~George’s Apple Pie Moonshine~ 2 quarts apple cider 1 1/2 quarts apple juice 2 cups brown sugar 1 cup white sugar 10 whole cloves 2 star anise 5 cinnamon sticks Combine all, simmer for 1 hour, adjust for personal taste. Combine mixture with High proof alcohol (190 recommended) in 1 quart jars proofed out to 70-80
Non USAians, he means cloudy apple juice, and not cider. I’ve made this twice before I realised the Americans have a different nomenclature to the rest of us
"Drinking in excess could cause UA-cam bloopers...!" You always find a way to make this serious stuff fun and enjoyable! Thanks for the video, George, can't wait to make my own!
George , we absolutely love this stuff, I will offer two tips for you to try sometime : 1) add vanilla Vodka 1 cup 2). I cut up 3 apples and add to my boil for extra flavor, We do remove all prior to adding liquor. Also you may want to note not to add liquor till after boiled mixture cools
Great recipe! I made it the first time and mixed jars at different proofs 80, 70, 45 and 30. I had several friends and family taste them to let me know which one they liked best. To my surprise 45 proof was the favorite. Making a second batch today at 45 proof for gifting as I enjoy the 80 proof from the first batch. :-) Thanks as always George!
Hi George, my name is Sandra I live in Regina Saskatchewan hi to have just started distilling tend to go towards vodka. I started out watching Jessie‘s channel still it. Am absolutely loving all of the Contant that you produce cheers, brother.
Dang it! Don't tell me you have retired George, just found you a little while ago. For me, you are the best source on stilling so far, with Jesse and boring following up! I hope the hell I'm just imagining this. Regards, John.
Wow that's totally different than mine. I boil down 3 gallons of apple juice into one gallon, (because we can't get frozen consintrated apple juice here in Canada for some reason ) one and a half cups brown sugar 2 cloves. Cool add one gallon of 150 to 165 proof. Then add one cinnamon stick to each jar. But i let it sit for at least a week before tasting. Seems to do the trick. Think I'll try this one to check it out. Thanks George!
Hey Barley and Hops, I know you are old school, but im sure you've heard of this "hard Seltzer" sensation, this stuff is cheap to make but expensive in stores. I would love to see you put your expertise to use in brewing and bottling this flavour neutral, low calorie Alcoholic beverage
Hey there! I’m no expert on hard seltzer, but I spent several years brewing kombucha commercially, and because letting kombucha carbonate itself would in turn create more alcohol than the legal .05% allowed we force carbonated all our beverages. From that standpoint the hard seltzer seems fairly simple: spirits + water + flavor then carbonate it. I’m sure if you used good water and good spirits you’ll come out with a product much better than what you can find in the store. Just my 2 cents...! Let me know if it works!
We just made some pumpkin spice shine we soaked some pumpkin pie filling in some shine for a couple weeks then mixed up all spice and a lil ginger in the water and boiled it . The shine was 190 and we used the spiceed up water to proof the pie filling infused shine. Filter and we have pumpkin spice shine yummyness
George!!! I’ve been distilling today to make some apple pie moonshine, and I didn’t quite have a recipe but! I knew that’s what I was gonna make. You always make your videos right on time!!! Thank you
Another tip. If you don't have high enough proof base moonshine you could leave the lid off the pot & let the cider or Juice reduce & become more concentrated.
Thanks George! Good to see you friend still going and doing well. I landed back in the Appalachians and well I am back to working on some of my recipes :D Many blessings to you!
Look I really hate to be the hipster but I can confirm that alcohol made from fermented apple cider from the local farmers market that sells its own pressed cider unpasteurized is freaking amazing. And then using that same cider to make apple pie. It really is the best of the best. Support your local farmers market
Every time I watch this man, he’s is right on the money! I see many others boasting about how their Apple Pie Moonshine is sooo potent. And in actual fact all they have done is ‘watered’ down 2 litres of shop bought vodka with a load of apple juice. I’m NOT saying all other recipes don’t work, or don’t taste great, but I do love the way George’s mind works. This video has actually spurred me on to have a go at this recipe. Thanks George #happydistiliing ;-)
Hey George, I was sipping apple pie moonshine from last year the other day. DAMN GOOD and Thought of that I miss your videos ! Hope you're okey. HAPPY HOLIDAYS to you and your's !!
