Bottling Apple Pie

[Smith_Fest]

Hi everyone,

I'm making a batch of apple pie this weekend. If you're not familiar, it's a strong moonshine-based cocktail that's usually either drank as a shot or sipped over ice. Here's the recipe:

1 gallon apple cider
1 gallon apple juice
8 cinnamon sticks
3 cups sugar
1 liter Everclear

You combine the cider, juice, cinnamon, and sugar together in a big pot and bring it to a boil. Then you let it cool and add the Everclear.

They suggest to store it in mason jars, but being a home brewer, I was thinking that it would be nice to bottle it. I'd feel more comfortable with the seal and I like the idea of having it in smaller 12 oz containers.

My big concern is making a batch of bottle bombs. The cider and the juice are pasteurized, and I'm assuming the Everclear will kill just about anything that could start to grow in this cocktail. As long as I am clean with my boil and my bottling, does anyone think I have anything to worry about?

Cheers!

 

[LBussy]

Alcohol level will be roughly 10% (real rough estimate) if you use 95% Everclear. It's low enough that you *could* get a secondary ferment but where would the yeast come from?

Keep things clean and you should be fine.

ETA: 11.08% Alcohol.

 

[Smith_Fest]

That was my thinking as well, just a bit paranoid. Thanks!