First off, you will need a very large stock pot.  I believe the one I'm using is something like 2.5-3 gallons and you can see how full it is.

1 gallon apple juice
1 gallon apple cider
3 cups sugar
8 cinnamon sticks

Combine all the above ingredients in the large stock pot. Stir well.  Bring the pot to a boil.  Reduce heat and simmer for 1 hour.  Remove from heat and let cool to room temperature (very important unless you want to burn your house down).  Add 1 liter of Everclear.

Jar or bottle up.  Be careful, this is very potent stuff.
Out of curiosity, how exactly is it potent? I mean sure it is alcohole and sugar, bound to do it's magic quickly, my question is rather whether it is meant to ferment or ready to be consumed like that. Maybe I'm just too used to fermenting things myself... Either way, it sounds delicious.
<p>The way I make this it is indeed &quot;potent&quot; and if you don't age it, it tastes as potent as it is. If you let it age for 1-2 weeks, you can barely tell there is any alcohol in it at all, taste wise. But I don't think the sugar ferments.</p>
Its strong stuff and will knock you on your rear if you aren't careful. It doesn't have a very strong alcohol flavor which makes it kind of dangerous if you start chugging. No this recipe is meant to be consumed as is....however I was told there is something that can be added to it to ferment it for a couple months.
The addition of high proof spirits will slow down or prevent any fermentation, so you have to add the everclear (or Moonshine, or strong whiskey) at the end of the process, not the begging. <br>If you want to ferment something you have several great options: <br>You can ferment apple cider, apple juice, and sugar (or Honey) by adding some form of brewers yeast (Champagne and Ale yeasts work well but impart different flavors. Wyeast even makes a cider yeast) <br>Fermented unfiltered pressed apple juice is Cider (or Hard Cider in the US), when you add a fermentable sugar you have apfelwine,using honey instead of sugar makes cyser. <br>After fermentation is complete you can freeze distill it and make traditional applejack this process is called 'Jacking' or you can make brandy by evaporative distillation and aging for at least 2 years in Toasted French Oak barrels. (commercial Applejack is just unaged Brandy, similar to Eau de vie). <br> <br>Let me know if you have any questions about the fermented apple beverages, I would love to help.
I make this recipe with 190 proof everclear, wouldn't my &quot;moonshine&quot; be more than 190 proof after fermentation?
<p>Hi</p><p>I only have access to 45% (90 proof) shine. How should I alter this recipe?</p><p>Thanks</p>
How can i get the finished product to a higher proof? I can only by 151 proof Everclear. Should i add 2 bottles? Im trying to get it over a 100 proof.
<p>100 proof is 50% alcohol. There are two gallons of juice/cider. Your everclear is about 75% alcohol. One gallon is about 3.79 Liters. So if you used 1 gallon of your everclear:</p><p>1 gallon * .75 everclear alcohol content = .75 gallons of alcohol per gallon of everclear</p><p>.75 (1 gallon EC) / 3 gallons total liquid =25% (50 proof)</p><p>1.5 (2 gallons EC) / 4 gallons total liquid = 37.5% (75 proof)</p><p>2.25 (3 gallons EC) / 5 gallons total liquid = 45% (90 proof)</p><p>3 (4 gallons EC) / 6 gallons total lquid = 50% (100 proof)</p><p>Note:<br>1 liter = .264 gallons<br>4 gallons EC / .264 liters = 15.15 liters of everclear (this is expensive)</p><p>I keep mine around 80 proof, but have access to 190 proof everclear.</p>
<p>I heard others say to do just that... double up the everclear. good luck!</p>
<p>This is delicious, but the alcohol content according to the recipe is only 11%. However, alcohol can easily be tripped ;-)</p><p>1 Liter alcohol = .264 gallons</p><p>.264 gallons X .95 (alcohol content of strongest everclear) = .251 gallons alcohol content</p><p>2 gallons cider/juice + .264 gallons everclear = 2.264 total liquid volume</p><p>.251 total alcohol / 2.264 total volume = 11% alcohol by volume, or 22 proof</p><p>By comparison, vodka is 40% alc. vol. </p><p>It won't ferment because there is no yeast (alcohol is basically yeast urine). If you want to ferment, you add cider yeast, but beware that you will also create another type of alcohol (in addition to the stuff you want) in the process. It doesn't cause blindness as rumor has it, but is disgusting. If you add yeast then plan on distilling, unless you're just going for bubbles, but that's another topic.</p>
<p>How exactly is this moonshine? The everclear is made for you. </p>
<p>yeah its not &quot;Shine&quot; so to speak, its more like store bought Apple Pie &quot;Shine like&quot; drink...lol I guess its just fun to call it that. who knows.lol</p>
<p>ok, can this be made without adding the 3 cups of sugar? or is the sugar that important to the recipe. also I want a clear drink so I wouldn't want to use the cider, just apple juice... will this work? doesn't the juice have enough sugar in it already? I thought one would just take strait apple juice and mix it with the Everclear and throw a stick in the jar and let it sit for a week or so... or would that just be a waste of time to make? lol </p>
