![]() ![]() By the way, team, there will be a spreadsheet on the Patreon platform that spells out each of these four recipes and lets you alter the volume you want to make, which will then give you all the ingredients.īack to the recipe. Thank you so much, patrons, for being awesome people who support me regularly. Anyway, should we move on to the next recipe?īut first, I need to say a huge thank you to the patrons. So, anytime in this video where you see me using apple juice concentrate, it’s just apple juice that’s been boiled long enough to reduce it to about a third of its original size. I found two of them that promised on their website to carry apple juice concentrate, but when I arrived, they said they don’t carry it anymore because no one has ever bought it. Restaurant supply stores are not the answer. In the comments section, everyone was telling me to use apple concentrate, but I couldn’t because we can’t get it here in New Zealand. Regular viewers of the channel may remember that I made an apple brandy not long ago. It does not drink or taste like a liqueur, but much more like a sweet-flavored whiskey, not a liqueur. These spices in here are much more reminiscent of the kind of spices you would get from some barrel treatments. It is juicy and slightly tart, with a raw apple mouth-watering characteristic that the others don’t have as much of. How does the raw version taste? By far, it is the most whiskey-like of anything on the table, which is good for me. 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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