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My hubby’s Apple Pie Moonshine is the perfect Fall drink! It’s smooth, delicious and easy!
Just pour all the ingredients into a clean bucket, stir and let it sit overnight! I knew something was up when my hubby asked me to buy six cans of frozen apple juice concentrate last week. “Are you making apple pie moonshine?” I asked in a suspicious tone. He told me he was. Everything after that was a blur. Not because I drank the moonshineat least I hadn’t yet.
I was on my way out to the grocery store to prepare for a busy week of blogging, hosting our son’s birthday dinner, and getting my to-do list done before we had to leave town Friday to visit our daughter in college. I promised myself I’d take the weekend off. And, except for a few minutes each day, I did exactly that. I went two whole days without cooking or doing dishes!
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(Cue the angels singing.) It was a mini vacation! I loved every minute of it, and seeing our daughter was the best part. But during the ride home Sunday, reality peaked its head through my vacation brain. I was trying to remember what I’d decided to post about this week and realized I’d need to hit the grocery store Monday and get cracking in the kitchen. Suddenly, something clicked. “Did you say you made apple pie moonshine?” I stared at my hubby, expectantly.
“Yeah, and I even have the recipe figured out,” he replied smugly, reading my mind. And so, my friends, I bring you another “Drinking with Papa C” recipe. My hubby’s apple pie moonshine will warm you up, and probably clear your sinuses too, if you make his 78-proof version. As a lightweight, I can only take small sips of that one.
But I can taste the apple, cinnamon, hint of brown sugar and alcohollots and lots of alcohol (Everclear, plus spiced rum). I’m partial to the 38-proof moonshine he made for me. (Don’t laugh; it still packs a punch!) It’s so smooth and tastes like a caramel-apple-cinnamon adult beverage. This is such an easy recipe, with no boiling involved. (Just throw everything into a clean bucket, stir, and let it sit overnight.) I’ve included my hubby’s instructions for dialing down the potency by various notches. And, if you need to accommodate more than one tolerance level, you can always start with a stronger proof and add some apple cider to individual servings as needed. But, I’m guessing if you’re searching for an apple pie moonshine recipe, you’re probably a more hard-core drinker than I am.
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(Recipe Source: My hubby – Papa C! – who’s been making this for years and tweaking it along the way.).
For 78-proof moonshine (very strong), makes nearly 1/2 gallon. 1 (750 ml) bottle 151 Everclear. 2 (12-ounce) cans frozen apple juice concentrate (or use up to 5 for a weaker potency; see notes). 1-3 cinnamon sticks (plus more if making a weaker potency; see notes).
1 cup spiced rum (Captain Morgan). 1/4 cup brown sugar Directions. Place all the ingredients in a clean bucket, stir, and let it sit overnight, covered, at room temperature. Store the moonshine in covered mason jars or bottles at room temperature or in the refrigerator. The higher proof versions will stay good for a few years. The 38 proof one should be consumed in 2-3 months.
If you want to drink it warm, do not heat the moonshine, as it will burn off some of the alcohol, plus it could potentially be dangerous. Instead, heat some plain apple cider and then stir in an equal amount of apple pie moonshine off the heat. Here are the adjustments for less potent versions: 64 Proof: Use 3 (12-ounce) cans frozen apple juice concentrate and add an extra 1/2 stick of cinnamon. 55 Proof: Use 4 (12-ounce) cans frozen apple juice concentrate and 1 extra cinnamon stick. 47.5 Proof: Use 5 (12-ounce) cans frozen apple juice concentrate and 1 1/2 extra cinnamon sticks. 42 Proof: Use 6 (12-ounce) cans frozen apple juice concentrate and 2 extra cinnamon sticks.
38 Proof: Use 7 (12-ounce) cans frozen apple juice concentrate and 2 1/2 extra cinnamon sticks. If serving people with various tolerance levels, you can add apple cider to individual servings to dial down the potency as needed.
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