What is the best moonshine flavor?
- One of the most delicious flavors of moonshine is blueberry pie. It does take a little bit of effort, but moonshine infusions are easier than you’d think. For this homemade moonshine recipe from Learn to Moonshine, you’ll need 1 lb of blueberries, 1/2 cup of white and brown sugar, 1/2 gallon of blueberry juice,
- 1 How do you add fruit flavor to moonshine?
- 2 Can you flavor moonshine with fruit?
- 3 What to add to moonshine to make it taste better?
- 4 What fruit is best for moonshine?
- 5 Why does my moonshine taste bad?
- 6 How do you infuse flavor moonshine with a thump keg?
- 7 Can you flavor moonshine after it’s made?
- 8 How do you make moonshine legal?
- 9 How do you flavor distilled alcohol?
- 10 How are you supposed to drink moonshine?
- 11 Does sugar make moonshine stronger?
- 12 Why was moonshine made illegal?
- 13 Will peaches go bad in moonshine?
- 14 How much fruit do I need for 5 gallons of mash?
- 15 How much sugar do you put in a gallon of mash?
- 16 Flavoring with Fresh Peaches
- 17 I took the large jar of my homemade fresh Peach Moonshine to a barbecue a friend was hosting recently, and it was a hit!
- 18 Ingredients to make Peach Moonshine
- 19 Its really simple to make homemade flavored moonshines using grain alcohol (Everclear) as the base. I keep all my moonshines after I make them in the freezer since we love them ice cold and that pretty much keeps them indefinitely (even though they never last long). They never freeze fully due to the alcohol.
- 20 Fresh Peach Moonshine Recipe
- 21 Here’s Why Moonshine Is Illegal
- 22 How to Flavor Moonshine with Extract
- 22.1 Vanilla Moonshine
- 22.2 Coffee Moonshine
- 22.3 Butterscotch Moonshine
- 22.4 Apple Pie Moonshine
- 23 FAQs
- 24 Two Ways to Make Fruit-Flavored Moonshine
- 25 The Best Stills for Making Moonshine
- 26 Apple Jack Moonshine
- 27 Peach Moonshine Mash
- 28 Strawberry Moonshine
- 29 Blueberry Moonshine Mash
- 30 Potato Vodka Mash
- 31 Apple Pie Moonshine
- 32 Strawberry Rhubarb Moonshine
- 33 Raspberry Moonshine
- 34 Peach Moonshine
- 35 Kiwi Moonshine
- 36 Cherry Pie Moonshine
- 37 Blackberry Moonshine
- 38 Pumpkin Pie Moonshine
- 39 Caramel Apple Moonshine
How do you add fruit flavor to moonshine?
A little tip: If you want to add flavor to a distilled moonshine, simply add sugar to your fruit puree or juice to the level of sweetness you want. Then, pour that into the spirit. Doing this method will lessen the overall alcohol content since the flavored liquid will dilute it.
Can you flavor moonshine with fruit?
Let’s face it, moonshine, or unaged whiskey, packs a strong punch. But you can subdue its potent taste by flavoring it with almost any fruit, including watermelon, peach, strawberry, raspberry, apple, lime or lemon.
What to add to moonshine to make it taste better?
Here are the best things to mix with moonshine.
- Coke. Moonshine is whiskey, so the classic combination of whiskey and Coke works whether that whiskey has spent time in a barrel or not.
- Grapefruit Juice. Flavorwise, this is sort of the poor American cousin of the Paloma.
- Ginger Ale.
- Sweet Vermouth.
- Iced Tea.
What fruit is best for moonshine?
High proof alcohol can be made using any fruit that has a high sugar content and peaches are actually great for this. This involves using juices from the actual fruit, making a wine, and then distilling it.
Why does my moonshine taste bad?
Make sure your moonshine still is very well sealed. Always dispose of the first bit of moonshine, in order to avoid contamination with methanol (which has a lower boiling point than ethanol). Contagion with methanol can be noticed by the bad smell and taste of your moonshine and needs to be avoided, since it is toxic.
How do you infuse flavor moonshine with a thump keg?
Place your chosen fruits, herbs, and spices into a large container of low wines or head/tail spirits and let it sit for a week or two. The flavor of your ingredients will gradually infuse the solution. Add this solution to the bottom of the thumper keg to impart the flavors it contains.
Can you flavor moonshine after it’s made?
There are many ways to flavor moonshine, but the easiest way to do it is to add the fruit directly to a jar of finished shine (or vice versa). Cut the peach into slices or (if they’re small enough) stick two or three whole peaches in a quart jar, add shine, and leave it sit.
How do you make moonshine legal?
If a person wishes to legally distill alcohol, they have two options. The first option is to obtain a Federal Distilled Spirits Permit. This is the permit that industry giants like Jack Daniels and Makers Mark distilleries possess, which makes it legal for them to distill and distribute to the public.
How do you flavor distilled alcohol?
Adding Other Flavors?
- Herbs (whole & fresh): mint, rosemary, parsley, thyme, basil, dill, lemongrass or cilantro.
- Spices (whole & fresh): ginger, cinnamon, star anise, cloves, allspice, peppercorns or vanilla beans.
- Other (whole & fresh): garlic, peppers, pecans or dried dates.
How are you supposed to drink moonshine?
How should you drink moonshine? “We always drink it straight from the jar, but encourage you to get creative by mixin’ your own recipe. A Southern classic is our Front Porch Peach Tea, which is 2 parts Ole Smoky Peach Moonshine, 1 part sweet tea and 1 part Lemonade, with peach and mint for garnish.”
Does sugar make moonshine stronger?
To sum up, sugar does increase the alcohol content, but only when used in the fermenting process. The process of making your own homemade high alcohol beverages is not easy, and you should understand how to correctly handle the process before diving into it.
Why was moonshine made illegal?
So why is moonshine still illegal? Because the liquor is worth more to the government than beer or wine. Uncle Sam takes an excise tax of $2.14 for each 750-milliliter bottle of 80-proof spirits, compared with 21 cents for a bottle of wine (of 14 percent alcohol or less) and 5 cents for a can of beer.
Will peaches go bad in moonshine?
Unopened, flavored moonshine won’t change much and it won’t go bad. The fruits in unopened moonshine are preserved by the alcohol which prevents it from going off. These fruits can however become much more concentrated with alcohol and it is often best to discard the fruit.
How much fruit do I need for 5 gallons of mash?
So, you want to add fruit to your homebrew. Well the amount of fruit you’ll need depends on the beer recipe and the type of fruit you are adding, but generally 3-7 pounds will do for a 5 gallon batch of beer.
How much sugar do you put in a gallon of mash?
