3 BEST Apple Pie Moonshine Recipes (according to distillers)
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- Опубликовано: 5 июл 2024
- I scoured the internet and asked the international home distilling community for the BEST apple pie moonshine recipes.
Turns out I found 3 trends. So I reduced 36 recipes down to 3. Making sure to represent different trends, ingredients and techniques I found.
"Raw" version
Concentrate 300ml / 10 oz
Cinnamon 1 small stick
Nutmeg 1/2 (cracked)
Pepper Corns 2
Oak Stave 45g / 1.6 oz
Corn Moonshine (60%) 900ml / 30 oz
Rum (50% abz) 250ml / 8 oz
"Par Cooked" Version
Concentrate 500ml / 17 oz
Nutmeg 1/2 (cracked)
Cloves 2
Brusied Ginger Slice 2
Vanilla Bean Seads 1/2
Brown Sugar 1/2 cup
Corn Moonshine 1.2L / 40 oz
Apple Port 300ml / 10 oz
"Cooked" Version
Apple Juice 500ml / 17 oz
Concentrate 500ml / 17 oz
Apples 4
Cinnamon Sticks 3
All Spice 6
Nutmeg 1/2
Brown Sugar 3/4 cup
Corn Moonshine 1.2L / 40 oz
Adjust to taste with moonshine / apple juice / simple syrup
"Apple Crumble Moonshine"
Fat Washed Corn Moonshine - 650 ml / 22 oz
Apple Macerated Corn Moonshine - 750ml / 25 oz
Apple juice 1l / 34 oz
Concentrate 17oz
Cooked apples 5
Raw apples 5
Cinnamon 3 sticks
Nutmeg 3//4
Mixed spice 1/4 teaspoon
Golden syrup 1/2 cup
Brown Sugar 1/2 cup
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You can make your own juice concentrates by freeze distilling. I've made my own apple juice concentrate with this method when there was a sale on apple juice. Had to reduce the amount of space somehow.
Using heat will ultimately caramelize sugars and change flavor more than you expect.
*My method was to pour an amount of apple juice into a cup (to allow for the expansion of water), put the cap on loosely and freeze the entire gallon solid. You can suspend the upended frozen block of apple juice with the lid off over a large jar to collect the concentrate. Sugars melt first (with flavor) this is your concentrate. Once your block has lost most color and mostly looks like a chunk of ice it's pretty much done. Save the meltwater for sun tea or other fermentable projects as it will still have a pleasant flavor and possibly some residual sugars (there doesn't have to be waste in this process).
Hope you find this helpful. ✌️
Traditional 'hard' cider, was often made this way in the colonial US, especially in New England where the winter bought hard freezes.
This for sure. I've made several concentrates by heat reduction and it changes the flavor way too much. Freeze reduction is the way to go. This is how I avoid adding sugar to things like fruit wines since the sugar also changes the flavor. Make some watermelon or coconut wine this way and you'll never go back.
@@thomasnaas2813 it was more the process for making Applejack, but yeah - same place, the US colonies. Hard cider is just fermented apple cider. Apple jack obtained an abv between 35-50% as opposed to hard cider's 5-6%
@@cooliovonstufinwizen yeah, I've been brewing for over a decade. Lots of experience with experimental brews. If you want some real fun, get a steam juicer. You can make banana wine or prickly pear wine with it... A lot of things that would be a pain to process, otherwise (such as pomegranate)
another good method is with a reverse osmosis filter setup, like what maple syrup producers use. probably not worth it for the hobbyist though
Freezing fruits will help breakdown into a better flavor many times, when unfrozen it breaks down the cells when they expand. The pure vanilla is absolutely a must, so many people don’t use and and don’t know what they are missing.
You're right. I always make my marmalade after having frozen the clementines or satsumas first.
