In a medium sized saucepan, add two cups of apple cider, the sugar, and spices, and heat over medium heat, stirring now and then until sugar is dissolved.

Remove from heat and pour into a large pitcher or pot. (The pitcher/pot will need to hold more than 1/2 gallon.) Add the remainder of the cider and stir. If the cider is cool or cold, the mixture should be cool by now so add the alcohol. If not wait until it reaches room temperature to add the alcohol.

Pour into two containers for storage, preferably glass, dividing the spices between the two. Store for at least two weeks in a dark, cool place to mellow the Apple Pie Moonshine. At this point, strain the spices out of the moonshine, and if starting with fresh cider, filter, preferably twice, through a coffee filter placed in a strainer. If there is no coffee filter available, try a thin cloth or multiple layers of cheesecloth.

After the initial two weeks of mellowing and straining, the moonshine can be served or you can continue to age. Serve at room temperature, slightly warm, or chilled over ice.

Notes:

• There may be some foam-like substance floating on the top of the pitcher when mixed. It can be skimmed off if desired, but it dissolves right back into the cider in a day or so.
• If starting with fresh cider, even after straining, there may be a slight amount of sediment that settles to the bottom. This is harmless; either mix back in or let it sit on the bottom of the jug as you pour.
• This recipe comes out to a little over 12 percent alcohol. A six ounce serving (3/4s of a cup) is about the same amount of alcohol as a standard Rum & Coke and slightly more than a beer.
• Although it is recommended the Moonshine be mellowed for at least two weeks, it just keeps getting better and better with time. In my opinion, it is best at five to six months or longer. The longest I’ve kept this has been about a year.