Step 3: The Recipe For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. So for a 5 gallon mash (which is recommended for your first batches of moonshine) you would use 5 gallons of water, 5 pounds of corn meal, and 5 pounds of sugar. As a beverage, moonshine has long been associated with the backwoods and being a lightning bolt of a drink that gives you a head-kick. Moonshiners of the new century embrace that rebel rap while also adding a new level of respect, skill, and innovation to the art form they practice. Aficionados will always be able to revel in the pleasures of drinking moonshine straight, but in recent years, savvy mixologists and distillers have begun expanding their horizons by learning how to brew flavored moonshine. Moonshining is, at its most basic level, the process of turning carbohydrates into alcohol. It all starts with a mash of grains, starches, or fruits that has been treated to increase the sugar content, which yeast then feeds on to make ethanol, which is then fermented. A number of distillations are performed on the liquid obtained from the mash in order to achieve the desired clarity, purity, and proof level. You can find out all you need to know about how to produce moonshine mash right here. Some flavored moonshine recipes need the completion of this multi-step procedure in order to achieve the optimum results and complexity of taste. However, if you don’t want to deal with the red tape of getting fuel-alcohol or distilled spirit licenses but still want to make flavored moonshine to offer at your next party, we’ve included recipes that employ widely accessible ingredients to create flavorful moonshine. You may choose between 151 and 190 proofs, and you can dilute it to the level that you like. Then, let’s get right down to business, shall we? Summertime is the perfect time to enjoy strawberry moonshine, a delicious summer treat with a kick. Consume it neat or combine it with seltzer for a bubbly afternoon drink on the terrace. The following is a standard fruit infusion recipe that may be used with a variety of different fruits: 1. Wash the fruit thoroughly, remove the leaves and stems, and slice thinly to maximize the surface area exposed to the moonshine. 2. Place the fruit in a large bowl and cover with water. 2. Divide the fruit among the mason jars, filling them about one-third to one-half of the way with fruit. Fill the bottle to the brim with moonshine or Everclear and screw the lid on firmly. If you have a sweet tooth, feel free to use a tablespoon or two of sugar in the recipe. 3. Keep it in a cool, dry area for a month. Every couple of days, give the jars a good shake to aid in the infusion process, if possible. 4. When the flavor of the infusion is to your liking, filter the moonshine through cheesecloth to remove the fruit. Keep the fruit-infused moonshine refrigerated in a clean, new container. Drink this delightful strawberry moonshine drink over ice for a dose of cayenne pepper flavor. 1. Bring the cider and juice to a boil, then stir in the sugar until completely dissolved. Add the moonshine when the liquid has cooled. 2. Fill mason jars almost to the brim with the mixture and top with a cinnamon stick. It is possible to serve the delightfully fragrant moonshine immediately, but maturing it for a few weeks infuses it with a deeper cinnamon flavor. Nothing tastes better on a hot summer day than a refreshing glass of lemonade chilled to the bone. moonshine. Make this easy, sugary-tangy meal with your friends and have a relaxing evening. When was the last time you had the sweet-sour flavor of a hard candy lemon drop on your tongue? A sip of this recipe will bring back all of those great, summertime, childhood memories in a whole new light. 1. Dissolve the sugar in the heated water and set aside to cool before adding the remaining ingredients. Pour the mixture into two mason jars and add a couple of lemon drops to each jar. 2. This may either be served immediately or left to infuse a richer candy-lemon taste over a longer period of time. 1. In a large cocktail shaker, mix a cup of crushed ice, 8-10 bite-sized cubes of watermelon, the fresh lemon juice, and the moonshine. Shake well to blend the ingredients. 2. Shake the bottle vigorously. 3. Pour in the lemonade, along with a touch of seltzer if you prefer it fizzy, and divide into two glasses to serve. Honey moonshine is more commonly referred to as “honeyshine,” and it is a popular choice among distillers throughout the world. On the most basic level, brewers create honey mead by fermenting honey-based mashes and then distilling the wash to achieve a greater purity and proof level. 1. Bring 3 gallons of water to a boil in a big saucepan with 1 gallon honey until the honey is completely dissolved. 2. Add the remaining water and bring everything to a temperature of 70 degrees before adding the yeast. Fill a fermentation container, such as a 5-gallon glass carboy, halfway with water and cover the mouth with cheesecloth. Allow the mixture to ferment until the bubbling has stopped. 4. Purify the distillate to the required purity.
What is moonshine?
Making flavored moonshine with Everclear
How to make strawberry moonshine
1 or 2 quarts of fresh strawberries
How to make apple pie moonshine
As many cinnamon sticks as are need for each mason jar
How to make lemonade moonshine
2 cups lemon juice, preferably freshly squeezed (about 8 lemons)
How to make lemondrop moonshine
How to make watermelon moonshine
How to make honey moonshine
How to make blueberry moonshine
As a beverage, moonshine has long been associated with the backwoods and being a lightning bolt of a drink that gives you a head-kick. Moonshiners of the new century embrace that rebel rap while also adding a new level of respect, skill, and innovation to the art form they practice. Aficionados will always be able to revel in the pleasures of drinking moonshine straight, but in recent years, savvy mixologists and distillers have begun expanding their horizons by learning how to brew flavored moonshine.
Moonshining is, at its most basic level, the process of turning carbohydrates into alcohol. It all starts with a mash of grains, starches, or fruits that has been treated to increase the sugar content, which yeast then feeds on to make ethanol, which is then fermented. A number of distillations are performed on the liquid obtained from the mash in order to achieve the desired clarity, purity, and proof level. You can find out all you need to know about how to produce moonshine mash right here.
Some flavored moonshine recipes need the completion of this multi-step procedure in order to achieve the optimum results and complexity of taste. However, if you don’t want to deal with the red tape of getting fuel-alcohol or distilled spirit licenses but still want to make flavored moonshine to offer at your next party, we’ve included recipes that employ widely accessible ingredients to create flavorful moonshine.
You may choose between 151 and 190 proofs, and you can dilute it to the level that you like. Then, let’s get right down to business, shall we?
Summertime is the perfect time to enjoy strawberry moonshine, a delicious summer treat with a kick. Consume it neat or combine it with seltzer for a bubbly afternoon drink on the terrace. The following is a standard fruit infusion recipe that may be used with a variety of different fruits:
1. Wash the fruit thoroughly, remove the leaves and stems, and slice thinly to maximize the surface area exposed to the moonshine. 2. Place the fruit in a large bowl and cover with water. 2. Divide the fruit among the mason jars, filling them about one-third to one-half of the way with fruit. Fill the bottle to the brim with moonshine or Everclear and screw the lid on firmly. If you have a sweet tooth, feel free to use a tablespoon or two of sugar in the recipe. 3. Keep it in a cool, dry area for a month.
