Apple Pie Moonshine
Apricot Wine Liqueur
Cherry Bounce
Lemon Drop Moonshine
Lemon Drop
Moonshine II
Lemonade Moonshine
Limoncello
Orange Liqueur
Peach Wine Liqueur
Strawberry Moonshine
Strawberry Lemonade Moonshine
Vanilla Bean Liqueur
http://howtomakehomemadewine.info/
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Blueberry Wine Making
By Heather Holmes Snyder
Video 1
https://www.facebook.com/htmsnyder/videos/839609582760947/
Video 2
https://www.facebook.com/htmsnyder/videos/839964602725445/
Video 3
https://www.facebook.com/htmsnyder/videos/842472665807972/
Video 4
https://www6.homecu.net/fi/cacu/mindex.html
Video 5
https://www.facebook.com/htmsnyder/videos/884698144918757/
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Bloody Mary Mix
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Bloody Mary Mix
30 medium tomatoes, quartered (not peeled, any tomatoes will work)
1 ½ cups of green peppers, chopped (you could use sweet bell peppers)
1 cup carrots, diced
½ cup celery, diced
1 small onions, diced
2-3 garlic cloves, minced
¼ cup parsley, minced
1 bay leaf
¼ cup sugar
¼ cup bottled lemon juice
1 ½ tablespoons salt (you can use less if salt restrictions since this is for flavor only)
1 tablespoon Worcestershire sauce
1 medium jalapeno, diced including seeds (1/4 cup) (or hotter peppers if you want it spicier)
Preparation : Prepare 6 quart jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
Cooking: In a large stainless steel or enameled dutch oven cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley, and hot peppers approximately 30-45 minutes or until veggies are breaking down. Remove bay leaf.
Note: If you want to remove the seeds and any additional skin of the tomatoes you can pour in batches through a sieve or fine mesh strainer.
With your immersion blender, food processor, or upright blender work through the recipe until the contents are smooth. Stir with your spoon just to make sure you did not miss any big pieces. To the pot add the sugar, bottled lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/2” head-space. Remove air bubbles and refill to the proper head-space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
To make a Bloody Mary: In a pint jar ¾ filled with ice;
3 oz of Homemade Bloody Mary Mix
1 ½ oz vodka
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Citrus Cordial
4 pints water
4 pints sugar
2 pints of juice
finely grated zest of 2 fruit
teaspoon of tartaric acid
Boil sugar and water for 30 minutes add zest + juice + acid boil for 30 minutes strain, bottle and process bwb for ten minutes.
Remains after straining can be used for flavoring biscuits cakes etc I freeze in ice cube trays then into a freezer ziploc.
If using sweet oranges only use 3 pints of sugar
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Coffee/Rum Liquor
I am going to start off by letting everyone who reads know, that this is my first attempt. I am eager for others to try this along with me, fingers crossed, lets hope for the best!!!
Ok, here's how i did it
6 cups sugar
4 cups of you favorite coffee (unbrewed, you want the actual coffee grounds)
4 cups water
6 vanilla beans, split and scrapped (dont discard the pods, we are going to use these)
6 cups rum, (i used plain ol clear rum, not spiced rum)
Combined first 4 ingreidents in a big pot and bring to a boil, stirring to make sure all the sugar has dissolved. Remove from heat and cool, leave the vanilla pods to steap. Once coffee syrup has cooled to room temp, stir in RUM. Then pour into jars. Apply seals and rims, store in a cool, dark place for 4 weeks. Remove lid and seal once a week and stir.
*Not sure how long this should set, but im going to start with 4 weeks.
After 4 weeks, strain coffee liquor through a sieve lined with cheese cloth. Then pour into cute, itty bitty containers! Lol.
I sure hope this turns out well!
When I did it, it made 4 quarts exactly.
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Ground Cherry Wine
1 gallon prepared juice
2 lbs Sugar
½ tsp Pectic Enzyme Powder
1 pkg Lalvin EC-1118 Wine Yeast
1 Camden Tablet
1 tsp Acid Blend
Sterilize every piece of equipment that will come in contact with the wine, the counter space you will be using and any other surface that may come into contact with your wine at EVERY step of the process. A bleach solution is sufficient, however, rinse, rinse, rinse, rinse, rinse. If any bleach remains, you will spoil the wine.
To prepare juice: stem and pit about 2 – 3lbs of ground cherries. Put in a pot and add just enough water to keep them from burning and sticking to the bottom and bring to a boil. Press and strain to extract as much juice as you can but you will need at least 1 gallon.
To the extracted juice add the camdon tablet (this kills bacteria and wild yeast that can spoil a wine), the pectic enzyme powder (this inactivates the natural pectins. Without it, you will have a very cloudy wine), the acid blend and bring this to a boil.
Pour mixture into a primary fermenter and add the 2lbs of sugar, stir well to dissolve all of it. Then let mixture cool to about 70 deg.
Stir in the wine yeast (regular bread yeast will NOT work for this. The fermentation temperature is too low), cover and attach air lock.
