Peach brandy mash ???

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Peach brandy mash ???

Postby Old Man » Thu Sep 22, 2011 12:23 am

I followed Taters fruit recipe & am waiting for the cap to fall on my first peach mash / beer ! I ve been pushing the cap down ever 3 days or so It been workin 15 days now & I m gettn anxious !!!!!!!!!!!!! My ? is if its not ready to run this weekend it will be fine {airlocked} till next weekend right ? That way it would settle out & I could just siphon off the mash & leave the peach lees & distill OR do yall recomend running slow pulp & all for mo flava ?????????? Read of both ways on here ! I plan to add corn back to this 1/4 backset peach lees / solids & sugar & make some split brandy :thumbup: :thumbdown: What yall thank :idea: Thanks in advance for replys
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Re: Peach brandy mash ???

Postby rtalbigr » Thu Sep 22, 2011 1:38 am

I recently did some peaches and the must sat for two week before I could run it with no problems. Depending on the yeast you used, letting it rest on the lees can be benefitual. Unless your pot is set up with a false bottom I'd get as much of the pulp out as you can, ya don't want it settin on the bottom and scorching. I run my through a paint strainer bag and then pput in a carboy to let everything settle and clear. Don't know about your split brandy, never done that but give it a whirl, be nice to see what ya get.

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Re: Peach brandy mash ???

Postby mountaingirl23 » Thu Sep 22, 2011 10:02 am

I also just did that recipe (kinda)...ended up having 2 use a yeast bomb cause I needed to get on with it. I think they should be fine with the air lock. I noticed that the peaches stayed on the top and I scooped them off before the run. That's what I have and hope it helps. Would be interested to know how much flavor you get?
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Re: Peach brandy mash ???

Postby Titliest07 » Thu Sep 22, 2011 2:34 pm

I know this says peach brandy....but when you run this is this what people call Peach Moonshine....
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Re: Peach brandy mash ???

Postby TexasReflux » Thu Sep 22, 2011 6:40 pm

The wash will be fine, as long as you dont mess with it too much only use clean sterile tools.

I usually double my runs, and I have thought you could macerate some of the fruit with the single-ing before doubling (in this case, peaches). Might add to the flavor.
Is this correct?
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Re: Peach brandy mash ???

Postby junkyard dawg » Thu Sep 22, 2011 7:02 pm

patience is rarely a problem in this hobby.

sounds like you have a good plan. I don't think you are going to go wrong either way. Gotta be real careful distilling with a lot of solids in the boiler.

I like your plan for the split brandy. Let us know how it goes.

edit, Texasreflux, I've done that with apples, grains and grapes. I always ran a double boiler and would double with the fruit or grain in the boiler. Works great for flavoring. may not always taste like you expect, but always a lot of flavor.
Last edited by junkyard dawg on Thu Sep 22, 2011 8:58 pm, edited 1 time in total.
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Re: Peach brandy mash ???

Postby Tater » Thu Sep 22, 2011 7:48 pm

mountaingirl23 wrote:. I noticed that the peaches stayed on the top and I scooped them off before the run. That's what I have and hope it helps. Would be interested to know how much flavor you get?
If they was still floating wash wasn't finished.Some feel that ya can get a tad more flavor running a wash before its fermented out.reckon its a matter of taste. :)
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Re: Peach brandy mash ???

Postby rtalbigr » Fri Sep 23, 2011 1:50 am

I've macerated blacked cherries and distilled with the black cherries (I have a false bottom in my pot). The flavor carried through very nicely and it made an excellent drinks. As I recall I macerated for 6-8 weeks @ 40%.

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Re: Peach brandy mash ???

Postby jake_leg » Fri Sep 23, 2011 3:00 am

TexasReflux wrote:I usually double my runs, and I have thought you could macerate some of the fruit with the single-ing before doubling (in this case, peaches). Might add to the flavor.
Is this correct?


Yes, I think another thing that people do is ferment the fruit and add the singlings to the spent fruit mash.
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Re: Peach brandy mash ???

Postby Old Man » Sat Sep 24, 2011 5:40 am

Thanks for your replys ! I will use the paint strainer bag trick this time to be safe ! Thanks for that tip :ebiggrin: I use 30 pieces of 1/2 in. lengths of 3/4 copper pipe in my pot as boiler chips to break the boil / Do yall thank this would help with the sticking scorching problem?????????? I read about the "split brandy" in Joseph Earl Dabneys book More Mountain Spirits & I just want to try it ! I will post & let yall know how it goes :thumbup: :thumbdown: I plan to single run this batch because of time issues but maybe next time try & double run & compare flavor { if I can save back some of the single run for that long} Ive got my eyes on some plumbs right now & when they start falling Im gonna get me 5 gal. & freeze them for some plum brandy for New Years :clap: Thank you all for your help ! The cap is still on the peach mash so I will let it fall & clear before I run it !
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Re: Peach brandy mash ???

Postby rtalbigr » Sat Sep 24, 2011 6:21 am

I don't tnink the boiling chips will help much in preventing scorching. Ya really need something to keep the pulp off the bottom of the pot, like a false bottom, or use a double boiler set up.

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Re: Peach brandy mash ???

Postby Tater » Sat Sep 24, 2011 6:24 am

I use chips myself for that reason .To help prevent scorching and breaks the boil .
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Re: Peach brandy mash ???

Postby WalkingWolf » Sat Sep 24, 2011 11:30 am

Titliest07 wrote:I know this says peach brandy....but when you run this is this what people call Peach Moonshine....


Might take a look at this one also.

viewtopic.php?f=27&t=22873&p=6917143#p6919389

I'd think you could probably get a decent peach flavor with the Panty-dropper recipe using peaches.
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Re: Peach brandy mash ???

Postby rtalbigr » Sat Sep 24, 2011 2:31 pm

WalkingWolf wrote:
Titliest07 wrote:I know this says peach brandy....but when you run this is this what people call Peach Moonshine....


Might take a look at this one also.

viewtopic.php?f=27&t=22873&p=6917143#p6919389

I'd think you could probably get a decent peach flavor with the Panty-dropper recipe using peaches.


I just recently put up some stuff similiar to that, just didn't add any sugar; 1 peach (pealed, frozen, and thawed), 1 vinilla bean, 1 cinnamon stick, all in a quart jar and then topped of with peach brandy. Got 5 quarts. Figure by Christmas it'll be ready to give as gifts to family.

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Re: Peach brandy mash ???

Postby OmahaRed » Fri Dec 28, 2012 8:29 pm

I realize this thread is a bit old, but can you temper the distillate with some nectar of whichever fruit you're using for the must, or would that be too syrupy? I've had some apricot brandy from a buddy that was sweet as summer wine, but snuck right up on me in the blink of an eye. I guess he wasn't much of a buddy, as he kept the secret to himself! I really like the apricot brandy, but i'm real interested in pear/apple.

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