Saves a metricfuckton of prep time as well as unlocking a deeper flavour... 😋
Oddly, I always put vanilla extract in my marmalade as well, and I don't really know why I even started - but now it makes perfect sense! 🫙🍊
Been watching you, bearded, and Gorge's videos for a few months now. Gave me the courage to try and brew my own apple cider. Thank you so much for putting out awesome content.
Funnily enough last week I've just done my first apple pie moonshine and used George's from barley and hops recipe with a few tweaks less cinnamon and cloves and it turned out great like you say the smell brought back loads of memories keep up the great work 👍
I use a modified version of George's as well
As have I freinds...
Lovely video as always! I would like to share with you guys a traditional apple liqueur recipe from Transylvania. It is the way the apple liquor is made for hundreds of years so if you want a taste of old school booze you should try this: 5 green apples, honey (to taste 2-7 tablespoons), 1 litre of vinars 45-55% ABV (that is wine moonshine or cognac before ageing), 1 litre of tescovina rachiu 45-55% ABV (it is a fermented and distilled spirit from unfermented grapes pomace. Add sugar and water to the pomace, let it ferment, distill and you have tescovina rachiu or tzuica de tescovina). Put all ingredients in a suitable jar and macerate for 1 month. Strain and enjoy or further age in mulberry wood barrels. Now... I know it may be difficult to get all this ingredients but you can substitute as following to get as close as possible: Distil some red demi-sweet wine (dry wine up to 4g/L sugar, demi-dry 4-12g/L sugar, demi-sweet 12-50g/L sugar, sweet over 50g/L sugar) that would be your vinars. Distil some white demi-dry wine that would be your tescovina rachiu. find some dry untoasted or charred mulberry wood to add in the jar. After one month strain, recover the wood and continue ageing until is finished. In winter when you sit by the fire you can drink it hot by boiling it briefly with some cinnamon and peppercorns. Enjoy!
Love the passion and sentiment in your eyes when you talk about your Nan's apple crumble! Love the show too.
Keep up the good work mate!
Cheers!
Your videos are keeping me sane while I wait for fermentation. Thanks for inspiring us and teaching us bro.
THANK YOU ALL
I'm new to destilling and have found that Jesse, bearded and board, and Bever diy are a fabulous source of information. The videos that the 3 of you produce have not only get me excited about destilling but also give me some idea of what to expect from my distillation. I've toasted my own wood. I've just run off my 2nd run ever. This was a mango Brandy that I'm aging on sugar maple. I've build my own pot still and toasted my own wood. None of this would have been possible without you thanks so much and keep making videos
I just found your channel over the easter weekend Jessie and I must say im obsessed! Thanks for the content from a new Aussie follower!
Love me some Old School Corn Apple Pie! This video covers all the bases Good stuff!
Good to see you explore different methods 👍 thanks
I have mode George's apple pie moonshine several times and love it. I am excited to put a Aussie spin on it. Great video as always and I enjoy seeing all of the different ways to reach and end state. Thanks
I love the side by side videos. And, OMG, I love your face on the thumbnail!
Love this episode type! Love to see it with other flavors. Like maybe a summertime lemonade-esque version.
When I make it I generally use Honeycrisp apples and juice. Love this Jessie! Thanks!
Awesome video man, I hope I get a chance to try a couple of these !!!
This is great! I grew up with apple pies that had a crumble topping.
Absolutely ❤️ 💯 luv ur presentation....Ive been researching many receipes.. Its like ur doing the craft beer,,only doing moonshine!!! Luv it!!! I'll be making this for my Christmas 🎁 this year..So excited,thank you sir,,Mrs.V.
Guess I'm going to be making some Shine here soon. Thanks for the multiple types!
Was just looking to do this myself! If I may suggest for testing purposes, malic acid and lactic acid can help you tweak the apple tart flavor and lactic acid can help with the buttery carmel ones. Also, a bit more tannin can file down the edges. Cinnamon and vanilla do a good job of that. Ceylon cinnamon tends to play well with vanilla and sweet, while cassia sort of sits on top in my opinion. You could play with that too.
