3 BEST Apple Pie Moonshine Recipes (according to distillers)

[@deemushroomguy]

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. ✌️

[@thomasnaas2813]

Traditional 'hard' cider, was often made this way in the colonial US, especially in New England where the winter bought hard freezes.

[@cooliovonstufinwizen]

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.

[@deemushroomguy]

@@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%

[@deemushroomguy]

@@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)

[@bfgoalie99]

another good method is with a reverse osmosis filter setup, like what maple syrup producers use. probably not worth it for the hobbyist though

[@nigelwhite1483]

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 👍

[@Lnchbxx]

I use a modified version of George's as well

[@Pokedhernherpokenholesagain]

As have I freinds...

[@keithmccollister]

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

[@lanceb1980]

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.

[@hbh2470]

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.

[@reptileman262]

Love me some apple pie moonshine! You should do a meme-spirits episode for "Cactus Cooler".

[@Storm-crow13]

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.

[@reptileman262]

@@Storm-crow13 yeah the SoCal Orange Pineapple Soda.

[@SakeBarSushi]

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!

[@KernsJW]

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.

[@shortlivedglory3314]

"To be honest, mine are kind of small, so I used five." - Jesse 2022

[@Mark-ii2nr]

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.

[@221b-Maker-Street]

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! 🫙🍊

[@danpszeniczny9664]

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.

[@StillnTheClear]

I love the side by side videos. And, OMG, I love your face on the thumbnail!

[@StillnTheClear]

WE have found that we prefer GREEN APPLE. It really pulls out tart side of the flavors.

[@WPTheRabbitHole]

in regards to which Apples to use: it should be your preference / local

[@chuckshadle4060]

What exactly is golden syrup?

[@jamesgilbert124]

It's sort of a light molasses. It's a sugar cane product that's had some of the sugar removed, but not as much as you'd have to take out to be left with regular molasses.

[@RedWurm]

Yep, something like a darker corn syrup would be functionally the same, but golden syup has a rather nice caramel kind of flavour. A popular ingredient in desserts for that reason, plus it's much cheaper than something like honey.

[@nunovyobeeswax4177]

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.

[@hamishbulmer8949]

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?

[@carlvanalstyne7970]

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.

[@KernsJW]

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.

[@GregotheGreat1]

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.

[@jasinpalmer2108]

No metric conversion for 3-5 apples?

[@StillIt]

You know I actually had a joke about that that I decided to take out haha. Glad to know that someone else has the same Sense of humor 😂😂

[@top6ear]

I asked my dad what the secret was to his apple pie moonshine and he said I pour in canned apple juice that's it.

[@desbelfastireland9982]

THANK YOU SEXY.. DES CREAN,, BELFAST ,, IRELAND

[@chadbrennenstuhl5923]

When I make it I generally use Honeycrisp apples and juice. Love this Jessie! Thanks!

[@lincolnstovall9471]

Hummm, maybe try a whipcreme c02 pressurizer to make your own whipcream. Instead of cream, put chop apples and your alcohol, cinnamon pressurize for some time and then open an strain apples cinnamon.

[@jessbarclay472]

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!!!

[@221b-Maker-Street]

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!

[@jessbarclay472]

@@221b-Maker-Street I used the wood, without any char. Just as I found it, dry. Nothing fancy.

[@rodpeterson6233]

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.

[@patroot2536]

What is your recipe for apple pie ?

[@patrikhafstrom8954]

I love your video’s. But if you are not ZZ-top or muslim your beard should be cut. You looked so much better before 😀

[@kevlar4384]

Hi mate how's it going just thought I'd share my moonshine apple pie 2 tbsp of brown sugar half a cup of neat apple cordial half a teaspoon of Cinnamon place in pan and simmer for half an hour when sauce has thickened add to your spirit 1 l just right if you have more just dibble up

[@paulvolland105]

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

[@traditionbrewingandcook1206]

I didn't give you a recipe oh well try apple pie rye moonshine it's better than normal apple pie moonshine

[@MostlyInteresting]

Make cider from Granny Smiths and distill it?