Not potent at all! Calculates out to less than 11% abv. Less than wine.
So I followed these steps, did everything exactly like it says. Used 190 proof everclear and it's not strong at all. I drank a 2 cups to see how potent it was and didn't feel anything. What did I do wrong?
Do you put the ever clear in after it cools or while it is cooking ??
<p>After is it at room temp, otherwise you are likely to have a fire.</p>
One thing Ive found that is really good with this recipe is adding a half pint of captain morgans spiced rum. It is not over powering but definitely gives it a little more flavor. Also if you are able make enough to sit some to the side for a week at room temperature I think it is a little better..
Hi this all sounds like a fun way to jazz up strong alcohol. I live in the uk were I can buy &quot;scrumpy&quot; cider from the farm, I don't think scrumpy has a long shelf life. Would that make the drink sour or make it go bad? Great insructable thanks
<p>Adding everclear to the scrumpy raise the alcohol level and preserve the scrumpy.</p><p>Drinking scrumpy will put hair on your chest. Adding everclear to scrumpy will make the hair part down the middle.</p>
I'm not really familiar with that type of cider.
<p>Hey guys - don't know about you all, but this time of year I really enjoy some great apple pie moonshine. I recently found this great Apple Pie Moonshine Spice Mix kit and have little write-up on it over at my website MakinMoonshine.com. </p><p>Check it out: http://www.makinmoonshine.com/apple-pie-moonshine/</p>
<p>I have heard that you can jar this up and store it for a long period of time. I heard that the longer you store this the sweeter it gets. Is this true or not? </p>
Since it is alcohol I would say room temp should be ok. But for me, I store my in my 2nd fridge in quart mason jars.
<p>From my experience you can. I make this in multiple batches and store it. Not sure, but it might get sweeter. Personally I think it tastes the same. </p>
<p>Thankyou for the help!</p><p>do you need to store it in cold area such as a fridge or can you store it in a room temp dark area?</p>
This is not Moonshine this is what they call sugarshine. It may burn when drank but not close to moonshine. There are not many people that can make real shine.
whats your interpretation of &quot;real shine&quot;
<p>&quot;Real shine&quot; is corn left to sprout, then put in a barrel with yest to &quot;work&quot; then it is heated in a still. Next, through the process of evaporation it is turned in to well, alcohol steam then it is sent through a thumper. This consists of a barrel with the pipe coming into it that almost reaches the bottom and a pipe leading out of it at the top. This allows any particles that came out with the steam to be expelled from it. Then, the steam proceeds through the exit pipe. The next stage is the worm. The worm is a piece of copper pipe turned into a circular radiator, basically. the worm sits in a barrel filled with cold water, this condenses the steam to alcohol. This is how &quot;real shine&quot; is made, sir. </p>
<p>That's sour mash moonshine, there are a ton of different types out there.</p>
<p>lots of sugar water, yeast and fermented 10 times.</p>
the liquor store didnt have a liter of everclear so i had to get 2 fifths. and its 151, should i add both or 1 1/2?
That is completely up to you and how strong you want it. I suggest starting with 1 liter for your very first batch so you can see what it tastes like and how strong to you it is. After that tweak it to fit your taste.
Very Sweet! I made this with 250 ML Un-aged Brandy (freshly distilled wine.) I cut the recipe down to 1/4. The brandy originally had a very &quot;red wine&quot; sour smell to it. Using this as a proofing agent for the brandy worked great! The wine smell was only noticeable in large gulps. I will try this with real corn whiskey next week. Thanks for the easy to follow instructable!
with the 190 proof everclear this would wind up around 10 to 11%, so its not too potent. slightly lower abv than an average wine. Still, sounds delicious.
When doing some tests, it is a much higher alcohol percent. Some of the original apple juice and cider evaps or cooks down.
Yup you are correct. What makes this dangerous is that from everyone that I know that has had this has said you barely taste any alcohol (I agree with them all) and these go down way to easy. Next thing you know, you can't walk. =D
Shucks! I don't have Everclear, can I substitute moonshine?
Of course.
I used to make this occasionally but I had to use vodka (no access to either Everclear or moonshine). <br> <br>Delicious stuff <br> <br>

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Bio: A father, son, brother, husband, friend, cook, poet, photographer, biker, book author, amateur paranormal investigator & Libertarian. Italian and Sicilian descent.
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