Since apples are in season, I thought this recipe would be appropriate. Cost to make came to about $3.50/qt for me.
1 gallon of apple juice (128 fl. oz.)
1 gallon of apple cider (128 fl. oz.)
1-½ cup white sugar
2-½ cups of brown sugar
½ clove of fresh nutmeg (finely ground)
8 cinnamon sticks
1000 ml (1-1/3 fifths) of 190 proof grain alcohol, Everclear
Add everything but the alcohol in to a large boiling pot. Bring the contents to a boil (this
will insure that the sugar has completely dissolved, very important). Remove from heat
and let cool to room temperature. Only after it has cooled, gradually stir in the alcohol.
Following this recipe, will dilute this liqueur to 10-11% alcohol (20 proof). If you want it
to be stronger simply add more alcohol. . . . You can also increase the proof by simply
letting the pot boil for a long time (boil off some of the liquid, concentrate).
Mix well before storing in quart sized Mason jars (batch makes about 9 quarts). Add a
cinnamon stick to each Mason jar and store in a cool dark dry place.
You may find, like I did, that it tastes pretty potent when you’re done. If this is not
what you’re after, put it away (in your jars) for about 2-3 weeks and your Apple Pie
Moonshine will taste awesome. The longer it sits the better it gets.
Best served over ice.