Every couple of days, give the jars a good shake to aid in the infusion process, if possible.
4. When the flavor of the infusion is to your liking, filter the moonshine through cheesecloth to remove the fruit. Keep the fruit-infused moonshine refrigerated in a clean, new container. Drink this delightful strawberry moonshine drink over ice for a dose of cayenne pepper flavor.
1. Bring the cider and juice to a boil, then stir in the sugar until completely dissolved. Add the moonshine when the liquid has cooled. 2. Fill mason jars almost to the brim with the mixture and top with a cinnamon stick. It is possible to serve the delightfully fragrant moonshine immediately, but maturing it for a few weeks infuses it with a deeper cinnamon flavor.
Nothing tastes better on a hot summer day than a refreshing glass of lemonade chilled to the bone. moonshine. Make this easy, sugary-tangy meal with your friends and have a relaxing evening.
When was the last time you had the sweet-sour flavor of a hard candy lemon drop on your tongue? A sip of this recipe will bring back all of those great, summertime, childhood memories in a whole new light.
1. Dissolve the sugar in the heated water and set aside to cool before adding the remaining ingredients. Pour the mixture into two mason jars and add a couple of lemon drops to each jar. 2. This may either be served immediately or left to infuse a richer candy-lemon taste over a longer period of time.
1. In a large cocktail shaker, mix a cup of crushed ice, 8-10 bite-sized cubes of watermelon, the fresh lemon juice, and the moonshine. Shake well to blend the ingredients. 2. Shake the bottle vigorously. 3. Pour in the lemonade, along with a touch of seltzer if you prefer it fizzy, and divide into two glasses to serve.
Honey moonshine is more commonly referred to as “honeyshine,” and it is a popular choice among distillers throughout the world. On the most basic level, brewers create honey mead by fermenting honey-based mashes and then distilling the wash to achieve a greater purity and proof level.
1. Bring 3 gallons of water to a boil in a big saucepan with 1 gallon honey until the honey is completely dissolved. 2. Add the remaining water and bring everything to a temperature of 70 degrees before adding the yeast.
Fill a fermentation container, such as a 5-gallon glass carboy, halfway with water and cover the mouth with cheesecloth. Allow the mixture to ferment until the bubbling has stopped. 4. Purify the distillate to the required purity.
- This delightful blueberry moonshine has a bite to it that will enliven your taste buds and transport you back to your childhood home in the country.
- Half a gallon blueberry juice, one container of blueberries, rinsed, cinnamon sticks, one cup brown or white sugar, one can blueberry pie filling, and 750 mL water The following ingredients: Everclear (190 or 151 proof, depending on how much kick you want) or moonshine
- 2 tablespoons of vanilla essence
1. In a large saucepan, heat the blueberry juice, blueberries, and cinnamon sticks until warm, then gently whisk in the sugar and blueberry pie filling until smooth. After approximately a half hour, turn off the heat and let everything to cool down completely. 3. Combine the moonshine and vanilla extract in a mixing bowl and pour into mason jars to steep for a few days. 4. Strain the mixture before serving.
How to make pineapple moonshine
Having trouble finding that old crock pot hidden in the back of your garage? Take it out of the box and put it to use! Check out this super-easy pineapple moonshine recipe that can be made in the crock pot.
- 2 cups sugar
- 750 mL moonshine or Everclear
- 1.75 quarts canned pineapple juice
- Cook the juice and sugar in the crock pot on low for 2 hours, stirring occasionally, until the sugar is completely dissolved.
- Allow it cool to room temperature before adding the moonshine.
- Refrigerate in mason jars until ready to serve.
How to make cherry moonshine
This cherry moonshine is sweet and robust, and it tastes like summer. It’s easy to prepare, and it’s perfect for giving as a present. The following recipe makes enough flavored shine to fill four mason jars, which you can then give away to your friends.
- A mixture of 1 quart cherry juice, 1 can cherries in syrup, 1/4 cup white sugar, and a half-liter bottle of Everclear (190 proof) is used to make this cocktail.
1. In a large saucepan, combine all of the ingredients except the moonshine or Everclear and boil until the sugar melts. 2. Allow it to cool before adding the moonshine/Everclear and pouring it into mason jars to keep. Pour it over ice and add a splash of seltzer or ginger ale if you want to dress it up.
How to make blackberry moonshine
- Moonshine made from blackberries is a popular choice among enthusiasts of the spirit.
- You might prepare a blackberry fruit mash for fermentation and distillation in the same way you would any other fruit, or you could try this recipe for blackberry moonshine that does not require distillation.
- Alternatively, you may make the moonshine recipe below, which is based on blackberry syrup.
- 2 cups blackberries
- 1 cup water
- 1 cup sugar
- 3/4 cup moonshine or Everclear
- Thin lemon and lime zest peels, about 1/4 to 1/2 inch long
- 1 cup moonshine or Everclear
1. Dissolve the sugar in the water over high heat, along with a few of blackberries, then allow to cool before dividing into two mason jars evenly. 2. Fill the jars halfway with blackberries and a sliver of lemon and lime zest, followed by the Everclear or moonshine. 3. Refrigerate overnight. Allow for several days of infusion, shaking occasionally, for the best results. 3. Remove the blackberries from the liquid and serve! With your newfound knowledge of how to manufacture flavored moonshine, you’ll be the talk of the town at your next dinner party, summer BBQ, or blowout event.
Flavored moonshine is a craftsman’s joy, so experiment with different fruits and more exotic ingredients like papaya or mango to produce new and exciting flavors. Rory Constantine is a fictional character created by author Rory Constantine. When he was younger, Rory used to spend his days working on airplane engines at a Raytheon hangar. However, while on a business trip abroad, a colleague grease monkey convinced him to pay a visit to a British distillery that provided samples.
The fragrance, intensity, and promise of spirits now drive him over mountains, through jungles, and across vast deserts in pursuit of the next transforming mouthful.
Avdeev 80/iStock/GettyImages Let’s face it: moonshine, often known as unaged whiskey, has a potent punch to it. However, by flavoring it with practically any fruit, such as watermelon, peach, strawberry, raspberry, apple, lime, or lemon, you can tone down its overpowering flavor and make it more tolerable. Just remember to add your fruit of choice while manufacturing the moonshine in order to avoid the alcohol concentration of the moonshine from being decreased. How you’re going to want to flavor your booze is as follows. Demand Media’s Colin Czerwinski contributed to this report.
