Apple Pie Moonshine

[Jay Thomas]

While not technically Apple Pie Moonshine because I used 94% abv alcohol (legally available in Quebec) rather than actual Moon Shine, I was wondering whether I could get some ideas from anyone with Moonshine experience. Many of the Apple Pie Moonshine recipes on the internet use equal amounts of freshly pressed apple cider and apple juice plus white sugar, brown sugar, cinnamon sticks, nutmeg and vanilla. I also added the zest from one orange. All ingredients except the alcohol were heated to a rolling boil and then simmered for one hour. Once cooled to room temperature, I filtered the resultant solution through multiple layers (4 inches) of cheesecloth. I then stirred in the appropriate amount of 94% abv alcohol to arrive at an Apple Pie with 15% abv.

Unfortunately, regardless the filtering through 4 inches of cheesecloth, my Apple Pie is still not transparent (although I can make out the 6 inch long cinnamon stick in the mason jar full of Apple Pie). While I doubt doing something to clear my Apple Pie would impact taste, clearing it would make my Apple Pie more esthetically pleasing to me.

I have contacted a fishing buddy who makes 200 liters of wine annually for personal use. We're going to try filtering my Apple Pie through his Buon Vino Superjet wine filter when he gets the time.

Anyone have any other ideas/experience to clear up my Apple Pie?

Thanks in advance.

Jay

[Dog]

now calling @SgtCrabby , think Unc could ask his new son-in-law about this?

[SgtCrabby]

Unc could ask, but I doubt if the new son in law would have the answer.

As a guess; being that 'shine is distilled and the steam is condensed back to a liquid, all 'solids'  are left behind in the boiler with the leftover mash.  My guess is the wine filter process is the best bet.

Jay, I'm interested in how it comes out, please keep us posted. I may want the complete recipe...

[Jay Thomas]

Unc could ask, but I doubt if the new son in law would have the answer.

As a guess; being that 'shine is distilled and the steam is condensed back to a liquid, all 'solids'  are left behind in the boiler with the leftover mash.  My guess is the wine filter process is the best bet.

Jay, I'm interested in how it comes out, please keep us posted. I may want the complete recipe...

Anyone making real Apple Pie Moonshine either makes the moonshine themselves or buys it from someone. Whether you use real moonshine or purchase your alcohol (e.g. Everclear in the US is sold as 151 proof (75% abv) or 190 proof (95% abv), you have to make a solution to provide the apple pie flavour (e.g. cider, juice, sugars and spices). After filtering your solution, you either add real moonshine or some purchased alcohol to the solution to get your Apple Pie Moonshine. As long as you are aware of the % alcohol by volume of the alcohol you are using, you can make your Apple Pie Moonshine to whatever strength (% abv) you desire.

I made my first two batches during the last 3 weeks. For the first batch, I diluted 700 milliliters of 94% abv alcohol plus 200 milliliters of spiced rum (35% abv) with 6 liters of my apple pie solution to make an Apple Pie Moonshine at 10.6% abv. For the second batch, I did not use any spiced rum. In accordance with advice on the internet, I'm waiting a few weeks to taste my Apple Pie in order that the flavours can better commingle while stored in a frig. Consequently, I have 8 Mason jars (quart size) of my Apple Pie awaiting tasting. Mind you, I already gave away 2 quart jars. My plan is to take 2 quart Mason jars of my Apple Pie on each of my two fishing trips this soft water season.

Jay

[600 miles north]

     Now this is a cool thread Jay, during the slow winter season!

     I have to admit that I have had Apple pie a few times myself, but each time I had it, ( both made by myself or by someone else) it was consumed on cool fall nights around a campfire, and it was always made at the time we drank it, and drank it warm. I also never checked the clarity of it. I am now curious about this also Jay. If you are making it to store and use later then it would be much more pleasing to look at if it was clear.

     Instead of cooking the mixture, what about letting whole, un-grinded ingredients "marinate" in the juice and alcohol you choose to use??? Shouldn't that do the same thing over time? I may have to investigate this myself...

     I have taken up to Kipawa the last couple years Apple pie for my buddy T-Loft, but it was the purchased variety...    Which has become tradition now!

