You know that smell? The one where a kitchen smells like a bakery and a bonfire at the same time? That’s the magic of apple pie Everclear moonshine. It’s a drink that basically sits at the intersection of Thanksgiving dinner and a Saturday night you probably won’t remember. People call it "moonshine," but let’s be real—unless you’re running a copper still in the woods and dodging the law, you’re making a high-proof infusion.
But boy, does it kick.
The backbone of this stuff is Everclear, a grain alcohol that usually sits at 190 proof. That’s 95% alcohol. It's essentially liquid fire. If you drink it straight, your throat will never forgive you. But when you marry it with apple cider, cinnamon sticks, and a massive amount of sugar, it transforms into something dangerously smooth. That’s the catch. It tastes like juice, but it hits like a freight train.
Most folks mess this up. They either make it too sweet, or they add the alcohol while the juice is still boiling, which is a great way to start a fire or, at the very least, cook off all the booze you just paid for.
Why Everclear is the Cheat Code for Apple Pie Moonshine
Real moonshine is made from fermented corn mash and distilled through a rig. It's an art form. It's also technically illegal to do at home in most of the United States under federal law (26 U.S.C. 5601-5602). That’s why we use Everclear. It’s the closest thing you can buy at a liquor store to "white lightning." It provides a clean, neutral canvas.
Honestly, the chemistry here is pretty simple. Alcohol is a solvent. When you soak cinnamon sticks or apple slices in 190-proof grain alcohol, it pulls out every bit of flavor. This process is called maceration. Because Everclear has such a high ABV (alcohol by volume), it preserves the mixture. You don't have to worry about the cider "going bad" as long as the alcohol content stays high enough to kill off any bacteria.
The Proof Problem
Here is where people get confused. If you take a gallon of cider and a fifth of 190-proof Everclear, you aren't drinking 190-proof moonshine anymore. You've diluted it. To find the final proof, you use a basic formula. You take the volume of alcohol times its proof, then divide by the total volume of the finished batch. Usually, a well-made apple pie Everclear moonshine ends up around 40 to 60 proof. That’s about the same as a strong liqueur or a weak vodka.
Wait.
I know what you're thinking. "Only 40 proof?" Trust me. When it's cold, sweet, and tastes like Grandma's baking, you drink it three times faster than a glass of whiskey. That’s how it gets you.
Getting the Ingredients Right (Don't Buy Cheap Juice)
If you want your apple pie Everclear moonshine to actually taste good, you have to stop buying that clear, filtered apple juice in the plastic jugs. It's too thin. It’s basically sugar water with a hint of fruit.
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Go for the cloudy apple cider. The stuff that has sediment at the bottom. That pulp provides the "mouthfeel" that makes the drink feel substantial. You want that richness. You also need a mix of white sugar and brown sugar. The brown sugar has molasses in it, which gives the moonshine a deep, caramel-like undertone that mimics the crust of a pie.
- Apple Cider: 1 Gallon (The cloudy stuff)
- Apple Juice: 1 Gallon (To balance the tartness)
- White Sugar: 1.5 Cups
- Brown Sugar: 1.5 Cups
- Cinnamon Sticks: 6 to 10 (Don't use powder; it makes the drink gritty and gross)
- Everclear: 1 bottle (750ml). Use the 190 proof if your state allows it. If you live in a state like California or New York where 190 is banned, the 151 proof works too, but it won't be as "stiff."
Some people like to add a splash of vanilla extract or even some nutmeg. Be careful with nutmeg. A little goes a long way, and too much makes the drink taste like soap. Honestly, keep it simple. The cinnamon and the apple are the stars of the show.
The Process: Patience is a Virtue
You can't just dump everything in a bucket and call it a day. Well, you could, but it would taste like gasoline.
First, you have to simmer your liquids and sugars. This is about more than just mixing. You’re making a spiced syrup base. Throw the cider, juice, sugars, and cinnamon sticks into a large pot. Bring it to a boil, then immediately drop it to a simmer. Let it go for about 30 to 45 minutes. You want those cinnamon sticks to open up. Your whole house will smell incredible.
CRITICAL STEP: Take the pot off the heat. Let it cool completely. I mean completely. Like, room temperature.
If you pour Everclear into a boiling pot of liquid, two bad things happen. First, alcohol evaporates at 173.1 degrees Fahrenheit. If your juice is 200 degrees, you're literally watching your money vanish into the air. Second, alcohol vapors are highly flammable. If you’re working over a gas stove and you pour high-proof grain alcohol into a steaming pot, you might end up with no eyebrows. Or no kitchen.
Once it’s cool, stir in the Everclear.
The Aging Myth
Some people say you can drink it immediately. You can. But it’ll be "hot." The alcohol will have a sharp, medicinal bite that overshadows the fruit.
If you put that apple pie Everclear moonshine into Mason jars and let them sit in a dark, cool place for two to four weeks, something magical happens. The flavors "mellow." The harsh edges of the grain alcohol soften, and the spices integrate with the sugars. It becomes velvety.
