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I did a lot of searching for a peach alternative to Apple Pie shine (girlfriend is allergic to apples), and didn't come up with a whole lot. A few things here and there, but it seems like most folks turning their liquor into something with peaches are going for around 40 proof. I wanted something stronger, aiming for 80 proof.

I can't take much credit for this recipe, as I adapted it from an Apple Pie recipe. I've searched and searched and can't come up with the exact recipe I based it on, so I apologize for not giving credit where it is due. If it looks like this is based on your recipe, let me know.

Here's my ingredient list:

4 canned peach halves
1/2 cup juice from the can
1 quart Giant brand White Cranberry Peach Juice Cocktail
1 quart 150 proof UJSSM
1/2 cup light brown sugar
1 cinnamon stick
8 whole cloves
8 black peppercorns

I combined the juices, cinnamon and sugar in a saucepan, boiled to reduce by about 1/3. I let it cool down, and added it to two quart jars (split cinnamon stick in half) containing the rest of the ingredients split evenly. I'm storing them in the fridge. I should note that I used 150 proof UJSSM because that was the undiluted strength of everything left after my cuts from my pot still spirit run.

Here's tasting progress:

1 day: Way too sweet...syrupy even. Can't really taste the spices at all. Wouldn't exactly say it goes down smooth.

2 weeks: Still way to sweet. Cinnamon is beginning to emerge, though can't detect the other spices. Much smoother, but I think it'll be better in a month. I diluted some with water...wasn't precise but maybe brought it down from 80 proof to around 60 proof. Much more drinkable. Wish I had some ginger ale to mix it with for a taste.

If anyone is interested, I'll update this with further tastings. I have 4 quarts of the stuff, and mostly I'm drinking some really nice bourbon from my previous spirit run, so no chance I'll be running out too soon After the 2 week tasting, I'm really looking forward to more cinnamon and spice tastes developing. I'm pleased that it's changed since the 1 day taste, but I think for my next batch I'll use less juice, and not reduce it at all. Might also reduce sugar, and maybe switch to dark brown sugar. We'll see in a few weeks if I need to adjust the quantities of spice.

On a side note, I have two more quarts of 150 proof that I've reserved for experimentation. Just committed one of them to something that probably sounds disgusting... 1 quart UJSSM, 1.5 oz whole star anise, and 1 habanero (seeds removed). I know from other folks posts that 1 whole habanero in a quart could be too much. I guess we'll see

Kook

I do something similar with the apple pie recipe as I too prefer it stronger so I take the apple pie recipe and double the original abv.

The peach pie shine is overly sweet, but is pretty good otherwise. I'm going to make a less sweet version next.

The anise/habanero liquor is not bad. I think other folks must be using some serious home grown habaneros, I used a whole store bought orange habanero in one quart of 150 proof liquor, and it's spicy but not overwhelmingly so. Diluted from 150 proof down to 80 proof with red bull, it's almost like a spicy 80 proof jager bomb that will mess you the hell up. Need to try mixing it with other things. Maybe water Or milk, that's good to temper the spiciness, right?

-Kook

I've made it a few times and everyone loves it ....I take a 1 qt mason jar and drop a peeled and sliced fresh peach in there, add a pich of ground cinnimon , and 1/4 cup sugar (brown if you have it) top with 80 proof white and leave it be for 3-6 months . When you cant wait any longer, remove the peach and filter.

Hey, NcHooch. Do you store it in the fridge while you're waiting for 6 months, or is that unnecessary?

kook04 wrote:Hey, NcHooch. Do you store it in the fridge while you're waiting for 6 months, or is that unnecessary?

Nope, refrigerating isn't necessary , I bury it in the ground.

Left it alone for a good while, and have finally removed the spices from the peach shine mixture. My buddy named it "Danger Peach". It's 75 proof, but very smooth. The syrupy sweetness of it has improved dramatically, as well. The cinnamon flavor is a little stronger than ideal, i think, but it's a very nice drink!

nchooch do you take the stone out when soaking or just peel, slice, and throw it all in??

NcHooch wrote:I've made it a few times and everyone loves it ....I take a 1 qt mason jar and drop a peeled and sliced fresh peach in there, add a pich of ground cinnimon , and 1/4 cup sugar (brown if you have it) top with 80 proof white and leave it be for 3-6 months . When you cant wait any longer, remove the peach and filter.

Sounds great, looking forward to trying this !!

I make something that is in my opinion wonderful.. I take a quart of shine or something that is fair to decent and a pint of canned peaches. I mix them together juice and all. I let it set for a month or 2. Then I start sipping to see when it taste great. When I get to the bottom of it in my opinion it is wonderful every time. Its not gonna be 80 proof unless you start with something higher proof but is gonna be good. Your taste is gonna determine how long to keep it soaking. It can make crappy likker great.

halfbaked wrote:I make something that is in my opinion wonderful.. I take a quart of shine or something that is fair to decent and a pint of canned peaches. I mix them together juice and all. I let it set for a month or 2. Then I start sipping to see when it taste great. When I get to the bottom of it in my opinion it is wonderful every time. Its not gonna be 80 proof unless you start with something higher proof but is gonna be good. Your taste is gonna determine how long to keep it soaking. It can make crappy likker great.

Sounds super simple, will pick up some canned peaches next time I am at the store !!

Its stupid simple. Let me know what you think. I had some headsy shine that I was having a hard time drinking and did that and let it set for a couple of months. Turned out great. I let a buddy of mine taste it and he said wow and was real suprised about good it was. I didn't tell him a few months ago it was almost not drinkable.

try a few peach slices "caramelized"

This sounds like it'd make a nice drink and I'm expecting a little leftover from my next barrel. I'll have to give this a try.

Dnderhead wrote:try a few peach slices "caramelized"

Peach slices caramelized? please explain your process..

lay slices on a grill and toast until nice and browned.

Dnderhead wrote:lay slices on a grill and toast until nice and browned.

Thanks Dnderhead, I know that sounded a little silly but I figured it was done that way or use sugar also.

I just got finished with a peach run. I do my peach run with a high end sweet-feed as well but, what I do is I press out my feed after it has steeped in a 12 ton press and add the liquid to the barrel with 60 pounds of frozen peaches that I puree. I then use cheese cloth and put a whole bag of cinnamon sticks in the barrel with it. After the run. I use peach nectar to bring the proof down to about 110. I put a 1/2 teaspoon dark brown sugar in each quart with a cinnamon stick or 2. It taste awesome rite away and even better in 2 to 3 weeks.

The way I make a Peach flavored drink is to take 12 ounces of the highest proof neutral you have and mix it with 10 ounces of store bought peach schnapps. Put this in a quart jar and finish filling with water. You can add some sweetener if you want. You can make it stronger or weaker to suit you. It works with any flavor schnapps you like. My wife loves it.