It’s also sweeter than regular vinegar, so it will brighten up your pie without adding a sour taste. I may try all apple juice and no cider to see if that makes a difference also. White wine vinegar adds acidity and brightness, but has a more floral taste than lemon juice. The look doesn't bother me but I have wondered if it makes a difference to taste. One question: does filtering through a coffee filter change flavor? I get weird looks sometimes when people see the mushed apple (from the cider) laying on the bottom. Cut up apples and put in a food processor and blend up 2. The brown sugar adds flavor along with sweetness so I wouldn't cut down on that. Apple Moonshine Ingredients: 12 lbs apples (tart apples work best) 3 cans 100 apple juice concentrate (frozen) 6 lbs white sugar 6 gallons spring water 2 packets dry yeast (4 teaspoons using bulk yeast) Directions: 1. And/or cut down on the white sugar to make it less sweet. You might also try 3 tbsp applepie spice (mix of cinnamon, nutmeg, allspice, and at least one other but I forget what). This batch will make about 4 1/2 quarts.ġ liter of 190 Proof Alcohol, Moonshine, Everclear or equivalent. After a couple of weeks your Apple Pie Moonshine will taste even better. Store it in sterile Mason jars, place one cinnamon stick in each jar, and then store them in a cool dark dry place. What you don’t consume in one sitting, you can bottle for later use. Once at room temperature, gradually stir in the 190 proof alcohol.
Bring these contents to a boil, then remove the pot from the stove and let it cool down to room temperature. Add into this pot the apple juice, apple cider, the white and brown sugar, and the whole fresh cinnamon sticks. To get started, you need a large boiling pot. 1/2 liter of 190 Proof Alcohol, Moonshine, Everclear or equivalent.
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