I'm going to give a secret for people who like to use the cream flavor vodka.. I'm going to give a small ratio and then you can turn that into bigger batches.. 5 lb of sugar 2 lb of cornmeal. Two handfuls of oatmeal. One to two handfuls of rice. 1 and 1/2 bags of marshmallow. 2x2 piece of grated ginger to put in your mash.. your moonshine will have a hint of cotton candy or some kind of cream as it goes down The aftertaste will be creamy or like cotton candy possibly even birthday cake and then you don't need the vodka cream
Great video. I started to get recommended to your videos. As a American I know apple pie is like the staple thing. I totally think apple crumble is way better though.. All of your drinks sound amazing in this video.
Thank you Sooooo much for the side by side compare.
Love me some apple pie moonshine! You should do a meme-spirits episode for "Cactus Cooler".
Cactus Cooler as in the Southern California Orange Pineapple soda or is there a different Cactus Cooler I don’t know about. I think it would be rather hard to get in New Zealand considering how hard it is to find in Northern California.
@@Storm-crow13 yeah the SoCal Orange Pineapple Soda.
Great vid Jesse! I made a version very similar to your 'cooked' version, and it was missing a bit of that buttery crumble flavour I was hoping for. Crumble version will be next. PS for something different, put a scoop of vanilla ice cream straight in to a glass of this stuff for more of a nostalgia hit!
My all time favorite!!
Great video dude!!
I think ANY Apple Pie/Spiced Apple Moonshine is an absolute knockout drink no matter how it’s made. But thanks for all that work you did on this one 👍
awesome video, very helpfull
Yep. Def need a tart and tangy apple. A better apple if you can get it is a Northern Spy apple. Or spy cross. It’s tangy Spicy and sweet in one.
My apple pie recipe, I start with making an apple wine, any apples or even store bought juice will work fine, and in the mash, I put apple pie spice mix and brown sugar to get to a 12% potential, when it's fermented, I let clear and rack several times till nice and clear looking. Then I pull out what I want to run through the still, and whats left of the wine, I back sweeten with brown sugar, pastuerize, and bottle as wine. I run the unsweetened stuff through the still, throw out the heads, then collect the spirit all the way till the end of the tails. Then put the heads hearts, and some of the tails in together for proofing down, and proof down with distilled water to around 110 proof, then I cut the spirit even more with some apple pie wine for color and flavor, comes out around 90 proof when done, and tastes like a classic apple pie, but in the form of a whiskey/brandy. I then age with toasted applewood chips and a little bit of charred white oak for a month or so, then strain, and cold crash and rack a few times to get the liquor cleared and then add just a bit of glycerin to smooth out, and let sit for another week, and presto.
Love apple and peach crumble.
You Sir are a God Amongst men. I am sipping on my first run and really enjoyed this video. I'll have to try this, at some point. I'll add it to my things to try list. Thanks.
I’m going to make all four of them looks very good!
Be careful its pretty easy to drink lol
Excellent as always Jessie. Being an Aussie, Apple Crumble is still a go-to dessert for all our family dinners. Gotta give this one a crack (maybe with a bit of rhubarb also??). The oat crumble bit got me thinking about an ANZAC biscuit vodka 🤔🤔 The only apple concentrate I can think of being available in Oz is from an Apple Cider kit available from LHBS. At $30 - 40 a kit it may be on the expensive side, though a bit less work in preparation.
Jesse my old man was from Invercargill and that was his one contribution to the kitchen - after roadkill - was apple crumble. Awesome stuff. I’m going to be trying this! Thanks for sharing dude.
Great vid, tyvm
Have been wanting to do this since day one! Yup, corn whiskey first then appleing it up!
