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Post by insaneh on Jun 5, 2013 3:38:09 GMT -7
I recently made a modified batch of this. Well, several batches actually ( I believe someone here mentioned the possiprobility that I was a raging alcoholic)
Apple pie moonshine. Pretty much the same as X's recipe. I added a half cup of honey. After it came to a boil, I added 2 tablespoons of apple pie spice. I let it simmer
till it looked like the spices broke down into mix. I added the cinnamon sticks to the jars instead.
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Post by woodyz on Jun 7, 2013 13:50:23 GMT -7
Yep! We have an individual here who makes an Apple Pie moonshine. I can't drink with my blood thinner but I can taste and if I could drink I would be in trouble with this stuff for sure, it is lip smacking good.
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Post by insaneh on Jun 10, 2013 5:32:29 GMT -7
Yep! We have an individual here who makes an Apple Pie moonshine. I can't drink with my blood thinner but I can taste and if I could drink I would be in trouble with this stuff for sure, it is lip smacking good. You could always make it without the alcohol. It would make a tasty beverage anytime. Warm in the winter and cold in the summer.  For those that can partake in the x rated version, I thought I'd share this story. I made that last batch and gave a half gallon to a buddy that was going to a breast cancer benefit. Some bikers showed up and apparently a mountain of a man named caveman did a shot and labled it "apple juice" Not overly impressed with it potency I guess. 8 shots and an hour or so later, one of his buddies comes over and asks "what was in that stuff? Caveman's just about done!" The stuff really does sneak up on you. |
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Post by insaneh on Dec 16, 2013 5:17:19 GMT -7
Here's the one I've been tinkering with.
1 gallon apple cider
1 gallon apple juice
1 cup brown sugar
1/2 cup of honey
2 heaping tablespoons of apple pie spice ( I found a recipe on line and make my own)
half gallon of 190 proof grain alcohol. Everclear or Graves.
Bring cider, juice, sugar and honey to a boil stirring frequently to break down the sugars.
Add spices and simmer until it looks like the spices have broken down into the liquids.
Let cool and add the half gallon.
I strain mine through a fine screen before I add the alcohol to eliminate any solids.
I add a cinnamon stick to a mason jars when I fill it.
Notes:
I have made this with both apple juice and apple cider. I have found no appreciable difference in the flavor if you use just one or the other.
For those of use that live where it's hard to get Graves or Everclear, I believe you could substitute with 100 proof vodka, but you'll have
to double the volume to get the same alcohol effect and I'm not sure what it will do to the flavor.
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Post by homesteader on Dec 18, 2013 13:53:46 GMT -7
My German in-laws made Apple Jack. One gallon fresh apple cider, 1# of sugar, 1/2# of raisins. Add a water lock and let sit in a cool place until it stops bubbling. If you freeze the contents and just pour off what doesn't freeze, make sure you have a designated driver. In-laws used to make it in a barrel and let it freeze outside. They were a hoot! :-)
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Post by insaneh on Dec 18, 2013 13:56:01 GMT -7
My German in-laws made Apple Jack. One gallon fresh apple cider, 1# of sugar, 1/2# of raisins. Add a water lock and let sit in a cool place until it stops bubbling. If you freeze the contents and just pour off what doesn't freeze, make sure you have a designated driver. In-laws used to make it in a barrel and let it freeze outside. They were a hoot! :-) Whats a water lock? |
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Post by homesteader on Dec 19, 2013 6:12:51 GMT -7
Airlock, sorry. Trying to type and prep for Christmas.
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Post by insaneh on Dec 19, 2013 6:16:04 GMT -7
Sounds good. I may have to try that.
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Post by insaneh on Dec 31, 2016 13:35:57 GMT -7
Here's the one I've been tinkering with. 1 gallon apple cider 1 gallon apple juice 1 cup brown sugar 1/2 cup of honey 2 heaping tablespoons of apple pie spice ( I found a recipe on line and make my own) half gallon of 190 proof grain alcohol. Everclear or Graves. Bring cider, juice, sugar and honey to a boil stirring frequently to break down the sugars. Add spices and simmer until it looks like the spices have broken down into the liquids. Let cool and add the half gallon. I strain mine through a fine screen before I add the alcohol to eliminate any solids. I add a cinnamon stick to a mason jars when I fill it. Notes: I have made this with both apple juice and apple cider. I have found no appreciable difference in the flavor if you use just one or the other. For those of use that live where it's hard to get Graves or Everclear, I believe you could substitute with 100 proof vodka, but you'll have to double the volume to get the same alcohol effect and I'm not sure what it will do to the flavor. All the talk of my APM made me think of this thread. Thought I'd bump it. For this batch, I stumbled across spiced apple cider. I used that and still added the apple pie spices. Pretty darned tasty. For the next batch I have honey crisp apple juice. I'll see what that does. |
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Post by graf on Dec 31, 2016 14:09:48 GMT -7
Made some apple pie over Thanksgiving
1/2 qt apple cider
1/2 qt apple juice ( not concentrate)
1cup sugar
1 cup brown sugar
10 ciniamon sticks
Qt ever clear
It was gone by Christmas
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Post by woodyz on Dec 31, 2016 14:22:58 GMT -7
I have perfected my "ethanol for fuel additive" so its still 100 proof (by running it through the distiller multiple times), but a lot smoother than Everclear or some others made around here. Running it through more than 3 times it just gets too strong for sipping. And you have to cut it with more wash between runs, the distiller needs some water to work, even one run will sneak up on you.
I run two gallons of wash and get 750 ml of 40 proof, add wash until I have a gallon and run it again and get 750 ml of 70 proof. That's what I use. Some of the bikers want it ran again til its 100 to 110, but its starting to bite too much then, they think they need to feel it bite to get drunk.
If you want to use vodka try the whipped cream flavored, it adds flavor to the apple pie.
The really important point to any of the batches is to let the mixture cool completely before adding the alcohol because it will cook off if added when hot.
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Post by insaneh on Dec 31, 2016 14:42:11 GMT -7
If you want to use vodka try the whipped cream flavored, it adds flavor to the apple pie. The really important point to any of the batches is to let the mixture cool completely before adding the alcohol because it will cook off if added when hot. Ooh! I bet that would add a nice flavor to that woody. And definitely let it cool. I generally make mine at night and let it cool till morning before adding the fuel. |
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Post by thywar on Dec 31, 2016 15:20:25 GMT -7
Let me just state for the record. Z Man has it down to an art. Never been a big science guy but art I can appreciate.
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Post by crashdive123 on Jan 2, 2017 3:45:28 GMT -7
I think we may need to have an apple pie "bake off". I'm kind of partial to mine. Last batch I made went something like............
2 gallons apple cider
2 quarts apple juice
25 cinnamon sticks
6 cups dark brown sugar
2 cups white sugar.
Simmer for 20 minutes. After mixture cools to room temperature add........
1.75 liters of 190 proof Everclear
4 cups of 100 proof Captain Morgan Spiced Rum
When bottling put one of the cinnamon sticks in each jar. Add a handful of peeled apple slices to each jar as well. Drinks and then eats pretty good.
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Post by insaneh on Jan 2, 2017 4:01:46 GMT -7
Sounds delicious. I may try that...... with some mods of course...
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