![]() Then, add 300 ml of an ester-forward rum. At that point, you want to strain all the chunky stuff out, pop it back into the same jar, fish the piece of oak out, and pop it back in. Pop the lid on and let it macerate for three to seven days. One liter of white corn whiskey at 60 ABV, aka our moonshine, and 300 ml of apple juice concentrate. One half of a nutmeg thingy, whatever they are, cracked, two peppercorns, and around 45 grams of American white oak. I actually erred on the smaller side rather than the larger side. I am using Braeburns, and to be honest, mine are kinda small, so I actually used five. Next, slice up three apples and put them into the jar. Keep an eye out for these they’ll be popping up all through the video. To start, you’re going to need a 2-3 liter jar and freedom units. First, let’s get stuck in with the first recipe, shall we? This is the uncooked version. ![]() Oh, and by the way, I made my own kind of kiwi spin on apple pie moonshine, but we’ll get to that at the end. The main goal of going through all of those recipes was to condense them down into those three different categories. Things that I thought were worthy made it into one of these three recipes. I took all these recipes, I got 36 of them in the end, and scoured through them for anything interesting in terms of a different ingredient or technique. It turns out that there are basically three different apple pie recipes that the home distilling community recommends: the fresh uncooked version, a partially cooked infused version, and a straight-up cooked apple version. I took all of those recipes, assessed them all, and got a little bit geeky with spreadsheets and stuff like that. I consulted Uncle Google, scoured through home distilling forums all over the place, watched a bunch of YouTube videos on the topic, and, probably most importantly, I asked you guys to submit your very best apple pie moonshine recipes. In fact, so much that it’s hard to talk past it. Well, it’s a whole lot of apple pie moonshine. Hey, Chases! I hope you’re having a kick-ass week. Today, I’m making four different apple pie moonshine recipes that the international home distilling community has labeled the very best. Apple Macerated Corn Moonshine – 750ml / 25 oz.Fat Washed Corn Moonshine – 650 ml / 22 oz.Adjust to taste with moonshine / apple juice / simple syrup.Apple Pie Moonshine Recipe #1: Raw VersionĪpple Pie Moonshine Recipe #2: “Par Cooked” VersionĪpple Pie Moonshine Recipe #3: Cooked Version
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