Man that is an awesome awesome video! Loving the experimentation. Interesting that you used corn whisky for this (but guessing it makes the most sense considering it's origins.). I think it's really interesting that you used the apple brandy with a whisky in the second one. I'd try the following for next Easter: Apple brandy aged on french oak. Unaged apple shine (we call it mampoer here in SA) macerated on my favourite red/green apples. Once that's all done, I'd do apple juice, apples and the spices and then combined it all for about a 30 - 35%.
So I did your "not cooked version" it was hi-lly apple till I added the rum, with-out the rum it felt like apple brandy after I understand why you said it more like whiskey.
Thank you for doing what you're doing, your great 👍👍👍
I wonder what how the crumble and fresh taste together. Love the video.
Here in Kentucky everyone thinks their recipes are the best. I just love to sip them all😂👍🏻. Love the channel.
I now know what apple pie moonshine really is. Thanks so much for the vid. I learned something today. I have wanted to try a pear pie wine. You gave me some ideas on how to do it. Brewing with cinnamon is tricky... Now I am not going to worry about it and ABV the heck out of it... and tone it down and flavor it up after stabilization. Then I can make sure to get the exact correct amounts.... it could be way fun as a 1 to 1.5 gallon batch of mead as well.
Really cool seeing that you, all the way across on the other side of the world, also grew up with apple crumble instead of apple pie :D
Would love to see a nice Chocolate Whiskey, similar to Bird Dog has. Really want to make this.!!!! Good job on the apple pie...
Never made one but you have inspired me too
Made the cooked version for my recent Christmas party went down a treat..
Ahh Jessie, mums apple crumble 😃👊👍, got to try this 👍, great job 😃
I cannot wait to try these ones. My recipe I think is too high on the sugar/sweet side and I like the sound of your raw version and how it tastes.
Perhaps yours (if there's any left by now!) could be used in a cocktail, mixed with another spirit? 😄
I'd go with the third recipe, but add a touch of vanilla to it. Great video man thanks.
Awesome 👍
One of my similar recipes only uses apple juice & NO WATER…to 40% from the highest abv. Saves watering it down or buying apple concentrate.
Another great addition is apple wood. It deepens the apple flavour in an unexplainable way.
Could you try various fruit brandy’s/liquor with the reciprocal woods, in a video?
I made a cherry brandy with a neutral white dog, cherries & cherry wood. Maple wood in a whiskey. Apple moonshine with apple wood. It’s an extraordinary flavour boost that’s something to behold. Get wood chips from the bbq shop, for smoking. Any other non toxic, dry wood branches work well too.
I’d love to see your take on variety of woods in a video!!!
How do you prep the little piece of wood? Jesse didn't mention it in this video, so I'm not sure if anything needs to happen to it first before adding it to the mix!
@@221b-Maker-Street I used the wood, without any char. Just as I found it, dry. Nothing fancy.
Apple crumble sounds delicious, as an Australian, I grew up on a lot of apple crumble desserts.
Sending prayers to New Zealand following the cyclone x 🙏
good info
Loved the video, I'd send you a jar of apple pie moonshine from Kentucky but I don't know how to but also the one you made sound good but you added butter to it I've never heard of that out of all of my years people are trying to get drunk not getting drunk and have a heart attack at the same time still great video loved it
Learned long ago that you use the apple that you like the most. Same as on cooking with wine or beer. 😉😉😉
Really nice to see you do a butter wash. Or at least that's what it looks like you are doing, I guess I'll find out in a few minutes.
I think I'm going to use my quart of real moon shine and do a cooked version of your apple pie moonshine.
Great video.
I enjoy watching your videos. Have you ever tried distilling a basic Mead?
Apple crumble is amazing! The local Amish stores carry it here in Indiana.
Think I'm definitely gonna have to take a bash at this 👍
i make a large batch of apple pie every year for Christmas gifts. i use everclear 190 proof grain alcohol and vodka. this has added a few new ideas i am going to try. For apple juice concentrate you can buy frozen apple juice at the grocery store in the U.S.
I like to use an unfiltered apple juice ( there is an orchard close ) and it still has that juicy taste. I also use instant apple cider instead of sugar to boost the apple flavor.
