Homemade Applejack Liquor Recipe

AppleJack Moonshine Whiskey Recipe

WebOct 23, 2020 · 5 gallons of unpasteurized apple cider: It is important to use good quality cider. Apple juice will not produce a quality result and …

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1. To make this applejack moonshine first gather your equipment and ingredients.
2. Next heat one gallon of your cider to 160° F and add your sugar. Stir well until completely dissolved. This will form a simple syrup.
3. Pour the syrup and the remaining 4 gallons of cider into a sanitized fermentation bucket.
4. Once the mixture has reached 75° F you can add the cider yeast.

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How to Make Applejack (with Pictures) wikiHow

WebJul 12, 2023 · Add the remaining 4 gallons of apple cider, seal the container's lid, and store the mixture away for 6-10 days. To make apple …

1. Sterilize all of your equipment. Since the fermentation process for applejack requires activating the proper bacteria, you want to make sure that only those bacteria are in the mixture. Therefore, you want to sterilize all of your equipment, especially the five-gallon container. You can use an iodine solution, known as an iodophor, to sterilize everything. The solution is readily available from most home brewing outlets.
2. Heat one gallon of apple cider over medium heat. You want to make sure that all of the apple cider you use is free of preservatives and has no sugar added, especially since you will add your own sugar. Pour the first gallon of apple cider into the large pan and heat over medium heat.
3. Add all five pounds of brown sugar. Once the gallon of apple cider reaches approximately 110 degrees Fahrenheit, begin stirring in all five pounds of brown sugar. Keep stirring in the sugar until all five pounds have fully dissolved in the apple cider.
4. Stir in the packet of brewer’s yeast. Once all of the sugar has been stirred into the gallon of cider, you also want to add the packet of brewer’s yeast. If the apple cider has reach over approximately 115-120 degrees Fahrenheit, then let it cool to this temperature before added the yeast. Temperatures over 130 degrees Fahrenheit will kill the yeast instead of activating it, and temperatures under 105 degrees Fahrenheit won’t activate the yeast at all, so it’s very important to add with the cider in the correct temperature window. Follow the directions on your particular packet of brewer’s yeast for the amount of time the yeast should be kept at the activation temperature.

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