Making moonshine is a delightful hobby—especially if you are using fruit mash as the base. Take a look at our top five fruit mash recipes below! One of the most enjoyable aspects of moonshine production is that it is genuinely a lifelong pastime that never gets old. This is due to the fact that there are several methods for creating high-quality spirits at home. Making moonshine doesn’t have to be tedious or dull at any point. A fresh and original technique to develop your craft and produce something that is uniquely yours may be discovered on a consistent basis.

The Evolution of Fermented Fruit

1. While some moonshiners are on the hunt for the ultimate whiskey mix, others are looking for something a little sweeter to complement their bourbon.
2. Adding fruit to your moonshine isn’t a new notion, but it is becoming more popular.
3. According to popular belief, the notion of fermenting fruit originated when early man had to rely on rotting fruit found on the ground due to a lack of other options.
4. It is widely thought by many specialists that the body evolved the ability to swallow ethanol, which provided the opportunity for this alternative.

Two Ways to Make Fruit-Flavored Moonshine

Moonshine with fruit flavoring may not seem particularly tasty, but rotting fruit does sound delectable. There are two alternative approaches of incorporating the sweet flavor of ripe fruit into your home-brewed alcoholic beverages. The quickest and most straightforward method is to brew moonshine and then infuse it with fruit. This is commonly accomplished by putting fruit into a jar with moonshine and letting it sit for a few days or weeks before filtering off the solids. The second method is perhaps more difficult, but it produces excellent results. The basis of your mash is made from fruit in this manner. As an alternative to adding flavors after your moonshine is formed, you are making your moonshine from the fruit you use to make it. In the case of Applejack, this can also be accomplished by making moonshine from fruit juice or cider, like in the case of gin.

Approach a Local Farmer

Considering preparing a fruit mash for your moonshine, are you ready to take your craft to the next level? Make this type of mash when the fruit of your choice is just about to go out of season. The option to approach a local farmer and purchase a significant quantity of overripe or defective fruit from their hands at a reasonable price is a cost-saving strategy. It is common practice for many moonshiners to compensate their local farmers in alcohol!

Equipment Required for Making Moonshine

Huge pot: Most moonshine recipes are designed for 5-gallon stills and hence necessitate the use of large pots. A great feature of the Bayou Classic 44 Quart Stainless Steel pot is that it is equipped with an inside basket, which can be lined with cheesecloth to remove solids from your mashed potatoes. An extra-long spoon is necessary for use in the big pots required for moonshine production because the majority of ordinary home spoons are not long enough. HIC Brands that Cook 97050 15-Inch Helen Chen’s Asian Kitchen Bamboo Kitchen Spoon is one of our favorite kitchen tools. Siphon: Using a simple Siphon to transport liquid from your pot to your fermenter is a terrific way to save time and effort. Cooking thermometer: When it comes to creating moonshine, temperature is unquestionably one of the most crucial elements to consider. The HABOR Digital Instant Read Meat Thermometer is a simple-to-use instrument that allows you to keep track of your meat’s temperature and achieve excellent results. Cheesecloth: Using a cheesecloth to drain your mash is a fantastic idea. Using cleaned hands, it is simply pressed in order to extract every drop of the liquid from the container. Our all-in-one kits contain cheesecloth, but if you need to purchase more cheesecloth, we recommend the following. Fermenter: One of the most appealing features of our all-in-one kits is that they include a fermenter while remaining compact. This reduces the amount of equipment that has to be purchased and stored.

It is recommended that you use our Home Brew Ohio glass fermenter with twin bubble airlock if you are utilizing our Mist 1 Gallon Air Still. It is transparent, allowing you to see what is going on with your mash at all times, and it is the right size to compliment our air still.

