 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
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"This is a recipe that uses a neutral likker, any one of your chooseing. But now a warning.....the apple juice hides the likker so well that care must be taken when handing this out to freinds and family. Mmmmmmmmmmmmmm
3 quarts of juice - half clear juice and half cider, any juice of your chooseing. The juice I buy is 1.5 qt jugs so that makes this recipe a 3/1 ratio. This can be scaled up or down without any real math skills.
5 cinnamin sticks
5 cloves
1/8th of a cup of sugar -white or brown your choice
1 quart and 1/2 pint of 130proof white likker neutral that you have had waiting in the wings for just the right recipe.
Simmer everything but the hooch for 45 minutes. You dont want to boil this just simmer to open up the cinnaminstick so they release their goodness. The cloves will also give up the aroma whilst the simmer is taking place. Again theres no need to boil this its already sterile and boiling may burn it. I never get mine to bubbling at all. After your simmer make sure its cool before adding your hooch (remember heat evaporates etoh) and I like to pour my juice through a strainer cloth to catch all that pulp, not that I dont like it but others look at it unfavorably. After this is in the fridge for a while you'll see some pulp residue on the bottom so just givera good swirl to mix and enjoy. Makes a great Christmas gift."
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Rank: Senior Member Groups: Registered
Joined: 1/27/2012(UTC)
Posts: 526
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Hi Heeler, That is a GREAT recipe. The only thing I do different is add a half of a nutmeg nut to the simmer.
YUMMMMMM
Have Fun
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
Posts: 217
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Good try Heeler......lmao, I ain't given away my 130......lol maybe my 90 but not my 130........ 
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 Rank: Junior Member Groups: Registered
Joined: 5/29/2012(UTC)
Posts: 31
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I did a 50/50 with white/brown sugar. Yummy dumb dumb
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Rank: Junior Member Groups: Registered
Joined: 11/4/2012(UTC)
Posts: 28
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do you need to put this in the fridge after?
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Rank: Advanced Member Groups: Registered
Joined: 8/22/2012(UTC)
Posts: 201
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You know thinking back at it now you probably should.. I made some awhile back and had it on the shelves for about a week before it was all gone.. Didn't get bad tasting or anything but the fridge can't hurt with the open juices.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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I have never left it out of the fridge once its done....I'm not saying you MUST store it in the fridge but I always do. I would think it would last much longer.
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Rank: Junior Member Groups: Registered
Joined: 5/29/2012(UTC)
Posts: 31
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It does last longer. Its not a high enough proof to store unprotected
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Rank: Junior Member Groups: Registered
Joined: 11/10/2012(UTC)
Posts: 85
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Tastes good chilled also!! MMMMMMHHHHHH!!!! Great recipe bud!
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Rank: Junior Member Groups: Registered
Joined: 3/6/2012(UTC)
Posts: 26
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My recipe was a huge hit with friends and family over the holiday. I prefer something a little spicier and less sweet, so I omit any additional sugar addition. Also- fresh Apple Cider!
5 Gal fresh apple cider
5 Gal organic apple juice
16oz Cinannomon Sticks
3 oz whole nutmeg, crush with hammer
.75 oz whole allspice, crush with hammer
1 oz whole cloves
1.5 lb fresh ginger, sliced
Put all the herbs and spices in an old panty hose, and tie in a knot. Dump everything in a large-enough kettle and bring to a boil. Turn down heat, simmer for an hour or two. Turn off heat and let cool. When cool enough to handle, pour in:
3 1/2 gallons 170-180 proof sugar 'shine (I use the simplest Turbo 48 and white sugar 'shine).
Stir and then rack into carboys to settle.
After settling for 1-2 days, rack out the liquid, leaving as much solids as you can.
Jar it up in quart jars, yeilds just about 52 quarts.
Make sure after you jar it up to let it sit for AT LEAST one week. Two weeks is better - the longer it sits, the less "harsh" the spiciness and it all mellows out super good.
I took to carrying a sample jar with me and gave everybody I ran into one taste. All 52 quarts were spoken for in less than a week.
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