Use 3 to 5 gallon plastic container or stone crock.
Place in chopped or thinly sliced apples, stems removed.
(Do not use blender or food processor, will cause cloudy wine.) Add water and yeast; stir well.
Cover container with clean dish towel and secure with huge rubber band or string.
Spike the onion with the bay leaf and cloves.
Bring stock to boil, reduce heat and add carrots and spiked onion. Simmer for about 5 minutes.
Add apple wine and simmer.
Blend softened butter and flour with a fork, stir gradually into soup. Simmer for about 10 minutes, stirring occasionally.
Remove onion and season to taste with salt and pepper.
Add apple slices and cook for a few minutes more.
Transfer to deep plates / soup bowls.
Roll sliced beef into garnish for top of soup and serve immediately.
b>5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple
Tools and Materials:
5-gallon brining container (tub, stockpot, or
x4 or paddle.
3; 5 gallon food grade utility bucket.
To Make The Apple Filling: In a large skillet
hite pepper. Saute about 4-5 minutes.
Add VOSP Cognac
Combine apple juice and cider and bring to a near boil.
Remove from heat and add sugar, cloves, and cinnamon sticks then stir.
Let mixture cool to at least room temperature and strain/remove cloves and cinnamon sticks.
Add half gallon of everclear.
Bottle it up. (make sure you have plenty of bottles cuz this makes almost three gallons of alcohol).
Enjoy warm or on the rocks. (make sure you shake bottle before pouring into your glass).
Knead flour, 2.5 oz sugar, margarine, egg, vanilla
Pour 1 gallon of apple juice ( or cider) into a large kettle or pot.
Put in 3 to 8 cinnamon sticks and nutmeg.
Heat over fire until good and hot add 1/2 cup of honey and lemon juice, stir and heat until honey is dissolved.
Remove from heat and add 1/2 fifth of good white rum , stir.
You can drink it hot or allow it to cool.
Tastes just like you are eatin apple pie!
BEWARE this drink can be dangerous.it will sneak up on ya quick.
Enjoy.
mix honey and brown sugar with 1 gallon of cider while heating on stove (simmered, not boiled).
Add 4 gallons of cider with heated mixture and pour into fermenter.
Add 2 pkgs champagne yeast (hydrated).
Ferment for 2 weeks at 68F & Transfer to secondary, aged 4-6 weeks.
Bottling - added 3/4 cup corn sugar and 12 oz lactose.
OG: 1.072
FG: 1.001.
apple cider, kosher salt, and sugar in a large pot or 5-gallon
For the apple custard, whisk together 1 tsp
Crush berries.
Place in a large stoneware crock.
Cook with boiling water.
Cover with lid on crock.
Let set for 3 days.
At end of the 3rd day, strain the juice and discard the pulp.
Add sugar to juice.
Stir to mix well.
Place juice in an air-locked container for 3 months (5 gallon glass carkoy).
Bottle the wine and place in your wine cellar or have a cheese and wine party for 50 friends.
Combine the apple juice, water, and salt in
Combine apple cider, apple juice and cinnamon sticks in a large pot.
Let mixture boil until cinnamon sticks start to unroll. (about 1 hour).
Let the mixture completely cool and remove cinnamon sticks.
Add everclear.
Pour mixture in whatever size bottles you choose. I throw a cinnamon stick in the bottle as well.
This can be serve chilled or warm.
In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, remove from heat, and let cool completely.
When juice mixture is cool, stir in the grain alcohol.
Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely.\n Watch Now
Stir grain alcohol and vodka into syrup and remove cinnamon sticks. Pour apple pie moonshine into clean glass jars or bottles. Store in the refrigerator.\n Watch Now
Combine apple juice, apple cider, white sugar, brown sugar, cinnamon sticks, vanilla extract, and cloves together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until sugars are dissolved, about 20 minutes. Remove pot from heat and cool completely, about 1 hour.
Stir grain alcohol and vodka into apple juice mixture. Remove cinnamon sticks and set aside. Pour moonshine into bottles; add 1 cinnamon stick per bottle and seal. Store moonshine in refrigerator.
Place apple cider in a small saucepan