The great thing about the concentrate is you can mix it with some apple juice and have some charge set aside for the younger kids that has no alcohol but it's still some really good spiced cider and they don't feel left out up to you if you think this is right or wrong I guess
WOAH there George that's a lot of sugar!! I made this recipe but added a bit of a twist! I used freeze distillation to concentrate the juice and cider before adding them to make the apple flavor more prominent. Turns out after doing that there were already plenty of sugars present in the juice so mine came out a lot sweeter. At first I thought it was the recipe but then I realized I added a ton of sugar by concentrating the juices first. Still turned out fantastic :) Great recipe just in time for the holidays!
I made myself apple pie wine for my very first wine batch ever. Basically took apples, spiral slice & peeled them, and then run them in a blender with boiled brown sugar & apple seasoning mix water into an applesauce like substance. Filled a 5 gallon bucket 2/3 full of applesauce stuff, added water to top it off, and pitched yeast. Came out tasting like apple pie, crust and all, but I didn't know it was still fermenting a little bit when I bottled it, and ended up with apple pie champagne. Can't wait till my trees bloom up with apples again, this time around I wanna still out some from the next wine batch I make, and use the wine to cut the shine, and see how that turns out.
You made me in my friends eyes a master distiller! Lol! I heard you mention in a video you were in the Dallas area? Or maybe I was testing my masterpiece at the time? I’m in Dallas! Or close?
just finished mixing 352 oz of white grape juice, 5.5 cups of sugar and 3 grams of Red Star Premier Blanc Yeast. I melted the sugar and placed the yeast in Luke warm water for 10 minutes b4 mixing it with the grape juice. It’s been an hour and I don’t see any bubbles in the airlock. Does it take longer to see the bubbles Did I mess up on the amount of sugar/yeast used? Any advise will be appreciated…thanks
Awesome George! We're going into Summer here in SA, so this is gonna be good cold! Thinking an apple and raisin shine to use as a base, and should taste pretty good with the cinnamon and cloves!
Awesome recipe george...I followed this recipe perfectly and by the way....right on time for the holidays....the response I've had from family and friends say it all..... awesome recipe and thanks again....
Gotta recipe for candy cane schnapps? I know what I'm speaking of likely isn't schnapps, but for the lack of true definition you get the point. Best I've came up with is crushed candy insertion. I've heard of people using baking concentrates to keep the mix clean. What would good ole Georgie use?
Thanks for another great video. Did you ever see Popcorn Sutton's "Last Dam Likker I'll Ever Make" movie on UA-cam? He fills a Coke bottle at one point, is that all the heads out of that big batch? They add "back ends", I'm assuming that's tails, too. How did they do it without creating methanol in the first jar? Just curious on your thoughts. Good documentary though. Thanks in advance. Jayman...
Hello Geroge wish you a very Happy Diwali !!! from India....wow it's a great reciepe...I really would like to go for it....its already started snowing at my home from today will enjoy doing it...
I make Apple Pie Shine for my wife, I use tails and low end likker, run several times, until I have a gallon around 150 proof. Then I mix with 1 gal cider and 1 gal juice with a half c sugar and a half c brown sugar. I haven't tried adding the Star Anise, but will 😉 I add 2 or 3 whole cloves, 2 cinnamon sticks, a tap of nutmeg and 3 or 4 apple slices to each quart jar.. Just be CAREFUL when you eat the apples, lol. Thanks George ! #HAPPYDISTILLING 🥃
We pretty much use the same recipe....but we add 1 tsp of apple pie spice... gives it that "pie boost "....thanks George....your a wealth of knowledge...🥴🤪
Off subject..if i have a 2 inch pot still. My average proofs start out 130 - 140. If i add to the column how many inches per every 10 or so proof addition?