Fruit should be measured such that it weighs six times as much as the amount of water asked for in your moonshine recipe. To use a pre-made juice concentrate, divide the water quantity by five to get one-fifth of the weight of the water asked for in the recipe and measure that amount of juice concentrate. Demand Media’s Colin Czerwinski contributed to this report. Blend the fruit in a food processor until smooth, straining out any big chunks.
- If you’re using a pre-made juice concentrate or puree, strain out any pulp, seeds, or big bits before putting the liquid through a fine sieve strainer to create a smooth, silky drink.
- Using it despite its thickness is fine as long as there are no pieces present.
- Demand Media’s Colin Czerwinski contributed to this report.
- After filtering, take the quantity of liquid puree or residual pre-made juice concentrate that is left in the measuring cup.
- Demand Media’s Colin Czerwinski contributed to this report.
Subtract the amount of liquid puree or juice concentrate asked for in the moonshine recipe from the amount of water called for in the recipe and measure the remaining water. Demand Media’s Colin Czerwinski contributed to this report. Puree or juice concentrate should be mixed with the measured water. In addition to the amount of juice used, the amount of water used should be equal to the amount of water initially specified in the recipe, unless otherwise specified. Demand Media’s Colin Czerwinski contributed to this report.
In order to complete your flavored moonshine, follow the procedures and ingredients listed in the moonshine recipe.
If you wish to flavor moonshine that has already been distilled, just add sugar to the puree or fruit juice until it reaches the desired sweetness and then pour it into the whiskey to finish the flavoring. By diluting the alcoholic beverage with the flavored liquid, this approach will lower the total alcohol concentration. References Biography of the Author Since 1998, Sarah Davis has worked as a culinologist in various capacities. She has worked in the offices and labs of companies such as Burger King, Tyson Foods, and Cargill, where she has developed and written recipes for their products.
She is presently the owner of WISH Events, which is based in Atlanta.
She and her husband also purchase properties with the intention of renovating and reselling them. In culinary arts, Davis has a bachelor’s degree from Johnson and Wales University, and in food science, she has a master’s from the University of Georgia.
Up to date on COVID-19: We are fully operational at this time and ship daily, Monday through Friday. This site is intended solely for educational reasons and does not include advertisements. For further information, please see our entire overview. The 20th of March, 2013 Making peach moonshine may be accomplished in a variety of ways. Making peach brandy, for example, indicates that the alcohol itself is created from fermented peach juice and then distilled, as opposed to other types of alcohol.
However, distilling alcohol at home for personal use is prohibited in the United States, and in order to do so, one must be a commercial distiller licensed by the state. A considerably simpler method of making peach moonshine is to flavor a neutral-tasting, high-proof, store-bought alcohol such as Ole Smokey by adding flavoring to the alcohol (or whichever brand of moonshine you prefer). Both options are fine, but the second one is the one we’ll show you how to make in the following section of the article. It is possible to manufacture peach-flavored moonshine in two different methods.
The first approach entails the use of spices and peach juice, whereas the second way does not. The second approach makes use of fresh peaches to accomplish its goal. Both of them are explained more below:
Flavoring with Spices, Dried Peaches and Concentrate (Best)
- Using (peach pie) spices and peach juice concentrate to manufacture the best-tasting peach moonshine is the quickest and most straightforward method.
- Freeze-dried, concentrated peach juice produces the greatest peach shine possible since it has the most peach taste while diluting alcohol to the smallest amount possible.
- The ingredients are as follows:
- 6 dried peaches 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon orange
- 1/8 teaspoon cloves
- 1/2″ dried vanilla bean
- 1/4 teaspoon pink peppercorn
- 1 tablespoon toasted white oak chips
- Alternatively, use the Peach Moonshine Spice Kit in place of the above.
3 cans (thawed) white grape peach concentrate
- 6 cups 100 proof moonshine (Ole Smokey, Sugarlands, etc.)
- 3 cans (thawed) white grape peach concentrate
In a muslin bag, combine all of the ingredients except the dried peaches. Peaches should be cut into 1/2-inch slices. 6 cups of 100 proof moonshine should have a muslin bag with peaches in it. Allow for a 24-48-hour steeping period. Remove the peaches from the muslin bag and set them aside. Divide the booze and peaches into three quart jars and set aside. Fill the remaining space in each quart jar with white grape and peach concentrate.
Flavoring with Fresh Peaches
When it comes to creating shine with fresh peaches, not just any peach will do, and the sort of peaches you’ll need aren’t likely to be available at your local grocery shop or produce market. The Indian Peach is the greatest variety of peach for enhancing the appearance of peach. This particular variety of peach is most typically used for pickling, preserving, and baking purposes, among others. Indian Peaches have a stunning blood-red hue on the interior and have a sweet yet “tart” flavor that is unique to this kind.
- The following fruit: 9 Blood Peaches (also known as Indian Peaches)
- Moonshine with a proof of 100 percent (Ole Smoky’s White Lightnin’ is ideal for this)
- Indian peaches are often only available for purchase for a week or two each summer at local farmers markets, fruit stands, and other similar locations.
- They can also be purchased in supermarkets from time to time (although they are most likely transported from the west coast and will not be as excellent).
- For individuals interested in obtaining these fruits, the best bet is to visit your local peach stand (assuming you’re fortunate enough to have one of these establishments nearby) and inquire as to whether or not they have any Indian peaches available.
It’s likely that they will, and you’ll need to inquire when they anticipate them to be ripe, and you’ll need to check back every now and then to make sure you don’t miss out! There are several methods for flavoring moonshine, but the quickest and most straightforward is to just add the fruit directly to a jar of completed shine (or vice versa). Simply slice or place two or three whole peaches in a quart jar with a little shine and leave it to marinate for several hours or overnight. Wait approximately 9 months (this is a real statement) and then drink!
Finally, our distillation apparatus is intended solely for legal reasons, and the information included in this page is provided solely for educational purposes. We encourage you to read our comprehensive legal statement for further information on the legality of distillation.
- This website is financed by its readers, and we receive compensation if you make a purchase from a store after clicking on a link on our website.
- No question, moonshine, also known as unaged whiskey, is a potent drink with a lot of flavor and character.
- Despite this, you will be able to lessen its powerful flavor by mixing it with practically any type of fruit flavour.
- Raspberry, lemon, peach, watermelon, strawberry, lemon, and apple are just a few of the fruits available.
Learning how to flavor moonshine is actually rather fascinating since it has the potential to significantly improve its taste. When you flavor moonshine, it will have a taste that is much more similar to that of commercial spirits. Create a wide range of cocktails, including whiskey, vodka, bourbon and a whole host of other concoctions.
What Is Moonshine?
