Apple Pie Moonshine
Prep time: 
Cook time: 
Total time: 
Serves: 2½ gallons
  • 64 oz / 8 cups of apple cider
  • 64 oz / 8 cups apple juice
  • 1¾ cups brown sugar
  • 1 cup white sugar
  • A few dashes of nutmeg
  • A few dashes of cinnamon
  • 8 whole cinnamon sticks, snapped in half
  • 1 750 ml bottle Everclear (80 to 151 proof...just depends on how strong you like it) or grain alcohol
  1. Combine the cider, juice, and sugars and bring to a vigorous boil, sprinkle in the spices and continue to boil for 10 more minutes, reducing it a bit Remove the mixture from the heat and cool completely. Once the mixture is at room temperature, pour in the Everclear, stir. Place a fine mesh strainer or cheesecloth over quart sized mason jars, seal and refrigerate until drinking or gifting. This will yield 4-5 quart sized mason jars full. Store the moonshine in a cold garage or refrigerator. Give it a quick shake before pouring.
Colleen's Notes: YOu can easily half the recipe.

Adding in the spice is not necessary, especially if you buy a well-flavored apple cider. I like the added kick from the spices. Your call. Keeps well in the fridge 4 weeks or more (depends on how fresh your cider was). I like to place it in the freezer about an hour before drinking. It will freeze up a bit, but I love the icy bits,

You can certainly make this stronger, just add in another half-bottle (or less) of Everclear, or make it weaker by adding some extra cider. Play with it to get the bite/flavor you desire. I wanted it to taste less like pure alcohol, so this is the recipe I stick with. Plus this way - no one is fallin' on the floor!! Lol!
Recipe by Souffle Bombay at