Boozy Fall Vibes: How to Make Apple Pie Moonshine with Everclear!

Hey y’all, if you’re lookin’ to capture the essence of fall in a jar with a heckuva kick, you’ve stumbled on the right spot. I’m talkin’ about homemade apple pie moonshine made with Everclear grain alcohol—a sweet, spiced, boozy goodness that tastes like a slice of apple pie but drinks like a Southern secret. Me and my crew whip up batches of this every autumn, and lemme tell ya, it’s a crowd-pleaser whether you’re sippin’ it by a bonfire or givin’ it as a gift with a lil’ bow on top.

Today, I’m spillin’ the beans on how to make apple pie moonshine with Everclear right in your own kitchen. No fancy distillin’ needed—just some simple ingredients, a big ol’ pot, and a bit of patience. This ain’t no weak cocktail; it’s potent, so we’ll chat safety too. Stick with me, and you’ll have jars of this golden nectar ready to share or hoard (no judgment here!). Let’s dive in.

What Even Is Apple Pie Moonshine?

Before we get to mixin’, let’s break it down. Apple pie moonshine is a flavored booze that combines the cozy flavors of apples cinnamon, and sugar with the wallop of high-proof grain alcohol like Everclear. It ain’t distilled like old-school moonshine—don’t worry, we’re keepin’ it legal here. You’re basically makin’ a super strong cocktail that mellows in the fridge and tastes like fall exploded in your mouth. Down South it’s got roots in tradition, and folks like us love it for parties, holidays, or just a chilly nightcap.

What You’ll Need to Get Started

Alright, let’s round up the goods. I’ve been tinkering with this recipe for years, and this combo gives you that perfect balance of sweet, spicy, and strong. Here’s the lineup for a big batch—‘cause trust me, you’ll want plenty to go around.

Ingredients

Equipment

• Large Stock Pot: Get the biggest one you got, at least 12 quarts, ‘cause we’re makin’ a lotta liquid here.
• Cheesecloth and Twine: For holdin’ the spices so you don’t gotta fish ‘em out later. If you ain’t got this, a spoon works to scoop ‘em.
• Mason Jars with Lids: I use 16oz ones for gifting, but any size works. You’ll need enough for about 8 quarts total.
• Big Spoon or Ladle: For stirrin’ and pourin’ without makin’ a mess.

Got all that? Sweet, let’s get to the fun part—makin’ this boozy treasure.

Step-by-Step: How to Make Apple Pie Moonshine with Everclear

I’m gonna walk ya through this like we’re cookin’ together in my kitchen. It’s easy-peasy takes about an hour and most of that is just waitin’ around. Here’s how we do it at my place.

Step 1: Prep Your Spices

Grab them cinnamon sticks and tuck ‘em into a piece of cheesecloth, then tie it tight with twine. This lil’ bundle keeps the sticks from floatin’ everywhere but lets all that spicy goodness seep out. If you don’t have cheesecloth, just toss the sticks in loose—you can yank ‘em out later with a spoon. Add a pinch of mulling spice to the bundle if you’re usin’ it.

Step 2: Mix the Base and Boil

Pour both gallons of apple juice and apple cider into your big stock pot. Add in the 2 cups of white sugar and 2 cups of brown sugar. Stir it up good so the sugar starts dissolvin’. Drop in your spice bundle (or loose cinnamon sticks), crank the heat to high, and bring it to a boil. Watch it though—don’t let it boil over and make a sticky disaster!

Step 3: Simmer for Flavor

Once it’s boilin’, cover the pot with a lid and turn the heat down to a low simmer. Let it bubble gently for about 45 minutes. This is where the magic happens—the apple flavors meld with the cinnamon and sugar, and your kitchen’s gonna smell like a dang bakery. Stir it now and then to keep things even.

Step 4: Cool It Down

After 45 minutes, turn off the heat and let the mixture cool down in the pot. Don’t rush this—addin’ the alcohol while it’s hot can mess with the taste and strength. I usually let it sit for an hour or so till it’s closer to room temp. Pull out the cinnamon sticks or spice bundle now if you want less mess later.

Step 5: Add the Booze

Here’s where it gets real. Stir in the whole bottle of Everclear (that’s the 190 proof grain alcohol) and the bottle of vanilla vodka. Mix it slow and steady so it blends nice with the apple base. This stuff is strong, y’all—don’t be sniffin’ it too hard or you might regret it, ha!

Step 6: Jar It Up

Once it’s mixed, let it cool a bit more on the counter if it’s still warm. Then, use a ladle or funnel to pour the moonshine into clean, sanitized mason jars. Fill ‘em up, slap on the lids, and tighten ‘em good. You should get around 8 quarts total, dependin’ on your jar sizes.

Step 7: Chill and Mellow

Pop them jars in the fridge to chill. This ain’t just for cold sippin’—it lets the flavors settle and mellow out. Give it at least a few hours, but overnight is even better. Before servin’, give each jar a lil’ shake to mix things up.

And there ya go—you’ve just made apple pie moonshine with Everclear! It’s sweet, it’s spicy, and it’s got a punch that’ll sneak up on ya if you ain’t careful.

How to Store Your Apple Pie Moonshine

Now that you’ve got this liquid gold, let’s talk keepin’ it right. Storage is key ‘cause this stuff can last a good long while if you treat it proper. Here’s the lowdown:

• Keep It Cold: Store your jars in the refrigerator. The cold helps preserve it, and the grain alcohol acts like a natural preservative too.
• Seal It Tight: Make sure them lids are on snug. A loose lid can let air in and mess with the flavor over time.
• Don’t Freeze It: I learned this the hard way—do NOT stick it in the freezer. The liquid expands and can crack your jars. Ain’t no fun cleanin’ up that mess.
• How Long It Lasts: If stored right, this moonshine can stay good for up to a year. I’ve had jars sittin’ in the back of my fridge for months, and they still taste awesome. Just shake before pourin’ to wake up the flavors.

