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Apple "Moonshine" Mash - Easy Version
The easiest apple moonshine mash recipe would be to mix off the shelf, high proof spirits with an apple pie spice mix. We've done the hard part and have created the perfect blend of apple pie moonshine spices for you!
Apple not your flavor? Check out the rest of our moonshine recipes.
Apple Brandy Advanced Recipe
This advanced recipe we developed involves the distillation of alcohol, for which federal, state, and local permits are needed. We had a fuel alcohol permit when we tested this procedure and we were in compliance with state and federal regulations. We produced, stored, and used this alcohol in accordance with TTB requirements. We also kept and reported production logs in accordance with TTB fuel alcohol permit requirements. Do not try this without the proper permits.
To clarify, distilled fruit wine is typically called "Brandy." However, there are commercial examples of un-aged apple brandy that have been labeled "moonshine." This is the distillers' preference. That said, the first step in the process of making apple "moonshine," or brandy, is to actually make apple wine. After the apple wine has finished fermenting, it can be turned into high proof spirits through the process of distillation.
- 25 pounds of ripe apples ( 1/2 bushel. We used a mixed variety of apples which worked out really well)
- 5-10 pounds cane sugar (We found added 1-2 pounds per gallon of mash worked really well)
- Enough water to reach 5 gallons of total liquid after juicing the apples
- 2.5 teaspoon yeast nutrient (We just followed the directions on the label. The brand we used required 1/2 tsp per gallon)
- 1 packet dry wine yeast
- Pleasant Hill MacIntosh Fruit Press 3-5 Gallon
- Pleasant Hill Maximizer Fruit Grinder
- 6.5 gallon fermenter with airlock
- Large pot for mashing
- Mash paddle or spoon
- Brewing/Wine hydrometer or refractometer
- Brewing thermometer
Target Apple Wine Stats
- Starting Gravity: 1.065
- Ending Gravity: 1.000
- Wash Alcohol By Volume: (ABV) 8.5%
- Spirit ABV: 40% (80 Proof)
- Time to Ferment: 7-14 Days (can vary depending on yeast and temp)
- Fermentation temperature: 70F
If you're into short cuts, you might want to check out our Apple Pie Moonshine Spice Kit before reading the rest of this recipe. It produces an awesome apple "shine" using a secret mix of spices and off the shelf alcohol!
Mashing And Fermentation Process1. We picked a half bushes of apples. When making apple wine the more acidic and sour varieties of apples are best (Winesap, McIntosh, and Jonathans all work great)
2. Washed the apples.
3. Added the apples to the apple grinder and grinded them to a pulp.
4. Added the mash bag to the apple press.
5. Added the ground apples to the fruit press.
6. Pressed the apples.
7. Collected the apple juice in a sanitized bucket
8. Once all of the apples were juiced, we added the juice into the mash pot.
9. Added 4 gallons of water (or enough to reach 5.5 gallons total volume).
10. Mixed the apple juice and water together.
11. We took an original gravity reading.
13. Our original gravity was 1.013
14. We turned the heat on and started heating the kettle.
15. Added 6 pounds of cane sugar while the mixture was heating up to 162F. We found during testing that anywhere between 4-10 pounds of sugar could be needed to reach our starting gravity of 1.065. It all depended on how much sugar the apples contained.
16. We took another gravity reading after adding the 6 pounds of sugar and we were right around the target of 1.065. During testing If the starting gravity was low we would have added more sugar until the starting gravity around 1.065. This wine yielded us 8.5% when it fermented down to 1.000
17. We cooled the mash down to 70 degrees with a wort chiller and then siphoned the mash into a 6.5 gallon fermenter.
18. We then re-hydrated the yeast following the directions on the label.
19. Added the yeast to the fermenter.
20. Added 2.5 teaspoon yeast nutrient. We just followed the directions on the label.
21. We added an airlock to the fermenter and then fermented in a dark room which was between 67-70 degrees. During testing fermentation took anywhere from 7-10 days depending on the yeast the temperature we were fermenting at.