The highest proof I’ve ever seen from a pot still is 160... But it dropped pretty fast. Settling in at 145 for most of the run. You’re column length won’t affect proof much. Glenmorange distillery has 17 foot tall columns but only distillates to 120 proof. In order to increase proof you’ll need a reflux column and the skills to run it correctly. Without bubble plates the highest proof I can achieve in 1 distillation is 174... But I can keep it there for MOST of the run by putting it in full reflux occasionally.👍🥃
Hello George, are you familiar with German/Austrian Glühwein (mulled wine)? It is very common over there around this time of year, with red wine instead of your apple cider/juice. A very nice and festive touch is to have a cone of solid sugar that was soaked with high-proof liquor and set aflame placed on top of the bowl (with the help of some pinchers) with melted hot sugar dripping into the drink. It is know there as "FeuerZangenBowle" (Feuer=fire Zange=pinchers/pliers Bowle=bowl); google the term and you'll get the idea.
Shit , it will also make you forget what you were going to say ! lol , That was funny George , that made my day I haven't laughed that good in a long time. Thanks for the video, stay safe, take care and I hope everyone has a very Happy Thanksgiving.
Hey George you're recipe for your apple pie moonshine with the hit I actually found apple cider that had spicy in it came out really good Merry Christmas
George.... do add glycerine to you your shine before adding to the cooled apple juice spice mixture? At what proof do add the glycerine, before or after dilution? Thanks for all you do for the hobby
I have two questions. First, is Apple Pie Moonshine shelf stable or does it need to be stored in the fridge? Second. I made a batch, added cinnamon sticks and quarter apples for decoration, and got a sort of slime in them. Why could that be?
I noticed you used 'fall blend' unfiltered cider. What spices are in it that are not in your mix (or does it matter)? Happy distilling and happy hoilidays!
Hi George, Here in the UK Apple cider is a fermented alcoholic drink, is that what you are using? It seems from your description that your apple cider is not fermented.
Anyone have issue of separation? Next day it looked like ... let's say "backwash". The slightest shake made it look good again, but I want it to look good all the time. I'm going to try running the mix through a coffee filter, and see if that solves the problem.
If you use unfiltered juice the solids like to separate on their own. A quick shake mixes them up again. If you like the stuff that doesn't need a shake use the clear filtered cider with the juice. I made both in the video
I prefer it finished around 90 proof (inverted sugar wash from the reflux that I'v been saving the hearts from) I use some vanilla extract and also honey about a cup honey instead of white sugar, and half the brown sugar and alittle medium oak chip then age 6mts. I will poor off the clearer stuff and give it away as a gift and drink the murky stuff that settled to the bottom myself. Just some ideas for ya'all. Merry Christmas in August right!
Hey thanks again, George. I was wondering how about Hibiscus. I came across some Hibiscus syrup with flowers. Should I make wine or mash and then steam through the flowers? The PH is different from the regular 5.2?
hi george i hope you doing ok.. i have question, which part of distill i have to keep and which part i have to throwing out ? when i start from 40 liter mesh i throwing out first 700 milligram then i keep the rest... is that right? thank you if you could help me with that.
Hi George, I'm reading and viewing a lot of videos about the UJSSM or using dunder/backset with rum. What are your thoughts about doing the same procedure with apple cider/wine backset, so using the leftover yeasts of the fermentation and combine it with the backset of the still? Is it worth trying or am I going to waste my precious apple distiiling time with something not worthy?
George., you’re the best teacher I’ve ever had. I love watching your videos and dreaming of the possibilities. I’ve been trying to get a 5 liter barrel from you. Any update on the website?
~George’s Apple Pie Moonshine~
2 quarts apple cider
1 1/2 quarts apple juice
2 cups brown sugar
1 cup white sugar
10 whole cloves
2 star anise
5 cinnamon sticks
Combine all, simmer for 1 hour, adjust for personal taste.
Combine mixture with High proof alcohol (190 recommended) in 1 quart jars proofed out to 70-80
instablaster.
Non USAians, he means cloudy apple juice, and not cider. I’ve made this twice before I realised the Americans have a different nomenclature to the rest of us
@@jonathanedwards8913 Yes we differentiate between apple cider (cloudy juice) and hard cider (alcoholic).
