Peach brandy

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Re: Peach brandy

Postby FreeMountainHermit » Sun Sep 15, 2013 9:59 am

Thanks friend.


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Re: Peach brandy

Postby Kelbor » Mon Sep 23, 2013 7:15 am

I scored about a thirty gallon fermenter of peaches this fall. Mashed, screened and fermented in two buckets. The cap just fell on the buckets so I ran the smaller one. As I understand it, I'm to run it on the pulp? The reason I ask is that I noticed when I run fruit wine ' dirty' it leaves allot of residue....and the distillate comes out cloudy. Footers noticed it while running a bunch of plum wine I did this summer. Scrubbed, soaked in citric acid, ran vinegar top get the blue and purple out of my still. Ran the first run of peach and its cloudy again. Brown oily film inside my shiny clean copper again.

Should I just run the clear wine above the mush? There is only a few gallons that's not silty. Our are you guys staining it? I initially tried straining my plum wine but found it nearly impossible a the mush clogs the filter too fast. I did run it faster as I was doing a striping run......looker I've done for sweet feed and apple wine in the past.

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Re: Peach brandy

Postby Kelbor » Mon Sep 23, 2013 7:17 am

Ha! Sorry for the bad english....I'm on my tiny phone.
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Re: Peach brandy

Postby Tater » Mon Sep 23, 2013 1:47 pm

I would dip off and run clear as I could till I got experience with fruit washes. If your running with a thumper could put pulpy mash in it.
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Re: Peach brandy

Postby Kelbor » Mon Sep 23, 2013 5:26 pm

It would be such a waste to only run the clear - The larger fermenter is a 24 gallon can with seriously only about 3-5 gallons of clear over about 15+ gallons of pulp. Im using a 15 gal. keg as my boiler.

I don't mean to sound daft but I kind of am. Im not sure what further experience I should be waiting for with fruit ferments. I am 'young' in the game and have only run a few runs of apple, a few runs of pear, and a blackberry wine (5 gallons per run) through. Ive been making beer and wine for years and this was stuff that was sitting in the basement for 2 years as I never got around to bottling it (kid came earlier then expected) so it was pretty darn clear.

With the peach I was going for pure quality and did not add any water (they were super juicy and made plenty of moisture to be soupy after being blended). After taking the pits out, mashing and screening, I Hit them with sulfates and then the next day dropped a wine yeast bomb. O.G. was 1.055! Ferment was up to par. The only problem is that it is soooo pulpy that the majority of my liquid is in the 'soup'. I cant move that heavy ass fermenter outside to colder temps so that technique of getting thing to drop out of suspension is out of the question. Should I run super slow?

What would a person with more experience do that I am not doing? Thanks!
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Re: Peach brandy

Postby Tater » Mon Sep 23, 2013 6:50 pm

Let it settle long enough and clear will be much father down then it is now do even better colder it is . I use old blankets and walmart laundry bag that fit my 15 gallon barrels that's got a drain on it .viewtopic.php?f=11&t=7622&start=12.Ive taken blankets put in 55 gallon barrel and filled with product then tied end blanket to my come along and slowly crank up till sack above barrel .This is a slow process but it works.
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Re: Peach brandy

Postby goose eye » Mon Sep 23, 2013 7:18 pm

You got a press. Make one it ain't gonna be the last time you use it.
you gonna put that pulp in your kettle you best keep it stired till you cap it


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Re: Peach brandy

Postby Kelbor » Tue Sep 24, 2013 8:00 am

I like the simplicity of the blanket idea but I think a press would be both quicker and do a better job. I'm gonna need to rent a apple press in the next week or so anyhow. Thanks
Goose and Tater. I'll let ya know how she goes!
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Re: Peach brandy

Postby olecajun » Fri Nov 01, 2013 5:32 pm

Well?????? Whats the update?????
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Re:

Postby Camille » Sun Jan 19, 2014 6:30 am

absinthe wrote:your gonna take the stones out? i made a plum wine once, left the stones in and MAN it was bad, i tried distilling it and it was still bad lol


I used prune plums without stones. Didn't think there was any alcohol in it....didn't get the Brandy I wanted but it turned out to be more potent than I thought. Threw oak chips in it and in the cupboard it goes:-). I would like to make a nice brandy though. Still working on that.
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Re: Peach brandy

Postby Whiskeybent87 » Mon Jun 15, 2015 2:56 pm

So I just found this thread while I was looking for fruit run ideas. Just a thought on the straining of all these soupy thicker mashes. Im not sure if many of you guys are familiar with a chinois (Extra fine mesh strainer). They are a kind of a PITA to get everything through them, but with a nice rubber spatula, you can just keep stirring and stirring and all liquid will get through. The strainer will need sprayed out often but it will pick up an amazing amount of fine particulate that would normally be suspended in your wash. These can be found just about anywhere online and are widely used in the professional kitchen (my primary abode).