Keep temperature at approximately 70° If it gets below 66°, it will not ferment. If it gets above 76°, the fermentation will take place too quickly and sour the wine. It may take about 24 hours before you see any bubbles from the air lock. Let sit until there is no more air coming out of the air lock. (this may take up to 7 days)
At this time, rack the wine into a glass carboy leaving as much solid sediment behind as you can and attach an air lock onto the top of the carboy (this allows air to escape from any remaining yeast). Leave sit undisturbed, keeping it at approximately 70° and NO SUNLIGHT for 2 – 3 months and then repeat the racking process. (Allowing a wine to bulk age for longer periods of time will result in a more full bodied taste) If you are still seeing quite a bit of sediment after the second racking, repeat the process again.
When you are satisfied that the wine is sufficiently cleared and aged, sterilize bottles, corks, and siphon, and siphon into wine bottles and cork. (Prepare corks by soaking in water for at least 24 hours prior to using) Store bottles upright for 3 days to allow corks to seal, then store bottles on their side as the wine will prevent the corks from drying out and breaking the seal.
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Hot Buttered Rum
This is a frozen mixture I first enjoyed at a friend's several years ago. Excellent on cold days, rich and creamy, and packs quite a wallop if you don't watch it. As I've only used it to make a few mugs at a time, I have no idea how many total servings the end product will provide. However, if you're serving a crowd, it should give at least one round. On the other hand, it's easily halved for a small household.
1 quart vanilla ice cream, softened 1 lb. butter 1 lb. confectioner's sugar 3 tablespoons ground cinnamon 1 tablespoon ground cloves
In large bowl of electric mixer, cream together the softened butter, confectioner's sugar, ground cinnamon and cloves. Add softened vanilla ice cream and blend thoroughly. Use immediately, or pack in a tightly-sealed container and store in freezer for up to 3 months. (Note: Adjust spices to taste after mixing in ice cream - some people have a higher tolerance for cloves, and like more.)
To use: For one serving, place two to three spoonfuls of mix into large mug; add one jigger rum. Fill mug with boiling water and stir.
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HOT BUTTERED RUM
Here's my tried and true (and easy too!) Tom and Jerry/Hot buttered rum batter recipe.
½ gallon vanilla ice cream
1 lb brown sugar
1 lb powdered (or regular) sugar
1 lb butter
1 Tbsp each cinnamon, cloves, nutmeg (vary as desired)
Soften the ice cream and butter, mix the whole works together (we use an electric mixer) put in leak proof container and keep in freezer.
To use, put a dollop (that's about 2.5 fl oz or 50 mL or as much as you can stack on a spoon) in a cup, add liquor of choice and fill with boiling water.
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Kahlua Creme de Cocoas
Kahlua
2 OZ instant coffee (Don't use Yuban, it's too strong)
4 cups sugar
2 cups boiling water; Mix and cool.
Add:
1 vanilla bean
1 pint brandy
Shake well and let stand for 30 days in a corked container.
For "Creme De Cocoas", use 2 oz of cocoa instead of instant
coffee (question: can you can it.. answer: David Blackburn It's
primarily alcohol, so you don't want to boil it or you'll remove
the alcohol content. You can heat it to just under a simmer,
more or less steaming, can and WB for 15 minutes.)
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Homemade Mulling Spice
Serves 8 to 10
Ingredients:
1 tablespoon whole allspice
1 tablespoon whole cloves
3 cinnamon sticks
Zest of 1 orange (or orange peel with pith removed)
2 (½ -inch thick) slices peeled fresh ginger
½ gallon organic apple cider or low-sulfide red wine
Directions:
In a medium saucepan, heat cider or wine over medium-high heat; stir in allspice, cloves, cinnamon, orange zest and ginger.
Bring to boiling; reduce to a simmer. Cook, stirring occasionally, six to eight minutes or until desired flavor is achieved.
Strain mixture through a fine mesh sieve; discard solids. Serve warm
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Pumpkin Spice Martini
Ingredients
Original recipe makes 1 martini
1 (1.5 fluid ounce) jiggervanilla flavored vodka (such as Stoli®)
1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Bailey's®)
1 (1.5 fluid ounce) jiggerpumpkin flavored liqueur (such as Hiram Walker®)
1 cup ice cubes
1 pinch ground cinnamon
1 pinch ground nutmeg
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Scuppernong Wine
This wine is made with big scuppernong or muscadine grapes.
Ingredients:
4 quarts Scuppernong or Muscadine grapes
1 quart boiling water
2 ¼ cups sugar
¾ cup vodka
Preparation:
Stem and wash the grapes; drain well. In a large stoneware crock or bowl, mash grapes well. Pour boiling water over the mashed grapes. Cover the container with a double thickness of cheesecloth and leave in a cool, dark place for 24 hours. On the second day add the sugar, replace the cheesecloth covering, and leave for another 24 hours. Next day, strain out pulp, seeds, and skins, extracting as much juice as possible. Cover with fresh cheesecloth and leave for 3 days longer (days 4,5, and 6). On day seven, add the vodka and cover tightly with a heavy lid or plate with a brick or two to hold it down. Leave for 2 days. Bottle in sterile, thoroughly dry containers. Store in a cool, dark place for 2 to 3 months before using.
