Bring your apple juice to an adult level with this Cinnamon Apple Pie Moonshine. This alcoholic beverage is not your kids’ apple juice, that is for sure! It packs a punch, but it warms you up inside on these cold winter nights! If you are looking for more alcoholic beverages, try my Vodka Lemonade or Mojito Sangria.

Pouring Cinnamon Apple Moonshine in Jar

Apple Pie Moonshine

Moonshine has been around for centuries, but it really became popular in the 18th century when people were making moonshine on their own to avoid the federal tax on liquor. Luckily, moonshine is still around and it is not forbidden. No reason to find a speakeasy to enjoy an alcoholic beverage–you can make your own! And, you can make it any time of the day, not under the moon in the middle of the night, unless you really want to!

Ingredients for Homemade Moonshine

How to Make Cinnamon Apple Moonshine

Moonshine, white lightning, homebrew, shiney, or whatever you want to call it, has stood the test of time for a reason. You don’t need much of it or you will not be standing for long! But, sometimes a night (or day–no judging here 😂) calls for a little something to warm you up! It takes a little bit of patience to make Cinnamon Apple Moonshine, but then you will have enough to last a while, and it really is easy!

  • First, combine all the non-alcoholic ingredients in a large pot–apple juice, apple cider, both sugars, cinnamon, and apple pie spice. You will notice there are no cinnamon sticks in the actual recipe, I prefer to use McCormick Ground Cinnamon. The cinnamon sticks are great for garnish!
  • Bring these ingredients to a low boil and then reduce the heat to let it simmer for about an hour.
  • After the simmer, allow the mixture to cool completely before adding the ever-important alcohol! (If you want to be exact, make sure the temperature is 150°F or lower before adding the alcohol.)
  • After adding the vodka and Everclear, put it in your containers to let it chill. If you cannot find Everclear 190, you can use Everclear 151 or the highest-proof vodka you can find. (This will increase the vodka amount.)
Cinnamon Apple Moonshine

When to Serve Moonshine

We were a little shocked at how good it tastes the same day it is made. However, and I do highly recommend this, letting the jars chill for 2-3 weeks before consuming makes for an amazing drink. The longer it sits, the better. It is one reason why this batch is so large, you make it once and enjoy it for up to a year! (Depending on how much you like to drink! 😂)

Overhead image of jars of Cinnamon Apple Moonshine

How to Store Apple Pie Moonshine

I am sure you have seen most moonshine in a mason jar. Yes, it looks cool, but there are more reasons than how it looks to store the moonshine in a glass jar. First of all, a glass jar can help the moonshine taste to develop. Because you will probably want to store some for a while, this is important. It does not need to be a mason jar, but it does need to be a jar that seals. Second, the glass will keep your moonshine from going bad, unlike a plastic bottle. And third, it just feels right to take a sip of moonshine from a mason jar, doesn’t it?!?

I prefer using mason jars because I like having the option to can it if I don’t have the refrigerator space.

Hand holding jar of Cinnamon Apple Moonshine

How to Can Moonshine

If you are canning, be sure your jars are sterilized before adding the moonshine to them.

Fill your jars with moonshine being sure to leave at least 1/2 inch at the top. Wipe the rim of the jar with a clean towel. Add the canning lids. Screw on the outer ring.

Submerge the jars into boiling water for anywhere from 10-20 minutes. Carefully remove jars from the water and allow them to sit, undisturbed, for 24 hours on a counter lined with a towel. Check for proper seal; if a jar has not been sealed well, it will need to be stored in the refrigerator.

I found a great tutorial on canning here: Water Bath Canning

Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 

Crockpot Apple Pie Moonshine

Add everything but the Everclear and vodka to a 5-quart or larger slow cooker. (Make sure you do not add the liquor.) Cover and cook on low for 8 hours. After 8 hours, turn off the crockpot and allow the moonshine to cool.

Once cooled, add in Everclear and vodka and stir well. It is not ready to drink, refrigerate, or can.

5 from 9 votes

Cinnamon Apple Moonshine

Prep Time 5 minutes
Cook Time 1 hour
Cool 1 hour
Total Time 2 hours 5 minutes
Warm-up your insides with easy Apple Pie Moonshine, an apple cinnamon alcoholic beverage that is perfect for cold winter nights. And definitely adults only!


  • 1 gallon apple juice
  • 1 gallon apple cider
  • 1 cup (200g) granulated sugar
  • 3 cups (600g) brown sugar
  • 5 teaspoons ground cinnamon
  • 1 teaspoon apple pie spice
  • 1 liter Everclear 190 proof (or 151 proof grain alcohol)
  • 1 liter vodka


  • In a large pot, combine apple juice, apple cider, granulated sugar, brown sugar, cinnamon, and apple pie spice.
  • Heat a low rolling boil, and then reduce heat to low and simmer for 1 hour.
  • Remove from heat and cool completely.
  • Stir in everclear and vodka.
  • Pour into glass bottles and chill until ready to serve. This is a BIG recipe, so make sure you have fridge space to store. See above for how to can this recipe. (Canning can be stored at room temperature.)
  • Can be served hot or cold. (We much prefer cold!)

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, Mary! I work with iambaker and am happy to help with questions. If the jars are tightly sealed, this can last for up to a year in the refrigerator. If you do the water-bath canning to ensure a proper seal, you can leave them out. I hope this helps, and have a great day!

  1. Unfortunately, I am unable to gain access on how to make smaller servings (no toggle switch from my mobile, notebook, or desktop). Can you share these instructions?

    Love your site. Thanks for your help!

    1. Hi, Vicki! I work with iambaker and am happy to help with questions. To adjust the servings, click on the number in the number of servings (in this case, the ’12’ in the recipe). You will get an option to adjust to fewer servings, which will adjust the ingredient amounts. Be aware, the grams will not change. I hope this helps, and have a wonderful day!

  2. Where is the still, the coil, the condenser, etc.? This not real moonshine. It is a Vodka cocktail at best. If you used the same amount of real moonshine in your recipe as the amount of vodka and Everclear, you would keep all your readers drunk for a week. If there is no still, there is no moonshine. Just calling it moonshine does not make it moonshine. Speaking from experience

  3. Sorry. Everclear ruins the flavor. But I’m used to WI brewed true apple pie shine, also. I’ve tried that EC mix and it’s just nowhere near smooth. Almost like rubbing alcohol. 🤷🏼‍♀️

    1. You may have tried other Everclear recipes but you haven’t tried this one. 🙂 That being said, if you can get real deal moonshine, then enjoy it!

  4. First of all, you and your website are AH-mazing.Quantities of ingredients changing automatically? Who knew? (Not me, anyway.) Sending this to my daughter who’s a fan of hard cider. ❤

  5. I’ve made similar recipes like this so I know it’ll taste amazing. My question is on the canning. In the original recipe, it says to completely cool it, then add the EC. Would you still completely cool it, add EC, then pour into jars and then put in hot canner? Just want to make sure I do it right. Would pouring the EC into hot liquid kill it? Or would you follow original recipe in cooling it, adding EC, then put in lukewarm canner and bring up to boil? The latter makes more sense. Thank you for any input.

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