Hahahah @1:50 he said in freedom units... I was already invested... but that earned you a subscriber
"To be honest, mine are kind of small, so I used five."
- Jesse 2022
I'm glad I waited to comment about how you should try to make an apple crumble moonshine. Lol
Looking forward to trying one or more of these and comparing to my recipe. What is Golden Syrup?
Take the leftover butter solids and use in baking, I bet the flavor imparted would be great, I'm thinking pancakes...
Great Video, thanks for doing what you do.
I love some apple pie moonshine. If you go down this road again and create more. Try making a rolled oats shine. And a pure apple Brandy. Then follow your cooked apple pie recipe or your apple crumble recipe either of those should be excellent. I believe the rolled oats shine gives it more body and filling sort of like you can chew on it. Just the way one of the old timers used to do it back around where I grew up in the Appalachian mountains here in the United States.
Hello and great stuff from you always so thank you for the videos..
I have a question I'm allergic to raw apples what do you think would happen if you offered me a drink of that and I did not know it was made from raw apples I wonder if I would have a reaction just a thought.
And have a kickass weekend
In New England we use Macintosh, Macoun, Cortland, Granny Smith, or a mixture of varieties for cooking.
Some folks use other apples, but those are the basics.
Love the video! If I want to give it a go but I’m not a distiller, what would be your recommendation for a whisky from a shop?
Most of the recipes I use call for everclear, that being said like Jessy said a higher proof alcohol will give you a higher proof apple pie.
Go for everclear, green apples will help smooth it out as will wood. Depending on the spices you add, you may want to add a touch more tannin. Also, if possible, get yourself some malic acid and some lactic acid. Malic will add the apple tart flavor if needed and lactic acid will add in some of those buttery notes.
I brought Apple concentrate from HB Malt Station. Had a go at making some clear apple pie moonshine by making a apple / brown sugar mash. Added spices to thumper jar rig I made along with some apple concentrate. Come out not to bad.
I kinda like using crushed apples for the fermentation process. Particularly the Red Delicious. I'll season the mash with vanilla, cinnamon and brown sugar. I use a champagne yeast. When I run it through my 8 jar rig (half gallon Mason jars). The first 2 jars will have granny smith with nutmeg, the 2nd set will have red Delicious with vanilla, the third set will have a mix of granny smith and red Delicious with cinnamon and the 4th set will have either a fireball whiskey or spiced rum. Depending how strong I want it to be (whether or not its for personal consumption or gifting) I may run it through again. I'll store it for roughly 3-4 months in a stainless 55 gallon barrel with charred oak, oats and sliced apples in a bag that hangs from a hook on the lid.
I think the type of apples used is probably what is locally available, but I used Granny Smiths and Macintosh last fall with good results. Greatest videos, Watch from Vermont, USA 🇺🇸
I have made a ton of different apple pie recipes. I tried the apple pie moonshine tin from claw hammer supply it's just a tin full of spices that you mix with apple juice and shine it's the best one I've made it don't last long at all lol
Hey bud you should run a bit of each of those threw your little countertop still to see what flavors come threw.
O and this vid reminds me of my mom's apple crumble that she makes fresh in the fall from the apple tree that grows in there back yard it's probably over a hundred years old and you have never had a crumble till you've had one made with apples that were picked the same day 👌
Fresh pressed apple juice which we yanks call cider, is good mulled with a bit of 'shine or a decent bourbon, but I'm gonna have to try some of those recipes since I live in orchard country.
Hell yes brother how did I just now see this video. I need to try the crumble one that sounds yum looks scarier 😂
I enjoyed this video but I was more hopping for a apple pie moonshine fermentation recipe not a adding already pre-made liquors with apples. But these recipes are definitely a must try when I have the time 👍
Yeah, I enjoy seeing what happens and how it turns out. I just can’t stand behind it being called “moonshine” because from what I can see it’s far from it. With a little research though the recipes can be found. Personally I take the ones I find, tweak them to my taste. After making a couple batches you’ll find what you like. I started dabbling with wine, many great recipes can easily go from a great wine recipe to a great brandy recipe once it’s distilled.
id be interested in trying fejoa and apple pie/crumble moonshine
Awwwwww hell yeah!!!!