George . You are surely missed within the community. I hope one day you will return.
Philip
"Drinking in excess could cause UA-cam bloopers...!" You always find a way to make this serious stuff fun and enjoyable! Thanks for the video, George, can't wait to make my own!
Glad you like them!
Endless respect to a mentor and a friend.. Miss you Sir..
Not sure if you meant to leave that blooper in but thanks. That was funny!!!😂
Thank you for your video's, they are very informative and enjoyable!
Tks George for sharing your Apple pie recipe. Made it today. Amazing, flavor. Coming from Oklahoma
"shit" haven't laughed all day. Thanks George
That made me laugh!
Lol, you a Trumper that is waking up?
@@freedomtorule why bring politics into this? George has a great community here. No need to be a knob 😑
George , we absolutely love this stuff, I will offer two tips for you to try sometime : 1) add vanilla Vodka 1 cup 2). I cut up 3 apples and add to my boil for extra flavor, We do remove all prior to adding liquor. Also you may want to note not to add liquor till after boiled mixture cools
That was a hell of a video. Answered alot of questions I had that I didn't even know how to ask. Great work!!
Great recipe! I made it the first time and mixed jars at different proofs 80, 70, 45 and 30. I had several friends and family taste them to let me know which one they liked best. To my surprise 45 proof was the favorite. Making a second batch today at 45 proof for gifting as I enjoy the 80 proof from the first batch. :-) Thanks as always George!
Hi George, my name is Sandra I live in Regina Saskatchewan hi to have just started distilling tend to go towards vodka. I started out watching Jessie‘s channel still it. Am absolutely loving all of the Contant that you produce cheers, brother.
Everything you do is very in depth, that's what makes you great!!
Dang it George! You got to stop making me smarter with all this math:-)
Hey Brotha, cool videos, I recently subed to ya.
@@jaredkean7841 Thanks Jared!
Dang it! Don't tell me you have retired George, just found you a little while ago.
For me, you are the best source on stilling so far, with Jesse and boring following up!
I hope the hell I'm just imagining this.
Regards, John.
Wow that's totally different than mine.
I boil down 3 gallons of apple juice into one gallon, (because we can't get frozen consintrated apple juice here in Canada for some reason ) one and a half cups brown sugar 2 cloves. Cool add one gallon of 150 to 165 proof. Then add one cinnamon stick to each jar.
But i let it sit for at least a week before tasting.
Seems to do the trick.
Think I'll try this one to check it out.
Thanks George!
George, thanks for everything. Couldn’t have done any of this without your expert advice
Hey Barley and Hops,
I know you are old school, but im sure you've heard of this "hard Seltzer" sensation, this stuff is cheap to make but expensive in stores. I would love to see you put your expertise to use in brewing and bottling this flavour neutral, low calorie Alcoholic beverage
Hey there! I’m no expert on hard seltzer, but I spent several years brewing kombucha commercially, and because letting kombucha carbonate itself would in turn create more alcohol than the legal .05% allowed we force carbonated all our beverages. From that standpoint the hard seltzer seems fairly simple: spirits + water + flavor then carbonate it. I’m sure if you used good water and good spirits you’ll come out with a product much better than what you can find in the store. Just my 2 cents...! Let me know if it works!
already doing it, heck im doing it right now...
Great recipe, Thanks for the wonderful video, Blooper ( Always Original) and knowledge. Semper Fi
Glad you enjoyed it
We just made some pumpkin spice shine we soaked some pumpkin pie filling in some shine for a couple weeks then mixed up all spice and a lil ginger in the water and boiled it . The shine was 190 and we used the spiceed up water to proof the pie filling infused shine. Filter and we have pumpkin spice shine yummyness
Fuckin eh!!
George!!! I’ve been distilling today to make some apple pie moonshine, and I didn’t quite have a recipe but! I knew that’s what I was gonna make. You always make your videos right on time!!! Thank you
Sounds great!
have never heard of Apple pie moonshine before. But it sounded so good, will try to do som now before Christmas.
Thx Barley
I'm in awe of you George. I can't stop watching your vids - my life is on hold.
