? with my first peach brandy fermenting and distillation

[bbd25]

I have around 15 gallons total. I was wondering if I should or even could add water? I'm on day 3 of fermenting. And it seems to be going good so far. Getting a good cap every day that I'm push down and gentley stirring. Do I add water or no? Also when should I check alc % in mash?

[NZChris]

Don't add anything, just keep pushing the cap down.

You don't normally check for alcohol. Use a hydrometer to check for residual sugar.

[goose eye]

Aint understanding. You got a outfit that holds 15.
you got a barrel with 15 gal of just peaches. Was they juicy
was they ripe. I reckon you askin bout water cause it thick.
You use a defuser on your outfit. You plan on just dippin
juice. Peach aint as bad as rye or corn for scorchin but you
best keep your wits about you.

So I'm tole

[srs787]

As I understand your ferment to now, do not add water. If you have a hydrometer, get a specific gravity reading ASAP. Using as clear of product as you can get. This product must read below 1.000 to test with an ethanol testing instrument. Let your mash settle for 3 days or longer and test again. When you are sure your mash is fermented, then you can let it rest for 3 days and distill. Peach wine is very good. It distills like most fruits. Go slow with your potstill. I would not reflux this mash. Most fruit wines must settle for 6 months or longer to try to make a good brandy. Good luck. srs

[goose eye]

as far as it got to rest 6 month before you charge
it to get good brandy ole boys didn't know that.

So I'm tole

[bbd25]

Aint understanding. You got a outfit that holds 15.
you got a barrel with 15 gal of just peaches. Was they juicy
was they ripe. I reckon you askin bout water cause it thick.
You use a defuser on your outfit. You plan on just dippin
juice. Peach aint as bad as rye or corn for scorchin but you
best keep your wits about you.

Ya sorry when I posted I realized first half of post was deleted some how. Mash consist of 75lb+- peaches and 23lb+- disolved sugar with just around 6 gal water that made 15gal+- wash. Original ? Was with that amount of added sugar did I need to add water. Kinda decided against it. Then ask about testing mash with hydrometer? Sorry for only sending half info. Actually thought i deleted the thread after i posted it. While I'm at it, for this peach I'm running a thumper and was wondering how to keep from smear and cloudiness. I plan on running half unran mash and peach cider in thumper. Thoughts?

[goose eye]

Some folks take a barrel full of whatever fruit then next day pour
a sack of suger on top get a 55 gal trash bag an put
on barrel. It will blow up like a punching bag but it gonna
take months.
1 1/2 lb of suger to the gal gonna have it hot. It gonna piss it out
but it it costing you flavers an scent.
As far as you doublein keg. Ole boys would try an find
some peaches an puree em.
If it comeliness out cloudy turn the wick down an catch
it before backins


So I'm tole

[bbd25]

Thanks goose and ya I've herd of the trash bag deal. Matter a fact I just tried some a fella made like that. Little ruff an harsh if you ask me but mine may be same way don't know its my first batch. Got another 60lb to do after this one. Iv got a air lock that has the water in it. And also disolved my sugar.
How's people transferring there mash to boiler? Do I need to worry bout pouring it in and oxygenating it? I Ain't got a auto siphon or one of those march/chugger pumps I've been reading about. Guess I could get one if its needed fo sure

[goose eye]

Dip it if you got to.
It aint wine for juggin so oxidation
aint gonna cost you much

So I'm tole

[squeezins]

Oxygenation doesn't matter when distilling. I usually use a racking cane with a clear hose and pour through cheesecloth in a funnel. It's easier to slow down the racking a bit than to try and clean a scorched mash. Plus it just doesn't taste good. Go a little slower than normal and it should come out great. Did you leave the Pitts in or remove them. They can add a bitter taste to wine and not sure how the flavor will carry over.

[bbd25]

Squeeze I only ferment pulp and juice! I am on the fence to distill with pulp, I'd like to but don't want to scorch anything either

[NZChris]

You could try straining it through a cotton bag, then tying up the bag and putting it in the still, not touching the heat source. I haven't done that, I press mine and don't distill on the pulp.

[SoMo]

You can filter or run the wash as is with pulp, if you do add the pulp( which I would for flavor) get it into the boiler quickly get things set up and light your fire I use propane don't know about you. Light your fire give it 30% power for 10-15 minutes then increase your gas power to 50% for a good while, then slowly turn it up to high power a good roil will prevent scorching by keeping things suspended. I did this with my pawpaw wash and it turned out great, I also distill my AGs on the grain using the same technique and have never had a scorch. Good luck man.

[goose eye]

Keep it stirred til gets where you can't put your hand in it
then cap it. Less chance of scorchin. Now this with the
old outfits not sure you can do it with them upright deals.
As far as strainin use panty hose. It clog but not like cheese cloth.

So I'm tole

[bbd25]

My mash only fills 1/3 to 1/2 of my container with a airlock. Is this a problem? I've not had any bubbling in the airlock and its sat week with me pushing cap/pulp down every day. It had a very strong alcohol and sweet smeel couple days ago. There is usually suspending bubbles in the airlock but never seen any real bubbling.

My beer hydrometer is on the way so I haven't test it yet

[NZChris]

You only need to push the cap down while its going nuts. As soon as it slows, stop taking the lid off to mess with it.

[bbd25]

How long do yall let your brandy sit in the jar with no lid to let it air out?

[NZChris]

I do 24 hours with a cloth cover and little air movement. Don't be hasty doing your cuts. You might find that two skanky jars added together make something really nice.

[bbd25]

Well I ran it off. Took bout 8 hour. Got two usable gal off less than 15gl mash. Used gal and half of store bought peach cider and gal of mash and lil water in thumper. 12 qt total 80% down to 55%. 10 qt was 80% to 65%. Its clear and clean but Very harsh with not much if Any peach flavor in any of it. I'm guessing I used too much sugar (22 pd). And may have ran it out too fast but I believe I did ok running it. I had pincil size for alot of the time with a big rush of a stream every once in a while then I'd turn it down. May cut up some peaches and fill the jar and let it sit. Wasn't planning on cutting with water but don't much like drinking stuff that harsh

[NZChris]

There is no peach flavor in sugar.

There is peach flavor after 55%.

High proof alcohol stuffs up your taste buds, so don't expect it to taste nice much over 40%.

Do some research on ageing before you cut it.

[S-Cackalacky]

You would have got less, but better likker without the sugar. The sugar is what made it harsh and changed the flavor. Some aging may help to smooth it out a bit. Dilute it to about 55 to 60 percent for aging and then to 40 to 50 percent to drink.

[bbd25]

The I'll read on ageing. And FOR THE RECORD I'm commenting on a friend of a friends friend behalf that is doing ALL this I have posted. NOT ME personally doing ANY distilling . But thank y'all very much for all your info. I was thinking good sippin likker with flavor would be 60-65%. Recon I may be wrong. If ran with little to No sugar what percentage and how much total would y'all guess would come out? And if that was done would it be z good idea to mix the two differ runs?