Apple cider moonshine is a delicious and smooth homemade alcoholic beverage made by fermenting and distilling apple cider. This traditional drink has roots in early American history, and while it can be tricky to make legally without the proper permits, it’s still fun and educational to understand the process. In this article, we will walk you through the process of making apple cider moonshine, starting from fermentation and ending with distillation.
Ingredients Needed for Apple Cider Moonshine
To make apple cider moonshine, you need a few essential ingredients and equipment. Here is a breakdown of what you’ll need:
Apple cider: You can use fresh apple cider from a local orchard or store-bought cider. Make sure it is unpasteurized and free from preservatives.
Sugar: Sugar is added to increase the alcohol content. You can use granulated sugar, brown sugar, or even honey.
Yeast: Yeast is the microorganism responsible for fermentation. A champagne yeast or a high-alcohol tolerance yeast works best for this type of moonshine.
Water: You will need water to dilute the cider and dissolve the sugar.
Yeast nutrient: This is optional, but it can help boost fermentation and ensure the yeast works efficiently.
Special equipment: A fermentation vessel, airlock, distillation apparatus, and a hydrometer for measuring alcohol content.
Step 1: Preparing the Cider Mixture
Start by preparing the base for your apple cider moonshine. Here’s how you can do it:
Select your cider: If you’re using store-bought apple cider, make sure it is unfiltered and contains no preservatives. The cider should be fresh and sweet, as it will provide the ideal sugar content for fermentation.
Heat the cider: Pour the cider into a large pot and heat it on the stove over medium heat. You should aim for a temperature between 160°F and 170°F (71°C to 77°C). This step is crucial because it helps dissolve the sugar and will also kill off any wild bacteria or yeast that might interfere with fermentation.
Add sugar: Once the cider is heated, add sugar to increase the fermentable sugar content. For every gallon of cider, add about 1 to 1.5 pounds of sugar. Stir well to dissolve the sugar completely.
Cool the mixture: After adding the sugar, remove the pot from the heat and let the mixture cool to room temperature. This cooling step is essential before adding the yeast, as too much heat can kill the yeast.
Step 2: Fermentation Process
Fermentation is the process in which the yeast converts the sugars in the apple cider into alcohol. Here’s how to do it:
Prepare the fermentation vessel: While the cider mixture is cooling, clean and sanitize your fermentation vessel. A glass carboy or a plastic fermentation bucket will work fine. Make sure the container is large enough to hold the cider, with some room for the foam that will form during fermentation.
Add yeast nutrient (optional): If you’re using yeast nutrient, add it according to the instructions on the packet. This helps the yeast thrive and ensures complete fermentation.
Add yeast: Once the mixture is cool (around 70°F or 21°C), sprinkle the yeast on top of the cider. Champagne yeast or a high-alcohol tolerance yeast is ideal for this process, as it can tolerate the high alcohol content that will eventually result.
Seal and store: Seal the fermentation vessel with an airlock. The airlock allows gases produced during fermentation to escape while preventing contaminants from getting in. Store the vessel in a cool, dark place for 7 to 14 days. The fermentation process may take up to two weeks, depending on the temperature and the yeast.
Step 3: Monitoring the Fermentation
During the fermentation process, the yeast will convert the sugars in the cider into alcohol. Here’s what to expect:
Check for bubbles: You’ll notice bubbles in the airlock as fermentation begins. This means the yeast is active and converting sugars into alcohol and carbon dioxide.
Use a hydrometer: After about 7 days, you can use a hydrometer to check the alcohol content. When the hydrometer reads between 1.000 and 1.010, the fermentation is complete. If it’s still higher than 1.010, let it ferment for a few more days.
Taste test: It’s always a good idea to taste the cider at different stages of fermentation. Before it’s fully fermented, it will taste sweet. Once fermentation is complete, it will taste more alcoholic with a tangy flavor.
Step 4: Distillation Process
Once the fermentation process is complete, it’s time to distill your apple cider mash to extract the alcohol and make it into moonshine.
Note: Distilling alcohol without the proper permits is illegal in many countries, including the United States. Ensure you understand the laws in your area before proceeding.
Set up your distillation apparatus: You’ll need a pot still or a reflux still for the distillation process. A pot still is the most common and simplest type of still. If you’re using a pot still, set it up according to the manufacturer’s instructions.
Transfer the fermented cider: Pour the fermented cider into the still. Be careful not to disturb the sediment that has settled at the bottom of the fermentation vessel. This sediment is mostly dead yeast and other byproducts of fermentation.
Start the distillation: Turn on the heat and slowly begin heating the fermented cider. The alcohol will begin to evaporate at around 173°F (78°C), while the water and other components will remain in the liquid. As the vapor rises, it will travel through a tube to the condenser, where it will cool and condense back into liquid form.
Collect the distillate: The first liquid that comes out of the still is known as the “foreshots.” It contains high levels of methanol and should be discarded, as it can be toxic. After that, you’ll collect the “hearts” of the distillate, which contains the ethanol (the drinkable alcohol). The final portion is called the “tails,” which contains unwanted compounds and should also be discarded or reused for the next batch.
Step 5: Refining the Moonshine
Once you’ve distilled the moonshine, you can refine it further by repeating the distillation process or diluting it.
Double distillation (optional): For a cleaner, higher-proof moonshine, you can perform a second distillation. This will help remove any remaining impurities and result in a smoother product.
Dilute the moonshine: After distillation, the alcohol content will be very high, often around 150-190 proof. To make the moonshine more palatable, dilute it with water to your desired proof. Most people dilute their moonshine to around 80-100 proof.
Step 6: Aging and Flavoring (Optional)
Some people prefer to age their apple cider moonshine to improve its flavor. Here’s how you can do it:
Age the moonshine: To age your moonshine, place it in an oak barrel or bottle with a few pieces of charred oak. The wood will impart flavors into the moonshine, making it smoother and more complex. Allow the moonshine to age for at least a few weeks or months, depending on the flavor you desire.
Flavoring (optional): You can also add additional flavors to your moonshine, such as cinnamon, vanilla, or even caramel. To do this, add flavoring agents after distillation, and allow the moonshine to infuse for a week or two.
Step 7: Enjoying Your Apple Cider Moonshine
After aging and flavoring (if desired), your apple cider moonshine is ready to enjoy. Serve it neat, on the rocks, or mixed into a cocktail. Some popular ways to drink apple cider moonshine include:
Apple cider moonshine cocktails: Mix with ginger beer, lemon juice, or other fruit juices for a refreshing cocktail.
Hot apple cider moonshine: For a cozy winter drink, heat up the moonshine and mix it with hot apple cider, cinnamon, and cloves.
Conclusion
Making apple cider moonshine is a rewarding process that requires patience and care. From preparing the cider to distilling the final product, each step is essential to creating a high-quality, flavorful moonshine. While distilling can be a fun hobby, always remember that it is illegal in many places to distill alcohol without a permit. Ensure you follow local laws and regulations before attempting to make moonshine at home.
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