock pot and let your guests add a bit (or a lot) to each cup of cider they pour.
We hope you enjoy this post on how to make apple pie moonshine. This is how we like it, but we'd also love to hear your thoughts. Let us know your opinion on this recipe, or share your own apple pie moonshine recipe below. Oh, and don't forget to check out our moonshine still kits before you leave.
Comments
Your Apple Pie recipe is a keeper. Many THANKS
Your 10-gallon kit was easy to build, been using it for a couple months. Made apple pie using juice and cider, this doesn’t compare to your recipe with frozen concentrate – I use 1 of everything. Comes out 120-130 proof, a little too strong for my wife. She adds a little cream/milk/coffee creamer, which I guess makes this ala mode.
This is a great basic recipe. However, it only comes out to about 40 proof, or 20% alcohol. I wanted to crank up the ABV and lower the sugar, and instead used this:
32 oz apple juice
32 oz apple cider
8 cinnamon sticks
2 cups brown sugar
2 bottles (est 50 oz./ 1500ml) 190 proof grain alcohol
Result: Est 45% ABV/ 90 Proof Alcohol
Boil juice, cider, cinnamon sticks for about 20 mins, stire in sugar. Let cool completely (first on counter, then covered in fridge), then add everclear.
Made three (3) 32oz bottles- two to friends, one to age in cupboard.
We used Ikea “EZ-Cap” 32oz bottles (4$/ea), and for decoration, we added wire ribbon “lipstick” – the pattern of classic picnic red/white cloth, and a product description tag attached with thin twine. They came out VERY nice.
Due to the bottles being so large, I might put them in 1/2 pint (8oz) mason jars instead next time, and have many smaller gifts instead of a few large ones. We’ll cover the tops (before putting on the ring) with the same picnic-color fabric.
How do you store the apple pie moonshine ???
Is it better to use spring water or tap water
There is nothing like the taste of apple! Best thing in the world, if you ask me! And what I love most about it is that using a good whiskey still will always get the best aroma for you.
The best I have ever had is a old school recipe that I got handed down. First you put a half gallon of apple cider and a half gallon of pressed apple juice (not concentrate) bring to a slow boil and add 1 1/4 cups of dark brown sugar and then 3/4 cup of plain sugar. let simmer for about 30 minutes. Slice a red delicious apple (you should get 10 slices) place a cinnamon stick and 5 slices of apple into the jar, fill the jar a little over half full of 90 proof corn liquor, then add the luke warm mixture of cider, juice and sugars place the lid on and put into the refrigerator you will love it, it will be ready for consumption as soon as it’s nice and cool. this recipe and five apples will make 10 quarts of apple pie but you will need about a gallon of shine to mix in.
would like to know more about making moonshine. and would like to know where i could buy a moonshine still.
LOOKS LIKE SOMETHING I CAN USE!
Sounds good may have to try. My nephew came in from georgia, he is in the air force. He had made some. It smelt good.
well i live 15 min from th moonshine capitol of th world ..so i really hope this works out for me …dont wanna mess up good shine ……..
what do your kits costs and how do i get one?
can anyone email me a recipe of the best apple pie moonshine they have ever had im a first timer and want to get it right. thanks
Are you supposed to use light or dark brown sugar? I made it with dark and and it came out really thick (like syrup).
Mine separated when I made this. The brown stuff is at the bottom. What did I do wrong? It surely doesn’t look like the picture.
sounds like a good recipe,could have a little trouble finding real shine,tend to use the ever clear unless i can find real shine
if using bought shine like through the place in gatlinburg double up on amounts,, theirs are drinklable but not as potent as the good stuff,, most be the goverment selling cheap shit while real people has the best,, who knows but when making original apple pie the gatlinburg stuff does not measure up as an ingredient
Can you send me ur moonshine recipe or repost it please and ur peach shine recipe too.
I made a lot of hooch in a past life. (50 years ago) and I don’t see anything like the still we used. We had a bonnet on top of our pot that was shaped like a magicians hat. It was a copper cone 18" wide at the botom and two" wide at the top, reduced to one inch. It had a two inch coupler at the botom that screwed into the cooking vessel. Ever see one?’ They work great and eliminate the Thumper. Thanks, Bill
All the recipes I read talk about simmering for 60 minutes for immediate satisfaction or 20 minutes if your willing to let it sit and age. Just when does it go into the still and when is it put in the charred barrel?
Thanks,
Jim
I want to make 40 gallons of mash. What will be my measurments on my corn, sugar, ect.
Just wondering once you’ve made your apple pie shine, how should it be stored? Does it need to be refrigerated?
Are your kits available for pick up?
Order? Cost?
i`m thinking a blackberry recipe basically like the apple but use fresh picked blackberrys any opinions ? or tips