Moonshine, in its most basic definition, is the process of converting sugar into alcohol. The process begins with a mixture of fruits, starches, or grains that have been treated to extract the maximum amount of sugar from them. Yeast will subsequently feast on them, resulting in the production of ethanol. Once the combination is finished distilling, the liquid will travel through many stages of distillation to achieve the appropriate purity, proof, and clarity for the distiller.
Some flavored moonshine recipes need the completion of the complete procedure in order to attain the greatest potential outcomes and nuance in their flavor. However, with our advice on how to flavor moonshine, you can simply make your own for your party this coming weekend.
Importance Of Using The Right Ingredients And Brewing Method
The scent and flavor of your finished product will be determined by the raw materials you choose to employ in the manufacturing process. Also keep in mind that the brewing process you pick is one of the most important aspects of creating a flavor-rich moonshine, and it should not be taken lightly. Furthermore, the nature of your moonshine will be greatly influenced by the manner in which you regulate the distillation process. This covers the method for extracting cuts from your fermented wash.
How Do I Ensure My Moonshine Is Perfect Every Time?
- If you want to produce consistently excellent moonshine, be certain that you only utilize a high-quality moonshine still kit.
- If you are using a DIY or low-cost still kit, the outcome of your end output might be very different from one another.
- The reason for this is that such do-it-yourself kits will never offer you with the kind of control you require over the manufacturing process.
- Your spirits will thus produce a wildly diverse outcome each and every time.
- As a result, it will be more difficult for you to produce moonshine with a distinct and individual flavor.
Use of a high-quality still kit, on the other hand, will allow you to have greater control over every aspect of the operation, from the temperature to the pressure level within the barrel.
Aside from that, using the correct procedures and components will allow you to make moonshine with the appropriate quantity of alcohol content. In the same way, the flavor will be consistent every time.
How To Add Fruit Flavor To Your Moonshine
Choose a fruit that is the right size for you. Its weight must be at least six times greater than the amount of water required for your moonshine recipe to be successful. It is also possible to employ juice concentrate. Simply divide the amount of water asked for in the recipe by five to get one-fifth of the weight of water called for in the recipe. Then you’ll need to figure out how much juice concentrate you need.
Puree your fruit in a food processor, removing any big parts that remain after it has been pureed. Ensure that any seeds, pulp, or big pieces are removed from any pre-made juice concentrate before using it. Using a fine sieve strainer will help to ensure that the liquid is as smooth as possible. If your liquid turned out thicker than you expected, it is also acceptable. Just make sure there aren’t any bits of food left in there.
- After filtering the liquid fruit puree or residual pre-made juice concentrate, take a measurement of how much you have left.
- To figure out how much water you’ll need, subtract the amount of liquid puree from the amount of water specified in the moonshine recipe and multiply the result by 2.
In a separate bowl, combine your liquid puree or juice concentrate with the measured water. Your spirit’s initial amount of water will be equaled by the sum of the amounts of the other ingredients.
Make sure to follow all of the directions on your moonshine recipe, including the items you’ll be infusing it with in order to complete producing your flavored moonshine!
A little tip:
- If you want to flavor distilled moonshine, simply add sugar to your fruit puree or juice until it reaches the desired sweetness level.
- After that, pour it into your spirit.
- Because the flavored liquid will dilute the total alcohol amount, using this approach will result in a lower overall alcohol content.
Should I Age My Moonshine?
The taste of your moonshine can be dramatically improved by allowing it to age for many months. This is one of the reasons why many brewers preserve their goods in barrels for several years before putting them on the market. Although you may consume any flavored spirit on the same day it is distilled, many distillers advocate waiting at least a month after it is distilled before drinking it. Additionally, keeping it in a darker environment can improve its flavor even more. Following this straightforward procedure will result in a more refined batch of moonshine.
Ways On How To Enhance The Taste And Flavor Of Moonshine
In compared to using old wood, using new wood might cause moonshine to mature more quickly. It is preferable to use new chips instead of old ones since old chips will impart a woody flavor to your spirit, which is undesirable. Furthermore, really old chips might have a detrimental impact on the flavor of the end product.
Sweet bourbon essence
Moonshine can benefit from the addition of sweet bourbon essence, which can aid to strengthen and improve the flavor. You may filter it through a muslin cloth and then add the sweet bourbon essence to it once it has filtered.
Following that, you may proceed with bottling your spirit into 700g bottles. Keep them in a cold, dark area for at least a month, if not longer, to bring out the best taste. This will allow you to generate a bourbon flavor that is both mellow and pleasant to consume while still tasting like whiskey.
- Adding around 5 tablespoons of white or caramelized raw sugar per liter of moonshine will allow you to customize the flavor of your spirit to your liking.
- If you like it to be sweeter, you may increase the amount of sugar you use.
- Keep in mind that the taste of the final product will still be influenced mostly by your own choice for certain flavors.
Your dinner party or other occasions will undoubtedly be the talk of the town now that you know how to flavor moonshine. Making flavored moonshine is a fun and easy project. You may also experiment with blending it with exotic fruits such as mango to produce a unique and pleasant taste.
- When it comes to summer fruits, watermelon, strawberries, blueberries, and cherries are my favorites;
- but, once peach season begins in late summer, I can’t get enough of them!
- Having recently savored a few wonderfully ripe peaches (and yes, the juice was dripping down my chin and arms, which was the nicest part), I decided to experiment with preparing a Fresh Peach Moonshine Recipe.
- And, wow, did it turn out to be delectable!
For those of you who follow me on social media (Instagram, Pinterest, Facebook, or this website), you are aware that I like drinking cocktails, wine, and creating unique libations like my extremely famous Apple Pie Moonshine and Chocolate Moonshine, among other things. While my spouse prefers beer, bourbon, scotch, whiskey, and gin, I prefer other types of liquor. I believe that between the two of us, we have covered all of the bases, lol!
After experimenting with blueberries last summer, I decided that it didn’t excite me as much as the other moonshines I create, and that I should try peaches this year instead. I started with a bunch of fresh peaches (from a farm in New Jersey) and set to work right away. After I had left the moonshine lie for a week after making it, I decided to filter off all of the pulp and discard it. One of my friends stated that she like pulp and that I should leave it in; nonetheless, I received the impression that the majority of people would love this moonshine more if it were pulp-free.
I took the large jar of my homemade fresh Peach Moonshine to a barbecue a friend was hosting recently, and it was a hit!
You have complete control on how peachy and robust this beverage is made to be. Play around with it and see what happens. As I usually say, “taste and adapt” is the key. If it’s too powerful, dilute it with water. If the mixture is too weak, add a little more of one of the alcohols. If you’re searching for something easy to prepare but with a little kick, look no further! Make a batch of this Fresh Peach Moonshine Recipe and enjoy it with friends and family. I served it in shot glasses that were disposable. Simply instruct everyone to keep their glasses steady, hehe!
