Caramel Apple Moonshine Recipe: Try Our Tasty Homemade Treat

Creating caramel apple moonshine involves both flavoring and distilling alcohol. It’s important to note that distillation of alcohol is illegal in many places without proper permits. This guide is for informational purposes only. Always follow local laws and regulations.

Ingredients:

• 1 gallon apple cider
• 1 gallon apple juice
• 2 cups granulated sugar
• 2 cups brown sugar
• 8 cinnamon sticks
• 1 whole clove
• 1 vanilla bean, split and scraped
• 1 liter of high-proof neutral grain alcohol (like Everclear)
• 1 liter of vodka (optional, for a smoother taste)
• 1 cup caramel syrup (store-bought or homemade)

Equipment:

• Large stockpot
• Large spoon
• Fine mesh strainer or cheesecloth
• Funnel
• Mason jars or bottles with tight seals
• Distillation equipment (if distilling your own alcohol)

Instructions:

Caramel Apple Moonshine Base:

1. Combine Liquids: In a large stockpot, combine the apple cider and apple juice.
2. Add Sugars: Add the granulated sugar and brown sugar to the pot. Stir until dissolved.
3. Add Spices: Add the cinnamon sticks, clove, and vanilla bean (including the seeds). Bring the mixture to a boil over medium-high heat.
4. Simmer: Once it reaches a boil, reduce the heat and let it simmer for about 30 minutes.
5. Cool Down: Remove the pot from heat and allow the mixture to cool to room temperature.
6. Strain: Remove the cinnamon sticks, clove, and vanilla bean using a fine mesh strainer or cheesecloth.
7. Add Alcohol: Once the mixture is completely cool, add the high-proof alcohol and vodka (if using). Stir well.
8. Add Caramel Syrup: Stir in the caramel syrup until fully incorporated.

Bottling:

1. Funnel: Using a funnel, pour the moonshine into mason jars or bottles, leaving a little space at the top.
2. Seal: Seal the jars or bottles tightly.

Aging:

• For best results, let the moonshine sit for at least 2-3 weeks. This allows the flavors to meld together and develop a richer taste.

Distillation Process (for Informational Purposes)

Note: Distilling alcohol without the proper permits is illegal in many countries. Ensure you have the necessary permits before proceeding.

Fermentation:

1. Create the Mash:
   • Ingredients:
     • Cornmeal
     • Sugar
     • Water
     • Yeast
   • Instructions:
     • In a large, sanitized container, combine cornmeal, sugar, and water.
     • Stir the mixture thoroughly until the sugar is completely dissolved.
     • Add yeast to the mixture and stir gently.
     • Cover the container loosely to allow gases to escape but prevent contamination.
2. Fermentation Process:
   • Allow the mixture to ferment in a warm, dark place for about a week.
   • Check for bubbling, which indicates active fermentation. When the bubbling stops, fermentation is complete.

Distillation Setup:

3. Assemble Your Still:
   • Components:
     • Boiler
     • Condenser
     • Collection container
   • Instructions:
     • Follow the manufacturer’s instructions for assembling the still.
     • Ensure all connections are secure and there are no leaks.

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First Distillation:

4. Prepare for Distillation:
   • Instructions:
     • Transfer the fermented mash into the boiler of the still.
     • Ensure the still is properly sealed.
5. Distillation Process:
   • Heat the boiler slowly.
   • Monitor the temperature closely; alcohol will begin to evaporate around 78°C (172°F).
   • The vapor will pass through the condenser and collect in the container as liquid.
   • This first run will produce low-proof alcohol known as “wash.”

Second Distillation:

6. Refining the Alcohol:
   • Instructions:
     • Transfer the wash from the first distillation back into the cleaned boiler.
     • Heat the boiler slowly again, following the same process.
7. Increase Purity:
   • This second distillation increases the alcohol content and purity, resulting in high-proof alcohol.

Cutting the Distillate:

8. Collecting the Distillate:
   • Instructions:
     • Collect the distillate in separate containers as it flows from the condenser.
9. Separating Components:
   • Foreshots: The initial output (first 50-100 mL) contains harmful chemicals and should be discarded.
   • Heads: The next portion contains some undesirable compounds and is generally set aside.
   • Hearts: The middle portion is the best part for drinking, containing the highest quality alcohol.
   • Tails: The final portion contains more water and less alcohol. It can be re-distilled or used for other purposes.

Dilution and Flavoring:

10. Diluting the Alcohol:
    • Instructions:
      • Dilute the high-proof alcohol with distilled water to your desired proof. This step is crucial for safety and flavor.
11. Flavoring:
    • Use the diluted alcohol as the base for your caramel apple moonshine or any other desired flavorings.

Safety and Legal Considerations:

• Always ensure you are complying with local laws and regulations regarding alcohol production.
• Use proper safety equipment and procedures when distilling alcohol to prevent accidents.
• Distillation should be performed in a well-ventilated area to avoid the risk of fire or explosion.

By following these steps, you can create a delicious caramel apple moonshine. Enjoy responsibly!