This Apple Brandy Recipe is a twist on old fashioned apple brandy but it is a timeless way to preserve the rich flavor of fresh apples and warm spices. Made by infusing sliced apples, cinnamon sticks, and a touch of brown sugar or honey into high-proof brandy, this simple recipe delivers a smooth, aromatic spirit perfect for sipping or mixing into your favorite fall cocktails.
Whether you're new to infusing spirits or a seasoned homesteader, this homemade apple brandy is an easy, rewarding project that brings out the best in seasonal fruit. Use your favorite type of apples to personalize the flavor, and enjoy a long-finished, flavorful liquor that tastes like autumn in a jar.
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What is Apple Brandy?
Apple brandy is a type of distilled spirit made from fermented apple juice. This means that apples are crushed, and their juice is fermented to create alcohol. After fermentation, the liquid is distilled, which concentrates the flavors and increases the alcohol content. The result is a smooth and flavorful spirit that captures the essence of apples. This recipe is a shortcut as distilling alcohol without the proper requirements is federally illegal, and its a great way to preserve apples. I also have recipes for an easy homemade fermented raw apple cider vinegar, and an apple cinnamon fermented shrub. Check them out!
You can enjoy apple brandy in many ways. Some people like to sip it straight to appreciate its rich flavors. Others prefer it mixed in cocktails, where it can add a delightful twist. No matter how you choose to drink it, apple brandy offers a unique taste experience.
History of Apple Brandy
The origins of apple brandy date back to the 16th century in Europe, particularly in France and the United States. In France, a famous type of apple brandy called Calvados was developed in the Normandy region. Meanwhile, in the United States, apple brandy became popular among early settlers who used local apples to create their own versions. In colonial times and in early America, farmers often had too many apples. They'd press them into cider, ferment it into hard cider, and then distill it into apple brandy (or freeze it into applejack using the “jacking” method). This allowed them to preserve the harvest and make a valuable, shelf-stable product. Over the years, apple brandy has evolved into various styles and flavors. Today, you can find many brands and types of apple brandy, each with its own distinct taste. Some are aged in american oak barrels, which adds depth and complexity, while others are crafted to highlight the fresh apple flavors.
Does the Apple Brandy jar need to be burped?
Apple brandy infusions do not need to be burped during the steeping process. Unlike fermentation, which produces gas that must be released to prevent pressure buildup, infusing apples in brandy is a non-fermentative process. Since the alcohol acts as a preservative and no active yeast is involved, there’s no gas production—so there’s no need to loosen the lid or let air escape. In fact, it’s best to keep the jar sealed tightly throughout the infusion period to prevent evaporation and keep contaminants out.
Ingredients
- 10–12 medium fresh apples chopped (about 1 inch chunks) (a mix of sweet and tart variety of apples like Honeycrisp, and Gala works best)
- 1 cup raisins
- 8 teaspoons brown sugar or raw honey (to taste)
- 3 quarts (12 cups, or enough to cover the apples) good-quality brandy (80–100 proof)
Instructions for Infused Apple Brandy
STEP 1: Wash and core the apples. Slice into wedges or thick slices (no need to peel). Fill a clean 1-gallon glass jar about ¼ full with the chopped apples.
STEP 2: Add ¼ cup of the raisins. Sprinkle in 2 teaspoons brown sugar or honey.
STEP 3: Repeat the layering process—apples, raisins, and sweetener—three more times, until the jar is about ¾ full with alternating layers of apples, raisins, and sugar.
STEP 4: Pour in the brandy until the apples are completely covered. Seal the jar tightly and give it a gentle shake to dissolve the sugar.
STEP 5: Store in a cool, dark place for at least 6 months for a deep flavor. Strain the infused brandy through a cheesecloth or a fine mesh strainer and pour into clean bottles.
Tips
- This recipe can be cut in half, or even quarters if you'd rather use a smaller mason jar. I prefer making the large amount in the summer, so I can divide it up in pretty bottles by the holidays and give them out as gifts!
- Delicious served over ice, in cocktails, or added to fall baking.
- Choosing the right type of apples is key when making homemade apple brandy, as it greatly influences the flavor of the final product. Varieties like Honeycrisp, Jonathan, or Pink Lady offer a balanced sweetness and tartness that's perfect for infusing. Red Delicious would work too but I would refrain from using Granny Smith, as it lacks the natural sweetness that brings this recipe to the next level. However, if you do use Granny Smith, then I would consider adding more sugar to the recipe.
- Add a cinnamon stick during the steeping process to enhance the warm, spiced notes in the finished brandy.
- One of our favorite drinks to make with it is a cozy hot toddy—just add hot water, lemon, and a splash of your homemade apple brandy. The result is a comforting, aromatic drink with a satisfyingly long finish that lingers with hints of apple and spice.
More Old Fashioned Recipes
Fermented Garlic and Honey Recipe Uses & Benefits
Tried this recipe?
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Homemade Apple Brandy Recipe
Ingredients
- 10–12 medium fresh apples a mix of sweet and tart variety of apples like Honeycrisp, Gala works best
- 1 cup raisins
- 8 teaspoons brown sugar or raw honey to taste
- 3 quarts (12 cups or enough to cover the apples) good-quality brandy (80–100 proof)
Instructions
- Wash and core the apples. Slice into wedges or thick slices (no need to peel).
- Fill a clean 1-gallon glass jar about ¼ full with the apple slices.
- Add ¼ cup of the raisins.
- Sprinkle in 2 teaspoons of brown sugar or honey.
- Repeat the layering process—apples, raisins, and sweetener—three more times, until the jar is about ¾ full with alternating layers of apples, sugar, and raisins.
- Pour in the brandy until the apples are completely covered.
- Seal the jar tightly and give it a gentle shake to dissolve the sugar.
- Store in a cool, dark place for at least 6 months for a deep flavor.
- Strain the infused brandy through cheesecloth or a fine mesh strainer and pour into clean bottles.
- Label and store in a dark cabinet or pantry.
Notes
-
- This recipe can be cut in half, or even quarters if you'd rather use a smaller mason jar. I prefer making the large amount in the summer, so I can divide it up in pretty bottles by the holidays and give them out as gifts!
-
- Delicious served over ice, in cocktails, or added to fall baking.
-
- Choosing the right type of apples is key when making homemade apple brandy, as it greatly influences the flavor of the final product. Varieties like Honeycrisp, Jonathan, or Pink Lady offer a balanced sweetness and tartness that's perfect for infusing. Red Delicious would work too but I would refrain from using Granny Smith, as it lacks the natural sweetness that brings this recipe to the next level. However, if you do use Granny Smith, then I would consider adding more sugar to the recipe.
-
- Add a cinnamon stick during the steeping process to enhance the warm, spiced notes in the finished brandy.
-
- One of our favorite drinks to make with it is a cozy hot toddy—just add hot water, lemon, and a splash of your homemade apple brandy. The result is a comforting, aromatic drink with a satisfyingly long finish that lingers with hints of apple and spice.
