Bring your apple juice to an adult level with this Cinnamon Apple Moonshine. This alcoholic beverage is not your kids’ apple juice, that is for sure! It packs a punch, but it warms you up inside on these cold winter nights!
Moonshine has been around for centuries, but it really became popular in the 18th century when people were making moonshine on their own to avoid the federal tax on liquor. Luckily, moonshine is still around and it is not forbidden. No reason to find a speakeasy to enjoy an alcoholic beverage–you can make your own! And, you can make it any time of the day, not under the moon in the middle of the night, unless you really want to!
How to Make Cinnamon Apple Moonshine
Moonshine, white lightning, homebrew, shiney, or whatever you want to call it, has stood the test of time for a reason. You don’t need much of it or you will not be standing for long! But, sometimes a night (or day–no judging here) calls for a little something to warm you up! It takes a little bit of patience to make Cinnamon Apple Moonshine, but then you will have enough to last a while, and it really is easy!
- First, combine all the non-alcoholic ingredients in a large pot–apple juice, apple cider, both sugars, cinnamon, and apple pie spice. You will notice there are no cinnamon sticks in the actual recipe, I prefer to use McCormick Ground Cinnamon. The cinnamon sticks are great for garnish!
- Bring these ingredients to a low boil and then reduce the heat to let it simmer for about an hour.
- After the simmer, allow the mixture to cool completely before adding the ever-important alcohol! (If you want to be exact, make sure the temperature is 150°F or lower before adding the alcohol.)
- After adding the vodka and Everclear, put it in your containers to let it chill. If you cannot find Everclear 190, you can use Everclear 151 or the highest proof vodka you can find. (This will increase the vodka amount.)
When to Serve Moonshine
We were a little shocked at how good it tastes the same day it is made. However, and I do highly recommend this, letting the jars chill for 2-3 weeks before consuming makes for an amazing drink. The longer it sits, the better. It is one reason why this batch is so large, you make it once and enjoy it for up to a year! (Depending on how much you like to drink!)
How to Store your Cinnamon Apple Moonshine
I am sure you have seen most moonshine in a mason jar. Yes, it looks cool, but there are more reasons than how it looks to store the Cinnamon Apple Moonshine in a glass jar. First of all, a glass jar can help the moonshine taste to develop. Because you will probably want to store some for a while, this is important. It does not need to be a mason jar, but it does need to be a jar that seals. Second, the glass will keep your moonshine from going bad, unlike a plastic bottle. And third, it just feels right to take a sip of moonshine from a mason jar, doesn’t it?!?
I prefer using mason jars because I like having the option to can it if I don’t have the refrigerator space. Speaking of canning…
How to Can Moonshine
If you are canning, be sure your jars are sterilized before adding the moonshine to them.
Fill your jars with moonshine being sure to leave at least 1/2 inch at the top. Wipe the rim of the jar with a clean towel. Add the canning lids. Screw on the outer ring.
Submerge the jars into boiling water for anywhere from 10-20 minutes. Carefully remove jars from the water and allow to sit, undisturbed, for 24 hours on a counter lined with a towel. Check for proper seal; if a jar has not sealed well, it will need to be stored in the refrigerator.
- 1 gallon apple juice
- 1 gallon apple cider
- 1 cup (200g) granulated sugar
- 3 cups (600g) brown sugar
- 5 teaspoons McCormick cinnamon
- 1 teaspoon apple pie spice
- 1 liter Everclear 190 proof (or 151 proof grain alcohol)
- 1 liter vodka
In a large pot, combine apple juice, apple cider, granulated sugar, brown sugar, cinnamon, and apple pie spice.
Heat a low rolling boil, and then reduce heat to low and simmer for 1 hour.
Remove from heat and cool completely.
Stir in everclear and vodka.
Pour into glass bottles and chill until ready to serve. This is a BIG recipe, so make sure you have fridge space to store. See above for how to can this recipe. (Canning can be stored at room temperature.)
Can be served hot or cold. (We much prefer cold!)