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Moonshine Recipes
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Apple Pie Moonshine
Ingredients
1 750ml bottle of 190 proof Everclear – If you can’t get Everclear in your state, high proof vodka can work also.
About 1 cup of Captain Morgan Spiced Rum – Two cups tastes pretty good also… just saying.
1 Gallon Apple Cider
1 Quart Apple Juice
3 Cups of Brown Sugar
1 Cup of White Sugar
10 Cinnamon Sticks
1 Large Stock Pot
6 Mason Jars (Quart-sized)
This recipe comes together very quickly. Simply combine the cinnamon sticks, apple cider, and apple juice in the large stock pot. Bring it all to a mild simmer and add in the sugars.
Continue to stir slowly for about five to ten minutes until all the sugar is dissolved. At that point, turn the heat off and allow the apple cider mixture to cool down to room temperature.
Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature will evaporate some of the alcohol content.
Once the mixture is at room temperature, stir in the 1/5 of Everclear and one to two cups of rum.
At that point, you are ready to jar the apple pie moonshine in the mason jars. Don’t be afraid to put a cinnamon stick in the jars either.
As the apple pie moonshine ages, the cinnamon and sugar blends out the alcohol taste to an almost undetectable level. Again…YOU HAVE BEEN WARNED!
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MOONSHINE RECIPES
You may have to strain a couple of times through cheesecloth. Pour it into Mason Jars and let it sit for a couple of weeks in a cool dark place. You can drink it right away but the flavor does mellow and taste better over time.
Peach Pie moonshine
½ gal (64 oz.)white grape juice . Welch’s White Grape Peach Juice
1 ½ cup white sugar
1 can peaches/ 4 fresh
3 cinnamon sticks
Bring this to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature then add the following:
1c shine (190 proof grain alcohol like Everclear)
½ cup (4 oz.) Peach Schnapps
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Blackberry Shine
2 cups blackberries
1 cup sugar
1 cup light corn syrup
1 tsp. lemon zest
1 tbsp. lemon juice
Bring this to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature then add the following:
1 cup shine ((190 proof grain alcohol like Everclear)
1 cup brandy
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Lemonade shine
2 cups lemon juice
6 cups water
2 ½ cups sugar
Bring this to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature then add the following:
2 cups shine (190 proof grain alcohol like Everclear)
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Cranberry shine
1 cup cranberries
¼ cup sugar
3 tbsp. water
4 orange rind strips
Bring this to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature then add the following:
20 oz shine ((190 proof grain alcohol like Everclear)
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Cherry Pie Moonshine
Makes: 68 oz.
Ingredients
2 - 32 ounce jars all cherry juice
2 cans tart cherries in heavy syrup
½ cup white sugar
1 liter bottle Everclear
8 - 8 oz sized mason jars
Instructions
In a large saucepan, bring all ingredients but Everclear to a boil.
Stir to make sure sugar completely dissolves, remove from heat.
Let cool completely then...
Pour in Everclear.
Pour into sterilized mason jars.
Moonshine can be consumed immediately, but gets better after time. 2+ weeks is ideal!
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Peach Pie Moonshine
Ingredients
2 - 6 lb cans of sliced peaches in heavy syrup, do not drain
2 - 64 oz bottles white grape peach juice
2 tbsp cinnamon
750 ml bottle Everclear
Instructions
Add all ingredients but Everclear into a large stockpot.
Bring to a boil and stir often for 5 minutes.
Remove from heat, cover, and let cool completely.
Add Everclear.
Pour into mason jars (I like to keep the peaches in- it gives more flavor and sweetness without additional sugar in the recipe.) Since it can be hard to pour peaches into a jar without spilling liquid everywhere, I usually fill only ¾ of the jar full and spoon the peaches in after.
Store in a cool, dark place for over 2 weeks to continue to develop flavor.
DRINK IN MODERATION- THIS IS A VERY POTENT DRINK. Mixing with tonic, soda, lemonade is delicious and helps to not over serve.
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Apple Pie Moonshine
Makes: 9 quarts
Ingredients
1 gallon apple cider
1 gallon apple juice
3 cups white sugar
8 cinnamon sticks
1 liter bottle of 190 proof grain alcohol (everclear)
Instructions
Add apple cider, apple juice and sugar to large pot, bring to a boil. Make sure sugar completely dissolves.
Remove from heat and let cool.
Add in grain alcohol, stir.
Place cinnamon sticks in sterile mason jars.
Pour mixture into jars and add lid.
Let sit for a week or two- this only gets better the longer it sits.
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Pumpkin Pie Moonshine
Ingredients
1 big can pumpkin puree ( make sure it is 100% pure pumpkin)
1/2 cup brown sugar (add more if you have a sweet-tooth)
2 Tbsp. pumpkin pie spice mix
1 can (12 fl. oz.) of thawed frozen apple juice concentrate.
