Wash the apples, unpeeled and core themed into pieces. Layer with the spices in a large container with a wide neck. Pour the sugar on top and then the grain. Do not stir or shake! The sugar should slowly dissolve.
Now patience is called for, because the liqueur should steep for at least 6 months (a few more weeks are better!) In a dark, cool place. Gently shake the bottle once every 4 weeks. After 6 months, I usually try once to see whether the liqueur tastes good like apple. If so, then strain off the spices and apples and pour the schnapps into a nice bottle.
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