[@jhansen6152]

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!

[@fishslayer8533]

Who you kidding your going to drink all of them dry lol....I would love the stuff

[@nicholassoldan8281]

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.

[@SDSBBQs]

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.

[@UmmonTheLight]

I kinda expected a recipe with baked/burnt apple in it though I guess it would just go more into the apple pie direction.

[@PoppaLongroach]

Love me some Old School Corn Apple Pie! This video covers all the bases Good stuff!

[@robbstark8275]

We need 3 apples or 7,48 in imperial system...

[@texasalterna]

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.

[@escapetherace1943]

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.

[@bladenrexroth2555]

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.

[@kb2vca]

GREAT video.. but why boil apple juice to create a concentrate. Freeze the juice hard then allow it to gently thaw as you collect the first third. No cooked flavors and 100 percent of the sugars and other flavor compounds... This is a standard method that country wine makers use to increase the sugar content from fruits.

[@MostlyInteresting]

Granny Smiths!! Them be tannic cider apples not the sweet we use for pies.

[@anthonyprinkey2567]

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.

[@colonelangus7535]

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.

[@puddingwar5110]

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 👍👍👍

[@danroberts2055]

Would love to see a nice Chocolate Whiskey, similar to Bird Dog has. Really want to make this.!!!! Good job on the apple pie...

[@30Huckleberry]

I wonder what how the crumble and fresh taste together. Love the video.

[@jonathannorthup5705]

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 👌

[@peterdavis4816]

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.

[@joemiele1296]

How about making apple pie moonshine from an apple mash?

[@johnston511]

Pies are made with tart green apples. The red ones are more for ciders and such. Green tart apples have always made better alleged apm for me.

[@SA12String]

I prefer apple crumble over apple pie every time and a boozy version sounds mouth watering. The fact that there is butter in yours sells it for me.

[@StillIt]

Yeah I cut about 30 seconds of talk about the buttery sensation and taste of crumble haha. Seemed a bit ramble like for the vid. But it works. Considering doing a hot buttered cocktail with it actually.

[@SA12String]

@@StillIt Sounds awesome!

[@221b-Maker-Street]

@@StillIt Next challenge - get custard in there with the crumble! 😂

[@jorgenjohnson2168]

On the side of the pond we like to call it apple crisp

[@flannel872]

What happened to the solids from the apple crumble? It would make for an awesome "adult" dessert.

[@knight838_]

the final recipe seems interesting compared to the other 3

[@kevlar4384]

Should have watched the video first before adding my comment sorry

[@KnowledgeForThought]

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 👍

[@Mark-ii2nr]

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.

[@edwardbrown7571]

What happened to the change over ? The newest show I see is three months old... What's with that... Or... Should I not be prying...

[@StillIt]

Sorry mate not sure what you mean?

[@edwardbrown7571]

@@StillIt I watch your shows all the time. I recently saw one that said you were moving everything to another location and there would not be any more 'Still It" presentations... However... I've just found another show with you talking to some guy about oak barrels which I think that KZbin listed as having been posted three weeks ago... So... Maybe I just misunderstood you... I have dyslexia... So... That's a possibility... I'm so sorry if I wrongfully caused some confusion... Have a good afternoon...

[@johngrigsby5905]

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!

[@domg.1011]

I think that the apple crumble one is the only true apple pie. If it does not have a crust/grain flavour, a butter flavour, an apple flavour, & a spice flavour, it is not apple pie. If it just has the apple & the spice, it is a spiced apple flavoured beverage. It needs the crust to be apple pie flavoured.

