Freezing fruits will help breakdown into a better flavor many times, when unfrozen it breaks down the cells when they expand. The pure vanilla is absolutely a must, so many people don’t use and and don’t know what they are missing.
You're right. I always make my marmalade after having frozen the clementines or satsumas first. Saves a metricfuckton of prep time as well as unlocking a deeper flavour... 😋 Oddly, I always put vanilla extract in my marmalade as well, and I don't really know why I even started - but now it makes perfect sense! 🫙🍊
Been watching you, bearded, and Gorge's videos for a few months now. Gave me the courage to try and brew my own apple cider. Thank you so much for putting out awesome content.
THANK YOU ALL I'm new to destilling and have found that Jesse, bearded and board, and Bever diy are a fabulous source of information. The videos that the 3 of you produce have not only get me excited about destilling but also give me some idea of what to expect from my distillation. I've toasted my own wood. I've just run off my 2nd run ever. This was a mango Brandy that I'm aging on sugar maple. I've build my own pot still and toasted my own wood. None of this would have been possible without you thanks so much and keep making videos
Was just looking to do this myself! If I may suggest for testing purposes, malic acid and lactic acid can help you tweak the apple tart flavor and lactic acid can help with the buttery carmel ones. Also, a bit more tannin can file down the edges. Cinnamon and vanilla do a good job of that. Ceylon cinnamon tends to play well with vanilla and sweet, while cassia sort of sits on top in my opinion. You could play with that too.
One of my similar recipes only uses apple juice & NO WATER…to 40% from the highest abv. Saves watering it down or buying apple concentrate. Another great addition is apple wood. It deepens the apple flavour in an unexplainable way. Could you try various fruit brandy’s/liquor with the reciprocal woods, in a video? I made a cherry brandy with a neutral white dog, cherries & cherry wood. Maple wood in a whiskey. Apple moonshine with apple wood. It’s an extraordinary flavour boost that’s something to behold. Get wood chips from the bbq shop, for smoking. Any other non toxic, dry wood branches work well too. I’d love to see your take on variety of woods in a video!!!
How do you prep the little piece of wood? Jesse didn't mention it in this video, so I'm not sure if anything needs to happen to it first before adding it to the mix!
You Sir are a God Amongst men. I am sipping on my first run and really enjoyed this video. I'll have to try this, at some point. I'll add it to my things to try list. Thanks.
Great video. I started to get recommended to your videos. As a American I know apple pie is like the staple thing. I totally think apple crumble is way better though.. All of your drinks sound amazing in this video.
i make a large batch of apple pie every year for Christmas gifts. i use everclear 190 proof grain alcohol and vodka. this has added a few new ideas i am going to try. For apple juice concentrate you can buy frozen apple juice at the grocery store in the U.S.
You can make your own juice concentrates by freeze distilling. I've made my own apple juice concentrate with this method when there was a sale on apple juice. Had to reduce the amount of space somehow. Using heat will ultimately caramelize sugars and change flavor more than you expect. *My method was to pour an amount of apple juice into a cup (to allow for the expansion of water), put the cap on loosely and freeze the entire gallon solid. You can suspend the upended frozen block of apple juice with the lid off over a large jar to collect the concentrate. Sugars melt first (with flavor) this is your concentrate. Once your block has lost most color and mostly looks like a chunk of ice it's pretty much done. Save the meltwater for sun tea or other fermentable projects as it will still have a pleasant flavor and possibly some residual sugars (there doesn't have to be waste in this process). Hope you find this helpful. ✌️
This for sure. I've made several concentrates by heat reduction and it changes the flavor way too much. Freeze reduction is the way to go. This is how I avoid adding sugar to things like fruit wines since the sugar also changes the flavor. Make some watermelon or coconut wine this way and you'll never go back.
@@thomasnaas2813 it was more the process for making Applejack, but yeah - same place, the US colonies. Hard cider is just fermented apple cider. Apple jack obtained an abv between 35-50% as opposed to hard cider's 5-6%
@@cooliovonstufinwizen yeah, I've been brewing for over a decade. Lots of experience with experimental brews. If you want some real fun, get a steam juicer. You can make banana wine or prickly pear wine with it... A lot of things that would be a pain to process, otherwise (such as pomegranate)
I kinda like using crushed apples for the fermentation process. Particularly the Red Delicious. I'll season the mash with vanilla, cinnamon and brown sugar. I use a champagne yeast. When I run it through my 8 jar rig (half gallon Mason jars). The first 2 jars will have granny smith with nutmeg, the 2nd set will have red Delicious with vanilla, the third set will have a mix of granny smith and red Delicious with cinnamon and the 4th set will have either a fireball whiskey or spiced rum. Depending how strong I want it to be (whether or not its for personal consumption or gifting) I may run it through again. I'll store it for roughly 3-4 months in a stainless 55 gallon barrel with charred oak, oats and sliced apples in a bag that hangs from a hook on the lid.