The reason is that they will almost certainly want more.
Ingredients to make Peach Moonshine
- The following ingredients: water, brown sugar, cinnamon sticks, peaches, peach schnapps, Everclear (grain alcohol), peach juice
- Tip: Always allow the mixture to cool completely before adding the alcoholic beverage.
- You don’t want any of the alcohol to be burned out during the process.
Its really simple to make homemade flavored moonshines using grain alcohol (Everclear) as the base. I keep all my moonshines after I make them in the freezer since we love them ice cold and that pretty much keeps them indefinitely (even though they never last long). They never freeze fully due to the alcohol.
The amount of alcohol you use will determine how quickly it will freeze. Moreover, they thaw rapidly and are ready to drink right away, even if they do partially freeze, as my Chocolate Moonshine may have done. When it comes to slushie cocktails, try my Bourbon Slush, which is usually a favorite because it cools you off while still being delicious!!
And, as I’ve said before, Take a taste and make any necessary adjustments. Always start with a small amount of alcohol, shake/stir it up, and then taste it. Taste it again after it has chilled in the fridge or freezer, and feel free to add extra alcohol at any moment.
If you enjoy making homemade moonshines and other fun boozy recipes for parties and food gifts, check out my Apple Pie Moonshine (one of the most popular recipes of Souffle Bombay.an oldie but a goodie!). I call it “A party IN a jar!”
And my Chocolate Moonshine or Chocolate Liquor, which is also known as chocolate liquor. This dish, whatever you want to name it, is INCREDIBLY delicious and indulgent! It’s kind of like a boozy chocolate shake OR the chocolate martini of your dreams, depending on your preference! If you do any of the things listed above. I’d love to see what you’ve come up with! Send me a picture of your creation on Instagram with the hashtags @SouffleBombay or SouffleBombay! Cheers! The original recipe was published in July of 2018.
Text modifications were performed in September of 2020, according to the text. Due to the fact that I am neither a dietician or nutritionist. A WordPress plug-in provides nutritional information about a product.
Fresh Peach Moonshine Recipe
This recipe for Peach Moonshine captures the essence of the season’s bounty of peaches. It’s delicious, and it makes a wonderful food gift! Preparation time: 10 minutes Preparation time: 12 minutes Time allotted: 22 minutes Cocktails are the course of action. American cuisine is served. Keywords: Homemade Moonshine, Flavored Moonshine, Peach Moonshine Recipe, Flavored Moonshine Instructions Approximately 4 ounces per serving Calories: 69 calories per serving
- Water (four cups)
- One and a half cups brown sugar
4 big peaches, each cut into six slices (you can choose to leave the skin on or off)
- 4 medium-sized peaches, each cut into six slices (you can choose to leave the skin on or off)
- 3 cinnamon sticks (optional)
- 3/4 cup Peach Schnapps
- 1 cup Everclear
- 3/4 cup vodka
Ceres 100 percent natural peach juice (see notes) – I used a 33.8 oz liter container of Ceres 100 percent natural peach juice.
- Water, sugar, peach slices, and cinnamon sticks are combined in a medium-sized saucepan. Bring the water to a boil
- Reduce the heat to low and let it simmer for 10 minutes.
Remove from the fire and set aside until the mixture has reached room temperature.
Remove the cinnamon sticks from the pan and put them aside
- Strain the liquid into a large jar or container (with a cover), pushing on the particles to extract as much liquid as possible
- Combine the cinnamon sticks, Peach Schnapps, Everclear, and Peach Juice in a large mixing bowl.
- Refrigerate for at least 2 days before serving.
Add extra Everclear or Schnapps to taste and adjust to your liking. If it’s too strong, add 1/4 cup (or more) water until it’s to your satisfaction.
To remove the pulp from the mixture, slowly pour it through a mesh strainer to remove the pulp. As you work, solids will be pressed against you. Solids are discarded, and the process is repeated.
For best results, I place it in a cooler filled with ice or in the freezer for an hour before serving to ensure that it is as cold as possible when served. Shot glasses are used to serve it, and it may be kept in the fridge for up to 2 weeks.
- If you can’t obtain fresh peach juice, you may use canned peach juice.
- White grape juice can be used in place of the red.
- 1 serving (4 oz) contains: 69 kcal, 140 g carbohydrates, 58 mg potassium, 5 grams fiber, 11 grams of sugar, and 8 milligrams of calcium.
When I hear the phrase “moonshine,” I’m immediately transported back to the Roaring ’20s era of music and fashion. It was the Prohibition Era in the United States, complete with shushing, illegal alcoholic beverages, and speakeasies. I’m curious as to what it was truly like because it all appears to be so gorgeous now! Moonshine is one of the elements of that era that has lasted to the present day. You might be interested in learning more about moonshine. You might also be experimenting with do-it-yourself projects. In any case, you’re interested in learning how to flavor moonshine. My essay today will teach you all you need to know about moonshine, including how to flavor it with various extracts.
What Is Moonshine?
A few years ago, a friend and I went to a small tavern for a drink. Our area was a little out of the way for this event. We went anyhow since we were looking for new locations to see in the city. The last thing I remember doing was walking into the pub and ordering their moonshine, which is still fresh in my mind. Moonshine, often known as bootleg whiskey or corn liquor, is an alcoholic beverage that is produced by distilling maize. It is a high-proof whiskey manufactured from maize mash that is handmade and has not been matured. Being high-proof indicates that it has a significant amount of alcoholic content. 190 proof (95 percent v/v) is what I’m talking about. Your taste buds will beg for mercy after tasting this! Scottish and Irish immigrants, according to legend, were the ones who introduced the beverage to the United States of America. It has slowly acquired appeal among the general public as well as with the government. When I mention the government, I am referring to the fact that they began taxing it. As a result, any manufacture of the beverage that was not taxed was ruled unlawful. Moonshine is distinguished by its transparent hue. According to legend, whiskey drinkers and distillers conducted their business under the cover of night and the light of the moon. This snooping around was done in order to avoid paying taxes. The clear hue of the drink when illuminated by the moon earned it its name, if you know what I mean. Unlike traditional whiskey producers, who age their spirits in oak barrels, moonshine producers do not age their spirits.
Most of the time, this flavored alcohol is manufactured in a home-made still and then packaged in an old-fashioned Mason jar. Because of this quick bottling, there will be no procedure to alter the pure moonshine flavor or the harsh flavor characteristics.