The Best Stills for Making Moonshine

1. Making moonshine is a craft that has been passed down through generations.
2. Modern equipment, on the other hand, can make the procedure easier than ever before.
3. We at How to Moonshine offer two all-in-one kits that include both a fermenter and a still in one convenient package.
4. Our Blue Ridge Stovetop Still is simple to operate and can be placed in any kitchen.
5. This eliminates the need to obtain a specialized heat source and allows you to distill your spirits right in your own home.
6. An additional component of this kit is a water pump that may be utilized in a typical kitchen sink.
7. It truly is your one-stop shop for all things moonshine.
8. If you are searching for a straightforward distillation procedure, our Mist 1 Gallon Air Still is a good choice.
9. This is still as simple to operate as a standard kitchen kettle.
10. You may produce smaller recipes in your own kitchen using your own culinary equipment to obtain the spirits you want in lesser amounts.

The Sweet Taste of Summer All Year Long

It’s one of the most appealing aspects of creating your own moonshine from fruit: you get to bottle up the delicious flavours of summer and enjoy them all year long. As a result, let’s take a closer look at our top five fruit mash recipes right now, shall we?

Apple Jack Moonshine

Apple Jack Moonshine is likely the simplest fruit-based moonshine to prepare, using only a few ingredients. Due to the fact that this mash is formed from apple juice or cider rather than actual fruit, it is called for this. Additionally, Apple Jack Moonshine employs freeze distillation, which eliminates the need to peel and cut a large amount of fruit.

What is Freeze Distillation?

• It is possible to use freeze distillation instead of boiling and condensing the alcohol in your mash to extract it.
• This is accomplished by freezing the mash after it has been boiled.
• Water and alcohol have distinct boiling and freezing temperatures, which means that by heating or chilling your mash, you may separate the two substances.
• You may distill your mash with the help of freeze distillation, which you can do in your freezer.
• Cold winter evenings would be ideal for early risers!
• One thing to keep in mind with Applejack moonshine is that, because it is made using freeze distillation, you will not be able to fractionate your yield.
• It is possible that you are swallowing methanol as a result of your actions in this situation.
• Drink with extreme caution!
• However, while this recipe does not call for one of our high-quality stills, it does necessitate the use of certain specialized equipment.
• While the equipment used in moonshining is comparable to what you may find in your kitchen, it is on a far greater scale than you might expect.

Applejack Moonshine Recipe

Applejack Moonshine has been dubbed “apple pie in a jar” because of its taste. This original moonshine recipe is a classic favorite all around the world, and with good reason. Although fresh fruit is not required for this recipe, it is advised that you use a high-quality cider. You will not need a still for this recipe, but you will need a big fermentor because of the amount of alcohol. You may still utilize one of our all-in-one kits, or you can purchase a big fermentor, such as this one from Home Brew Ohio, to accommodate your needs.

It does not, however, come with an airlock and is extremely pricey as a result. It does, however, include a spigot at the bottom, which is a convenient feature to have on hand. It’s also important to remember that you’ll need a freezer area large enough to accommodate your fermentation pot.

To Make this Recipe you will Need:

• 5 gallons of unpasteurized apple cider (including sugar): It is critical to use high-quality cider for this recipe. Using apple juice will not yield a high-quality outcome, and it cannot be substituted
• 5 pounds granulated table or cane sugar (must be granulated sugar)
• 1 package of cider yeast (approximately): When it comes to working with this sort of cider foundation, cider yeast has been meticulously crafted.

1. Preparing a simple syrup is the first stage, which requires one gallon of your cider and one cup of sugar. Bring your cider to 160 degrees Fahrenheit and stir in your sugar. Stir thoroughly until the powder is entirely dissolved.
   Pour the syrup and the remaining 4 gallons of cider into a fermentation bucket that has been sterilized
2. Allow your mash to cool. You may use an immersion chiller or submerge your pot in ice water to cool your pot.
   Once the liquid has reached 75 degrees Fahrenheit, the cider yeast can be added. Shaking the container for around 10 seconds will help to aerate the mash.
   Cover the container with an airtight cover and insert your airlock.
   Allow your mash to ferment for around 7-14 days, or until there is no activity in your airlock for a period of two days
3. Once the fermentation process is complete, you may filter away any remaining solids from your mash. Place the strained liquid in a freezer container.
   Once your mash has been placed in the freezer, ice will begin to build on the surface of the storage jar. This is the water draining from your mash. To remove the ice off the top of the vessel, use a sterilized scoop or a spoon to do so. You will get stronger moonshine if you let your moonshine distill for a longer period of time and remove more water from it.
   Enjoy

Check out The Best Moonshine Mash Recipes for more information.

