Homemade Apple Pie Moonshine: A Smooth, Spiced Classic

Let me tell you—when it comes to homemade flavored spirits, nothing beats the warmth and nostalgia of apple pie moonshine. It’s got the kick of real moonshine (well, legally obtained grain alcohol) and the cozy, cinnamon-apple sweetness of your favorite fall dessert. This recipe’s been my personal favorite for years, and I’ve refined it to be safe, smooth, and surprisingly simple to make.

Before you think this is some bootleg backyard operation—don’t worry. I use store-bought grain alcohol and follow safe steps. No distilling here—just mixing, simmering, and sealing in mason jars.

But here’s the kicker—most online recipes miss a few important details. They’ll rush through the cooling time or give vague instructions about the cinnamon flavoring. Some even forget to explain the proof level or how to adjust for stronger or weaker batches.

That’s why I put together this foolproof guide. I’ll walk you through every step, from choosing your ingredients to aging the final batch for the best flavor.

What is Apple Pie Moonshine?

Let’s clear that up first.

Apple pie moonshine is a flavored alcohol blend made by combining apple cider, apple juice, cinnamon, spices, and a high-proof grain alcohol like Everclear. It mimics the flavor of traditional apple pie—sweet, spiced, and comforting—but with a powerful kick.

Key Terms:

• Grain Alcohol: A neutral spirit like Everclear, usually 151 or 190 proof. It’s highly concentrated and should always be diluted before drinking.

• Apple Cider: Unfiltered apple juice with more flavor and body. Not the alcoholic kind.

• Apple Juice: Filtered, sweet juice that balances the acidity of the cider.

• Moonshine (Legal Version): A colloquial term for homemade or craft high-proof alcohol. What we’re making here is totally legal and involves no distillation.

Why I Make My Own

Store-bought flavored moonshine is usually too sweet, too weak, or full of artificial stuff. When I make mine at home, I control everything:

• Strength: Want it stronger? Use higher proof. Smoother? Add more juice.

• Flavor balance: I fine-tune the cinnamon, clove, and nutmeg to my liking.

• Shelf life: I sterilize my mason jars and let the mixture age for 2 weeks—it mellows beautifully.

Ingredients and Equipment: What You’ll Need

I like to keep it simple and stick with ingredients that are easy to find at any grocery store. No fancy extracts or obscure spices—just real, whole flavors that come together perfectly.

Ingredients (Makes about 4.5 quarts)

Note: If you’re using a 151-proof spirit or vodka, you may want to reduce the juice ratio slightly or skip some water-based ingredients to maintain the punch.

Equipment Checklist

Step-by-Step: How I Make Apple Pie Moonshine

Here’s the process I follow. Don’t rush it—especially the cooling part. That’s where many recipes go wrong and end up with a cloudy or unsafe final product.

Instructions

1. Heat the cider mix (no alcohol yet!)

   • In a large stockpot, combine the apple cider, apple juice, sugars, cinnamon, nutmeg, cloves, and vanilla.

   • Heat the mixture over medium heat until it just reaches a simmer—don’t boil.

   • Stir occasionally until the sugar dissolves completely (about 15–20 minutes).

2. Let the mixture cool completely

   • This is crucial. Turn off the heat and let it cool to room temperature—at least 2–3 hours.

   • Adding alcohol to hot liquid can evaporate it or even cause dangerous fumes. Be patient.

3. Strain and mix in the alcohol

   • Once fully cooled, strain the mixture through a mesh sieve to remove spices.

   • Stir in the grain alcohol slowly, mixing thoroughly.

4. Bottle it up

   • Use a ladle and funnel to fill your clean mason jars.

   • Leave a bit of space at the top and seal tightly.

   • Label each jar with the date and (optional) estimated proof.

5. Let it age

   • Store jars in a cool, dark place for at least 2 weeks to let the flavors mellow.

   • Shake gently every few days if you used ground spices.

Tip: The longer it sits, the smoother it gets. After a month, it tastes like a store-bought premium liqueur.

How to Store, Serve, and Stay Safe with Apple Pie Moonshine

This drink may taste like dessert, but don’t be fooled—it packs a punch. Here’s everything I’ve learned about storing it properly, enjoying it safely, and gauging its strength.

Storage Tips

If sealed and stored correctly, apple pie moonshine lasts up to 3 months unrefrigerated or 6+ months in the fridge. That’s one of the reasons I love using mason jars—they’re durable, airtight, and look great on a shelf.

• Cool, dark place: Keep your jars away from heat and sunlight to preserve flavor.

• Refrigeration: Not required, but helps extend shelf life and keeps it chilled for sipping.

• Avoid freezing: Alcohol can separate if frozen and thawed, especially if mixed with juice.

Understanding the Alcohol Content

Let’s talk about proof. Many recipes gloss over this, but it matters for both safety and enjoyment.

Here’s a general guide for your final estimated proof, depending on the base alcohol you use:

The actual proof depends on your ratios. More juice = lower proof. I recommend labeling each jar with a rough estimate.

How I Like to Serve It

Apple pie moonshine is versatile. You can enjoy it warm, cold, or as a cocktail base.

Serving Ideas:

• Straight from the fridge in a shot glass (chilled, not over ice)

• Over crushed ice with a cinnamon stick

• Mixed with ginger beer for a fizzy cocktail

• Heated gently and served in a mug like mulled cider

Safety Reminders

• Never drink this on an empty stomach.

