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Almtngoat wrote: ↑Wed May 03, 2023 9:58 pm
So do mine but my query is about 100% peach brandy, capiche

Get over yourself.

A member asked a question within your thread, I answered it. I am not going to refuse to respond to another member because it doesn't serve YOU. Forums are about discourse within a community, not serving almtngoat and only almtngoat.

Sounds like ya want at least 100 lbs of peaches for a ferment. That is with no Suger. I get a bunch of peaches every year. The wife and mother in-law make jam and jelly. This year I'll take a crack at some Brandy.. can't wait to try it.

jonnys_spirit wrote: ↑Wed Apr 26, 2023 4:24 am

Almtngoat wrote: ↑Tue Apr 25, 2023 10:29 pm

shadylane wrote: ↑Tue Apr 25, 2023 12:21 am

Almtngoat wrote: ↑Mon Apr 24, 2023 10:56 pm
...and would love to make a pure peach brandy without using any added sugar. I am thinking 4 bushels to 15 gallons water with peptic enzymes and a good wine yeast.

I wouldn't add water until after the peaches have been squished into pulp.
Then test with a refractometer to see if any additional water is needed.

Don't break the stones while squishing the peaches.
Bubba prefers to remove the stones before fermenting and definitely before distilling.

I will of course remove the stones before mashing. From what I'm reading the more peaches per gallon I can add the better, maybe with a rapid simmer reduction like I do in cooking when making a sauce to concentrate the flavors and sugar? I really want to keep it as processed sugar free as I can. The peaches here are really sweet and juicy, Chilton county free stones.

The last time I did a peach wine I partially roasted/dehydrated some peaches in the oven for the caramelization and Maillard contribution. My goal was to use a process in the spirit of producing an Amarone style wine. No added sugar or water.

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Cheers,
J

A bit of an old post, but my peach trees are loaded this year and I may get enough to make some brandy, after we make jam and freeze some for pies and cobblers. In doing a bit of research on the cyanide factor, the noyaux (kernel, pronounced nwa-yo) is what contains amygdalin, which your body converts to cyanide.

One reference states that a 150 lb/68 kg person could eat up to a kg of noyeax before it becomes lethal. It further states that roasting the whole pits at 350F/176C for 10-15 minutes neutralizes most of the amygdalin and makes the pits easy to crack. You can then roast the noyaux for 10 more minutes to completely neutralize the amygdalin.

So I think what I'll do is to let the peaches get slightly over-ripe, crush them and remove the pits. The roast a few pounds of the pits, crack them open, roast the noyeax, and add them to the fermentation.

Interestingly, almond extract is made from the noyeax of apricots.