The better your ingredients the better the result. I use farm fresh apple cider when I can get it and organic apple juice.

I like to use one or two Honeycrisp apples to cut into chunks and cook along with the mixture. Mashing them up afterwards for extra flavor as well as little tidbits of apple.

Tinker with the amount of sugar you add. Apple cider sweetness as well as apple juice sweetness varies. The more alcohol you end up adding the less sweet it will be also.

Do not add your alcohol until the mixture cools fully (if you add it when hot, the alcohol will dissipate some).

Always taste and adjust the next day after it has chilled. Add more alcohol to make it strong, add additional cider if you feel you made it too strong.

I keep this in the freezer. Remember to leave headspace at the top of your containers/jars. Liquid expands in the freezer. Also make sure you are using a quality Mason Jar that you have not previously used for canning.

Depending on how strong you make your moonshine will dictate if it freezes, is slush or doesn't freeze. If it does freeze, it will thaw quickly. It's so delicious, a little slushy, mmmm!

I love using jars like this or this for all of my moonshines and boozy concoctions.