Apple Pie Moonshine

Ingredients

 A 750-milliliter bottle of 190-proof Everclear or high-proof vodka if that's all you can get.
 About 1 cup of Captain Morgan Spiced Rum (two cups tastes pretty good also... just saying).
 1 gallon apple cider
 1 quart apple juice
 3 cups brown sugar
 1 cup white sugar
 10 cinnamon sticks
 A large stock pot
 Six mason jars (quart-sized)

This recipe comes together very quickly. Simply combine the cinnamon sticks, apple cider, and apple juice in
the large pot. Bring it all to a mild simmer and add in the sugars.

Continue to stir slowly for about 5-10 minutes until all the sugar is dissolved. At that point, turn the heat off and
allow the apple cider mixture to cool down to room temperature.

Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature
will evaporate some of the alcohol content.

Once the mixture is at room temperature, stir in the Everclear and one to two cups of rum. Don't be afraid to put
a cinnamon stick in the jars either.

As the apple pie moonshine ages, the cinnamon and sugar blends out the alcohol taste to an almost undetectable
level. Again...YOU HAVE BEEN WARNED!

The Sweet Apple Pie Moonshine Recipe

Here’s what you need to make 12 Mason jars (16oz) worth of Sweet Apple Pie Moonshine.

 (2) liters of Everclear (190 proof) or grain alcohol

 (1) pint of Captain Morgan 100 proof spiced rum (optional)
 (1) gallon of apple cider (I prefer the kind with lots of pulp)
 (1) gallon of apple juice
 (1.5) cups of sugar
 (1.5) cups of brown sugar
 (12) cinnamon sticks
 (12) 16 oz Mason jars

Take the apple juice and apple cider and put it in a big pot and bring it to a boil. Once boiling, stir in the sugars
until it’s dissolved. Remove it from the heat and let it cool to room temperature. Once cooled add in both bottles
of grain alcohol. Captain Morgan is optional but I think it adds a nice little spice to the mix. Pour the mix into
the jars and add 1-2 cinnamon sticks to each one.

You can drink this stuff right off the bat and it is great heated up like hot cider. But the optimal waiting period is
two weeks to give the cinnamon time to seep in.
Apple Pie Moonshine
Categories:Moonshine Recipes
Like This!
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
1. In a large stock pot, combine the apple cider, apple juice, sugar, and cinnamon sticks.
2. Bring it to a boil, then take it off the heat and allow it to cool.
3. Add the liter of high proof liquor.
4. 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. Makes 9 quarts

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.

Cherry Pie Moonshine

Cook Time: 10 minutes
Total Time: 10 minutes
4.4 Stars (61 Reviews)

Ingredients

 2 32 ounce jars all cherry juice

 2 cans tart cherries in heavy syrup
 1/2 cup white sugar
 1 liter bottle everclear
 8 8 oz sized mason jars

Instructions

1. In a large saucepan, bring all ingredients but everclear to a boil.

2. Stir to make sure sugar completely dissolves, remove from heat.
3. Let cool.
4. Pour in Everclear.
5. Pour into sterilized mason jars.
 6. Moonshine can be consumed immediately, but gets better after time. 2+ weeks is ideal!

Peach Pie Moonshine

Ingredients

 2 6 lb cans of sliced peaches in heavy syrup, do not drain

 2 64 oz bottles white grape peach juice
 2 tbsp cinnamon
 750 ml bottle everclear

Instructions
1. Add all ingredients but everclear into a large stockpot.
2. Bring to a boil and stir often for 5 minutes.
3. Remove from heat, cover, and let cool completely.
4. Add everclear.
5. Pour into mason jars (I like to keep the peaches in- it gives more flavor and sweetness without additional
sugar in the recipe.) Since it can be hard to pour peaches into a jar without spilling liquid everywhere, I
usually fill only 3/4 of the jar full and spoon the peaches in after.
6. Store in a cool, dark place for over 2 weeks to continue to develop flavor.

Candy Corn Moonshine Shots

Ingredients
 750 ml Moonshine, I use Ole Smokey White Lightnin'
 1 cup candy corn

Instructions
1. In a large jar, add candy corn to moonshine.
2. Let sit at least two days.
3. Pour liquor through coffee filter or strainer.
4. Add to jars, drink as shots, or make jello shots and enjoy!

This makes for delicious cocktails when mixed with sprite, ginger ale, or tonic.