Peach Moonshine Mash

Is there anything more summery than biting into a crisp piece of peace? By distilling your own peach moonshine, you can preserve the flavour of summer. In order to make this peach moonshine mash, a huge amount of peaches are required. When the season comes to a close, consider approaching a local producer to see if you can obtain a significant quantity of overripe fruit at a lower price than you would otherwise pay.

Peach Moonshine Mash Ingredients:

• One and a half bushels of peaches (about 25 pounds)
• Six pounds of cane sugar
• And two packets of bread yeast

1. One of the most crucial elements in the moonshining process is sanitation. Wash your peaches well to eliminate any natural yeasts or pesticides that may have gotten into them.
   Remove the pits from your peaches and quarter them.
   Place the peach pieces in a food processor and pulse until they are finely chopped. Don’t completely liquefy
2. Put your peaches in a big saucepan and bring it to a boil.
   Preheat the oven to 160°F.
   Once your peach mash has reached 160 degrees Fahrenheit, it is time to transfer the mash to your fermentation bucket.
   Four pounds of sugar should be added and well mixed with a spoon until completely dissolved
3. Fill the fermenting bucket with cold filtered water until it reaches 5.5 gallons
4. Then repeat the process.
   Stir thoroughly to ensure that all of the ingredients are fully incorporated into the mash.
   Allow your mash to cool to 70 degrees Fahrenheit. Use an immersion chiller or set the fermentation bucket in a sink full of ice water to cool your mash down more quickly if you want to speed up the process. Another approach is to just wait a few hours
5. This is the most common.
   As soon as the mash reaches 70 degrees Fahrenheit, you may add your yeast and aerate the mash by pouring it from one 5 gallon bucket to another or shaking it for 10 seconds (while using an airtight lid).
   Place the airlock on top of it. Place your bucket in a cool, dry location for about 7-14 days before using it. When there has been no movement in the airlock for two days, your mash is finished fermenting.

1. When the fermentation phase is complete, it is time to begin the distillation process.
2. More information may be found in our step-by-step guide on moonshine production.

Strawberry Moonshine

This recipe for moonshine mash incorporates frozen berries. Not only can using frozen fruit save you money, but it also allows you to enjoy the fresh flavor of seasonal fruit all year long without having to buy it fresh.

For this recipe you will need:

• A few ingredients: 6 lbs. frozen strawberries
• 5 gallons filtered water
• 5 kg. sugar
• A starting yeast culture

1. Starting with the strawberries, take them out of the freezer and allow for them to get to room temperature.
   Pour one gallon of water into a saucepan and bring it to a boil at 90 degrees Fahrenheit.
   Pour in all of the sugar and whisk until it is completely dissolved after the water reaches 90°F.
   Once the strawberries have been thawed, mix them into a puree and stir in the sugar syrup until smooth.
   Pour the mixture into a fermenter and top it off with the remaining 4 gallons of filtered water
2. Ferment for 24 hours.
   Make a yeast starter by following the directions on the package. You may watch the video below if you’re not sure how to produce a yeast starter.
   Once your mash has reached 70 degrees Fahrenheit, you can add your yeast starter to the mash. Remove air bubbles from the mash by taking it up and shaking it, or transferring it between the fermentation bucket and the cooking pot approximately a dozen times.
   Place an airtight lid and an airlock on the container and allow it to ferment for 7-14 days.
   When your mash has finished fermenting, strain it and distill it as you normally would.

Blueberry Moonshine Mash

This is a tart variation on the more widely known fruit moonshine mash recipe. It produces a very attractive spirit that is wonderful for sipping on its own or adding to cocktails as a mixer. It also makes use of frozen berries, which is a good thing considering the recipe asks for 20 pounds of fruit! Consider what your shopping cost would be like if you got it fresh from the grocery store! 20 pounds of fruit for a basic mash is a lot of fruit. Alternatively, you can reduce the amount of fruit used while maintaining the remaining components’ quantities. This should still result in a wonderful mash that should not cost you an arm and a leg to prepare and serve.