I love some apple pie moonshine. If you go down this road again and create more. Try making a rolled oats shine. And a pure apple Brandy. Then follow your cooked apple pie recipe or your apple crumble recipe either of those should be excellent. I believe the rolled oats shine gives it more body and filling sort of like you can chew on it. Just the way one of the old timers used to do it back around where I grew up in the Appalachian mountains here in the United States.
Great vid Jesse! I made a version very similar to your 'cooked' version, and it was missing a bit of that buttery crumble flavour I was hoping for. Crumble version will be next. PS for something different, put a scoop of vanilla ice cream straight in to a glass of this stuff for more of a nostalgia hit!
In New England we use Macintosh, Macoun, Cortland, Granny Smith, or a mixture of varieties for cooking. Some folks use other apples, but those are the basics.
I brought Apple concentrate from HB Malt Station. Had a go at making some clear apple pie moonshine by making a apple / brown sugar mash. Added spices to thumper jar rig I made along with some apple concentrate. Come out not to bad.
One suggestion cut up some golden delicious or red delicious and let them absorb the spirit. When you go for a taste you have a garnish of sorts and wow.
I enjoyed this video but I was more hopping for a apple pie moonshine fermentation recipe not a adding already pre-made liquors with apples. But these recipes are definitely a must try when I have the time 👍
Yeah, I enjoy seeing what happens and how it turns out. I just can’t stand behind it being called “moonshine” because from what I can see it’s far from it. With a little research though the recipes can be found. Personally I take the ones I find, tweak them to my taste. After making a couple batches you’ll find what you like. I started dabbling with wine, many great recipes can easily go from a great wine recipe to a great brandy recipe once it’s distilled.
My mother made the best apple pie with the recipe handed down from her mother. The recipe always called for granny Smith apples. The thing I always thought about the "apple pie" moonshine is that it was missing the crust flavor. It was more like an apple pie filling moonshine. I was going to make my own and try to incorporate something to make that crust flavor to come through, but I got so sloppy drunk on the stuff that I never wanted to drink it again. So I never got around to making my own version.
if you do try what he did but with actual golden cooked pie crust instead of crumble. because while I like both I'm not going to lie, the pie > crumble EVERY time, there is absolutely no contest to a good actual apple pie.
The third is closest to mine, but I use an electric roaster pan to slowly reduce everything but apples and liquor. I simmer it for about 8 hours, and it's basically a mulled cider (also use cider with mother, as well as juice). After it's coooled, I add the liquor. I don't cook apples in the mix, but put apple slices in the jar, along with a cinnamon stick. I put the sealed jars up for at least a month to age, and turn the jars (NOT SHAKE) weekly to keep the flavor even
I now know what apple pie moonshine really is. Thanks so much for the vid. I learned something today. I have wanted to try a pear pie wine. You gave me some ideas on how to do it. Brewing with cinnamon is tricky... Now I am not going to worry about it and ABV the heck out of it... and tone it down and flavor it up after stabilization. Then I can make sure to get the exact correct amounts.... it could be way fun as a 1 to 1.5 gallon batch of mead as well.
I have mode George's apple pie moonshine several times and love it. I am excited to put a Aussie spin on it. Great video as always and I enjoy seeing all of the different ways to reach and end state. Thanks
Loved the video, I'd send you a jar of apple pie moonshine from Kentucky but I don't know how to but also the one you made sound good but you added butter to it I've never heard of that out of all of my years people are trying to get drunk not getting drunk and have a heart attack at the same time still great video loved it
In the UK, Apple Pie and Apple Crumble tend to be made with Bramley Apples, which are typically described as cooking apples and much tarter and more flavourful? than most eaters even good Braeburns
Hey bud you should run a bit of each of those threw your little countertop still to see what flavors come threw. O and this vid reminds me of my mom's apple crumble that she makes fresh in the fall from the apple tree that grows in there back yard it's probably over a hundred years old and you have never had a crumble till you've had one made with apples that were picked the same day 👌
You can extract flavour from fruit by suspending the fruit in cheese cloth above a goodly amount (2+ cups) of high proof alcohol (100+ proof) in an enclosed glass container. I made lemoncello with this method. It takes several months, but gives a really intense flavouring.
