Peach moonshine

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Peach moonshine

Postby Virginia Gentleman » Wed Jul 27, 2005 12:34 am

I want to make peach moonshine like I've had from some old timers. Quart jar of peaches filled with moonshine.

Should I put the sliced peaches in, fill with shine and let it sit?

Cover the peaches in sugar to pull out the juice, then add the shine?

Or soak the peaches in shine, then add some simple syrup?
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Postby Uncle Remus » Wed Jul 27, 2005 4:35 am

Sounds good. How bout using canned peaches, which already have plenty of sugar in them? Then you can add the juice (syrup) they 're packed in according to taste.
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Postby Brett » Wed Jul 27, 2005 4:47 am

One of the ways iv seen (but not with moonshine) is to prick n cover the peaches in the high proof liquor and leave them to soak for a week, strain the liquid of and fill the jar with the peaches full of sugar (this as u know pulls out the juice) when all the sugar is turned to juice strain of keep it sepperate and repeat with more sugar the recipes iv seen say to keep doing it till no more juice comes out, then take all the strainings and mix them together to taste.
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Postby Virginia Gentleman » Wed Jul 27, 2005 12:25 pm

That could work Remus, but I'd like the fresh peach flavor in there.

Brett, what you're describing is much like the recipes I looked at. It sounds close, but I want to keep the peaches in the likker I guess I could do the straining thing, and then add the final mix back on top of the peaches.

Maybe covering the peaches in sugar, then adding likker after most sugar is pulled from the fruit is the way.
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Peach Brandy

Postby DBM » Wed Jul 27, 2005 12:45 pm

1-1 1/2 cups peaches(homemade or canned)
1/2 cinnamon stick
4 whole cloves, 4 whole corinader seeds , 4 pepper corns.
add to a quart jar and fill the jar with high proof.
store 2 weeks, strain or drink as is.

I buy the gal cans of peaches at Sam's Club & fill the qt jar with peaches, add the spices, add the high proof to fill jar 1/2 full, add peach juice to finish filling jar.
I invert the jars every day for the first week then whenever I think about it. After two weeks strain and put strained liquid into gal jug. Peaches can be used twice then throw away.
From your gal. jug fill your brandy bottle. The second time around with the peaches will not be as sweet as the first, also the jar (second time) is filled with highproof and no peach juice, the spices can be reused one time also. Since it is all mixed togather the weak will mix with the strong in the gal jug and give you a common flavor that can be adjusted by adding more or less of the first or seconds.
Be carefull with the cinnamon, some people like to use a whole stick, a littlebit go's a long way.
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Postby The Chemist » Wed Jul 27, 2005 12:45 pm

:lol: Maybe you could try that "pear-in-the-bottle" trick with peaches.
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Postby Tater » Wed Jul 27, 2005 8:05 pm

Make some peach likker and pour over ripe peaches in cannin jars is way old timers did it that i ever saw.My grand pa would some times charr the peaches before soaking them. Figure that fruit is gonna take up about half the volum of quart jar so use untempered likker and let soak a while. 8)
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Postby Virginia Gentleman » Thu Jul 28, 2005 3:00 pm

@ DMB, t hat sounds pretty close. Though I'm hoping to use fresh peaches. Guess I could sugar them if I do that, or get some canned.

@ Chemist, that is one of the coolest marketing tricks ever. Seen video of them putting the bottles on when the pears are young.

@ tater, that's probably closer to what I've tasted, though I'm not sure they used peach shine. Hard to tell will all the peach flavor in there. It could also be aged a good while (one jar said "Old Peach" on the top). I like the charring idea, what's it taste like?
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Postby Tater » Thu Jul 28, 2005 5:18 pm

Hard to explain char taste but I do think it adds to flavor I think.When I make liquers I soak fruit in likker for 3 to 6 months remove fruit and cover it with sugar and make syurp to add back to taste.Have seen it where that was done and syurp and fruit was put back in likker.When I dont use same likker as fruit I use a mollasses sugar wash. Rum seems to do well with fruit but not as well as the fruit does.Nothing taste better to me then making blueberry likker and soakin blueberrys in it and them using berrys to make syurp.Adding back to taste and ageing a bit .
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Postby Virginia Gentleman » Thu Jul 28, 2005 6:24 pm

Thanks tater. All I've got right now is some corn whiskey, so guess I'm gonna see how it likes peaches, and try rum or a fruit mash next time. I'll probably make 2 quart jars, each a different way.
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Peaches

Postby DBM » Sat Jul 30, 2005 2:34 pm

Corn whiskey is what I use to make peach brandy.
Be advised that elderberry season is upon us. Make elderberry wine using standard winemaking procedures. Store your wine till next winter and run it through your reflux still with NO packing. Makes a most excellent brandy for the christmas season.
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Postby Virginia Gentleman » Sun Jul 31, 2005 3:10 pm

Have to say it tastes pretty good after a couple days sitting. I could see how run or peach likker would be better though. This will do just fine for now.
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Postby KatoFong » Mon Aug 01, 2005 6:33 am

VG Let it age a bit. It'll get even better.
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Postby Virginia Gentleman » Mon Aug 01, 2005 6:43 am

yeah, I intend to let it set at least a few weeks, maybe more. but I can't resist giving it a taste every now and then!
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Postby Rocky_Creek » Wed Aug 24, 2005 2:38 pm

A Baptist preacher went to see a member of the community and invited him to come to Church on Sunday morning. The man was a producer of fine peach brandy and told the preacher he would love to attend his Church IF the Pastor would drink some of his brandy and admit doing so in front of the congregation. The preacher agreed and drank up.