2 pints of high proof alcohol (vodka, everclear, "moonshine.")*
Directions
In a blender combine pumpkin puree, brown sugar, 1 can of thawed frozen apple juice concentrate, and 2 pints of alcohol. Blend until smooth and then pour the mixture into mason jars, seal and refrigerate. Add whipped cream for a bit of sweetness and a great creamy mustache. Shake well before drinking. Keep refrigerated.
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Real Pumpkin Pie Flavored Vodka
Ingredients
1 pumpkin pie (store bought or homemade)
2 pints of vodka, corn whiskey, "moonshine" (ole smokey, etc.)*
Directions
Add the entire pumpkin pie to a blender along with 2 pints of alcohol and blend the mixture until smooth. After the mixture is completely blended pour the mixture into mason jars, seal and refrigerate. Feel free to add whipped cream which really ties the drink together. This drink is absolutely incredible and a great way to get a buzz while drinking desert. I recommend making or buying a pumpkin pie and making this drink as I had no expectations and it turned out great.
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Blueberry Moonshine ~ appx 1 gallon
1lbs of fresh blueberries ( can also use frozen if you like)
½ cup of brown sugar
½ cup of white sugar
½ Gallon of Blueberry juice
1 tps of vanilla extract
½ Gallon of Moonshine (190 proof) OR Vodka or Everclear
Add blueberries, brown sugar, white sugar, blueberry juice and
vanilla into a large pot and bring to a boil. Reduce heat and
simmer for 30 min. Remove from heat and let cool, once base is
cooled add desired volume of Moonshine to base ( This will
depend on how strong you want your blueberry pie moonshine
so it's up to you). Once you’ve added the moonshine
(or Everclear) bottle in 1L Mason jars.
Age at least a week before drinking. This allows the flavors to
blend.
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Homemade Blackberry Moonshine Recipe
Phase 1 (3 weeks)
Ingredients:
1 Liter 190 proof grain alcohol (Everclear).
3 6 0z. containers of fresh blackberries
Directions:
Pour the grain alcohol into a ½ gallon jar with a lid.
Add all of the blackberries.
Crush the blackberries with a wooden spoon.
Seal the jar and let it sit for 3 weeks.
Shake the jar every other day.
Phase 2 (2 weeks)
After the alcohol and blackberries have sat for 3 weeks, you’ll make a simple syrup to add to the mixture.
Ingredients:
4 cups water
3 cups sugar
Directions:
Bring water to a boil and add sugar. Stir until the sugar dissolves then let cool to room temperature.
While the simple sugar mixture is cooling, take your alcohol and blackberry mixture and strain out the remaining blackberries.
Return the alcohol mixture into its jar and pour in the simple sugar mixture.
Seal the jar and let sit for 2 weeks or longer.
The resulting moonshine is strong at 95 proof with a wonderful blackberry flavor.
Serve as a chilled shot or use the moonshine to make tasty jello shots.
When making jello shots, just replace 1/2 of the water called for in the jello recipe. If you use more than that, the jello won’t set up.
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Peach Pie Moonshine
Ingredients
2 - 64 oz bottles white grape peach juice
2 - 15 oz cans sliced peaches in heavy syrup
2½ - 3 cups granulated sugar
6 - 7 cinnamon sticks
1 750 ml bottle everclear
1 750 ml bottle peach schnapps
Instructions
In a large pot, bring juice, peaches w/ syrup, sugar, and cinnamon
sticks to a boil. Reduce heat and simmer for 30 minutes to 1 hour.
Take out the cinnamon sticks Let cool to room temperature, then
add the peach schnapps and Everclear.
Stir well, then pour through a strainer layered with a cheesecloth
to strain out the peaches and any bits of the cinnamon sticks.
Ladle into jars. Peaches can be divided between the jars.
Yields 12-14 pint-sized jars and 6-7 quart-sized jars.
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Apple Pie and Apple Pie Ala Mode Moonshine
Ingredients
750ml of Everclear Pure Grain Alcohol
2 Whole Cloves
4 to 8 Vanilla Beans
6-8 Quart Jars
0.25 of a whole Nutmeg Ungraded
2 Cups of brown Sugar, raw Sugar, or Sucanat
6 Cinnamon Stick
Cup of Vodka
½ Gallon of Apple Cider
½ Gallon of unsweetened Apple Juice
Instructions
Add apple cider, apple juice, sugar, cinnamon sticks, nutmeg piece, and whole cloves into pot and bring to boil.
After bringing to a boil, cover mixture and let cool completely.
When cool stir in Everclear and vodka.
Now pour mixture into jars. Making sure to add one cinnamon stick and half of a vanilla bean to each jar.
If your preference is having it plan omit the vanilla beans.
Moonshine is at its best when allowed to mellow for at least one week, and sublime if allowed to mellow for two weeks. Serve at any temperature.