I usually make big batches from September through November when apples are peak, but you can whip this up any time of year and stash it for later. It’s perfect for plannin’ ahead for holiday gifts.

Why This Makes the Best Fall Gift

Speakin’ of gifts, lemme tell ya why this apple pie moonshine is my go-to for sharin’ love. Every fall, me and my family pass out jars to neighbors, friends, and even the mailman (shh, don’t tell!). Tie a cute ribbon or bow around the lid, slap on a lil’ handwritten tag, and you’ve got a present that screams “I care, and I know how to party.” Folks go nuts for it—some even start askin’ in August if we’re makin’ it again. It’s become our lil’ tradition, and nothin’ feels better than seein’ someone light up when they taste it.

What to Pair with Apple Pie Moonshine

Wonderin’ how to enjoy this beyond just sippin’ it straight? I gotcha covered with some ideas that’ll make your taste buds dance.

• As a Cocktail with Dinner: Serve it alongside a hearty apple-based meal. Think pork chops or chicken with roasted apples on the side. The sweet-spicy vibe of the moonshine complements savory dishes like a charm.
• Dessert Buddy: Pair it with somethin’ classic like s’mores by the campfire. The chocolate and marshmallow with a sip of this? Pure heaven.
• Party Shot: Pour small servings into shot glasses for a quick toast at gatherings. Warn folks though—it goes down smooth but hits hard!
• Mix It Up: If it’s too strong straight, dilute a lil’ with extra apple cider in a glass. Adds a bubbly twist without losin’ the flavor.

Safety First, Y’all

I gotta throw this in ‘cause I care about ya. This apple pie moonshine ain’t no kiddie drink. With Everclear in the mix, it’s got a serious punch, so drink responsibly. Here’s a few tips to keep things safe:

• Sip Slow: It tastes sweet like dessert, but it’s way stronger than it seems. Pace yourself or you’ll be seein’ stars.
• Keep It Away from Kiddos: Store it where little hands can’t grab it. Label the jars if you got curious folks in the house.
• Don’t Drive: If you’re drinkin’, hand over the keys. No amount of apple pie flavor is worth a risk.
• Know Your Limit: Everyone’s different—some can handle a glass, others feel it after a sip. Listen to your body.

Also, a heads-up: makin’ this with Everclear is totally legal since we’re not distillin’ nothin’. You’re just mixin’ a cocktail, so no worries there.

Tweaks and Variations to Try

Wanna switch it up? I’ve played around with this recipe plenty, and here’s some twists that worked for us:

• Spice It Up More: Add extra cinnamon sticks if you like it fiery. I’ve gone up to 4 sticks before, and it’s like a spice bomb in the best way.
• Sweetness Level: Cut back on the sugar a tad if you don’t want it too dessert-like. Maybe drop to 1.5 cups each of white and brown.
• Booze Swap: If vanilla vodka ain’t your thing, plain vodka works too. Or experiment with a splash of spiced rum for a diff’rent kick.
• Fruit Twist: Toss in some fresh apple slices during the simmer for extra apple punch. Just strain ‘em out before jarrin’.

Why We Love This Stuff So Much

I gotta get personal for a sec. Makin’ apple pie moonshine ain’t just about the drink for me—it’s about the memories. Every fall, my family heads out to pick apples, and comin’ home to brew up a batch feels like wrappin’ up the day in a warm hug. My husband usually takes the lead on stirrin’ the pot while I’m fussin’ with the jars and ribbons. We’ve had spills, laughed till we cried, and even argued over how many cinnamon sticks is “too many.” It’s our thang, and I wouldn’t trade it for nothin’.

Plus, there’s somethin’ special about knowin’ you made somethin’ from scratch that folks can’t stop ravin’ about. It’s tied to them Southern roots, where moonshine’s more than booze—it’s history, it’s grit, it’s sharin’ with your people. Whether you’re from the South or just love a good story with your drink, this recipe’s got soul.

Common Hiccups and How to Fix ‘Em

Even with a recipe this simple, stuff can go sideways. Here’s some snafus I’ve run into and how to dodge ‘em:

• Too Sweet?: If it’s like drinkin’ syrup, next time cut the sugar or add a splash more cider when servin’ to balance it.
• Not Spicy Enough?: Didn’t get that cinnamon kick? Add more sticks or let it simmer longer next batch.
• Cloudy Lookin’?: That’s normal with natural apple stuff. Give it a shake, and it’s fine to drink. Ain’t hurtin’ nobody.
• Jar Leaks: If a lid pops loose in the fridge, double-check they’re tight next time. Wipe the rim clean before sealin’ to avoid sticky gunk messin’ with the seal.

When’s the Best Time to Make It?

While this screams fall—think September to November when apples are fresh and the air’s crisp—you can honestly make it whenever. I’ve brewed batches in the dead of summer just to have ready for holiday givin’. Since it keeps so long in the fridge, there ain’t no wrong time. Just plan ahead if you’re gifting, ‘cause folks start droppin’ hints come Thanksgiving.

Final Sip of Advice

If you’re new to this whole moonshine game, start small with your first batch—maybe halve the recipe to test the waters. Taste as you go (after addin’ the booze, duh), and tweak it to your likin’. And hey, don’t be shy—share your jars with folks you love, or keep it all to yourself on a quiet night. Either way, you’re in for a treat.

Got your own spin on apple pie moonshine? Maybe a secret ingredient or a wild story from makin’ it? Drop it in the comments—I’m all ears. Here’s to fall, friends, and a lil’ bit of boozy mischief. Cheers, y’all!