Apple Pie for sippin

[snake eyes]

Sorry guys but I will still stick with a gallon jug filled with 750 ml  Everclear or 170% vodka and finish off gal jug with cider.Store jug
in cool place.
I usually make it up in a gallon jug,then move to 1/2 gallion after chilled.Chill again and then pour into PC containers I will at some time drink it. I have over 2 gallons in frig now with a mixture of
strawberries/vodka,blackberry/vodka,apple juice /vodka.All has been in the frig for at least 6months but the cider which has been there for 2 weeks

[Loyalist Dave]

Good stuff, but not necessarily anything new, in fact it's probably PC..., Fruit juice in rum, especially citrus fruit, is shrub.  Rasberry shrub was popular as well as common shrub (oranges) and Franklin liked his shrub!

Fruit in bourbon is called bounce and cherry bounce was quite popular, although the modern Bing cherry is not correct, oh well who cares.  In fact there is a rumor that the location of Raleigh NC was in part lobbied by a man who served those deciding on the location, ..., wait for it...., cherry bounce!.  

Flavoring neutral grain spirits,..., that's simply brandy.

For those who want to make limoncello or narancello (a tintcture of citrus oils from lemons or oranges with water and sugar added), it really only works with 190 proof everclear, but it can be sorta done with 150 proof stuff.  Less than that..., nope, just doesn't come out right.

 LD

[wwpete52]

Apple Pie:
 Everclear.
 Unfiltered Apple Juice.
 cinnamon sticks.

[sse]

I just tried some of the store bought stuff over the weekend.  It has an eerily similar flavor to the stuff I have made:  awful  

LOL

[Uncle Russ]

I just tried some of the store bought stuff over the weekend.  It has an eerily similar flavor to the stuff I have made:  awful  :lol:  :rotf

Not to worry Jim Beau, "awful" is to be expected until ya get it just right.

There is a German Schnapps on the market called Apfel Korn (sp?) This is one of the best store bought liquors / liqueurs I have personally ever tried.
Military Class VI stores used to carry it, but it has been awhile since I was on base and since I have been making my own I haven't really looked for it in any State Liquor stores....It might be around.

Uncle Russ...

[Quartermaster James]

Well here's my contribution:

Quartermaster's Apple Punch

Mix:
16 ounce can of frozen apple juice concentrate
1 cup Captain Morgan Spiced Rhum
1/3 cup Meyer's Dark Rhum
1/3 cup any good medium rhum
1/4 tsp Allspice
1/4 tsp cloves
1/4 tsp cinnamon
water to 1/2 gallon

let sit refrigerated overnight, or longer.

Strain spices.

Add 1 ounce Gran Gala or Grand Marnier

Store refrigerated in a 1/2 gallon bottle with 2-3 cinnamon sticks.

[sse]

That looks pretty good.

[Loyalist Dave]

Apfel Korn is indeed wonderful stuff, but it's not schnapps, but is schnapps (korn) with added fruit juice = cordial.  Some folks interchange "cordial" with "liqueur", but really liqueur is done with herbs and spices.  Schnapps is flavored before distilling, while the flavoring of Apfel Korn, and several other beverages is added to the alcohol after distilling.  

LD

[Fort Greene Ville]

RussB said-There is a German Schnapps on the market called Apfel Korn (sp?) This is one of the best store bought liquors / liqueurs I have personally ever tried.
Military Class VI stores used to carry it, but it has been awhile since I was on base and since I have been making my own I haven't really looked for it in any State Liquor stores....It might be around

Uncle Russ
I have not heard that mention in sometime!!!     Anyway I would love to find it again!

FGV

[viking-sword]

Well folks, I've read through all these post about a hundred times and finally got me a taste for some apple pie, but if one tries to decide just what recipe to follow it gets a little confusing. I know, getting all the ingredients is simple, but it's knowing how much of each to combine together that get me confused. I know it's a matter of taste, but if I've never tasted any, well you get the picture.
    I finally settled on a mix of half gallon apple cider and half gallon of apple juice, best quality I could get, and added 2 cups of brown sugar, and half a bag of crushed cinnamon candies, but I'm not sure how much of a 750ml bottle of Everclear to add. I've read varying opinions on this from one entire bottle, to half a bottle, or 375ml. I mixed some up last night and only added half the bottle figuring I could go right back and add more if it's not enough, but I don't want it so strong that it's not enjoyable to drink, like Russ B says, it has to be drinkable. Please all, tell me what you think. By the way, I do intend to age this stuff at least 45 days, the doc doesn't want me over doing anything till after my last and final surgery in February so it ought to be good and mellowed by then. I also thought this pie would be good sealed in quart jars with a christmas ribbon wrap as gifts. Wes

[Loyalist Dave]

What strength everclear?  

There are two, 150 and 190 proof.  A 50/50 mix with the former gives you a 75 proof drink, which is hard liquor.  Stop there if you wish.  The latter would give you 95 proof, which is above hard liquor, and tends to bite a bit much, but if you are doing Grappa or simulating moonshine it's good.  I like to use the 190 to make limoncello, but I dilute it by 2/3 with sugar and water to get it down to about 60 proof, and get a nice, potent liqueur.  Liqueur and cordials can go as low as 40 proof, btw.

LD

[sse]

I've never been able to find the 190...

I like to use the 190 to make limoncello

Could you post your limoncello recipe or say where you got it?  Thanks.

[viking-sword]

Well, to the 1gallon mix of cider/juice I added half the 750ml bottle of everclear. I did the math on this. 750ml equals 3 ups, and it takes 18 cups to equal a gallon of liquid, so I'm only at 25.16 percent alcohol if I add an entire bottle of 151 proof everclear right, or did I screw up the math? Better the math than the mixture! At present, It has only half the bottle of everclear, I'ts only been a couple of days, so I can always add the rest of the bottle and start the aging process over.

[Quartermaster James]

That should be 16 cups (8 oz) to a gallon (128 oz).

My advice: make it as strong or weak as you like.

Some folk make a concoction so strong it can only be taken by the sip and gets you drink from one full swig.

Myself, I like something I can savor. My recipe works out to just under a shot of rhum in each 8 ounce cup. Not a strong drink by any means, but I find that if it tastes good enough you keep drinking it 'cause you like it, then the drunk takes care of itself.

[Quartermaster James]

That looks pretty good.

Thanks.

FWIW: If you've got good fresh cider, by all means use that!

I use the concentrate rather than juice already reconstituted in a bottle because it allows me to include the alcohol in the volume of liquid doing the reconstituting. This kicks the apple flavor forward a little.