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Margarita Moonshine
Ingredients
1 Ounce of Lime Juice
0.5 Ounce of Orange Juice
1 Teaspoon of Granulated Sugar
1 Ounce of Moonshine
Ice
1 Lime Wedge
Sea Salt or Margarita Salt
Instructions
Into a cocktail shaker or cocktail glass add sugar, orange juice, and lime juice.
Pour ice and moonshine into cocktail shaker.
Shake well making sure to cover completely.
Run the lime wedge along the rim of the chilled cocktail glass.
Dip rim into salt.
Strain liquid into glass and serve.
Bloody Mary Mix
30 medium tomatoes, quartered (not peeled, any tomatoes will work)
1 ½ cups of green peppers, chopped (you could use sweet bell peppers)
1 cup carrots, diced
½ cup celery, diced
1 small onions, diced
2-3 garlic cloves, minced
¼ cup parsley, minced
1 bay leaf
¼ cup sugar
¼ cup bottled lemon juice
1 ½ tablespoons salt (you can use less if salt restrictions since this is for flavor only)
1 tablespoon Worcestershire sauce
1 medium jalapeno, diced including seeds (1/4 cup) (or hotter peppers if you want it spicier)
Preparation : Prepare 6 quart jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
Cooking: In a large stainless steel or enameled dutch oven cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley, and hot peppers approximately 30-45 minutes or until veggies are breaking down. Remove bay leaf.
Note: If you want to remove the seeds and any additional skin of the tomatoes you can pour in batches through a sieve or fine mesh strainer.
With your immersion blender, food processor, or upright blender work through the recipe until the contents are smooth. Stir with your spoon just to make sure you did not miss any big pieces. To the pot add the sugar, bottled lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/2” head-space. Remove air bubbles and refill to the proper head-space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
To make a Bloody Mary: In a pint jar ¾ filled with ice;
3 oz of Homemade Bloody Mary Mix
1 ½ oz vodka
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Citrus Cordial
4 pints water
4 pints sugar
2 pints of juice
finely grated zest of 2 fruit
teaspoon of tartaric acid
Boil sugar and water for 30 minutes add zest + juice + acid boil for 30 minutes strain, bottle and process bwb for ten minutes.
Remains after straining can be used for flavoring biscuits cakes etc I freeze in ice cube trays then into a freezer ziploc.
If using sweet oranges only use 3 pints of sugar
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Coffee/Rum Liquor
I am going to start off by letting everyone who reads know, that this is my first attempt. I am eager for others to try this along with me, fingers crossed, lets hope for the best!!!
Ok, here's how i did it
6 cups sugar
4 cups of you favorite coffee (unbrewed, you want the actual coffee grounds)
4 cups water
6 vanilla beans, split and scrapped (dont discard the pods, we are going to use these)
6 cups rum, (i used plain ol clear rum, not spiced rum)
Combined first 4 ingreidents in a big pot and bring to a boil, stirring to make sure all the sugar has dissolved. Remove from heat and cool, leave the vanilla pods to steap. Once coffee syrup has cooled to room temp, stir in RUM. Then pour into jars. Apply seals and rims, store in a cool, dark place for 4 weeks. Remove lid and seal once a week and stir.
*Not sure how long this should set, but im going to start with 4 weeks.
After 4 weeks, strain coffee liquor through a sieve lined with cheese cloth. Then pour into cute, itty bitty containers! Lol.
I sure hope this turns out well!
When I did it, it made 4 quarts exactly.
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Ground Cherry Wine
1 gallon prepared juice
2 lbs Sugar
½ tsp Pectic Enzyme Powder
1 pkg Lalvin EC-1118 Wine Yeast
1 Camden Tablet
1 tsp Acid Blend
Sterilize every piece of equipment that will come in contact with the wine, the counter space you will be using and any other surface that may come into contact with your wine at EVERY step of the process. A bleach solution is sufficient, however, rinse, rinse, rinse, rinse, rinse. If any bleach remains, you will spoil the wine.
To prepare juice: stem and pit about 2 – 3lbs of ground cherries. Put in a pot and add just enough water to keep them from burning and sticking to the bottom and bring to a boil. Press and strain to extract as much juice as you can but you will need at least 1 gallon.
To the extracted juice add the camdon tablet (this kills bacteria and wild yeast that can spoil a wine), the pectic enzyme powder (this inactivates the natural pectins. Without it, you will have a very cloudy wine), the acid blend and bring this to a boil.
Pour mixture into a primary fermenter and add the 2lbs of sugar, stir well to dissolve all of it. Then let mixture cool to about 70 deg.
Stir in the wine yeast (regular bread yeast will NOT work for this. The fermentation temperature is too low), cover and attach air lock.
Keep temperature at approximately 70° If it gets below 66°, it will not ferment. If it gets above 76°, the fermentation will take place too quickly and sour the wine. It may take about 24 hours before you see any bubbles from the air lock. Let sit until there is no more air coming out of the air lock. (this may take up to 7 days)
At this time, rack the wine into a glass carboy leaving as much solid sediment behind as you can and attach an air lock onto the top of the carboy (this allows air to escape from any remaining yeast). Leave sit undisturbed, keeping it at approximately 70° and NO SUNLIGHT for 2 – 3 months and then repeat the racking process. (Allowing a wine to bulk age for longer periods of time will result in a more full bodied taste) If you are still seeing quite a bit of sediment after the second racking, repeat the process again.
