Pumpkin Pie Moonshine:


  • 1 gallon apple cider
  • 1 can (29 oz.) pumpkin puree
  • 2½ cups dark brown sugar, packed
  • 3 teaspoons cinnamon
  • 2½ teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 cups 190 proof grain alcohol
  • 2 cups whipped cream vodka


  1. In a large pot, combine all of the ingredients.
  2. Stir thoroughly.
  3. Evenly distribute moonshine into clean mason jars with a ½ inch of space under the brim
  4. Place lids on jars and allow to sit in refrigerator for 1 month before enjoying.
  5. Please enjoy responsibly.

Pineapple Coconut Moonshine:


  • 750 ml of Moonshine (or Everclear)
  • 1 qt of pineapple juice
  • 16 oz can of coconut water
  • 6 cinnamon sticks
  • 6 tbl of brown sugar
  • two 1 qt mason jars


  1. Put pineapple juice, coconut water, brown sugar, and cinnamon sticks in a pan bring to a boil.
  2. Take it off the element once it boils and let it cool.
  3. Split the bottle of moonshine (or Everclear) into the two mason jars and add the juice from the pan as well as a cinnamon stick to each jar.
  4. Wait at least a couple weeks for the flavors to blend, then enjoy!


Caramel Apple Moonshine:


  • 2 qts apple juice
  • 2 qts apple cider
  • 4 cinnamon sticks
  • 8 whole cloves
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 10 caramel candies (unwrapped)
  • 500 ml Junior Johnson Moonshine
  • 250 ml Caramel Vodka


  1. Combine the apple juice, apple cider, cinnamon sticks, whole cloves, light brown sugar, white sugar and caramel candies in a large pot.
  2. Bring up to a gentle boil, then reduce to simmer and cover. Simmer for at least 1 hour, longer is okay.
  3. Remove from the heat and let it cool to room temperature.
  4. Strain out the cinnamon sticks and cloves.
  5. Add in the moonshine and caramel vodka, stir to combine.
  6. Bottle it up in some mason jars and either chill in the refrigerator or store in a cool place.
  7. Enjoy!!!