Sunday morning came and the man came to Church. The preacher recognized him from the pulpit and said: "I see Mr. Johnson is here with us this morning. I want to thank him publicly for his hospitality this week and especially for the peaches he gave me and the spirit in which they were given."
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Postby Grayson_Stewart » Wed Aug 24, 2005 4:12 pm

About to make my second run on a portion of the peaches I got last month. I picked up 3 bushels of peaches and using a bushel in each batch. Have enough in the freezer for one final run after this to give me a total of 6 gallons of Peach.

After the second run of peaches is finished, I've got 25 gallons of apple to run thats fermenting away right now.....and it's only three or four weeks till the scuppernongs are ripe :D
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Postby Virginia Gentleman » Thu Aug 25, 2005 3:42 am

Good one, Rocky, sounds like a tale Doc Watson used to tell about a Cow and a Baptist. Around here people order a drink called a Presbyterian - whiskey & gingerale. There's also the denomination known as Whiskeypalians;-)

Grayson that's good stuff, do you pit, peel and/or chop/food process the peaches?
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Postby Guest » Mon Aug 29, 2005 7:02 am

I am in the process of fermenting a bushel of peaches right now, I added about 20 lbs of sugar in stages and hoping by this weekend that it will be ready to run(there is about 10 or 12 gal of liquid). I am tempting to snatch a gallon to let it ferment out and bottle as wine. I left about 2 dozen of the stone stay with the must, and it gives a bit of extra flavor to it.
I have some reprints of some old distiller books and they make mention of leaving the stone in with the pulp during the fermentation. I will let y'all know how it comes out. One question though, think I should age any of it on chips or a barrel??

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Postby Virginia Gentleman » Mon Aug 29, 2005 8:23 am

Cool, think I read you can get flavor from the stones. Dunno about aging on wood, guess it really couldn't hurt it. I've never made peach shine (only aged my whiskey on them) so I don't know what it tastes like. Since it's kinda a brandy I bet oak would add nice taste. Don't use too much though and maybe test it on a small amount first.
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Postby linw » Mon Aug 29, 2005 1:23 pm

Grayson_Stewart wrote:snip.....and it's only three or four weeks till the scuppernongs are ripe :D


Scuppernongs?????
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Postby Grayson_Stewart » Mon Aug 29, 2005 5:04 pm

Scuppernongs are like muscadines, a type of grape. Scuppernongs are bronze and muscadines are purple to red.

Here's a link to Scuppernongs.
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Postby Guest » Wed Sep 07, 2005 10:34 am

Finished the peach brandy over the weekend, turned out quit good! During the run I collected pretty far into the tails, the distillate was coming out a bit cloudy but this seemed to be where the most "peach flavor" was coming out. I had fermented on the stones and found that the flavor also carried over. Collected 2 gal total out of a 10 gal wash, and when it was all mixed together came out to 68%.
I made a peach syrip by placing 2 sliced up peaches into a mason jar then adding a cup of sugar. Adding the syrip(3 tsp) to a quart give a nice flavor with just a hint of sweetness.
I took the spent wash and added 25lbs of sugar and shooting for another batch, see if I can squeeze out a bit more brandy!

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Postby outlawokie » Thu Sep 08, 2005 3:52 pm

Ok DBM I put up a couple qts. my shine was at 60% I hope that is high enough thanks for the recipe ill check back in a couple weeks
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Postby olcarguy » Fri Dec 08, 2006 4:06 pm

My concern is fermenting on the stones...is there any chance of cyanide transferring from the stones into the likker
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Postby TRANSPLANTED HILLBILLY » Fri Dec 08, 2006 4:24 pm

If it was easy everybody would do it.

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Postby goose eye » Fri Dec 08, 2006 5:22 pm

pit em. they will leave a taste. make sure you aint got no green peachs neither. peach is a hard scent to hold.
so im tole
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Postby olcarguy » Sat Dec 09, 2006 10:27 am

Thanks hillbilly: Guess you need a lot of stones to make a lethal concentration.
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recipe

Postby Backwoods » Thu Dec 14, 2006 5:57 am

My Grandma gave me this recipe, it's for cherries but it can easily be modified to suit your needs.

1 QT cherries, juice and all
4 Cup sugar
1 QT club soda
1 QT brandy
mix and wait 3 months before serving.

I've have not tried it yet but my mom says it worked well when she tried
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