Ingredients:

  • 1 gallon (3.78 Litres) Apple Cider (unfiltered, non-alcoholic)
  • 1 gallon (3.78 Litres) Apple Juice (clear, not from concentrate)
  • 2 cups (400 g) Granulated Sugar
  • 1 cup (220 g) Light Brown Sugar, packed
  • 10 (3–4 inch) Cinnamon Sticks
  • 1 tablespoon Whole Cloves
  • 3 Whole Nutmeg (cracked)
  • 750 ml Neutral Grain Spirit (190 Proof, such as Everclear)

Instructions:

  1. Combine Base Ingredients: Pour the apple cider and apple juice into the large stockpot. Add both the granulated and brown sugars, cinnamon sticks, whole cloves, and cracked nutmeg.
  2. Heat Gently: Place the pot over medium heat. Whisk occasionally until all the sugar has completely dissolved. Maintain a gentle simmer (small bubbles forming around the edges); do not boil vigorously.
  3. Infuse: Once the sugar is dissolved, reduce the heat to low. Allow the mixture to gently simmer and steep for 45 minutes to allow the spices to fully infuse. This concentrates the flavour.
  4. Cool Down (Mandatory Step): Remove the pot from the heat completely. Cover the pot and allow the mixture to cool to room temperature or below (ideally below 80°F / 27°C). This process takes 4 to 6 hours. DO NOT proceed until the liquid is completely chilled.
  5. Strain the Spices: Once completely cooled, pour the spiced base through a fine-mesh sieve or a cheesecloth-lined sieve into a large, clean bowl, ensuring all solid spices (cinnamon sticks, cloves) are removed.
  6. Add the Spirit: Slowly pour the entire 750 ml bottle of neutral grain spirit into the cooled apple base. Stir gently for 1 minute to ensure the alcohol is evenly distributed. This mixture is now the Apple Pie Moonshine Liqueur.
  7. Test and Adjust: Taste a small sample. If the mixture is too strong, you may add a small amount of pre-boiled and cooled water or extra apple juice to dilute slightly.
  8. Bottle and Seal: Using a clean funnel, carefully transfer the liqueur into sterilised mason jars or bottles. Seal tightly.
  9. Store and Age: Store in a cool, dark place. The flavour significantly improves after resting for at least 2 weeks, allowing the complex autumn flavours to marry perfectly.