When you are satisfied that the wine is sufficiently cleared and aged, sterilize bottles, corks, and siphon, and siphon into wine bottles and cork. (Prepare corks by soaking in water for at least 24 hours prior to using) Store bottles upright for 3 days to allow corks to seal, then store bottles on their side as the wine will prevent the corks from drying out and breaking the seal.
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Hot Buttered Rum
This is a frozen mixture I first enjoyed at a friend's several years ago. Excellent on cold days, rich and creamy, and packs quite a wallop if you don't watch it. As I've only used it to make a few mugs at a time, I have no idea how many total servings the end product will provide. However, if you're serving a crowd, it should give at least one round. On the other hand, it's easily halved for a small household.
1 quart vanilla ice cream, softened 1 lb. butter 1 lb. confectioner's sugar 3 tablespoons ground cinnamon 1 tablespoon ground cloves
In large bowl of electric mixer, cream together the softened butter, confectioner's sugar, ground cinnamon and cloves. Add softened vanilla ice cream and blend thoroughly. Use immediately, or pack in a tightly-sealed container and store in freezer for up to 3 months. (Note: Adjust spices to taste after mixing in ice cream - some people have a higher tolerance for cloves, and like more.)
To use: For one serving, place two to three spoonfuls of mix into large mug; add one jigger rum. Fill mug with boiling water and stir.
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HOT BUTTERED RUM
Here's my tried and true (and easy too!) Tom and Jerry/Hot buttered rum batter recipe.
½ gallon vanilla ice cream
1 lb brown sugar
1 lb powdered (or regular) sugar
1 lb butter
1 Tbsp each cinnamon, cloves, nutmeg (vary as desired)
Soften the ice cream and butter, mix the whole works together (we use an electric mixer) put in leak proof container and keep in freezer.
To use, put a dollop (that's about 2.5 fl oz or 50 mL or as much as you can stack on a spoon) in a cup, add liquor of choice and fill with boiling water.
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Kahlua Creme de Cocoas
Kahlua
2 OZ instant coffee (Don't use Yuban, it's too strong)
4 cups sugar
2 cups boiling water; Mix and cool.
Add:
1 vanilla bean
1 pint brandy
Shake well and let stand for 30 days in a corked container.
For "Creme De Cocoas", use 2 oz of cocoa instead of instant
coffee (question: can you can it.. answer: David Blackburn It's
primarily alcohol, so you don't want to boil it or you'll remove
the alcohol content. You can heat it to just under a simmer,
more or less steaming, can and WB for 15 minutes.)
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Homemade Mulling Spice
Serves 8 to 10
Ingredients:
1 tablespoon whole allspice
1 tablespoon whole cloves
3 cinnamon sticks
Zest of 1 orange (or orange peel with pith removed)
2 (½ -inch thick) slices peeled fresh ginger
½ gallon organic apple cider or low-sulfide red wine
Directions:
In a medium saucepan, heat cider or wine over medium-high heat; stir in allspice, cloves, cinnamon, orange zest and ginger.
Bring to boiling; reduce to a simmer. Cook, stirring occasionally, six to eight minutes or until desired flavor is achieved.
Strain mixture through a fine mesh sieve; discard solids. Serve warm
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Pumpkin Spice Martini
Ingredients
Original recipe makes 1 martini
1 (1.5 fluid ounce) jiggervanilla flavored vodka (such as Stoli®)
1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Bailey's®)
1 (1.5 fluid ounce) jiggerpumpkin flavored liqueur (such as Hiram Walker®)
1 cup ice cubes
1 pinch ground cinnamon
1 pinch ground nutmeg
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Scuppernong Wine
This wine is made with big scuppernong or muscadine grapes.
Ingredients:
4 quarts Scuppernong or Muscadine grapes
1 quart boiling water
2 ¼ cups sugar
¾ cup vodka
Preparation:
Stem and wash the grapes; drain well. In a large stoneware crock or bowl, mash grapes well. Pour boiling water over the mashed grapes. Cover the container with a double thickness of cheesecloth and leave in a cool, dark place for 24 hours. On the second day add the sugar, replace the cheesecloth covering, and leave for another 24 hours. Next day, strain out pulp, seeds, and skins, extracting as much juice as possible. Cover with fresh cheesecloth and leave for 3 days longer (days 4,5, and 6). On day seven, add the vodka and cover tightly with a heavy lid or plate with a brick or two to hold it down. Leave for 2 days. Bottle in sterile, thoroughly dry containers. Store in a cool, dark place for 2 to 3 months before using.
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Moonshine Recipes
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Apple Pie Moonshine
Ingredients
1 750ml bottle of 190 proof Everclear – If you can’t get Everclear in your state, high proof vodka can work also.
