Home Distiller

I was doing some searches and did not find this recipe here on the site so I thought I would post it as it makes a great drink and alternative to tradional Apple Pie. Also, I can't take credit for it, found it on another site.. This recipe is easy to halve or double depending how much you want to make.

Ingredients:

2 64 oz. Welch’s White Grape Peach Juice
3 cups White Sugar
2 can Sliced Peaches (15-16 oz.)
6 Cinnamon Sticks
1 cup ( 8 oz.) Peach Schnapps
2 cups (16 oz.) uncut corn likker

Add all ingredients except for the alcohol and sugar to a large stock pot and bring to a boil, turn the burner to low, invert the sugar and then simmer covered for about an hour. Then let it cool down to room temp's before adding the alcohol. You may have to strain it a couple times with a cheesecloth or you can just leave the peach slices in, your choice.

Store in mason jars in a cool dark place for a couple weeks. Not the fridge though has the flavors won't mellow as nicely or will take much longer.

sounds good. I will be giving this a try.
thanks for sharing.
KS

I tried this last night.. Didn't know there was such a thing as White Grape Peach juice till I went looking for it! lol Tasted really nice, will see how it is after a couple weeks..

How's my flute build going?

Wavfact
aka. Dennis

most juice like welch's is a mix of grape/apple (cheep) with peach or other (expensive)for flavor.
but this is not why im posting ,wanted to suggest using frozen peach slices they are picked riper.
canned are picked a bit green so they dont fall apart when processed.

I have made this a few times I used Tropicana Peach Punch and it really turns out nice. I think the Tropicana has more Peach flavor than the Welch's Grape. Just thought I would put that up there.

this is good whipped up a pint trial it is good

wonder how it would be with peach nectar mmmhhh.......

ill be givin this a try as well. thanks for the great recipies bud

made this recipe change a couple of things didn't boil to convert sugar just heated to dissolve sugar and added only white dog I made 2 1/2 gallons jared it up with half a peach in each and after about a month they started fermenting just dumped 1 1/2 gal out is there anyway to store this longer without refrigeration dont know what caused it to start fermenting peach slice or what any help will be appreciated love this stuff and want to keep ready to go

if this has any decent amount of alcohol (20+%) then its not a yeast ferment.
it has to be a ferment from some bacteria like acidic bactera or other?
it very well could turn your "peach pie" into "peach vinegar"

i dont know all i do know is it was bubbling and recommendations on storage of stuff like this i put the other gal in the fridge

What ABV was the whitedog? And how much did you use in 2 gallons?

Drink it. That's how I would store it.

90 proof 1 1/2 pint or 1 qt per gal can't remember do it by taste

slinging wrote:90 proof 1 1/2 pint or 1 qt per gal can't remember do it by taste

1 qt to make a gal would make it 12% ABV
1.5 qt to make a gallon would make it 17% ABV.

I never mix anything below 20% ABV myself.

Prairiepiss wrote:

slinging wrote:90 proof 1 1/2 pint or 1 qt per gal can't remember do it by taste

1 qt to make a gal would make it 12% ABV
1.5 qt to make a gallon would make it 17% ABV.

I never mix anything below 20% ABV myself.

I guess I could mix it alittle hotter since it will mellow do you think that will solve the problem???? so like 1 3/4 to 2qt would be on target

For future reference 1 qt at 90 proof 45% ABV added to 1 qt water will give you roughly 22% ABV or 44 proof.

When making flavored stuff I tend to use the highest ABV I can. So I can mix more flavoring in with it.

that recipe was originally made with everclear.......... kind of a clone MS PP. it has a low level of proof although the ladies seem to like it.......

It is a good starting point for peach pie. You can change it around some and make some real good PP. FYI do not put a cinnamon stick in the finished jar of PP unless you want to hide the peach flavor......

slinging wrote:made this recipe change a couple of things didn't boil to convert sugar just heated to dissolve sugar and added only white dog I made 2 1/2 gallons jared it up with half a peach in each and after about a month they started fermenting just dumped 1 1/2 gal out is there anyway to store this longer without refrigeration dont know what caused it to start fermenting peach slice or what any help will be appreciated love this stuff and want to keep ready to go

Think you will find the culprit in this saga to be the Peach. Until you kill the living enzymes they continueth on doing their thing...fermenting..rotting..blah blah blah. Now perhaps a person could indeed stop the enzyme action by use of strong alcohol but I aint never tried it. Dont seem like anything could live in it to me. Cures..blanch the peach halfs in boiling water for a min or two or toss them in the sugar water after it has cooled down a bit. As long as you reach 140 the enzymes are dead. Putting any type of living fruit or veggie into an anaerobic suspension..such as putting fresh garlic in olive oyl is a great recipe for botulism. Or use canned peaches like the other fella. Them things are deader than a hammer. Not sure about the frozen models but bet they aint alive either. Happy Extracting.