[@justinreed9763]

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

[@goatboy150]

I don't even drink (I will when occasion allows, I just don't), but I tried some apple pie moonshine from a local distillery and immediately bought some. Also, PEACH CRUMBLE is better 😉

[@EyesWideOpen1969]

Supposedly apple juice cider is often made with crab apples. I went with the method of using raw apple juice into a cider then distilled that into a 6-% ABV thingy. It doesn't smell at all like apples, which is sad, but it IS 60% of SOMEthing. Now I can go this route and "maybe" get back to that appleness

[@marctrott5810]

Great VID .... What if u added all 4 together,? Bring to the boil, shut straight off, Cool , Real quik, on ice,, Run It thru a coffee filter,, Leave to sit for a full 24hrs,,? Then make an assessment...??

[@WPTheRabbitHole]

why do so many people like everything to taste like sugar?

[@andykeller9240]

I know I ma 9 months late to the party, but I make an apple pie bourbon, using off the shelf evan williams 100 proof bourbon, apple juice, apple cider, white and brown sugar and cinnamon sticks. Everyone who has tried it has liked it. Hoping to make my own bourbon at some point in the future so I can stop using Evan Williams.

[@Novagenesis]

I know this is super-old, but I was hoping you or someone here could answer. I have some 180 proof moonshine instead of 120. How (if at all) should I adjust the recipe? Should I proof it down with water, applejuice, or not at all?

[@golommatthew899]

Granny Smith, or Jonathan’s good job, pink ladies, honey Chris Gayla, or Fuji would fall apart and turn into mush. Do you want to Chris sturdy starchy, waxy potato and stay away from red delicious and golden delicious nasty apples.

[@colingregory7464]

In the UK, Apple Pie and Apple Crumble tend to be made with Bramley Apples, which are typically described as cooking apples and much tarter and more flavourful? than most eaters even good Braeburns

[@BarrieHemingway]

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.

[@nikolthomas2544]

That crumble sounds an awful lot like a cobbler. Dunno what the exact difference is tho. The cooked fruit+spice+sugar filling of all these things (crumble/pie/cobbler) is the same stuff and should taste identical.

[@ilvinroman3835]

Quick question. If im going to make a batch twice as big as the cooked version useing 32oz of apple juice and 32 oz of concentrate and 8 diced apples... should i cook it for longer or let it sit for longer or anything like that?

[@NeoIsTaken]

Too much Nutmeg, I like maybe a 1/4 grated per gallon. Allspice is a must!... a cornerstone ingredient in Apple Pie Pink Princess Apple - really Good

[@politenessisquay648]

What about pressing Apple.. and making an apple cider … fermenting this with all the spice and wood .. then stilling this out? But also bottling some of them so you have a few bottles of cider and then stilling out some ? Ps they don’t have golden syrup in the states that and treacle is English crap Kiwis use this because they lick English boots

[@17hmr243]

what search term am i looking for to find an alco meter that dosnt require alot to use im running 4 batches of 1lt 11% so theatrical out put of 400ml

[@DeRuijter.]

I really like your video's. But there is one thing i'd like to point out. Those are not cinamon stick's. You are using Cassia sticks, not the same in taste. Ceylon Cinamon to be specific is the real deal compared to the Chinees Cassia displayed in the video. Greatings from the Netherlands

[@jloren4647]

Meh, just spice some everclear. I dont wanna hear about how great somebody's is. This is crap and completely comparable to the various sick-sweet shots sold at the register at a liquor store for teenagers.

[@Fryinberg]

There's nothing complicated about it. Take a quart/liter mason jar of high quality high proof American moonshine, add apple and cinnamon stick and let sit for a bit.

[@Dallen9]

Why they don't specify the type of Apple is so you can make the recipe yours. also most apples have similar taste profiles when processed so with the exception of Granny smith and other similar typed apples(i believe this is the crab/sour apple category of apples), the apple flavor will almost always be in the same ball park of rich apple goodness.