     Hopefully you figure this out Jay... I am curious too!

     Brad

[puckster_guy]

 Interesting...I've brewed beer and made wine at home but never that. I had friends that did tho. Twas fun trading on fishing trips.

[Jay Thomas]

     
     Instead of cooking the mixture, what about letting whole, un-grinded ingredients "marinate" in the juice and alcohol you choose to use??? Shouldn't that do the same thing over time? I may have to investigate this myself...

     Brad

Hi Brad

While the Apple Pie Moonshine recipe that I followed called for bringing the "apple pie flavour" solution to a boil and then slow simmering for an hour, there are other recipes that only call for heating the "apple pie flavour" solution to 160 degrees Fahrenheit (to pasteurize it). You can keep apple cider for up to three weeks if you pasteurize it. There have been links between drinking unpasteurized apple cider and  E coli illnesses. Consequently, I believe heating the "apple pie flavour" solution to at least 160 degrees Fahrenheit serves three objectives:
1. lessen any chance of E Coli illness,
2. allow for longer storage in unsealed containers, and
3. facilitate the commingling of flavours from the various ingredients.   

For my batches of Apple Pie, after adding the alcohol, I heated the Apple Pie just enough so that the filled Mason jars would seal as the Apple Pie cooled. Storage should not be an issue.

I've been perusing the internet for Apple Pie Moonshine recipes for over a month - so I'm a real neophyte when it comes to making Apple Pie Moonshine. Still, I have questions. For instance, why do many recipes call for both white sugar and brown sugar? IMHO, there's more flavour in brown sugar. As well, why do most recipes call for equal quantities of apple cider and apple juice? Why not just use apple cider? Perhaps the reason is for more flavours.

Lastly, http://homedistiller.org/distill/dilute/calc provides two easy calculators for combining alcohol and flavour solutions.

Jay

[600 miles north]

     I would agree Jay that the Two sugars and the two juices used are for a more complex flavor. I'm sure after half the mason jar is gone it's not going to matter anyway!   

     Anyway, good luck in your search for clarity. Update us if you find the answer. what if you don't add the nut meg and orange zest, and just drop a cinnamon stick in each mason jar before sealing? White sugar when made into a simple syrup remains clear( heating up water and sugar until dissolved). I have never made a simple syrup with brown sugar. I have added brown sugar into the beginning stages of making hard cider for a more complex taste. Everything that you are adding should be clear after heated correct? except possibly the orange zest and nutmeg in my mind... Maybe try a quart minus the two spices... or maybe it is the cider itself! maybe try making it with just apple juice. Cider has more pulp in it and is never clear in a gallon jug. Thinking about it more I am betting the cider is the culprit in the final product not being transparent. Now you have an excuse to make more, that's all! LOL 

     Good luck,
     Brad 

[NortonJoe]

When I brew beer and make wine I clarify it with a Kieselsol and Chitosan clarifying procedure...just go to your local brewing/winemaking supply store and they will help you out.  It clarifies the beverage without losing flavor and/or color.  You will lose a bit of the 'shine in the bottom due to the sediment but its worth it to clarify.  Good luck!

[Jay Thomas]

Thanks Norton Joe. I'll check that out this weekend.

Jay

[NortonJoe]

@Jay Thomas any luck?

[Jay Thomas]

Hi again Norton Joe:

I purchased two packages of the Kieselsol/Chitosan fining stuff. However, when I got home, I Googled both ingredients. I learned that Chitosan is made by treating shrimp and other crustacean shells with the alkali sodium hydroxide. Since my wife has an allergy to all things seafood, I crossed Chitosan off as a possible clarifying agent. As well, I wouldn't be able to give my Apple Pie Moonshine away due to concerns that someone could become ill.

The manager at the local wine making shop suggested I use Pectinase to break down the pectin in the apple cider (he thought pectin could be the problem). I've made three batches so far, each time tweaking the recipe to see what I get. Perhaps I'll try using Pectinase in batch number 4 to ascertain whether it helps alleviate the cloudiness of my Apple Pie Moonshine.

Jay