Apple Pie Moonshine Recipe (7-Gallon Batch)
A smooth, aromatic spirit inspired by classic apple pie — sweet, spicy, and deeply flavorful.
Ingredients
| Ingredient | Amount |
|---|---|
| Water | 7 gallons total |
| Fresh apples (mixed sweet-tart varieties such as Gala, Fuji, Granny Smith, or Honeycrisp) | 25–30 lbs |
| White sugar | 6–8 lbs (use more for higher alcohol yield) |
| Ground cinnamon or cinnamon sticks | 2 tbsp ground or 6–8 sticks |
| Ground nutmeg (optional) | 1 tsp |
| Yeast nutrient (optional but recommended) | 1 tbsp |
| Distiller’s yeast (Red Star DADY, EC-1118, or Turbo yeast) | 1 packet (≈1 tbsp) |
Step 1 — Prepare the Apples
- Wash apples thoroughly to remove dirt or wax.
- Core and roughly chop (no need to peel).
- Crush or grind using a food processor, apple grinder, or by hand until pulpy.
Tip: A mix of sweet and tart apples gives the best balance of flavor.
Step 2 — Cook the Mash
- Heat 3–4 gallons of water in a large pot to just below boiling (around 190°F / 88°C).
- Add the crushed apples and simmer for 30–45 minutes, stirring occasionally.
- This helps soften the fruit and release natural sugars.
- Add cinnamon and nutmeg during the last 10 minutes of cooking.
Avoid boiling — it can damage the delicate apple aromas.
Step 3 — Add Sugar & Adjust Volume
- Remove the pot from heat.
- Stir in 6–8 pounds of sugar until fully dissolved.
- Add the remaining water to bring total mash volume to 7 gallons.
- Allow to cool to 75–85°F (24–29°C) before adding yeast.
Step 4 — Fermentation
- Transfer the cooled mash (including solids) to a sanitized fermenter.
- Add yeast nutrient (optional, but improves fermentation).
- Sprinkle in the distiller’s yeast and stir thoroughly to aerate.
- Fit an airlock and ferment in a warm place (70–80°F / 21–27°C) for 7–14 days.
- Fermentation is complete when bubbling stops and the mash tastes dry, not sweet.
Step 5 — Strain & Distill (For Educational Purposes Only)
⚠️ Distilling alcohol at home without the proper permits is illegal in many countries. This step is for educational discussion only.
- Strain out solids using cheesecloth or a fine mesh filter.
- Siphon the clear liquid into your still, leaving sediment behind.
- Distill slowly, collecting your fractions carefully (heads, hearts, and tails).
The heart cut will carry the warm apple and cinnamon aroma reminiscent of baked pie.
Step 6 — (Optional) Flavor & Age
- For a deeper apple pie flavor, infuse the clear distillate with:
- Apple slices
- Cinnamon sticks
- Vanilla bean or brown sugar syrup
- Seal and let sit for 2–4 weeks, tasting periodically.
- Filter, bottle, and enjoy responsibly.
Tasting Notes
- Aroma: Fresh baked apples, cinnamon spice, and warm caramel
- Flavor: Sweet, fruity, and lightly spiced with a smooth finish
- Color: Pale gold if aged, clear if freshly distilled
