jamesngalveston
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This recipe is a reprint from Jack Keller's site. For the original recipe, please follow this link. - Editor
http://winemaking.jackkeller.net/wineblog22.asp
Apple Pie Moonshine 2
1 gal 100% pure, unfiltered apple cider
1 gal unsweetened apple juice
8 4-inch cinnamon sticks (or 10 3-inch)
1 1/2 cup white sugar
1 1/2 cup (packed) light brown sugar
1 1/2 tblsp pure vanilla extract
1 spice packet (see below)
2 liters 190-proof Everclear or Diesel grain neutral spirit
*NOTE: Apple cider is unfiltered apple juice and is usually cloudy, not clear. Using cider is essential for the flavor
desired.
Spice Packet
2 tsp powdered allspice
1 tsp nutmeg
3/4 tsp finely crushed or powdered cardamom
1/2 tsp powdered ginger
NOTE: If you absolutely cannot find cardamom, either ground (powdered) or seeds (which you crush in a mortar
and pestle before using for a much fresher taste), you can use 1/2 tsp of ground cloves (or slightly less) instead, but
the cardamom taste is what you really want.
Make a small muslin bag add spices and tie up the top.
Open the gallon jug of cider and stir in 1 teaspoon of powdered pectic enzyme. Recap the jug and set aside 24 hours.
In a large stockpot combine the apple cider, apple juice, sugar and cinnamon sticks. Bring to a soft boil, stir until
sugar is dissolved, place a lid on it, reduce heat just enough to hold the soft boil (watch for a few minutes to be sure it
doesn't boil over) and hold it there for at least 15 minutes but not longer than 30 minutes. Remove any scum that
forms on the surface, if any. Remove from heat, add the spice packet immediately, and allow to cool completely.
Remove the cinnamon sticks and spice packet.
Transfer to 3-gallon carboy and add super kleer finning agent, are sparkoloid.
Stir and seal carboy with a solid bung or plastic wrap secured by a rubber band and
set aside at to clear.
Rack into another carboy and add vanilla extract and 190-
proof spirit. Stir and allow an hour or two to integrate. Rack into bottles or quart mason jars, leaving as little
headspace as possible.
Store bottles from 2 weeks to 2 months to smooth out the bite and refrigerate 3-4 hours before serving. Always return
opened bottles to the refrigerator.
http://winemaking.jackkeller.net/wineblog22.asp
Apple Pie Moonshine 2
1 gal 100% pure, unfiltered apple cider
1 gal unsweetened apple juice
8 4-inch cinnamon sticks (or 10 3-inch)
1 1/2 cup white sugar
1 1/2 cup (packed) light brown sugar
1 1/2 tblsp pure vanilla extract
1 spice packet (see below)
2 liters 190-proof Everclear or Diesel grain neutral spirit
*NOTE: Apple cider is unfiltered apple juice and is usually cloudy, not clear. Using cider is essential for the flavor
desired.
Spice Packet
2 tsp powdered allspice
1 tsp nutmeg
3/4 tsp finely crushed or powdered cardamom
1/2 tsp powdered ginger
NOTE: If you absolutely cannot find cardamom, either ground (powdered) or seeds (which you crush in a mortar
and pestle before using for a much fresher taste), you can use 1/2 tsp of ground cloves (or slightly less) instead, but
the cardamom taste is what you really want.
Make a small muslin bag add spices and tie up the top.
Open the gallon jug of cider and stir in 1 teaspoon of powdered pectic enzyme. Recap the jug and set aside 24 hours.
In a large stockpot combine the apple cider, apple juice, sugar and cinnamon sticks. Bring to a soft boil, stir until
sugar is dissolved, place a lid on it, reduce heat just enough to hold the soft boil (watch for a few minutes to be sure it
doesn't boil over) and hold it there for at least 15 minutes but not longer than 30 minutes. Remove any scum that
forms on the surface, if any. Remove from heat, add the spice packet immediately, and allow to cool completely.
Remove the cinnamon sticks and spice packet.
Transfer to 3-gallon carboy and add super kleer finning agent, are sparkoloid.
Stir and seal carboy with a solid bung or plastic wrap secured by a rubber band and
set aside at to clear.
Rack into another carboy and add vanilla extract and 190-
proof spirit. Stir and allow an hour or two to integrate. Rack into bottles or quart mason jars, leaving as little
headspace as possible.
Store bottles from 2 weeks to 2 months to smooth out the bite and refrigerate 3-4 hours before serving. Always return
opened bottles to the refrigerator.