Ingredients for Blueberry Moonshine Mash

• The following ingredients: 20 lbs frozen blueberries
• 5 lbs white sugar
• 5 gallon filtered water
• Yeast starter

Directions for Making a Blueberry Mash:

1. Place the frozen blueberries and 3 litres of filtered water in a big saucepan and bring to a boil. Preheat the oven to 160°F. Slowly pour in the sugar, stirring constantly to ensure that it completely dissolves.
   Remove the pan from the heat
2. You may either use an immersion chiller or submerge your saucepan in cold water to cool down your mash.
   As soon as the mash has cooled to 70 degrees Fahrenheit, you may begin preparing your yeast starter.
   In a separate fermentation dish, place your mashed potatoes and your yeast starter and stir well. Fill the space between your fermentation bucket and your cooking pot with air by pouring the mash between the two around ten times, or by covering it with an airtight lid and shaking it for about ten seconds.
   Combine the ingredients and ferment for approximately 7-14 days, or until the airlock shows no activity for two days.
   Once the fermentation process is complete, filter and distill the mixture as usual.

Potato Vodka Mash

1. Despite the fact that potatoes are not strictly a fruit, there is enough benefit in utilizing potatoes to brew spirits that we felt it would be good to include this recipe in the collection.
2. One of the advantages of creating mash with potatoes is that, unlike many of the grain components that are typically used in mash, potatoes are inexpensive and readily available.
3. Aside from that, purchasing a huge quantity of potatoes is a reasonably affordable and not uncommon practice.
4. Making spirits from potatoes is also a recipe that has a long history, despite the fact that most vodkas no longer use this versatile fruit as a primary element in their formulation.
5. While most fruit recipes are designed to be flavorful, vodka recipes are designed to be flavorless.
6. Alternatives include drinking this recipe neat or infusing vodka with fruit tastes, both of which are delicious.
7. By creating your vodka from potatoes and then infusing it with fruit, you may save a lot of money on expensive fruits and vegetables.
8. .

Ingredients for Potato Vodka Mash

• A total of 7 gallons of water, 25 pounds of potatoes, 5 pounds of crushed malted barley, and a starter of yeast are required.

Directions for Making Potato Vodka Mash:

1. In order to ensure that all of the dirt is gone from your potatoes, the first step is to thoroughly clean all of them with a scrub brush.
   After that, cut your potatoes into cubes and place them in a big saucepan. Fill the container with enough water to thoroughly submerge the potatoes. Cook until the vegetables are soft (approximately 20 minutes).
   Do not remove the water from the tank. Instead, use an immersion blender (which is suggested) or mash by hand (which is painful) until everything is fully mixed.
   For this dish, we recommend that you use a cheesecloth. Fill your 7-gallon mash pot halfway with filtered water after putting your ingredients in a cheesecloth
2. Repeat the process.
   Cook the mash, stirring regularly, until it reaches 140 degrees Fahrenheit.
   Stir in the malted barley until it is completely incorporated.
   Maintain a temperature of 140 degrees Fahrenheit for 20 minutes. Every four minutes, give it a good stir for about 30 seconds.
   For one hour, raise the temperature to 152 degrees Fahrenheit. Every 10 minutes, give it a good stir for about 30 seconds.
   If you have a hydrometer, you may use it to get a reading on the gravity. If it is less than 1.065, add sugar until it reaches 1.065.
   Cold the mash overnight in a cool, dark place to give the barley enzymes enough time to completely break down the potato starches.
   After the mash has cooled, transfer it to a fermentation pot.
   Make a yeast starter by following the directions on the package. Aerate your mash by pouring it back and forth between your cooking pot and fermentation jug approximately 10 times
3. Add an airlock and a tight-fitting lid to your fermentation pot and allow your mash to ferment for 7-14 days, or until there is no activity in the airlock for 2 days, before straining.
   Once the fermentation process is complete, strain the mixture well and distill it as usual.

