How to add peach flavor to my corn likker?

[XD40]

Ive got a half gallon of 83% cracked corn/sugar and i want to try to add some peach flavor to it. Whats the best way to go about it without using store bought flavoring?

[Dnderhead]

add some nice ripe peaches.

[Prairiepiss]

+1 Dnderhead

The one I'm working on now. The peaches weren't as ripe as I would have liked. And I can tell afterwards. So ripe as you can get. I would say. Freezing before hand would help extract more too. I let min soke for 6 to 7 weeks. I do beleave it was Tater who suggested the longer the better with peaches? And I could tell a big difference over the last couple of weeks. But if you ate just wanting a hint of peach flavor. Go shorter and drain it off then add new back in. I bet the flavor would improving each time. Or maybe not. That's where this hobby takes the next step. Experimenting with flavors. Have fun trying. Let us know what you come up with.

[BigPa]

If you do not have good ripe peaches, the best way I have found is canned peaches. You have to get the "Yellow Cling Peaches in heavy syrup"...I put juice and all. You can add a bit of sugar or not, or add as much cans of peaches as you want. I have found the regular can of peaches do not have enough flavor.

[XD40]

Okay perfect. I will try the changing every week & adding new. Should i cut the peach in half or leave it whole? Add some sugar? Direct sunlight or dark? (sorry to ask to many Q. I just want to get on the right path. Thanks!

[Dnderhead]

slice them up .you mite also try something goose eye? suggested, toasting the peaches.id thank that it give more of a "peach pie" flavor..if I was to try this Id use a non stick fry pan on low heat and cook untill "carmalized"

[LWTCS]

you mite also try something goose eye? suggested, toasting the peaches.id thank that it give more of a "peach pie" flavor..if I was to try this Id use a non stick fry pan on low heat and cook untill "carmalized"

Makes good sense for a more concentrated peach adjunct... Nice call really. I noticed a nice concentrated bit of color and flavor with toasted orange peel ...makes sense that the peaches could benifit from some toasting too. And acourse Tater talks about his pap's chared peach trick too!

[Prairiepiss]

slice them up .you mite also try something goose eye? suggested, toasting the peaches.id thank that it give more of a "peach pie" flavor..if I was to try this Id use a non stick fry pan on low heat and cook untill "carmalized"

That actually sounds pretty good. I mite have to try it myself.

Has anyone heard from goose eye?

[XD40]

Well thanks a ton guys! I really appreciate you helping out a noob! I will slice and bake on low until i think they look carmalized then give this a shot! I will be posting updates of course! Thanks!

[Prairiepiss]

I make a grilled peach on the bbq grill. It is fantastic. But the way I do it is cut them in half pull the pit fill to hole with berries. Then I drizzle them with lemon juice and brown sugar. I'm thinking it mite be a good idea to drizzle the peach slices with lemon juice before you bake them. Maybe even the brown sugar would add a nice touch to it? But the lemon juice will defiantly help color and add a nice zing enhancing the flavor of the peach.

[Strawberrymoonmash]

I know this is a fairly older thread, but I was digging around for some flavor ideas and I came across this. I figured I’d add in my own recipe and see what any future posters/readers thought.

I take 3-4 fresh peaches, wash thoroughly to remove pesticides.
Chop 2 or 3 of the peaches into medium thin slices.
Place a small bit (and I really do mean small, it doesn’t take much) of bacon fat (you can substitute butter) into a pan on low to medium heat. Throw your peach slices in and let them fry.
While they are coalescing with the bacon fat and caramelizing, you can chop your remaining peaches and add them to your 3/4 full pint of ~50%.
After a few minutes, stir your peaches in the frying pan. While doing so, add 2-3 tablespoons of cinnamon sugar. Stir this thoroughly to caramelize the sugar and peaches together.
This will thicken into a sort of gloopy texture. Once it cools a little, add the resulting homemade pie filling into your pint jar. Let stand for at least ten days. 2-3 weeks is better. You can strain the liquor back out after the maceration time is up, or you can leave it all be. Almost everyone I have ever given a sample to, has preferred the full on, “with pulp” version. Most of my whiskey friends however, prefer the strained version.
The peaches after about 3-4 weeks are absolutely phenomenal summer treats. My favorite part of this recipe.

Here in the southeast, (without the liquor of course) we call these “grilled peaches” even though they’re technically fried. My mom used to make these in a cast iron skillet for Sunday breakfast treats when I was very little.

[shadylane]

Somebody I know cooks peaches to make a sauce for pork chops.
I like your idea of using it to make a peach liquor.

[Bee]

Had peach moonshine one time where the peaches were like mummies. We unwisely decided to eat pieces of the peaches. Man, I got so sick.
I think the infusion proof of the liquor was too low to prevent mold growth in the peaches.
Just FYI.

[Strawberrymoonmash]

Somebody I know cooks peaches to make a sauce for pork chops.
I like your idea of using it to make a peach liquor.

Peaches and pork, two very coveted southern traditions

[Strawberrymoonmash]

Had peach moonshine one time where the peaches were like mummies. We unwisely decided to eat pieces of the peaches. Man, I got so sick.
I think the infusion proof of the liquor was too low to prevent mold growth in the peaches.
Just FYI.

Personally, I am afraid to bottle anything below 50%. The fruit steals some of that ABV and exchanges its sugar to your remaining alcohol solution, so you are assured to have a small drop in ABV. Usually I aim for 55%, knowing it won’t dip below 100 proof with my fruit and other additions.
Even still, I’m very cautious aging with fruit in for any extended periods of time.
I did leave strawberries in a pint for almost a year once.
On a cautious but curious whim, I tried one before dumping them out.
They were so alcoholic without any flavor, it was not worth any effort to try and consume more.

[Setsumi]

I have good results with dried apricots in corn likker. I would look into dried peaches. Just do not eat them, the loose all flavour and become cardboard like.

[Strawberrymoonmash]

I have good results with dried apricots in corn likker. I would look into dried peaches. Just do not eat them, the loose all flavour and become cardboard like.

Now this is interesting! I have never tried using dried fruit.
I have used raisins in fruit wines to add body before, but never in liquor.
This is up there with Plum and raspberry on my list. Maybe i will dedicate part of my next generation of UJSM fermenting so I can try these

[6 Row Joe]

Not many here use a thumper from what I have seen. That would work just a bit dangerous if used incorrectly.

[Strawberrymoonmash]

Not many here use a thumper from what I have seen. That would work just a bit dangerous if used incorrectly.

Interesting. I’ve never used a thumper. I usually macerate or try to incorporate flavors into the wash before distilling.
For some reason, I had the impression that a lot of people used thumpers on here.

Building a thump keg might become a project for the distant future