Side note: Ive modified a large salad spinner with screening on the inside so as not to allow too much to get through it. Works great to get a lot of liquid out without taking up too much time!

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Re: Peach brandy

Postby oban57 » Mon Aug 03, 2015 7:54 am

If I repeated myself here, sorry. Looking to make my first brandy. "Have peaches, will cook..." Anyway, skins - on or off to press peaches. Also, just peaches or add sugar to increase production? Any thoughts or advice would be helpful. Thanks again,
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Re: Peach brandy

Postby Jims71duster » Sun Feb 14, 2016 7:09 pm

Isn't there supposed to be a recipe
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Re: Peach brandy

Postby D in Texas » Mon Apr 18, 2016 12:17 pm

Hello, I've made several batches using Tater's Peach Brandy recipe. I've used peaches, apples, grapes and pears. I use bruised and old fruit bought from local supermarkets. I wash and quarter the fruit and cut off any rotten or moldy spots. I remove pits but not small fruit seeds. The cut up fruit gets a good squirt of lemon juice in the freezer bag. Freezing breaks up the fruit's cell structure and also lets me accumulate fruit as it's available cheaply. I grind the thawed fruit in a garbage disposal grinder. My recipe is 20 lbs of fruit, 4 lbs of sugar, some yeast nutrient and water to make 4 gallons. Like Tater's recipe, I ferment with skins on (it's all a mush after going through the grinder anyway) My go-to yeast is Red Star DADY, but I've experimented with champagne and wine yeasts. I distill in a pot still, again, distilling pulp and all. I don't have any problem with scorching, only a little "sticking" on the pot bottom. I make a single run, removing only the foreshots and cutting at 24% overhead. The result is a clear fruity-tasting distillate that averages 75 proof. It tastes good in drinks straight from the still, and far better when aged on toasted oak or apple for a few weeks.

There are ten million ways to do this; this one works well for me.
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Re: Peach brandy

Postby LWTCS » Mon Apr 18, 2016 3:56 pm

Tater wrote:Doing peaches with no added sugar wont make much .I only attempt making pure brandy when I got enough to fill a 55 gallon barrel with 50 gallons .


What kind of yeild do you think you'll get Tater?
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Re: Peach brandy

Postby googe » Fri Sep 30, 2016 8:30 pm

That time of years again, don't know if I have the stamina! Lol.
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Re: Peach brandy

Postby Shine0n » Thu Oct 06, 2016 4:15 pm

oban57 wrote:If I repeated myself here, sorry. Looking to make my first brandy. "Have peaches, will cook..." Anyway, skins - on or off to press peaches. Also, just peaches or add sugar to increase production? Any thoughts or advice would be helpful. Thanks again,

Skins on, get as many stones out as possible and if you have enough peaches go without sugar. I didn't cook at all I found no need to. If you have to add sugar, invert it!
All really depends on your still, how many peaches you have and how much time you're willing to invest. I just did one and man it was a lot of work. Out of 40 gal must I ended up with only 2.5 gal. But man its gooooood :thumbup:
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Re: Peach brandy

Postby bigbuck » Mon Dec 26, 2016 6:56 am

wrong time of year for peaches so I was wondering if I could buy bulk peaches in can and make a wash from that?
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Re: Peach brandy

Postby The Baker » Mon Dec 26, 2016 7:49 am

Don't try walking on the peaches to crush them.
Works with grapes, I know, but some peaches have VERY pointy stones...
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Re: Peach brandy

Postby still_stirrin » Mon Dec 26, 2016 8:15 am

bigbuck wrote:...could (I) buy bulk peaches in can and make a wash from that?

It sounds expensive. What price would you pay for a bottle of peach brandy?

But, if you do...don't pour out the sugar syrup they're canned in. It'll ferment just dandy, so keep it all. But, be careful with your OG...don't try to make it too high, as that will dilute the already delicate peach flavor.
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Re: Peach brandy

Postby Tater » Tue Dec 27, 2016 5:51 am

LWTCS wrote:
Tater wrote:Doing peaches with no added sugar wont make much .I only attempt making pure brandy when I got enough to fill a 55 gallon barrel with 50 gallons .