See our How to Make Moonshine guide for more information on how to clear your mash, distill it, and fractionate the resulting product.

This Prohibition favorite is available in about any taste you can imagine. Make your way through the 10 finest infused moonshine recipes for every occasion and get to crafting! Bootleggers, frontiersmen, and Southerners are all represented. When you hear the phrase “moonshine,” the first thing that comes to mind is usually these individuals. Moonshine is often thought of as an alcoholic beverage that was popular in the past. If this is the case, you might be startled to learn that moonshine is now available at practically every liquor store in the country.

What’s the best part? People have begun to flavor their moonshine with a variety of fruits and tastes, ranging from apple pie to kiwi. Take your moonshine to the next level with these flavored moonshine recipes from across the world!

Blueberry Pie Moonshine

1. Although moonshine has a lengthy and complicated history in the United States, this does not imply that moonshine infusion recipes must be in the same vein.
2. When it comes to infusing moonshine with flavors, the possibilities are virtually endless.
3. In fact, even the type of alcohol utilized in the production of moonshine might vary.
4. Blueberry pie moonshine is one of the most delectable tastes of moonshine.
5. There is some work involved, but making moonshine infusions is less difficult than you may imagine.
6. You’ll need 1 pound of blueberries, 1/2 cup each of white and brown sugar, 1/2 gallon of blueberry juice, and 1 teaspoon vanilla extract to make this homemade moonshine recipe from Learn to Moonshine.
7. (Please note that you may use flavored vodka for the blueberry juice and vanilla essence if you like.
8. ) Finally, but certainly not least, you’ll require 1/2 gallon of moonshine.
9. Because moonshine is a high-proof alcoholic beverage, be cautious to select the proof that is appropriate for you—especially if you want to use flavored vodka as an ingredient.
10. Everything, with the exception of the alcohol, will be boiled in a big saucepan.
11. Once the mixture comes to a boil, reduce the heat to a low setting and continue to whisk for around 25-30 minutes.
12. Allow it to cool before adding it to your regular moonshine and pouring it into mason jars.
13. You now have one of the greatest infused moonshine recipes that will leave you feeling pleasantly sloshed for quite some time.

Apple Pie Moonshine

Apple pie flavor moonshine is by far the most popular flavor of moonshine available. Wide Open Spaces recommends starting by combining 1 quart of apple juice, 1 gallon of apple cider, and 10 cinnamon sticks together in a big saucepan before adding the next ingredients. Once you’ve brought the mixture to a simmer, add 3 cups of brown sugar and 1 cup of white sugar and stir until well combined. Allow the mixture to cool completely when the sugar has been fully incorporated. Once the mixture has lost all warmth, add a 750 mL bottle of Everclear or moonshine and 1-2 cups of spiced rum and stir well. Get your mason jars out of the cupboard and begin stockpiling!

Strawberry Rhubarb Moonshine

Strawberry rhubarb moonshine may be enjoyed at any time of year, but it is one of the greatest infused moonshine recipes to enjoy during the summer months. In this easy recipe from the Crock Pot Ladies, you’ll need 1 pound of strawberries and 2 cups of chopped rhubarb, as well as 2 cups of sugar and 3 cups of Everclear (or vodka, or ordinary moonshine, or whatever you choose) (interchangeable). Blend the strawberries and rhubarb into a puree, then transfer it to a big pot with roughly 4 cups of water and bring to a boil. Bring the sugar mixture to a boil while stirring constantly. Before you set it aside to cool, you’ll strain away all of the pieces from the mixture, leaving only the liquid behind in the process. Allow it to cool to at least room temperature before combining it with your alcohol of choice.