[@user-db8yv9no9v]

I use concentrated apple juice but regular apple juice will work I put it a pot bring it to a boil I put two cups of brown sugar in it and six cinnamon sticks. I turn the heat down and let it simmer for about 15 minutes. You have to stir every couple minutes but it taste just like apple pie. It will also have your whole house smelling like apple pie as well.

[@NoneYaBiz5]

How long does it take you to drink all that? Do you sell any or give to family or friends? Just curious. Just started my first meed. Have no interest in distilling but ran across your channel. Pretty cool what you're doing fella.

[@BaldBuggersHomeDistilling]

Think I'm definitely gonna have to take a bash at this 👍

[@philliplapkovitch311]

I love apple pie moonshine my favorite I don't know if I call it moonshine cuz I fermented look at bearded and bored he makes what he calls Applejack it's cold distilled absolutely wonderful and I threw in the apple pie spices in mine

[@darrellsongy309]

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.

[@bobs1648]

How about giving us a P.O. Box address so we can send things we feel you might use or enjoy. I have a couple chunks of Tennessee white oak and red oak with your name on them. This is the same oak I use to make my own barrels.

[@potterspride1]

Granny Smith Apples are the traditional apple pie apples. I would probably make some apple liquor instead of using corn moonshine.

[@jasonjeffers3929]

To me some ppl have a certain apple 🍎 they use and some ppl say to only use a certain brand name apple. But to me the apple you choose that you like and what flavor profile. For tart or sweet. But I always use my brandys and cut up apple and put Stix in it for a week then strain and brink.

[@DannyBruinsma-yd9zg]

When you say 'White corn Whiskey' are you referring to using, for example, a UJSSM after the spirit run and not oak aged?

[@johnnyrotten5196]

Golden delicious apples.. and heres one to think about .. 4 bushel and white corn 10days or so run and add apples to thumper you can run it how you want or distill apple cider.. apple jack is the plan we had apple trees and plum trees pears all kinds of fruits.. apple pie and apple jack are made in a run not some add it and mix it.. disstill it ..

[@joshlees91]

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.

[@221b-Maker-Street]

Perhaps yours (if there's any left by now!) could be used in a cocktail, mixed with another spirit? 😄

[@mikew8722]

Just did a double batch of teh cooked recepie....a little hot in the alcohol content. I added an additional litre of apple juice to tone it down a bit. Now the jars are sitting in the cupboard melding flavours....ill let you know how it "aged"

[@MyBigRed]

Whenever I make Apple moonshine, I always like to use 1 iMac, 4 iPhones, and 2 iPads for a nice diverse flavor.

[@vernvanguard8804]

*paranoia* My mom literally just asked me to make her some apple pie moonshine last night, and this morning l pop into yputube to see this video as the first suggestion to watch, just uploaded. >_> the apps have ears... lol

[@simonvalen2382]

can you do an experiment with rum with rosted hazelnut

[@stevesepaniak5565]

If you have a PO box I'll send you apple concentrate. It's literally in every grocery store in the area of the states I live in. Rochester N.Y.

[@davepeterson4361]

There are alot of recipes that recommend everclear. Now I am a whiskey drinker and like the idea of using corn whiskey rather than the vodka. What do you prefer an/or do you think that the vodka profile would do to the taste?

[@expattyNZ]

Aperitif is before dinner as they are supposed to stimulate your "appetite". Whereas a digestif is after dinner as it aids digestion.

[@carolinejette2500]

In my case,i put dried apples with the peel , that i dried myself, using different varieties for different flavors, in the moonshine, wait 1 month, strain and add sugar after.

[@wesleye3129]

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

[@josephw.barneyiii8133]

I over shot my spices specifically the clove and allspice. Is there anyway of saving this? Will redistilling cut down on the spice notes or have I ruined this for good?

[@stevenmeredith5274]

Juxtaposition.... I believe this was on your word of the day calendar because I haven't heard it used in conversation in 5 years and you said it twice in the same video. 😂