Another tip. If you don't have high enough proof base moonshine you could leave the lid off the pot & let the cider or Juice reduce & become more concentrated.
Thanks George! Good to see you friend still going and doing well. I landed back in the Appalachians and well I am back to working on some of my recipes :D Many blessings to you!
Enjoying some double apple pie moonshine from your buddy's recipe Bearded and Bored, you guys keep up the great work!
Awesome! Thank you!
Look I really hate to be the hipster but I can confirm that alcohol made from fermented apple cider from the local farmers market that sells its own pressed cider unpasteurized is freaking amazing. And then using that same cider to make apple pie. It really is the best of the best. Support your local farmers market
Hello Georges 😉 i’m looking from north France, yes, the potatoes (and beer) country, and I’m so happy with your vidéos, so I greats you so much 😅👍👍👍😘
Every time I watch this man, he’s is right on the money!
I see many others boasting about how their Apple Pie Moonshine is sooo potent. And in actual fact all they have done is ‘watered’ down 2 litres of shop bought vodka with a load of apple juice. I’m NOT saying all other recipes don’t work, or don’t taste great, but I do love the way George’s mind works.
This video has actually spurred me on to have a go at this recipe. Thanks George #happydistiliing ;-)
Damn, we all miss you George!!!
😢
Love this guy, he lookn a bit drunk lol 😆 great vid man! 👍
Hey George, I was sipping apple pie moonshine from last year the other day. DAMN GOOD and Thought of that I miss your videos ! Hope you're okey. HAPPY HOLIDAYS to you and your's !!
Hi George! I absolutely love all your videos and this one is no exception. But my GOD how many ads can they fit in?!
The great thing about the concentrate is you can mix it with some apple juice and have some charge set aside for the younger kids that has no alcohol but it's still some really good spiced cider and they don't feel left out up to you if you think this is right or wrong I guess
I really dig your channel. You are very informative, I also enjoy the witty banter.
Not something I normally watch but I'm glad I did. This is what drinking should be. Good times with good people.
WOAH there George that's a lot of sugar!! I made this recipe but added a bit of a twist! I used freeze distillation to concentrate the juice and cider before adding them to make the apple flavor more prominent. Turns out after doing that there were already plenty of sugars present in the juice so mine came out a lot sweeter. At first I thought it was the recipe but then I realized I added a ton of sugar by concentrating the juices first. Still turned out fantastic :) Great recipe just in time for the holidays!
I made myself apple pie wine for my very first wine batch ever. Basically took apples, spiral slice & peeled them, and then run them in a blender with boiled brown sugar & apple seasoning mix water into an applesauce like substance. Filled a 5 gallon bucket 2/3 full of applesauce stuff, added water to top it off, and pitched yeast.
Came out tasting like apple pie, crust and all, but I didn't know it was still fermenting a little bit when I bottled it, and ended up with apple pie champagne.
Can't wait till my trees bloom up with apples again, this time around I wanna still out some from the next wine batch I make, and use the wine to cut the shine, and see how that turns out.
You made me in my friends eyes a master distiller!
Lol!
I heard you mention in a video you were in the Dallas area?
Or maybe I was testing my masterpiece at the time?
I’m in Dallas!
Or close?
Miss your videos sir! Greetings from the Netherlands. Hope you are well
You are great at your recipes for distilling!!!
I love it ! you made me laugh out loud George ! cheers !
It is indeed that time of year again: Time to reference George’s recipe again. King George, we salute you sir!
I want to be a family or a friend and get a jar of that it looks amazing
Thank You for sharing the recipe George. Happy Thanksgiving to you
Happy holidays!
just finished mixing 352 oz of white grape juice, 5.5 cups of sugar and 3 grams of Red Star Premier Blanc Yeast. I melted the sugar and placed the yeast in Luke warm water for 10 minutes b4 mixing it with the grape juice.
It’s been an hour and I don’t see any bubbles in the airlock. Does it take longer to see the bubbles
Did I mess up on the amount of sugar/yeast used? Any advise will be appreciated…thanks
Love it George thanks for the app it really gonna help a lot...
