Getting more peach flavour

[Shovelhead89]

So I'm working on my peach pie recipe (peach likker plus cinnamon, nutmeg and cloves). I used to make it by adding peach concentrate to neutral and simple syrup along with maceration of whole spices. It tasted pretty good but was way too thick and I don't think the shelf life was going to be great when adding concentrate juice to it. Now I'm making a peach wine using the concentrate and distilling that in my flute. I actually get alot of peach flavour coming through in the distillate but I'd like it to taste like a peach flavour explosion. I tried adding about 5 frozen slices to the jar and it didn't really add much flavour although it did give it better aesthetics imo. Maybe fresh peaches would give off more flavour? Also I was thinking of reusing the backset of the peach run when making another batch of wine? I also tried diluting the distillate with peach wine but that was a flop. Tasted way too much like wine after. Any other tips or ideas?

[NZChris]

Try LorAnn Oil.

[Shovelhead89]

Try LorAnn Oil.

Already got some, gives it an artificial flavour.

[NZChris]

Try LorAnn Oil.

Already got some, gives it an artificial flavour.

Bugger. I was going to try their raspberry to boost my Raspberries & Cream liqueur.

[NZChris]

From my pot stilling peach experience, the flavor seems to be a combination of early and late distillate and requires a very wide cut. After carefully choosing my blend, my feints jar tasted better than my heart cut. If I get another chance at peach, I'll try a blend with at least one middle hearts jar removed as they were the ones with the least flavor.

[MDH]

It might seem unintuitive, but adding whole fruit slices to distillate OF that fruit will actually reduce the flavor of the distillate as the slices will absorb flavor; especially those towards the "tail" end of the spirit (known to the non savvy as the "finish" or end palate).

For an the kind of flavor that has a real impact, there are three main factors:
1. The strength. Stronger spirits actually hide fruit flavor. Go buy a bottle of Eau de Vie. You're in British Columbia, try Okanagan Spirits. Get a glass of hot chocolate and try adding just one teaspoon of eau de vie to it and you'll realize that the fruit flavor is much much stronger when diluted into something else.
2. Aging. When you distill fruits, many of the molecules responsible for its flavor are "broken apart" during distillation, they will "reconnect" with time. Sometimes it takes years. In Europe they age their brandy for 3+ years to make this perfect.
3. Method of distillation. If you rely on columns you will wipe a lot of flavor out. I'm not saying you can't flavor with columns, you can, but you will get more flavor by a slow careful distillation with all of your plates "open" or removed.

[Shovelhead89]

Try LorAnn Oil.

Already got some, gives it an artificial flavour.

Bugger. I was going to try their raspberry to boost my Raspberries & Cream liqueur.

Yea I've tried a bunch of different flavours to enhance already flavoured neutral and wasn't happy with any. Ending up throwing most of it out.

[Shovelhead89]

From my pot stilling peach experience, the flavor seems to be a combination of early and late distillate and requires a very wide cut. After carefully choosing my blend, my feints jar tasted better than my heart cut. If I get another chance at peach, I'll try a blend with at least one middle hearts jar removed as they were the ones with the least flavor.

For sure, and I do make wide cuts. I find most of the desireable flavour is in the heads so it's finding the balancing point between flavour and burn. I'm actually surprised how much flavour I get from my distillate, but I still want more.

[Shovelhead89]

It might seem unintuitive, but adding whole fruit slices to distillate OF that fruit will actually reduce the flavor of the distillate as the slices will absorb flavor; especially those towards the "tail" end of the spirit (known to the non savvy as the "finish" or end palate).

For an the kind of flavor that has a real impact, there are three main factors:
1. The strength. Stronger spirits actually hide fruit flavor. Go buy a bottle of Eau de Vie. You're in British Columbia, try Okanagan Spirits. Get a glass of hot chocolate and try adding just one teaspoon of eau de vie to it and you'll realize that the fruit flavor is much much stronger when diluted into something else.
2. Aging. When you distill fruits, many of the molecules responsible for its flavor are "broken apart" during distillation, they will "reconnect" with time. Sometimes it takes years. In Europe they age their brandy for 3+ years to make this perfect.
3. Method of distillation. If you rely on columns you will wipe a lot of flavor out. I'm not saying you can't flavor with columns, you can, but you will get more flavor by a slow careful distillation with all of your plates "open" or removed.

Interesting, yea I noticed the jar I added peaches to I couldn't really taste a difference at all.

So if I added a shot to a glass of club soda or something similar it may show the flavour more? I'll have to try that.

Yea I was aware that aging will improve the flavour, I age half of my product on oak that won't get touched for quite some time but that's more of a brandy product (no added sugar or anything else) I still want a nice smooth drink that will be ready right away.

I could definitely play around with my still setup. I have 3 plates on it now, it's a 4" bubble cap still. Do you think I'd be better off running it with the dephlag turned right down or off? My product wouldn't come out too harsh?

[Tater]

take some real ripe peaches 3or 4 soak in some likker for few months . remove and place in jar put 1/2 cup sugar on fruit and leave alone until it turns to a clear syrup . pour off filter through a wash rag if needed and
use for flavoring .Add suger back to fruit and can do till fruit shrivels

[Shovelhead89]

take some real ripe peaches 3or 4 soak in some likker for few months . remove and place in jar put 1/2 cup sugar on fruit and leave alone until it turns to a clear syrup . pour off filter through a wash rag if needed and
use for flavoring .Add suger back to fruit and can do till fruit shrivels

Yea I've done the whole panty dropper method before and to be honest I was never impressed with the results, especially for the amount of effort it entails. I would say I get more flavour with my current method and it's many times easier and quicker.

[Tater]

take some real ripe peaches 3or 4 soak in some likker for few months . remove and place in jar put 1/2 cup sugar on fruit and leave alone until it turns to a clear syrup . pour off filter through a wash rag if needed and
use for flavoring .Add suger back to fruit and can do till fruit shrivels

Yea I've done the whole panty dropper method before and to be honest I was never impressed with the results, especially for the amount of effort it entails. I would say I get more flavour with my current method and it's many times easier and quicker.

Then Impress us with the better way you find to do it. Should be interesting discovery. good luck

[MoonBreath]

Tater, I'm gonna try that ...Run off some peach a few times but not enough flavor carryover for my palate ...I'll be able to say I learned something off ya .

[Appalachia-Shiner]

I made a batch of TATERS peach shine this summer when peaches got ripe.
I did get more flavor in the heads and tails than the Hearts jars. Doesn't seem right but that's the way it is.
If you want to bump it up a bit with the Loran oils, go easy on it.

[MoonBreath]

Yea, you kinda gotta really plan for fruit stuff.
Thinkn maybe fresh peaches will bring more flavor carryover than the large canned Sam's club peaches that I rinsed pretty good ..
Prolly washed all the good outa em ..
Also, tried the Lorann stuff ...Still tryn to dial it into my corn recipe.
Blackberry, Black Cherry, and Green Apple are purty good.