What kind of yeild do you think you'll get Tater?
couts on sugar content of peaches . last time I made it got 3 gallons 100 proof
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Re: Peach brandy

Postby distiller_dresden » Mon Apr 16, 2018 1:17 pm

Hey Tater, was looking over recipes and came across this, I have only run brandy twice and turned it into something akin to your blueberries sweet sippin' likker, because I used DADY and it wasn't the right yeast.

Down the line into summer I'm looking to try brandy again; I had a thought, if you used inverted sugar or inverted sugar syrup to punch the gravity of a brandy wash, do you think that would work since it's not supposed to leave any flavor like sugar is?
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Re: Peach brandy

Postby Tater » Mon Apr 16, 2018 5:50 pm

distiller_dresden wrote:Hey Tater, was looking over recipes and came across this, I have only run brandy twice and turned it into something akin to your blueberries sweet sippin' likker, because I used DADY and it wasn't the right yeast.

Down the line into summer I'm looking to try brandy again; I had a thought, if you used inverted sugar or inverted sugar syrup to punch the gravity of a brandy wash, do you think that would work since it's not supposed to leave any flavor like sugar is?
read this one viewtopic.php?f=14&t=2196
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Re: Peach brandy

Postby Shine0n » Tue Apr 17, 2018 4:18 am

DD, that's a good link tater gave to ya so read it.

From my experience, small amounts of sugar can be used without diluting the base fruit flavors. I would however invert the sugar to break the long chains down to more usable sugars, easier to fully ferment them.

Fruits can be very rewarding and frustrating all in one whack. Needs a little more tlc than other washes/mashes imo but the end result makes you smile ear to ear as long as you don't fudge it.

My suggestion would be no more than .25 lb per gallon
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Re: Peach brandy

Postby Tater » Sat May 26, 2018 11:31 am

Found 1/2 gallon jug 1/2 full of this recipe I made back on 06 .Still tasty :thumbup:
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Re: Peach brandy

Postby distiller_dresden » Sat May 26, 2018 12:00 pm

Can't be nothin' better than found likker! Was talking to Cranky and he had forgot about many several jugs of brandies he'd stashed in his hot attic to hid from I think someone watching his house, something of that sort, for many months. Not only was that found likker, but the likker had all that time to heat up/cool down/heat up etc. on repeat, so it got that much so so better! I wish I could have this problem/luck!

I have one 32oz jar of my peach, which was the very first thing I ever made back in January, that I'm hoping to save for perpetuity. It won't last that long, but a long time to save would be nice. It was my first make!

I noticed it turned color, it got a lot darker than it originally was, it used to be a bright peach color, now it's a nice darker brown peach color, not like whisky, but like a piece of amber. You ever have this happen Tater? It's oxidation of all the peaches stuff since I used your method, had them soaking in the likker, something in them is in the likker, and that's what oxidized and turned darker, right?

Boy has it gotten smoother, even picked up a hint of vanilla or something, since it's sat and darkened.
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Re: Peach brandy

Postby Copperhead road » Sat May 26, 2018 9:38 pm

Great thread tater, as you know I am a real peach brandy nut.....
Got 220L of peach pulp ready to run, pretty excited because this time I did not use sugar.....

Will be interesting to see what type of yield I will get from a proper brandy!
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Re: Peach brandy

Postby Mainer7 » Sat Jun 02, 2018 3:35 am

Hutch- wrote:I think it all depends on the sugar. Recently ran a pear wash, adding 30 lbs. of sugar to 40 gal. of crushed pears. Had no adverse affect on the flavor or harshness.

Go to heavy on the sugar you've got a sugar wash with peaches for a little flavor and a nutrient. Added a little sugar and its still a peach brandy in my book. Not much sugar content in peaches, I'd think you'd want to kick it up a bit considering all the work.


"Not much sugar content in peaches"????????????
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Re: Peach brandy

Postby Shine0n » Sun Jun 03, 2018 2:49 am

In 45-50 gal of peach wash with no sugar I got right at 3 gal of delicious peach brandy, I kept it all white tho!


Yes the yield was lower but I can without a doubt taste the difference between the sugar and one without.

I still have a little over a gal of the 3 and I'd serve it to the snooty brandy snobs.

I would in the case of not having as much as I did add .5 lb per gal, it will be good just not quite as good imho :thumbup:
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Re: Peach brandy

Postby Tater » Sun Jun 03, 2018 5:54 am

If ya add sugar you should try inverting . that is covered on another topic .viewtopic.php?f=14&t=2196 . This one is peach brandy not sugar likker peach .
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