Awesome George! We're going into Summer here in SA, so this is gonna be good cold! Thinking an apple and raisin shine to use as a base, and should taste pretty good with the cinnamon and cloves!
It’s a dang tasty recipe that I drink throughout the year! Great stuff George! Thanks
“SHIT.” 😂
That looks wonderful George!
Would you make a video of making cuts of the apple pie? I'm interested on how you would determine the cuts.
I would like to be on that Christmas list. George
Awesome recipe george...I followed this recipe perfectly and by the way....right on time for the holidays....the response I've had from family and friends say it all..... awesome recipe and thanks again....
Fantastic!
Gotta recipe for candy cane schnapps? I know what I'm speaking of likely isn't schnapps, but for the lack of true definition you get the point. Best I've came up with is crushed candy insertion. I've heard of people using baking concentrates to keep the mix clean. What would good ole Georgie use?
Pretty much everything i have learned is from this man.
Hope all is well with you George.
Take care my friend
Thanks for another great video. Did you ever see Popcorn Sutton's "Last Dam Likker I'll Ever Make" movie on UA-cam? He fills a Coke bottle at one point, is that all the heads out of that big batch? They add "back ends", I'm assuming that's tails, too. How did they do it without creating methanol in the first jar? Just curious on your thoughts. Good documentary though. Thanks in advance. Jayman...
George, do you know what the favorite breakfast is for a Thesaurus? Synonym rolls!
whats another word for theasurus
hah!
Thank you George 👍
Thank you for the recipe for the apple pie. I will definate give it a try.
Hello Geroge wish you a very Happy Diwali !!! from India....wow it's a great reciepe...I really would like to go for it....its already started snowing at my home from today will enjoy doing it...
Great episode. Can't wait to try it
I make Apple Pie Shine for my wife, I use tails and low end likker, run several times, until I have a gallon around 150 proof. Then I mix with 1 gal cider and 1 gal juice with a half c sugar and a half c brown sugar. I haven't tried adding the Star Anise, but will 😉 I add 2 or 3 whole cloves, 2 cinnamon sticks, a tap of nutmeg and 3 or 4 apple slices to each quart jar.. Just be CAREFUL when you eat the apples, lol. Thanks George ! #HAPPYDISTILLING 🥃
Just made some recently. Definitely one of my favorite ways to drink shine 👍
So good!
hi can you add flavour to sugar wash with good results before distilling
Never heard of this before. Nice!
We pretty much use the same recipe....but we add 1 tsp of apple pie spice... gives it that "pie boost "....thanks George....your a wealth of knowledge...🥴🤪
Fantastic video I’m in the middle of fermentation of my Christmas time Apple Pie right now
Look forward to your next video
Happy Distilling
Happy holidays!
Off subject..if i have a 2 inch pot still. My average proofs start out 130 - 140. If i add to the column how many inches per every 10 or so proof addition?
The highest proof I’ve ever seen from a pot still is 160...
But it dropped pretty fast.
Settling in at 145 for most of the run.
You’re column length won’t affect proof much.
Glenmorange distillery has 17 foot tall columns but only distillates to 120 proof.
In order to increase proof you’ll need a reflux column and the skills to run it correctly.
Without bubble plates the highest proof I can achieve in 1 distillation is 174...
But I can keep it there for MOST of the run by putting it in full reflux occasionally.👍🥃
Hi George great video once again! Did I miss the proof app?
oaa.app.link/launch-hub-8b055d90-5ef2-4e56-9c7d-363b7da945bf
Thanks my friend!
Did you make a video on the clear version?
Hello George, are you familiar with German/Austrian Glühwein (mulled wine)? It is very common over there around this time of year, with red wine instead of your apple cider/juice. A very nice and festive touch is to have a cone of solid sugar that was soaked with high-proof liquor and set aflame placed on top of the bowl (with the help of some pinchers) with melted hot sugar dripping into the drink. It is know there as "FeuerZangenBowle" (Feuer=fire Zange=pinchers/pliers Bowle=bowl); google the term and you'll get the idea.
Looks great curious question how long does it last in the jars.