Here’s Why Moonshine Is Illegal
- The United States government declared war on alcoholic beverages in 1920.
- The act of manufacturing, importing, distributing, and selling was prohibited.
- Moonshine was no longer produced, yet it continued to flourish.
- Moonshine is still banned in the United States and much of Europe, with the exception of distilleries that are registered with the government.
- Moonshine is prohibited for a variety of reasons, including:
- The majority of manufacturers do not have fuel-alcohol or distilled spirit licences, and as a result, their goods cannot be tracked.
Producers that do not have permits do not conduct quality inspections on the moonshine they produce.
Distilling is a risky process, and inexperienced hands might contaminate the finished product.
The distillation vats contain a lot of combustible material.
A significant amount of bottled booze is very flammable
- The use of distillation equipment may result in lead and antifreeze toxicity.
Those who consume poor moonshine may become ill, lose their sight, or even die.
However, despite all of these factors, the drinking and manufacture of moonshine are once again becoming increasingly popular. So it is likely that you are ready to ask me how this came to be. The answer lies in government regulation of the market. In addition, flavor-dense moonshine formulas have been altered to produce more refined and tasty beverages.
How to Flavor Moonshine with Extract
Moonshine may be flavored in a number of different ways. Some people like fruit-infused moonshine or honey moonshine, while others prefer plain moonshine. Today, though, I’ll be focusing on flavoring with the use of extracts. The first time is generally the most difficult, but with more experience, you will become more proficient and eventually develop your own distinctive moonshine whiskey.
- You will require the following items:
- A 12- to 14-ounce amber jar with a tight-fitting cover
- 2 to 3 entire vanilla beans of superior grade
- Sanitized scissors or a knife
- 12 to 14 ounces of high-quality moonshine is required.
Step 1: Prep your vanilla beans
Cut each vanilla beanstalk into half-inch-long pieces with a sanitized knife or scissors. Some people like abandoning their beans, but I believe that this is both unneeded and upsetting. The vanilla taste profile is enhanced by the inclusion of the seeds.
Step 2: Add the chopped vanilla beans to the jar
After I’ve sliced up the beans, I’ll put the pieces into the jar with the rest of the beans. I make it a point to keep my jar clean and free of any impurities before using it. I don’t want anything to have an impact on my end outcome.
Step 3: Fill up the jar
- After putting the vanilla beans in the clean jar, I fill the Mason jar halfway with high-quality moonshine to the brim.
- I make sure there is approximately a half-inch of gap between the jar’s lid and its top.
Step 4: Stopper and store
I slip the lid or cork over the opening of the jar and tighten it down securely. After that, I keep it in a cool, dark location. Amber jars are preferable than transparent jars for me since they keep out the light better. Keeping the light out of the room helps to maintain the quality of my beverage.
Step 5: Shake well
Shake it up a little bit before putting it away for safekeeping. For the duration of the 6-week infusion phase, I also repeat this smoothie once a week.
- Any coffee-flavored alcoholic beverages are quite delightful, as anyone who has tasted them can attest.
- Coffee connoisseurs should use caution when consuming this beverage.
- You will require the following items:
- 12 fluid ounces of high-quality moonshine
- 4 fluid ounces of genuine chocolate syrup
- 1/4 cup of excellent coffee beans
- 6 fluid ounces amber Mason jars
Using a bowl or a glass to pour
Step 1: Mix the moonshine and the real chocolate syrup
In a pouring basin, I combine the moonshine and organic chocolate syrup until well combined. When I make chocolate syrup, it has a thin consistency, similar to that of Italian syrup.
Step 2: Fill up jars
I fill each of the two clean 6 oz.
Mason jars with 1/8 cup of coffee beans, and set them aside. A tiny method I use is to ground the coffee beans just a little bit before using them. It contributes to the process by increasing the surface area available.
Step 3: Pour in the chocolate-moonshine mix
I carefully pour the chocolate-moonshine concoction into the two mason jars using a steady, even hand. I use my best judgment to ensure that I acquire equal quantities of the coffee beans.
Step 4: Cover and shake
- The lids of the jars are placed on top of the jars.
- After that, I give them a good shake.
Step 5: Store
Finally, my jars are ready to be placed in a cold, dark location for safekeeping. I leave them for around 4-6 weeks, shaking them well once a week. Once the coffee beans have been steeped, filter them out and enjoy this rich, unique beverage.
There’s something irresistible about butterscotch. I have yet to meet someone who does not enjoy the flavor of the butter and sugar in it. What if I told you that you could enjoy the best of both worlds without sacrificing either? Yes, combining moonshine with butterscotch results in a deliciously sweet moonshine that you’ll want to share with your friends! You will require the following items:
- A source of warmth
- Ingredients: 1 cup water, 1 cup sugar, 1 cup moonshine, 1/2 cup brandy, and 1 teaspoon butterscotch essence
- 1 cup glass container with a lid for storage
Step 1: Add sugar and water to the pot
- I put a clean saucepan on top of the heat source.
- The device might be either a hot plate or a gas burner.
- I put the sugar and water in a saucepan and bring it to a gentle boil.
Step 2: Heat sugar-water mix
I simmer the sugar-water mixture over medium heat until the sugar is completely dissolved in the water. Most people find that it takes around 30 minutes to complete. Even if you believe you need to, refrain from adding any more sugar. Preventing the sugar from burning is accomplished by keeping a tight watch on the pot. Trust me on this. You do not want a syrup that is bitter.
Step 3: Cool the syrup
As soon as the sugar has completely dissolved, I remove it from the heat source. After that, I waited for it to cool off. It will take around 30 minutes to cool the syrup. These procedures have resulted in a’simple syrup.’
Step 4: Add food coloring (optional)
- After my simple syrup has completely cooled, I add food coloring to make it more vibrant.
- This step is completely optional, and I occasionally omit it.
- Using raw sugar will result in a syrup that has a nice brown color when finished.
- Adding coloring, on the other hand, will produce a darker brown tint.
Step 5: Fill up the Mason jar
After the syrup has been allowed to cool completely, I pour 1 cup of high-quality moonshine into the container.
Step 6: Add syrup, brandy, and butterscotch
I pour the simple syrup into the Mason jar with the rest of the contents. I then add 12 cup of brandy to finish it off. Then I add 1 teaspoon of butterscotch essence to the mixture.
Step 9: Cover and shake
- As soon as all of the components have been placed in the jar, I seal the jar with a tight-fitting lid.
- After that, I shook for around 20 seconds.
- I let the moonshine rest for 48 hours before using it.
- It’s done, just like that.
- This moonshine recipe starts with a simple syrup as its foundation.