About 1 cup of Captain Morgan Spiced Rum – Two cups tastes pretty good also… just saying.
1 Gallon Apple Cider
1 Quart Apple Juice
3 Cups of Brown Sugar
1 Cup of White Sugar
10 Cinnamon Sticks
1 Large Stock Pot
6 Mason Jars (Quart-sized)
This recipe comes together very quickly. Simply combine the cinnamon sticks, apple cider, and apple juice in the large stock pot. Bring it all to a mild simmer and add in the sugars.
Continue to stir slowly for about five to ten minutes until all the sugar is dissolved. At that point, turn the heat off and allow the apple cider mixture to cool down to room temperature.
Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature will evaporate some of the alcohol content.
Once the mixture is at room temperature, stir in the 1/5 of Everclear and one to two cups of rum.
At that point, you are ready to jar the apple pie moonshine in the mason jars. Don’t be afraid to put a cinnamon stick in the jars either.
As the apple pie moonshine ages, the cinnamon and sugar blends out the alcohol taste to an almost undetectable level. Again…YOU HAVE BEEN WARNED!
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MOONSHINE RECIPES
You may have to strain a couple of times through cheesecloth. Pour it into Mason Jars and let it sit for a couple of weeks in a cool dark place. You can drink it right away but the flavor does mellow and taste better over time.
Peach Pie moonshine
½ gal (64 oz.)white grape juice . Welch’s White Grape Peach Juice
1 ½ cup white sugar
1 can peaches/ 4 fresh
3 cinnamon sticks
Bring this to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature then add the following:
1c shine (190 proof grain alcohol like Everclear)
½ cup (4 oz.) Peach Schnapps
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Blackberry Shine
2 cups blackberries
1 cup sugar
1 cup light corn syrup
1 tsp. lemon zest
1 tbsp. lemon juice
Bring this to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature then add the following:
1 cup shine ((190 proof grain alcohol like Everclear)
1 cup brandy
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Lemonade shine
2 cups lemon juice
6 cups water
2 ½ cups sugar
Bring this to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature then add the following:
2 cups shine (190 proof grain alcohol like Everclear)
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Cranberry shine
1 cup cranberries
¼ cup sugar
3 tbsp. water
4 orange rind strips
Bring this to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature then add the following:
20 oz shine ((190 proof grain alcohol like Everclear)
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Cherry Pie Moonshine
Makes: 68 oz.
Ingredients
2 - 32 ounce jars all cherry juice
2 cans tart cherries in heavy syrup
½ cup white sugar
1 liter bottle Everclear
8 - 8 oz sized mason jars
Instructions
In a large saucepan, bring all ingredients but Everclear to a boil.
Stir to make sure sugar completely dissolves, remove from heat.
Let cool completely then...
Pour in Everclear.
Pour into sterilized mason jars.
Moonshine can be consumed immediately, but gets better after time. 2+ weeks is ideal!
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Peach Pie Moonshine
Ingredients
2 - 6 lb cans of sliced peaches in heavy syrup, do not drain
2 - 64 oz bottles white grape peach juice
2 tbsp cinnamon
750 ml bottle Everclear
Instructions
Add all ingredients but Everclear into a large stockpot.
Bring to a boil and stir often for 5 minutes.
Remove from heat, cover, and let cool completely.
Add Everclear.
Pour into mason jars (I like to keep the peaches in- it gives more flavor and sweetness without additional sugar in the recipe.) Since it can be hard to pour peaches into a jar without spilling liquid everywhere, I usually fill only ¾ of the jar full and spoon the peaches in after.
Store in a cool, dark place for over 2 weeks to continue to develop flavor.
DRINK IN MODERATION- THIS IS A VERY POTENT DRINK. Mixing with tonic, soda, lemonade is delicious and helps to not over serve.
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Apple Pie Moonshine
Makes: 9 quarts
Ingredients
1 gallon apple cider
1 gallon apple juice
3 cups white sugar
8 cinnamon sticks
1 liter bottle of 190 proof grain alcohol (everclear)
Instructions
Add apple cider, apple juice and sugar to large pot, bring to a boil. Make sure sugar completely dissolves.
Remove from heat and let cool.
Add in grain alcohol, stir.
Place cinnamon sticks in sterile mason jars.
Pour mixture into jars and add lid.
Let sit for a week or two- this only gets better the longer it sits.
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Pumpkin Pie Moonshine
Ingredients
1 big can pumpkin puree ( make sure it is 100% pure pumpkin)
1/2 cup brown sugar (add more if you have a sweet-tooth)
2 Tbsp. pumpkin pie spice mix
1 can (12 fl. oz.) of thawed frozen apple juice concentrate.
2 pints of high proof alcohol (vodka, everclear, "moonshine.")*
Directions
In a blender combine pumpkin puree, brown sugar, 1 can of thawed frozen apple juice concentrate, and 2 pints of alcohol. Blend until smooth and then pour the mixture into mason jars, seal and refrigerate. Add whipped cream for a bit of sweetness and a great creamy mustache. Shake well before drinking. Keep refrigerated.