Fred
Hey bud missing u hope ur back soon
Shit , it will also make you forget what you were going to say ! lol , That was funny George , that made my day I haven't laughed that good in a long time. Thanks for the video, stay safe, take care and I hope everyone has a very Happy Thanksgiving.
Looks good George. I might have to make some.
Hey George you're recipe for your apple pie moonshine with the hit I actually found apple cider that had spicy in it came out really good Merry Christmas
George.... do add glycerine to you your shine before adding to the cooled apple juice spice mixture? At what proof do add the glycerine, before or after dilution?
Thanks for all you do for the hobby
sounds delightful. how do yall drink it? sip it? on ice? like an old fashioned?
However you like it.
What type of moonshine are you using? Would alcohol from a sugar wash work?
I have two questions. First, is Apple Pie Moonshine shelf stable or does it need to be stored in the fridge? Second. I made a batch, added cinnamon sticks and quarter apples for decoration, and got a sort of slime in them. Why could that be?
Man I won’t to be on your gift list appreciate you.
Hi! great channel. is it possible to distill only sugar and than flavor it with this apple pie ?
I noticed you used 'fall blend' unfiltered cider. What spices are in it that are not in your mix (or does it matter)? Happy distilling and happy hoilidays!
Hi George, Here in the UK Apple cider is a fermented alcoholic drink, is that what you are using? It seems from your description that your apple cider is not fermented.
No, in the US cider usually means unfiltered non-preserved apple juice. Otherwise we call it hard cider if alcoholic.
I intend to get into making this because it tastes very good when bought, so why not make it!
Do I need to add the water in jar ? Make it percent do it down lower percent?
Anyone have issue of separation? Next day it looked like ... let's say "backwash". The slightest shake made it look good again, but I want it to look good all the time.
I'm going to try running the mix through a coffee filter, and see if that solves the problem.
If you use unfiltered juice the solids like to separate on their own. A quick shake mixes them up again. If you like the stuff that doesn't need a shake use the clear filtered cider with the juice. I made both in the video
I prefer it finished around 90 proof (inverted sugar wash from the reflux that I'v been saving the hearts from) I use some vanilla extract and also honey about a cup honey instead of white sugar, and half the brown sugar and alittle medium oak chip then age 6mts. I will poor off the clearer stuff and give it away as a gift and drink the murky stuff that settled to the bottom myself. Just some ideas for ya'all. Merry Christmas in August right!
Thank you, George!
Hey thanks again, George. I was wondering how about Hibiscus. I came across some Hibiscus syrup with flowers. Should I make wine or mash and then steam through the flowers? The PH is different from the regular 5.2?
Tnx for all these informative videos and time . learned alot.
Ps. ur microphone makes lot of noises(i'm using headphone) pls do something about it.
OMG. I almost threw my convection plate out because I was getting the E1 error. 😂😂
George…what is the App you are talking about?
And remember it’s not tasting, it’s quality control.
So how much 190 proof by measurement to bring it down to 70/80 proof?
I am deaf and I hope you can understand what I mean saying that I was ASL sign language writing different than English writing
hi george i hope you doing ok.. i have question, which part of distill i have to keep and which part i have to throwing out ? when i start from 40 liter mesh i throwing out first 700 milligram then i keep the rest... is that right?
thank you if you could help me with that.
Hi George, I'm reading and viewing a lot of videos about the UJSSM or using dunder/backset with rum. What are your thoughts about doing the same procedure with apple cider/wine backset, so using the leftover yeasts of the fermentation and combine it with the backset of the still? Is it worth trying or am I going to waste my precious apple distiiling time with something not worthy?
There is no such thing as an unworthy cause (lol). Give it a try; I have not done this yet so it would be good to know what your results are.
George
i add a can of apple pie filling in mine. everybody loves it. just gives it a more of the apple pie taste to it
George., you’re the best teacher I’ve ever had. I love watching your videos and dreaming of the possibilities. I’ve been trying to get a 5 liter barrel from you. Any update on the website?
Made your recipe exactly today and it’s wonderful. Thanks for everything, George!
Are you using corn likker? I imagine that's what's traditionally used. Any suggestions as to what kind of likker to use?