<div class=”d4p-bbt-quote-title”>Randy Wieland wrote:</div>
<div class=”d4p-bbt-quote-title”>Denny O wrote:</div>
WOW Bucky, you have already down a whole batch?!Steady boy steady.
That was my first reaction too
He is a badger after all.
Amatures!
We Hawkeyes have never lost a tailgate party yet!
So, I’ve got a single 1.75 liter left out of a 4 gallon batch….. tomorrow’s fish fry for 14-17 in my heated garage…….probably gonna need to do another batch to get thru the winter.
Fish fry AND apple pie?? What time should I be there? 😉
Fish fry AND apple pie?? What time should I be there? 😉
Sorry, was very last minute (to mainly my neighbors), some just got invited the day before and surprisingly everyone made it. Luckily nobody had to drive home. We made that 1.75 disappear with ease. Good times.
Ok, I gotta put a batch together. I need to put a list of “The Quality” ingredients together now.
Bump. It’s time to dabble with my recipe from last year. I’m opening my last jar tonight.
Who else has intentions of mixing up a few batches of Apple Pie?
My wife has been making large batches of choke cherry liquor. It gets better with age.
I’m late but better than never? I also tried some mixes this year. Apple, peach, cherry and pumpkin spice which only lasted a week after the word was out.
Bump.
The time has come to start whipping up another batch. This year I think we’re going bigger and inviting some family friends over to the newly finished garage to make a huge batch (~20 gallons or so) with growing requests for a jar or bottle.
Who here still makes apple pie? We use it as a reason to gather and drink a bit too much while making more to drink
I made some “cherry pie” 2 weeks ago–it’s fantastic. Pairs well with a Coke. I need to make a batch of apple, too, and I am all out.
We Hawkeyes have never lost a tailgate party yet!
How’d you and the Hawkeyes do last Saturday?
Bump.
The time has come to start whipping up another batch. This year I think we’re going bigger and inviting some family friends over to the newly finished garage to make a huge batch (~20 gallons or so) with growing requests for a jar or bottle.
Who here still makes apple pie? We use it as a reason to gather and drink a bit too much while making more to drink
Yes make mine in large batches I have a 64 quart stock pot and a turkey fryer.
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I make peach pie. Usually do 2 or 3 batches a year.
I just made a few gallons of apple pie on Friday. By the sounds of it, I need to make more next time. The stuff sure is delicious!
What recipes are people using? the one the original poster posted?
What recipes are people using? the one the original poster posted?
That’s mostly what I use for a recipe. However, I always add orange slices and some peppercorn when simmering. It adds some really good and interesting flavors.
About time I head to Prescott for some clear. 
Thanks for bumping this thread. I am definitely going to try this.
Any recommendations for Everclear substitution? I don’t plan on making a road trip.
The variation with vanilla vodka sounds interesting but the flavored vodka craze has died down. Anyone know where to pick some up?
Tough not to have the check liver light come on just by reading these recipes.;)
Last one I made was “Creamsicle”
2 gallons orange juice
(Simmer) add 1-1.5 cup French vanilla coffee creamer, vanilla extract to liking, 1- 2 cups white sugar stir well until ingredients are desolved.
Add in everclear once cooled.
Well I guess I’ll be making a batch this weekend. To hard not to. The neighbors brought over a quart the other night. The 4 of us passed it around a few times and it was gone. Delicious
Thanks for bumping this thread. I am definitely going to try this.
Any recommendations for Everclear substitution? I don’t plan on making a road trip.
The variation with vanilla vodka sounds interesting but the flavored vodka craze has died down. Anyone know where to pick some up?
I’ve seen it cut or made with a combination of alcohol from Everclear, Fireball, and Vodka…but I think having some amount of Everclear is a key to getting the alcohol content that doesn’t overwhelm the taste.
To reiterate, two keys I’ve found to making this work are to never mix in the booze while the solution of ingredients is above lukewarm, and to try and find a way to filter out a bit of the sediment that inevitably ends up in there when you use things like cinnamon sticks. We take a large bowl that has a pour spout on one side and let it settle in there for a good 30 minutes or so before bottling. Jars work decent, but I’m a fan of bottling it if you can as it’s easier to transport and not spill. I tell my neighbors and friends that if they want some, they better provide me with a clean glass bottle for it.
Does this have to be refridgerated when storing?
Does this have to be refridgerated when storing?
No.
Alot of sediment in batch. Straining it through coffee filters is the right?
Alot of sediment in batch. Straining it through coffee filters is the right?
We put ours into large bowls with a pour spout on the side and cover them in the garage for a few hours. Then we slowly pour it through a coffee filter into glass bottles. You catch a majority of the sediment this way and it gives you a chance to catch up on beverage consumption while letting things settle
I leave the sediment in mine.
I leave the sediment in mine.
This. A little grit aids in digestion.
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Steady boy steady. 