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Real Pumpkin Pie Flavored Vodka
Ingredients
1 pumpkin pie (store bought or homemade)
2 pints of vodka, corn whiskey, "moonshine" (ole smokey, etc.)*
Directions
Add the entire pumpkin pie to a blender along with 2 pints of alcohol and blend the mixture until smooth. After the mixture is completely blended pour the mixture into mason jars, seal and refrigerate. Feel free to add whipped cream which really ties the drink together. This drink is absolutely incredible and a great way to get a buzz while drinking desert. I recommend making or buying a pumpkin pie and making this drink as I had no expectations and it turned out great.
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Blueberry Moonshine ~ appx 1 gallon
1lbs of fresh blueberries ( can also use frozen if you like)
½ cup of brown sugar
½ cup of white sugar
½ Gallon of Blueberry juice
1 tps of vanilla extract
½ Gallon of Moonshine (190 proof) OR Vodka or Everclear
Add blueberries, brown sugar, white sugar, blueberry juice and
vanilla into a large pot and bring to a boil. Reduce heat and
simmer for 30 min. Remove from heat and let cool, once base is
cooled add desired volume of Moonshine to base ( This will
depend on how strong you want your blueberry pie moonshine
so it's up to you). Once you’ve added the moonshine
(or Everclear) bottle in 1L Mason jars.
Age at least a week before drinking. This allows the flavors to
blend.
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Homemade Blackberry Moonshine Recipe
Phase 1 (3 weeks)
Ingredients:
1 Liter 190 proof grain alcohol (Everclear).
3 6 0z. containers of fresh blackberries
Directions:
Pour the grain alcohol into a ½ gallon jar with a lid.
Add all of the blackberries.
Crush the blackberries with a wooden spoon.
Seal the jar and let it sit for 3 weeks.
Shake the jar every other day.
Phase 2 (2 weeks)
After the alcohol and blackberries have sat for 3 weeks, you’ll make a simple syrup to add to the mixture.
Ingredients:
4 cups water
3 cups sugar
Directions:
Bring water to a boil and add sugar. Stir until the sugar dissolves then let cool to room temperature.
While the simple sugar mixture is cooling, take your alcohol and blackberry mixture and strain out the remaining blackberries.
Return the alcohol mixture into its jar and pour in the simple sugar mixture.
Seal the jar and let sit for 2 weeks or longer.
The resulting moonshine is strong at 95 proof with a wonderful blackberry flavor.
Serve as a chilled shot or use the moonshine to make tasty jello shots.
When making jello shots, just replace 1/2 of the water called for in the jello recipe. If you use more than that, the jello won’t set up.
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Peach Pie Moonshine
Ingredients
2 - 64 oz bottles white grape peach juice
2 - 15 oz cans sliced peaches in heavy syrup
2½ - 3 cups granulated sugar
6 - 7 cinnamon sticks
1 750 ml bottle everclear
1 750 ml bottle peach schnapps
Instructions
In a large pot, bring juice, peaches w/ syrup, sugar, and cinnamon
sticks to a boil. Reduce heat and simmer for 30 minutes to 1 hour.
Take out the cinnamon sticks Let cool to room temperature, then
add the peach schnapps and Everclear.
Stir well, then pour through a strainer layered with a cheesecloth
to strain out the peaches and any bits of the cinnamon sticks.
Ladle into jars. Peaches can be divided between the jars.
Yields 12-14 pint-sized jars and 6-7 quart-sized jars.
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Apple Pie and Apple Pie Ala Mode Moonshine
Ingredients
750ml of Everclear Pure Grain Alcohol
2 Whole Cloves
4 to 8 Vanilla Beans
6-8 Quart Jars
0.25 of a whole Nutmeg Ungraded
2 Cups of brown Sugar, raw Sugar, or Sucanat
6 Cinnamon Stick
Cup of Vodka
½ Gallon of Apple Cider
½ Gallon of unsweetened Apple Juice
Instructions
Add apple cider, apple juice, sugar, cinnamon sticks, nutmeg piece, and whole cloves into pot and bring to boil.
After bringing to a boil, cover mixture and let cool completely.
When cool stir in Everclear and vodka.
Now pour mixture into jars. Making sure to add one cinnamon stick and half of a vanilla bean to each jar.
If your preference is having it plan omit the vanilla beans.
Moonshine is at its best when allowed to mellow for at least one week, and sublime if allowed to mellow for two weeks. Serve at any temperature.
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Margarita Moonshine
Ingredients
1 Ounce of Lime Juice
0.5 Ounce of Orange Juice
1 Teaspoon of Granulated Sugar
1 Ounce of Moonshine
Ice
1 Lime Wedge
Sea Salt or Margarita Salt
Instructions
Into a cocktail shaker or cocktail glass add sugar, orange juice, and lime juice.
Pour ice and moonshine into cocktail shaker.
Shake well making sure to cover completely.
Run the lime wedge along the rim of the chilled cocktail glass.
Dip rim into salt.
Strain liquid into glass and serve.
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