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Common Mistakes That Ruin a Batch
I’ve seen a lot of "moonshine" ruined by simple errors. The biggest one? Using ground cinnamon. I mentioned this before, but it bears repeating. Ground cinnamon does not dissolve in liquid. It stays in suspension, creating a slimy, sludge-like texture at the bottom of your jars. It looks like mud and feels like sand in your mouth. Use sticks. Always.
Another mistake is over-sweetening. Remember, you can always add more sugar later, but you can’t take it out. If you’re using a very sweet commercial cider, you might want to cut the sugar by half a cup. Taste the juice mixture before you add the booze. It should taste slightly too sweet, because the alcohol will eventually balance that out.
The Apple Slice Trap
A lot of people think putting a slice of fresh apple inside the Mason jar looks cool. It does. For about three days. After that, the apple starts to break down. Even in high-proof alcohol, the fruit can get mushy and discolored. If you're going to give these as gifts and they’ll be consumed quickly, go for it. If you’re planning on aging the batch for a few months, leave the fruit out. It’s not worth the risk of a cloudy, funky-looking jar.
Is This Stuff Actually Safe?
Let’s talk about safety because there’s a lot of folklore around moonshine causing blindness. That happens with poorly distilled homemade spirits where the "foreshots" (methanol) aren't properly separated.
Since you are using Everclear—a commercially distilled, regulated product—there is zero risk of methanol poisoning. You’re just making a cocktail in a jar.
The real danger is the ABV. Because it’s so delicious, people treat it like cider. It’s not cider. A standard 4-ounce pour of this stuff can have as much alcohol as a double shot of whiskey. Drink responsibly. Or don’t say I didn't warn you when you wake up on your porch the next morning.
Variations: Making It Your Own
Once you've mastered the basic apple pie Everclear moonshine, you can start getting weird with it.
- Caramel Apple: Add a cup of butterscotch schnapps to the mix along with the Everclear. It adds a buttery, rich finish that's honestly addictive.
- Spiced Pear: Swap half the apple cider for pear nectar. It’s more sophisticated and a bit less "heavy."
- The "High Octane" Version: Instead of using apple juice to dilute the cider, just use two gallons of cider and double the Everclear. This is for the folks who really want that traditional "bite."
Storage and Shelf Life
How long does it last? Basically forever. High-proof alcohol is a preservative. However, the flavor will peak around the three-month mark. After a year, the cinnamon might start to become a bit too dominant, almost woody. I usually keep mine in the back of the pantry, but many people swear by keeping it in the freezer.
When you serve it from the freezer, it gets thick and syrupy. It’s the ultimate winter treat.
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The Cultural Connection
There’s a reason this drink persists. It’s a piece of Americana. While real Appalachian moonshine has a gritty, rebellious history, this "pantry" version is about community. It’s the drink people pass around at tailgates, hunting cabins, and family reunions. It’s accessible. You don't need a PhD in mixology to appreciate it.
It’s also surprisingly versatile. You can drink it straight, but it’s also killer when dropped into a mug of hot tea or used as a base for a "Moonshine Mule" with ginger beer and lime.
Practical Steps to Your First Batch
Ready to try it? Don't overthink it. This isn't rocket science; it's more like liquid baking.
Start by gathering your jars. Wide-mouth Mason jars are the gold standard here. Make sure they are cleaned and dried. You'll need about 10 to 12 quart-sized jars for a standard two-gallon batch.
Pro Tip: Label your jars with the date you made them. You think you'll remember which batch is which, but after a few jars, everything starts to look the same.
- Combine 1 gallon of apple cider, 1 gallon of apple juice, 3 cups of sugar (mixed), and 8 cinnamon sticks in a large stockpot.
- Heat to a boil, then simmer for 40 minutes.
- Cool the mixture until it is stone-cold. This usually takes several hours. Don't rush it.
- Stir in one 750ml bottle of 190-proof Everclear.
- Remove the cinnamon sticks from the pot. You can put one fresh stick into each Mason jar for aesthetics and continued flavoring.
- Ladle the mixture into the jars, seal them tight, and hide them in a dark cabinet.
- Wait. Give it at least two weeks. If you can wait a month, you're a hero.
When you finally crack that seal, you’ll notice the "burn" is gone. What’s left is a liquid that tastes exactly like a liquid apple pie, crust and all. It’s the perfect way to celebrate the season, or just to have something potent and delicious on hand for when the neighbors drop by.
Just remember: keep the Mason jars away from the kids. It looks like juice, but it's definitely for grown-ups.
Next Steps for Your Moonshine Project:
Check your local liquor laws to see if 190-proof Everclear is available in your area. If not, look for the 151-proof version or a high-proof "White Dog" whiskey as a substitute. Once you have your alcohol, head to a local orchard or farmer's market for fresh, unfiltered cider—the quality of your base liquid is the single most important factor in the final taste of your moonshine. Finally, clear a cool, dark shelf in your pantry to allow your jars to age undisturbed for the best flavor profile.