My mother made the best apple pie with the recipe handed down from her mother. The recipe always called for granny Smith apples. The thing I always thought about the "apple pie" moonshine is that it was missing the crust flavor. It was more like an apple pie filling moonshine. I was going to make my own and try to incorporate something to make that crust flavor to come through, but I got so sloppy drunk on the stuff that I never wanted to drink it again. So I never got around to making my own version.
if you do try what he did but with actual golden cooked pie crust instead of crumble.
because while I like both I'm not going to lie, the pie > crumble EVERY time, there is absolutely no contest to a good actual apple pie.
If you make apple pie moonshine again, try using the Granny Smiths and Brayburns with a Fuji apple thrown in the maceration. Fujis have this rich and mildly tart flavor which could add some depth to the brew.
I have some 40% rum I have just sitting around, going to try and make some apple pie with it next week, a little gift for a co-worker, have some Irish whiskey mashed in, may try that as well when its run
Nans house summed the third one up perfectly. Apple pie with brandy reminds me of nan
One suggestion cut up some golden delicious or red delicious and let them absorb the spirit. When you go for a taste you have a garnish of sorts and wow.
The third is closest to mine, but I use an electric roaster pan to slowly reduce everything but apples and liquor. I simmer it for about 8 hours, and it's basically a mulled cider (also use cider with mother, as well as juice). After it's coooled, I add the liquor. I don't cook apples in the mix, but put apple slices in the jar, along with a cinnamon stick. I put the sealed jars up for at least a month to age, and turn the jars (NOT SHAKE) weekly to keep the flavor even
I got my recipe over 50 yrs ago. Podunk Kentucky 😁. Im sure this is good, but real apple pie shine is a one of a kind. Huge story behind it.
I got the same.
I've never been too excited about Apple pie shine, until I made a batch of it from my own whiskey with a recipe I could adjust. Pretty damn good
Yup I was the same. I mean have been doing this for like 5 years. Only just tried it now. . . . Wish I did it earlier 😂
@@StillIt add some whipped vanilla vodka and it becomes apple pie alamode
@@StillItI had a question and am hoping you could help me out. I have a 40% alcohol vodka. If I make this with apple juice and apple cider and the ABV would be 25% in the final product, would I need to infuse it in the refrigerator? Or would the Alcohol preserve it during the infusion.
watching your videos i want to get into this .
Granny Smith is a little more tart witch gives more of an apple taste if you use red or hybrid apples it gives more of a candy taste, and canned apple pie filling works good as well if you are on a time crunch
You could try asking Good George Brewery in Hamilton. They have drums of apple juice concentrate for their ciders
When I made a batch, I combined 3 different recipes. I should have wrote it down. It tastes just like apple pie . It didn't taste strong but after a jar, you sure felt it. I left the cinnamon sticks in and didn't put any wood in the jars. I think it contained 3 different alcohols.
There’s something about that apple pie moonshine made with REAL illegal 90+% moonshine. It blows my mind how well the flavoring takes that beast
boiling the juice to concentrate will change the flavor a little, try freeze concentrating, its easy and keeps all the flavor
Absolutely 💚 your channel sir...try Cortland apples and/or Northern Spies Apples for the apple 🍎 🥧 recipe😉 Macintosh Apples for your Mash. Bourbon and Brandy... Brown sugar and roasted cinnamon sticks ✓✓and✓ =
Smoooooth
My grandma would make Apple Dutch Pie which is basically an apple pie with the crumble on top 🤤
You had me at spreadsheet! 😂
Mum's Apple crumble with a scoop of ice cream. *Homer drooling*