- You can substitute brown sugar with the raw sugar if you like.
- This is something I am particular about since it is what gives the butterscotch moonshine its characteristic hue.
Apple Pie Moonshine
Apple pies are a delectable delicacy that may be served as a dessert or eaten anytime you like!
We’re preparing to put this dessert in a bottle. Don’t be concerned. Because this recipe creates numerous servings, there will be plenty left over for everyone. Moreover, it would make an excellent complement to a gift basket. You will require the following items:
- 3 cup apple juice
- 3 cup apple cider
- 4 cups brown or white sugar
- 6 cinnamon sticks (or more to taste)
- 1. 1 teaspoon of apple pie essence
The following ingredients are used: 750 milliliters of moonshine
- 750 milliliters of spiced rum
- A huge pot of some sort
- On a hot plate or on the stovetop
- Mason jars that are amber in color
Step 1: Mix all ingredients except the rum
In a big saucepan, I blend the apple juice, apple cider, brown sugar, and cinnamon sticks until everything is well-combined.
Step 2: Apply heat
I switch on the heat source in my room. Over medium heat, I bring the saucepan and its contents to a boil, or as close to boiling as possible.
Step 3: Cook mixture for one hour
- I turn the heat down to low and cover the pot with the lid.
- I allowed the mixture to steam for around 1 hour.
Step 4: Cool mixture
I turn off the heat and lift the pot away from the heat source to cool it down. After that, I let the syrup to cool fully.
Step 5: Add the alcohols
I take great care to remove all of the cinnamon sticks. After that, I add 750 milliliters of moonshine and 750 milliliters of spiced rum to the syrup and whisk it together.
Step 6: Add the apple pie extract
- I’m going to add one teaspoon of apple pie essence to the mixture at this point.
Step 7: Fill up jars and shake
I carefully fill the amber jars with apple pie moonshine, maintaining a steady hand. I screw the lids on the jars and give them all a thorough shake to ensure that everything is evenly distributed. In the refrigerator, I put all of the jars of food. It’s finest when it’s cold and served with some cheese on biscuits or crackers, which I prefer. This recipe will provide a huge amount of apple pie moonshine, which is perfect for entertaining. If you would want a smaller serving size, you can cut the recipe in half or quarters.
A liquid by-product of the manufacturing of moonshine, foreshot is the first liquid by-product. It is sometimes referred to as the head. Foreshot often includes methanol, which begins to boil at 148 degrees Fahrenheit, which is lower than the boiling point of ethanol (174F). In the case of moonshine, skilled bootleggers usually toss it in the initial bit of shine for every batch when creating the spirit.
Why Is Lead Solder Not Used in Moonshine Stills?
- Lead solder is not utilized in the construction of moonshine stills because it has the potential to leach into the moonshine during the distillation process.
- It is extremely harmful since it has the potential to induce lead poisoning.
- Copper or stainless steel should be used only in the construction of moonshine stills.
- The bulk of ancient, handcrafted stills incorporate radiators from automobiles.
- These automobile radiators are very certainly contaminated with lead, which would taint the moonshine.
- In addition to antifreeze glycol residues, it is possible that the old car radiators contain poisons that contribute to the hooch’s toxicity.
How Do I Test For Purity in Moonshine?
By smelling it and doing the spoon test, you can determine whether moonshine is pure. Before you consume your moonshine, you should give it a good sniff. If you detect a strange, chemical odor, I highly advise you to refrain from drinking it and instead go to the second step. Old timers believe that pouring some moonshine onto a metal spoon and lighting it is the finest way to determine the purity of the liquor. The presence of a blue flame indicates that your moonshine is safe to consume. If your hooch burns with a crimson flame, this indicates that it contains lead and can be fatal. Methanol or lead are the most likely ingredients in your moonshine if it burns with a yellow flame. The methanol in moonshine has the potential to kill you. If you don’t die, you might become blind or brain dead as a result of your injuries.
However, the spoon-burning approach is not completely dependable. For starters, it does not identify any additional poisons present in the beverage. Another issue is that methanol occasionally burns with a faint blue flame, which seems to be similar to that of ethanol.
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
- While some moonshiners are on the hunt for the ultimate whiskey mix, others are looking for something a little sweeter to complement their bourbon.
- Adding fruit to your moonshine isn’t a new notion, but it is becoming more popular.
- 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.
- 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
- Making moonshine is a craft that has been passed down through generations.
- Modern equipment, on the other hand, can make the procedure easier than ever before.
- We at How to Moonshine offer two all-in-one kits that include both a fermenter and a still in one convenient package.
- Our Blue Ridge Stovetop Still is simple to operate and can be placed in any kitchen.
- This eliminates the need to obtain a specialized heat source and allows you to distill your spirits right in your own home.
- An additional component of this kit is a water pump that may be utilized in a typical kitchen sink.
- It truly is your one-stop shop for all things moonshine.
- If you are searching for a straightforward distillation procedure, our Mist 1 Gallon Air Still is a good choice.
- This is still as simple to operate as a standard kitchen kettle.
- 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.
- 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
- 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
- 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.
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
- 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
- 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
- Fill the fermenting bucket with cold filtered water until it reaches 5.5 gallons
- 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
- 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.
- When the fermentation phase is complete, it is time to begin the distillation process.
- More information may be found in our step-by-step guide on moonshine production.
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
- 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
- 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:
- 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
- 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
- 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.
- 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.
- Aside from that, purchasing a huge quantity of potatoes is a reasonably affordable and not uncommon practice.
- 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.
- While most fruit recipes are designed to be flavorful, vodka recipes are designed to be flavorless.
- Alternatives include drinking this recipe neat or infusing vodka with fruit tastes, both of which are delicious.
- By creating your vodka from potatoes and then infusing it with fruit, you may save a lot of money on expensive fruits and vegetables.
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:
- 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
- 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
- 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
- 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.
- When it comes to infusing moonshine with flavors, the possibilities are virtually endless.
- In fact, even the type of alcohol utilized in the production of moonshine might vary.
- Blueberry pie moonshine is one of the most delectable tastes of moonshine.
- There is some work involved, but making moonshine infusions is less difficult than you may imagine.
- 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.
- (Please note that you may use flavored vodka for the blueberry juice and vanilla essence if you like.
- ) Finally, but certainly not least, you’ll require 1/2 gallon of moonshine.
- 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.
- Everything, with the exception of the alcohol, will be boiled in a big saucepan.
- Once the mixture comes to a boil, reduce the heat to a low setting and continue to whisk for around 25-30 minutes.
- Allow it to cool before adding it to your regular moonshine and pouring it into mason jars.
- 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.
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.
- 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!
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.
- 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.