Homemade Moonshine Recipe Without a Still

homemade-moonshine-recipe

Text & Photo © Jeff Cohen

 Homemade Blackberry Moonshine Recipe


 

No need to worry about blowing up your moonshine still!  Anyone can make this homemade blackberry moonshine recipe with just a few simple ingredients and patience.

Phase 1 (3 weeks)

Ingredients:
1 Liter 190 proof grain alcohol (Everclear).  You can find it at liquor stores.
3 6 0z. containers of fresh blackberries

Directions:
Pour the grain alcohol into a 1/2 gallon jar with a lid.
Add all of the blackberries.
Crush the blackberries with a wooden spoon.
Seal the jar and let it sit for 3 weeks.
Shake the jar every other day.

Phase 2 (2 weeks)

After the alcohol and blackberries have sat for 3 weeks, you’ll make a simple syrup to add to the mixture.

Ingredients:
4 cups water
3 cups sugar

Directions:
Bring water to a boil and add sugar.  Stir until the sugar dissolves then let cool to room temperature.
While the simple sugar mixture is cooling, take your alcohol and blackberry mixture and strain out the remaining blackberries.
Return the alcohol mixture into its jar and pour in the simple sugar mixture.
Seal the jar and let sit for 2 weeks or longer.

The resulting moonshine is strong at 95 proof with a wonderful blackberry flavor.

Serve as a chilled shot or use the moonshine to make tasty jello shots.

When making jello shots, just replace 1/2 of the water called for in the jello recipe.  If you use more than that, the jello won’t set up.

Enjoy!

Check out my Apple Pie Moonshine recipe too.

Jeff Cohen Written by Jeff Cohen

I'm a retired commodity trader who is allergic to the cold so I moved to the warmth of Texas. Now I spend my time trading stocks, cooking, trying to save homeless pets and photography Moonshine-Images.com

Comments

  1. Just want to be sure…is that (3) 6oz containers or 36 oz. ?

  2. Hi Allie,
    Yes, it’s (3) 6oz. Enjoy!!
    Tammy

  3. I have this setting up now, using fresh blackberries from a friend :) 2 weeks in…I’m excited for the results!!

  4. Stephanie Wenther says:

    Does this have to be refrigerated either during the process or after?

  5. Before I make this I would like to know if this is more like brandy? Also 3 cups of sugar sounds like alot, could it bereduced and still be good? Thanks

    • jeff cohen says:

      It’s smoother than a brandy.
      You could reduce the sugar if you want, Ive done it with both 2 and 4 cups of sugar. My advice is: if your worried about sweetness try 2 cups and see what you think.

  6. Can you use frozen fruit

    • jeff cohen says:

      yes you can but if you do you will want to add about 1/2 a cup of sugar to the fruit and let it sit for an hour before adding it to the everclear. and then when you make the sugar syrup use 1/2 cup less sugar so the total amount used remains the same

  7. Can you use a 1/2 gallon plastic container or does it have to be glass?

  8. jeff cohen says:

    plastic is fine

  9. Just made it so we will see how it turns out in 5 weeks. Was hoping it would be ready for Christmas but oh well.