• Don’t serve it to anyone who isn’t aware of how strong it is.

• Always store it out of reach of kids—because it really does look and smell like juice.

I can’t stress enough: while it tastes smooth, this isn’t your average cider. Drink slowly and responsibly.

Common Mistakes to Avoid

Even a great recipe can go sideways if you skip a few key steps. These are the biggest issues I’ve seen people run into (some from my early batches too).

Avoid These Pitfalls:

• Adding alcohol while the mixture is hot
  This can cause the alcohol to evaporate or worse—create flammable fumes. Always let your base cool fully.

• Using artificial vanilla or cheap juice
  Real vanilla and high-quality cider make a noticeable difference.

• Skipping the aging process
  Fresh moonshine is sharp and unbalanced. Two weeks of aging softens the flavor beautifully.

• Not straining out the spices
  Leaving in whole spices too long can lead to bitterness and sediment buildup.

• Storing in plastic containers
  Alcohol can degrade certain plastics. Stick to glass jars for taste and safety.

Bonus: Flavor Variations You Can Try

Once you’ve nailed the classic, feel free to experiment. Here are some fun twists I’ve tried that still stay true to the cozy, apple-pie vibe:

Variants Worth Testing:

• Caramel Apple Moonshine
  Add ½ cup caramel syrup or sauce while heating the cider.

• Spiced Pear Version
  Swap out half the apple juice with pear nectar and toss in star anise.

• Fireball Kick
  Use 1 cup cinnamon whiskey in place of some grain alcohol for extra heat and cinnamon.

• Cran-Apple Blend
  Replace 1 cup of juice with cranberry juice for a tart edge—perfect for holidays.

moonshine recipe

Apple Pie Moonshine

This apple pie moonshine is smooth, sweet, and tastes just like spiced apple cider—with a serious kick. It’s made with apple juice, cider, spices, and grain alcohol. Perfect for sipping on cool nights or gifting around the holidays.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 18 servings

Course: Beverage

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1 gallon apple cider unfiltered, not alcoholic
• 1 quart apple juice
• 1½ cups white sugar
• 1 cup brown sugar
• 1½ tsp ground cinnamon or 3–5 cinnamon sticks
• ½ tsp ground nutmeg optional
• 4 –5 whole cloves
• 1 tbsp pure vanilla extract
• 750 ml grain alcohol Everclear 190 proof or substitute with 151 proof or vodka
• 1 fresh apple sliced, optional for garnish

Method

 

Heat the cider mix (no alcohol yet):

1. In a big pot, pour in the apple cider, apple juice, both sugars, cinnamon, nutmeg, cloves, and vanilla. Heat it gently on medium, just until it starts to simmer. Stir now and then until the sugar dissolves. Don’t let it boil.

Cool it down completely:

1. Once the mix is hot and everything is blended, turn off the heat. Let it sit uncovered until it cools all the way to room temperature—at least 2 hours.

Add the alcohol:

1. After it cools, strain out the cloves and any solid bits. Pour in the grain alcohol and stir it all together. Don’t rush this step—make sure everything’s cool so the alcohol doesn’t burn off.

Bottle it:

1. Use a funnel and ladle to pour the mix into clean 16 oz mason jars. Leave a little space at the top. Seal the lids tight and label each jar with the date and estimated proof if you want.

Let it age:

1. Store the jars in a cool, dark place for 2 weeks minimum. The flavor gets smoother the longer it sits. You can even let it go a month if you have the patience.

Notes

• Don’t skip the cooling part before adding alcohol—this step is super important for safety and taste.
• Always use real vanilla extract and good-quality juice/cider. It really makes a difference.
• If using vodka instead of grain alcohol, it’ll be smoother and less intense.
• Keep it away from kids—it looks and smells like juice.
• Makes a great gift—just tie a ribbon around the mason jar lid and you’re good to go.

FAQ: Apple Pie Moonshine Questions Answered

Q: Is it legal to make moonshine at home?
A: Yes, as long as you’re not distilling alcohol. This recipe uses store-bought grain alcohol, which is completely legal to mix at home.

Q: How long should I let it sit before drinking?
A: I recommend at least 2 weeks. The flavor improves significantly with age.

Q: How can I make it less strong?
A: Use less grain alcohol or dilute with more apple juice. You can also use 80-proof vodka instead of Everclear.

Q: Can I use ground spices instead of whole?
A: Yes, but be sure to strain well before bottling. Ground spices tend to cloud the drink.

Q: What’s the best way to label my jars?
A: I use masking tape and write the date, batch number, and estimated proof. You can also use printable labels if gifting.

Q: Can kids accidentally drink this?
A: Absolutely. That’s why I always store my jars up high, clearly labeled, and sealed tight. It looks and smells like apple juice—keep it safe.

Final Thoughts

If you’re looking for a homemade drink that impresses guests, warms you up, and stores well for months, this apple pie moonshine recipe hits all the marks. It’s sweet, spicy, strong, and surprisingly simple to make. Just remember to cool it fully before adding alcohol, label your jars, and give it a little time to age.

Whether you’re sipping it on a chilly evening or giving it as a holiday gift, you’ll be glad you took the time to make it right.