Apple Brandy




About: Hi, I am Emma, I love all things instructables and hope you guys and gals like my tutorials, if anybody has any questions feel free to message me.

Last year we had a massive haul of apples from next door's garden, so I googled recipes for apples and came across an apple brandy recipe, according to another instructables member BentSticks, it is similar to "apple pie, a common moonshine cocktail" in America. Now I am not a major fan of brandy, it's okay on a cold night or when I have a cold, but this recipe makes brandy taste gorgeous, be aware it disappears fast, this was the most favoured and coveted homemade present from last year and I have been instructed to make it again and lots of it! Once the brandy you will be left with the apple mixture, I hate wastage so I added my strain fruit to the Christmas pudding mixture and it was the best Christmas pudding my family have ever made, but it would also be perfect to add to cakes or heated up and eaten with ice cream.

I got this recipe somewhere off the almighty internet but tweaked it to my own tastes, I like sweet things but the original recipe was too sweet for me, so the main thing I changed was the amount of sugar, so it is a good idea to think about how big your sweet tooth is before trying this. Also the amount of dry white wine you use is based on how sweet you like it, the white takes the sugary edge off. I also apologise for the lack of pictures, I forgot to use my camera whilst making it, I shall however, add pictures as it does its thing over the months.

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Step 1: Picking Your Apples

Quick note about going out to pick apples, make sure you are not pinching them, nobody likes being chased by farmers (my childhood in a nut shell). So you want red apples, I suppose you could use cooking apples but you would need much more sugar, it is always a good idea to make a taste first so you know the sweetness of the apples.

Anyway, they are best picked from the tree, but I would recommend having a look at the fallen apples just to see if there are any good ones, some have minimal damage from wasps etc. and that part of the apple can be cut off. Also warning, there will always be better apples just out of your reach, it is the way of the world, if you can't get them they become very tempting, be careful it is very easy to overstretch and hurt yourself. If you really don't want to be beaten by your height, get an apple picker.

Once you have your apples I like to submerge them in water for about 20 minutes just so any bugs or worms come out without you being surprised by them later, bleurg!

Step 2: Ingredients


18oz peeled and chopped red apples,

3 cinnamon sticks (or if you're like me and don't have sticks, just use 2 heaped teaspoons of cinnamon),

2 tbsp (30ml) water,

10oz (282 grams) sugar (I use white but you can use brown sugar for a more caramelized version but I would recommend using only about 8-9oz of it because it is sweeter),

40cl -70cl dry white wine (as cheap as you like),

60cl brandy.


2.5 litre Mason jar,



Slotted spoon,

Muslin cloth (or equivalent),

Bottles or jars whatever you want to use to contain the final form.

Step 3: Getting Down to It...

Place the chopped apples, the cinnamon sticks or powder and the water in a saucepan, pop the lid on and cooked over a medium heat for 10 to 15 minutes.

Pour the sugar into the apple mixture and stir until the sugar is dissolved, it's a good idea to put half the sugar in to begin with and taste, the wine will counteract the sugar to a certain extent but do it to your taste). Then set aside the mixture to cool.

Get your container (I use a mason jar) and add the cooled mixture, add the brandy and wine and seal the container. Shake the container to mix and put it in a dark, cool area.

Every three days give the container a good shake. Wait three weeks then spoon the fruit mixture with a slotted spoon then strain the fruit through a funnel lined with muslin. Put the liquid back in the container and put it in a dark, cool area.

Again, every three days shake, after three weeks strain again through the funnel lined with muslin. Put the liquid back in the container and place in a dark, cool place for two weeks to allow for the sediment to settle then strain once more through the muslin. Last thing is to bottle the apple brandy and label.

I recommend using the apple mixture that you drain from the brandy in cakes, or as a desert
, or just freeze until you can think of something to use it in.

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    20 Discussions


    4 years ago on Introduction

    Hi again Bent Sticks, Sorry, I am 78 yrs. old and I have CRS. I could not remember the moonshine name you said I was going to make sorry.... Sure am happy to have found this page because you folks are great with all the information on the different liquors. Patriciais78

    1 reply

    Reply 4 years ago on Introduction

    Sorry about the late reply. Originally when I wrote up this recipe for apple brandy I thought that in the States it was called apple jack, but Bentsticks kindly pointed out that my recipe for apple brandy is not the same as the American 'apple jack' which is more like a hard cider. Hope this helps.


    4 years ago on Introduction

    Hi Bent Sticks Please tell me that I AM going to make what you said the apple mixture was going to do.... Thank you....


    Reply 4 years ago on Introduction

    Mine has one more month to go, I shall put pictures up when it's ready, can't wait, I think waiting is the hardest bit.


    Reply 5 years ago on Introduction

    cl means centilitiers, there are 10 ml (mililiters) in a centilitier. So 600mls. Hope that helps?


    Reply 5 years ago on Introduction

    Okay you live in the UK & you guys measure things differently than we do in the US - no I don't understand but I will look it up on the Internet rather than bother you for more info - thank you for your prompt answer...


    Reply 5 years ago on Introduction

    Here is how I think of it:

    60cl = 600ml = 1 big pint (slightly more than half a quart) or about 2 1/2 cups. Think of a 20oz bottle of soda.

    A "fifth" of whiskey is 1/5 of a gallon, which is about 750ml and is how whiskey is often sold in America, this is slightly bigger - maybe 24oz. Also, wine is sold by the fifth. The exception is moonshine, which is usually (almost always) sold by the quart.

    So the 60cl is smaller than a fifth, but bigger than a pint.

    America does use ml, but it does not ever use cl (at least I have never seen it used.)

    Also, UK doesn't recognize a "cup" - they say "depends on how big the cup is".


    Reply 5 years ago on Introduction

    You are so right, I am constantly having to convert recipes from cups into ounces, thank the lord for the internet I say.


    Reply 5 years ago on Introduction

    There is a lot left lost in translation when it comes to UK and US measurements, I agree, I have the same trouble when all the recipes talk about cups, I work in ounces damn it. Hopefully if you google it you can convert it into a measurement you use.


    5 years ago

    Not the same as apple jack. Apple jack is hard cider distilled by either vapor or freeze distillation. This is more like apple pie, a common moonshine cocktail here in the states. Thanks for sharing!

    1 reply
    egladwellJoe Petrocks

    Reply 5 years ago on Introduction

    I am not sure, it doesn't seem to make too much extra fluid, but then a lot of the fluid gets caught in with the fruit. I think it just flavours the brandy more than anything. Hope this helps.