Crock-Pot Apple Pie Moonshine Recipe (2024)

FAQs

Why is my apple pie moonshine cloudy? ›

Apple cider often has sediment in it, so do not be alarmed if it looks cloudy. Let sit undisturbed for at least 5 days, although I consider a week the minimum. The product must remain cool during aging and storage thereafter.

This delish apple pie moonshine made with apple juice, apple cider, brown sugar, cinnamon, and vanilla vodka tastes just like apple pie à la mode! The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

This offering has delightful aromas and flavours of simmered apple, vanilla, cinnamon and spice. The palate is full-bodied and smooth with a long, warming finish. Serve it over ice alongside warm apple crumble pie.

One aspect to pay attention to is the color of your beverage. If the moonshine seems to have an unusual color or texture, don't drink it. If you're still unsure, perform the spoon test by putting some moonshine on a spoon and lighting it on fire.

The added flavor and extra sugars in flavored moonshine make it more sensitive to expire once exposed to air. But whether your moonshine is plain or has flavors and extra sugars, it can still last for several years, provided you store it properly.

Glycerine is used to smooth and mellow spirits and add some modest body. If you think your distillate is a little sharp or has a bit too much of that 'alcohol burn,' adding a few drops of glycerine can reduce the harshness, add mellowness and improve mouthfeel.

How Do You Store Apple Pie Moonshine? Homemade apple pie moonshine should be stored in the refrigerator. For longer-term storage, the freezer will do the trick. Moonshine shouldn't freeze in the freezer, but the cooler temperature will preserve the mixture longer.

What Does Moonshine Taste Like? There's no one right answer to this question, as moonshine can taste quite different depending on the recipe and ingredients used. However, many people describe its flavor as being similar to vodka, with a slightly sweet or fruity taste.

How do I determine the proof of apple pie moonshine? You can use a proofing hydrometer, which measures the alcohol content of the moonshine. By taking a reading with the hydrometer, you can calculate the proof of the moonshine and make adjustments as needed.

How do you seal homemade moonshine in mason jars? ›

Pour boiling water into a previously sterilized Mason(c) jar, to a quqrter inch of the top. Place a new sterilized sealing lid on top and press in place. In a few minutes as the once boiling water cools the top will pop into place.

Watermelon Flavored Moonshine (seasonal)

A spring and summer seasonal favorite, watermelon moonshine is a hit. Just try mixing it with a little lemonade for a perfect day on the water. Come on out to Hollow Creek Distillery for an evening of hilarious comedy and award winning spirits.

Moonshine is traditionally sipped straight, right out of the jar. You can also drink it in shots.

The infused flavors are hand-packed with real fruit to impart flavor and color, without making the moonshine overly sweet. The fruit is preserved in the alcohol, making it safe to eat even for years after the jar has been opened, even if Midnight Moon recommends against it.

The usual carbon filtering process will in most cases remove the cloudiness, but as the cloudiness often stems from your wash coming through with the spirit, the sure way is to redistill the cloudy spirit. Simply pour the spirit back into your still, top up to the usual height with tap water, then run as per normal.

Cloudy distillate has to do with unfermented washes foaming through the still or when fusel alcohols and water-soluble compounds come through with the distillate. This could be due to a number of reasons: Unfermented washes. Imbalance of nutrients in the wash.

That is because the building blocks of apples include pectin, a polysaccharide that makes up the cell walls of the fruit and holds the plant together. During milling, pressing and subsequently fermentation, pectin becomes suspended in the juice and can thus create a haze — unless treated with pectinase.