I have some 40% rum I have just sitting around, going to try and make some apple pie with it next week, a little gift for a co-worker, have some Irish whiskey mashed in, may try that as well when its run
I love apple pie moonshine my favorite I don't know if I call it moonshine cuz I fermented look at bearded and bored he makes what he calls Applejack it's cold distilled absolutely wonderful and I threw in the apple pie spices in mine
Supposedly apple juice cider is often made with crab apples. I went with the method of using raw apple juice into a cider then distilled that into a 6-% ABV thingy. It doesn't smell at all like apples, which is sad, but it IS 60% of SOMEthing. Now I can go this route and "maybe" get back to that appleness
It's sort of a light molasses. It's a sugar cane product that's had some of the sugar removed, but not as much as you'd have to take out to be left with regular molasses.
Yep, something like a darker corn syrup would be functionally the same, but golden syup has a rather nice caramel kind of flavour. A popular ingredient in desserts for that reason, plus it's much cheaper than something like honey.
If you make apple pie moonshine again, try using the Granny Smiths and Brayburns with a Fuji apple thrown in the maceration. Fujis have this rich and mildly tart flavor which could add some depth to the brew.
I think the type of apples used is probably what is locally available, but I used Granny Smiths and Macintosh last fall with good results. Greatest videos, Watch from Vermont, USA 🇺🇸
In my case,i put dried apples with the peel , that i dried myself, using different varieties for different flavors, in the moonshine, wait 1 month, strain and add sugar after.
I tend to like the granny Smith apple for apple crumbles/ cobblers, but somebody else will have to argue which is the best apple to make an apple pie with? All of these recipes sound good to me.
I have made a ton of different apple pie recipes. I tried the apple pie moonshine tin from claw hammer supply it's just a tin full of spices that you mix with apple juice and shine it's the best one I've made it don't last long at all lol
Hummm, maybe try a whipcreme c02 pressurizer to make your own whipcream. Instead of cream, put chop apples and your alcohol, cinnamon pressurize for some time and then open an strain apples cinnamon.
Golden delicious apples.. and heres one to think about .. 4 bushel and white corn 10days or so run and add apples to thumper you can run it how you want or distill apple cider.. apple jack is the plan we had apple trees and plum trees pears all kinds of fruits.. apple pie and apple jack are made in a run not some add it and mix it.. disstill it ..
To me some ppl have a certain apple 🍎 they use and some ppl say to only use a certain brand name apple. But to me the apple you choose that you like and what flavor profile. For tart or sweet. But I always use my brandys and cut up apple and put Stix in it for a week then strain and brink.
these recipes should be called apple pie FLAVORED moonshine because unless the apples are fermented and the wine distilled it's just a mixed drink. I do it both ways I think the distilled apple wine has a better flavor. just my 2centz. great videos keep them coming!
There are alot of recipes that recommend everclear. Now I am a whiskey drinker and like the idea of using corn whiskey rather than the vodka. What do you prefer an/or do you think that the vodka profile would do to the taste?
My humble experience with Beardeds recipe was that it tasted really great at first but not so good after "ageing" it for a few weeks. I suggest you start drinking them all right away.
My grandfather was a moonshiner back in prohibition I helped him run it still when I was a young kid I still run a still so I'm actually more interested in the melding of ingredients to actually brew a batch for fermenting but I like where he's going with this
I think the reason it doesn't specify what apple it because it's a given to go with whatever the hell you can get your hands on or to choose your favourite apple for example here in South Australia we are constantly getting different apple varieties coming through and they are here for a season and gone the next
Going to finally use Popcorn Suttons recipe soon, and now it is for sure the mod will be using less sugar & preservative free fresh pressed apple juice to replace some of the water. He does not specify anywhere I have seen which (gallon) malt he used, so half will be a light LME & half dark LME. My thinker says do a wash of each & a 50/50 to ferment. He might not agree with using enzymes, but I am cool with them, especially sacrificial alpha in the beginning.
its what ever apples you can get mostly in the old days you only had what you could grow or trade for so every moon shine was different depending on where you lived