Chocolate Coffee Espresso Moonshine Recipe

12 Servings
Ingredients
 8 ounces Everclear, Or 151 proof vodka
 4 ounces Organic Chocolate Syrup, Not the thick chocolate milk/ice cream style syrup - the Italian soda
kind
 1/4 cup Coffee Beans, High quality, divided
 Directions

1. Mix together everclear or vodka and chocolate syrup.

2. Fill two small 6 oz mason jars with 1/8 cup coffee beans
3. Pour alcohol and chocolate mixture over coffee beans, add lid and let sit at least 2 days or up to one
month.
Spiked Mocha Latte Recipe-1 Servings
Ingredients

 2 ounces Chocolate Coffee Moonshine

 4 ounces Strong Brewed Coffee, Or 2 ounces espresso plus 2 ounces hot water
 1 teaspoon Pure Vanilla Extract
 3 ounces Milk, Hot
 Whipped Cream, As garnish
 Chocolate Syrup, To garnish

Directions

1. In a mug, add hot coffee or espresso + water, vanilla, and chocolate coffee moonshine, and mix.
2. Microwave milk and froth using a milk frother until milk had quadrupled in size.
3. Top coffee with milk and foam.
4. Top with whipped cream, and drizzle a little chocolate syrup over the top if desired. Serve immediately.

Tart Cherry Pie Moonshine

Ingredients
1. 46 100% tart Cherry juice--2 bottles(92 oz.)
2. 2 can tart cherries in syrup or water (15 0z cans)
3. 1 small jar maraschino cherries (about 8 oz)
4. 2 cup granulated sugar(1 1\2 cups if using canned cherries in syrup)
5. 1 tsp Almond extract- or to taste- optional
6. 2 cup everclear-whatever proof you can get--a little more if you're brave!

Steps
1. In a large stock pot, combine all ingredients except almond extract and Everclear.
2. Bring slowly to boil and simmer lightly for 30 minutes, stirring to dissolve the sugar.
3. Remove from heat and cool completely. This may take 6 or more hours but a very important step.
4. After cool, add almond extract to taste, if you like, and the Everclear. Mix well.
5. Prepare canning jars and lids by boiling. Drain well. Place some of the cherries in the jar and fill with
your moonshine. Cap tightly and store in a cool place. NO TASTING for about 2 months to let it age
and smooth out.
6. This is a sipping drink so sip with caution. We like it in Coke or a lemon and lime soda but it's just as
good in soda water if you like a pure cherry taste.
7. Makes about 10 pints
Jr's Homemade Shine
Ingredients
10 servings

1. Phase 1
2. 1 liter 190 puregrain alcohol (EVERCLEAR)
3. 3 oz to 6 oz containers of fresh fruit (I am using blackberries)
4. Phase 2
5. 4 cup water
6. 3 cup sugar

Steps
1. Phase 1 (3 weeks)
2. Pour the grain alcohol into a 1/2 gallon jar with a lid.
Add all of the blackberries.
Crush the blackberries with a wooden spoon.
Seal the jar and let it sit for 3 weeks.
Shake the jar every other day.
3. Phase 2 (2 weeks)
After the alcohol and blackberries have sat for 3 weeks, you'll make a simple syrup to add to the
mixture.
4. Bring water to a boil and add sugar. Stir until the sugar dissolves then let cool to room temperature.
While the simple sugar mixture is cooling, take your alcohol and blackberry mixture and strain out the
remaining blackberries.
Return the alcohol mixture into its jar and pour in the simple sugar mixture.
Seal the jar and let sit for 2 weeks or longer.

Sour Apple Moonshine

Ingredients
1. 1 Gallon water
2. 4 packs sour apple kool-aide
3. 2 bottles apple pucker
4. 2 bottles green apple martini mix
5. 1 fifth of green apple vodka
6. 2.5 quarts 150 proof Shine
7. About 7 Granny Smith apples cut in fourths
8. 2 cups sugar
Steps
1. Start by adding water, sugar and two packets of kool-aid on stove and bring to a simmer. Stir til all sugar
is dissolved.
2. Take off the stove and allow to cool to room temperature.
3. Once cool, Add two bottles of 2 bottles of apple pucker and 2 bottles of apple martini mix.
4. Next add two cups of sour apple vodka.
5. Now add 2 and a half quarts of 150 proof Shine
 6. Finally stir in other two packs of sour apple kool-aid mixes.
7. All that's left is add a few apple slices to the jar and fill up with your mixture.
8. Allow your jars to sit (bottle condition) for 14 days in a cool dark place (like a cupboard).
9. This recipe makes a case of jars.

White chocolate moonshine

Ingredients
1. 8.8 oz white chocolate squares
2. 4 cups milk
3. 4 cups heavy cream
4. 2 cans (14 ounce) condensed milk
5. 1 1/2 cups whole grain 190 proof or to taste

Steps
1. Melt chocolate and milk until desolved
2. Add heavy and condensed milk to chocolate and cook at heat for 8 minutes
3. Let cool in fridge for 1 hour
4. Take out and add liquor.
5. Pour in canning jars and let sit
6. You can drink it right away or let sit for 7 days for better flavor..
7. This one has to stay in refrigerator. It will last for two weeks but mine don't. Lol

Mango and strawberry moonshine

Ingredients
1. 1 cup water
2. 2 cups mango juice
3. 2/3 jar mango rum
4. 1/2 cup sugar
5. 2 1/2 cups 190 everclear
6. 5 strawberries in each jar
7. 6 mangos chunks in each jar

Steps
1. Bring sugar, water and mango juice to a boil. Turn off and let cool down. Pour alcohol in and mix
together. While cooling put chunk of mangos and strawberries in pint size canning jars. Put top on put in
refrigerator for 10 days. Then in joy your drink.
Take Yo Panties Off Moonshine Smoothie
Ingredients
1 serving

1. 1/2 Banana
2. 1 Handful Red Grapes
3. 1/2 cup Frozen Blueberries
4. 1/2 cup Apple Pie Moonshine (or any kind...or however much but cover the fruit. You can also add
some water if you couldn't find your big girl and/or boy panties today.)

