Liquid Apple Pie. The ladies seem to like it around here where I live. If it is right, it tastes just like apple pie, not apple red shine just made with apples. It’s the cinnamon sticks that make it Apple Pie.
Everclear is already moonshine, ya fool. Why are you even bothering to mess with it?? What’s the point? Flavor?
My son came up from Alabama not long ago and we made a potfull of this ‘apple pie’. He used a fifth of Everclear, a quart of apple juice, a quart of apple cider (non-alcohol), a cup of brown sugar, a cup of honey, three tablespoons of ground cinnamon, a half teaspoon ofnutmeg, all brought to a boil then removed from heat and poured into pint jars with a cinnamon stick in each and sealed. I opened one last week and found it to be too cinnamony, so I called him and he told me that was the first time he put a stick in the jars before sealing and that he will not be using the sticks in future batches. It really does taste like liquid apple pie! Drink it straight from the fridge or over the rocks ... tasty!
Is that not what Mama Mags Bennett was drinking on Justified? Season two.
Tangent: get some Beak & Skiff vodka if you can - made from apples in my hometown. Delightful.
Is that Sterno or jet fuel?
I live in a state where Everclear is forbidden.
ping...
A few notes.
First is that most apple juice and apple cider is reconstituted from concentrate, pasteurized and even has some preservatives added to it. Blecch.
Instead it is far better to make your own apple cider and apple juice, and even some mini-refrigerator hard cider.
You do need fresh, cored and peeled ripe apples (with the bruises cut out) and a fruit and vegetable juicer.
You usually get best results from a blend of apples: Gala, Fuji, Rome, Granny Smith, Honey Crisp, Braeburn, Cox’s Orange Pippin (possibly the tastiest), Pink Lady, Macintosh and Yellow Delicious. (Red Delicious are “decorative” apples, they look pretty but their flavor is not so hot.)
When you juice them, the cider should be cloudy, and you need a 2 or 3 gallon yield. If you want some hard cider sooner than your apple pie Moon, take a gallon of the cider juice and stir in a bunch of sugar, and put it in your otherwise empty miniature refrigerator set at 60F, which is optimal for fermentation for a week or two, stirred every other day.
When you get a good, strong alcohol flavor, and most of the sweetness is gone, set the refrigerator to its coldest freeze overnight. The next day pour off the pint or so hard cider from atop the rest of the gallon of water ice and fermented apple pulp.
Once you taste the hard cider, compare it with Apfelkorn liquor, made by Berentzen. It is sweet apple schnapps, and while by itself it tastes okay, compared to homemade hard cider it should taste like industrial solvent.
With the other fresh cider, filter half so you have a gallon each of cider and apple juice, then continue with the recipe for apple pie Moon.
190 proof Everclear would probably make good rocket fuel. You can’t dress up that godawful taste, because it tastes like rubbing alcohol smells. And after a couple of shots of that stuff you will definitely see demons. Think I’ll stick with the Hennessy.
Some vanilla bean sliced, cinnamon stick and a few apple slices , no sugar should do it...let it steep for a few minutes, hours, days, weeks then, shake and taste then filter thru a coffee filter....
http://cocktails.about.com/od/spirits/ht/infusions.htm
http://www.ifood.tv/recipe/homemade-apple-pie-shots
My idea / swag on said subject matter....:o)
Also think about Infusing the shine ....
Ping to the Homebrewers and Winemakers List
I have a most excellent recipe for this. Two gallons of apple juice boiled down to about one gallon. Some raisins. I use Bacardi 151 instead of everclear and also 100-proof cinnamon schnapps. Will try to post later.