Raspberry Moonshine

Making raspberry-infused moonshine is a very simple process that requires time and perseverance. In your quart mason jar, mash together 9 oz of raspberries until smooth, then pour in 2 cups of moonshine to taste. Seal the package and shake it. Then, according to Wide Open Eats, you should leave it alone for 1-3 weeks. Realistically, you should let all of your other homemade moonshine recipes mature for a few months before you consume them as well, just to be safe. A professional would always age his or her booze in order to give it a richer flavor. Your waiting time, on the other hand, is entirely up to you. As soon as you’re ready, combine 2 cups of water and 1 1/2 cups of sugar in a saucepan and heat to a rolling boil. Separate your raspberries from the liquor using a fine mesh strainer. Once the simple syrup mixture has cooled, pour it into your moonshine and let it to age for as long as you wish, depending on your preference.

If you have the patience, the greatest infused moonshine recipes would all benefit from a lengthier age procedure. If you don’t have the patience, don’t wait! We understand what you’re saying.

Peach Moonshine

• Are you planning on entertaining some guests?
• Not sure what to get your pals for the holidays?
• Here are some suggestions.
• Make enough homemade peach moonshine for everyone at your Christmas celebration, rather than just a few cocktails for your guests.
• An overview of the recipe for Call Me PMC is provided below.
• 4 peaches (quartered) and 3 cinnamon sticks are simmered in a big saucepan with 64 ounces white peach juice, 1 cup brown sugar, and 3 cinnamon sticks.
• Before allowing the mixture to cool, check to see that all of the sugar has been dissolved.
• Combine 1 1/2 cups of Everclear with 1/2 cup of peach schnapps in a mixing glass.
• Allow at least 24 hours for the infused moonshine to mature before serving.
• Get ready for a party!

Kiwi Moonshine

The experts at Learn to Moonshine say that when utilizing a simple fruit like kiwi or blackberry, you’ll follow the same fundamental procedure for all of your infused moonshine recipes, regardless of how complex your recipe is. It’s important to let the simple syrup and fruit lie in the moonshine for at least a few days to allow the flavors to meld together. The unique thing about kiwi moonshine is that it’s not something you’ll often see on store shelves. The most frequent tastes, such as apple pie or blueberry pie, are generally easy to come by and are reasonably inexpensive. Right in your own house, you can create the tastiest infused moonshine recipes with any fruit that you like. If they don’t have anything in stock, make it yourself!

Cherry Pie Moonshine

If you enjoy cherry pie, you’ll enjoy the Crock Pot Ladies’ cherry pie flavor moonshine recipe, which is easy to make. Simply combine 30 ounces of canned cherries in heavy syrup, 1/2 cup sugar, and 32 ounces of cherry juice in a saucepan and bring to a boil. As is always the case, allow it to cool before adding your 2 cups of booze. If you really want to go for the pie flavor, you may add a dash of vanilla essence or even some flavored vodka to the mixture.

Blackberry Moonshine

• Flavored moonshine is delicious on its own, but it may also be used as an ingredient in a variety of cocktail recipes.
• In order to give your drink a more robust taste profile—and we mean more robust, use your home-brewed moonshine.
• Remember that because moonshine is already a very high proof alcohol, you should exercise caution when mixing it with other substances.

Pumpkin Pie Moonshine

For Thanksgiving, this is a terrific cocktail recipe to check out—and it’s also one of the best infused moonshine recipes you’ll find anywhere, period. In a large saucepan, combine one 29-ounce can of pumpkin puree, two cups of brown sugar, two teaspoons of cinnamon and crushed ginger, half a teaspoon of nutmeg, and one gallon of apple cider. Bring to a boil. Allow the mixture to cool until all of the sugar has been dissolved and the consistency has been reached that you want. Enjoy the Genius Kitchen-created liquid Thanksgiving dessert by mixing 2 cups moonshine with 2 cups whipped cream vodka and serving it up to your guests.

Caramel Apple Moonshine

This dish from Wide Open Eats makes only enough for two people. It calls for 3/4 cup each of apple juice and apple cider, as well as 1/2 teaspoon cinnamon. You’re probably familiar with the procedure: bring to a boil, reduce heat to a simmer, and allow to cool.

Pour in 2 oz of moonshine and 2 oz of caramel vodka, and you’ve got yourself and your date a fantastic cocktail. We hope you enjoy all of the greatest infused moonshine cocktail recipes that we have provided, and please remember to drink responsibly.

John Wheeler