Steps
5 mins

1. This is where it gets super complicated...after the 2nd or 3rd. Put it all in the nutribullet or blender. Then
blend the heck out of it.
2. Add straw.
3. Enjoy. Now, where or with whom you choose to take off your panties is a personal choice. Just don't
save the pictures on the cloud...ok just don't take pictures. If you drink a couple of these...well you know
how that story plays out.

Root Beer Moonshine

This is my new favorite. Used 150 proof moonshine for this batch. plenty strong.

Ingredients
1. 10 cup water
2. 3 cup Sugar
3. 1/4 cup Brown sugar
4. 4 cup Moonshine
5. 4 tbsp Root beer extract
6. 1 tbsp Pure vanilla exyract

Steps
1. Warm water to just boiling, add sugars, take off heat and Cool, Add flavorings and moonshine. Enjoy.
2. I used a little extract Root beer extract. So taste it and decide for yourself.
Tinklee's Raspberry Lemonade Moonshine
Ingredients
1. 2 cup raspberry puree (seedless)
2. 2 cup Fresh Squeezed Lemon Juice
3. 9 cup water
4. 2 cup granulated sugar
5. 1 cup lemon concentrated juice
6. 2 1/4 cup 190 proof everclear
7. 1 cheesecloth

Steps
1. Mash up the raspberries up and strain them through a sieve
2. Add water, sugar, raspberries, both lemon juices to a large stock pan, and bring to a boil, keeping it
covered, let it simmer about 30mins
3. Take of heat, leaving cover on, and let cool down on its own to room temperature ( do not try to speed
this up, you can break the sugar down) should take 4-6hrs
4. Once cooled down to room temperature, add the everclear
5. Now strain through cheesecloth to remove the pulp, it's up to you on how many times to strain, I only
strain once to make sure of no seeds myself, then add to pint size jars, makes about 9

Monkey 74's Mango Pineapple Moonshine

Ingredients
1. 4 cup White sugar
2. 12 cup Water
3. 2 cup Mango puree
4. 4 cup Pineapple juice
5. 4 cup Everclear

Steps
1. Combine sugar and water stir till sugar dissolves
2. Add juice and puree
3. Stir
4. Add everclear
5. Stir
6. Jar and let sit a month
7. Yields 6 quarts , 1 pint, and a 1/2 pint
 Monkey 74's Raspberry Lemonade Moonshine
Came out a little tart but very good

Ingredients

1. 12 cup Water
2. 4 1/2 cup Sugar
3. 4 1/2 cup Squeezed lemon juice
4. 1/2 liter Raspberry puree
5. 5 cup Everclear
Steps
1. Mix sugar and water heat and stir to dissolve sugar

2. Cool

3. And lemon juice and puree

4. Stir

5. Add everclear

6. Stir

7. Strain pulp

8. Jar and refrigerate

9. 3-5 cups everclear depends on how strong you want it

10. If you use 5 cups it yields 6 quarts and a 1/2pint

11. Let sit for 1 month

Strawberry Lemonade Moonshine

Ingredients
1. 4 cup Fresh lemon juice
2. 12 cup Water
3. 4 cup Sugar
4. 1/2 liter Strawberry pur?e
 5. 1 Get the store bought daiquiri/margarita mix for the strawberry puree
6. 5 cup Everclear (I use 190 proof )

Steps
1. Low heat mix water and sugar till dissolved

2. Cool to room temp

3. Add lemon juice and strawberry puree

4. Add everclear

5. Stir well

6. Strain out pulp

7. Jar it , and let it sit for a few weeks in the fridge

8. The longer it sits the better it gets

9. It yields 6 quarts plus a half pint (

if you use 5 cups) I always do a half pint to taste so you don't have to open a quart jar if its not ready

10. You can use 3-5 cups of everclear , up to you and alcohol content you want

Cherry Pie Moonshine {Drinks with the Girls – Summer Edition}

Ingredients

 2 – 32 oz jars of Just Tart Cherry Juice

 2 – 15 oz cans dark cherries in heavy syrup
 1 1/2 cups granulated sugar
 1/2 – 1 tsp almond extract
 500 ml everclear

Instructions

1. In a large pot, bring the cherry juice, cherries, and sugar to a boil. Reduce heat and simmer for 30
minutes. Remove from heat and let cool to room temperature. Add almond extract and everclear.
Carefully pour into mason jars, leaving room to add the cherries. Divide the cherries evenly between the
jars before placing the lids on them. Serve immediately or store in either the refrigerator or a cool, dark
place.