Time to Ferment: 7-14 Days (can vary depending on yeast and temp).Brewing/Wine hydrometer or refractometer.Pleasant Hill MacIntosh Fruit Press 3-5 Gallon.The brand we used required 1/2 tsp per gallon) 2.5 teaspoon yeast nutrient (We just followed the directions on the label.Enough water to reach 5 gallons of total liquid after juicing the apples.5-10 pounds cane sugar (We found added 1-2 pounds per gallon of mash worked really well).We used a mixed variety of apples which worked out really well) 25 pounds of ripe apples ( 1/2 bushel.After the apple wine has finished fermenting, it can be turned into high proof spirits through the process of distillation.
That said, the first step in the process of making apple "moonshine," or brandy, is to actually make apple wine. To clarify, distilled fruit wine is typically called "Brandy." However, there are commercial examples of un-aged apple brandy that have been labeled "moonshine." This is the distillers' preference. Do not try this without the proper permits. We also kept and reported production logs in accordance with TTB fuel alcohol permit requirements. We produced, stored, and used this alcohol in accordance with TTB requirements. We had a fuel alcohol permit when we tested this procedure and we were in compliance with state and federal regulations. This advanced recipe we developed involves the distillation of alcohol, for which federal, state, and local permits are needed. We've done the hard part and have created the perfect blend of apple pie moonshine spices for you!Īpple not your flavor? Check out the rest of our moonshine recipes. The easiest apple moonshine mash recipe would be to mix off the shelf, high proof spirits with an apple pie spice mix.
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