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Fella gave me 12 bushels of peaches.Gonna take a 55 gallon drum and make me a batch of pure brandy .Figure ill have to double run and with a 50 gallon wash should get around 3 gallons finished product if all goes well.

You gonna go the purist route and just use peaches Tater? If you kick in 20 or 30 lbs of sugar you ought to get more than 3 gallons?

Yep gonna go sugarless this batch being they was free only thing Ill have in it is time and propane.Been a while since Ive made any brandy.But your right about the sugar coulda added 60 lbs sugar and got around 9 gallons outta run.Only took six bushels to fill the drum I gave copperhead around 4 bushels had six more bushels in freezer allready and put 2 bushels left in freezer for a total of 8 for other adventures.

your gonna take the stones out? i made a plum wine once, left the stones in and MAN it was bad, i tried distilling it and it was still bad lol

I ferment and distill pulp only.

Up date on peaches was warm and peaches ferminted out in 6 days.Divided into 4 runs and kept 21/2 gallons from each run.Reran this and got 4 gallons 90 proof 1 more run will be the charm hope to get it done this weekend.

Ran peaches for 3rd time today ended up with 3 gallons after tempering to 100 proof. For all the work it took to get I"ll have to keep it back for sippin on special occassions.

How did this 2006 peach brandy turn out?

Very good.Been keeping it back for special occasions got about 1/2 gallon left.If I get any peaches this year will make another batch.

Tater, a question: Do you use pectinase with your fruit mashes?

Big R

Nope I
just puree the the peaches and ferment.

Thx Tater. Just wonderin'. I don't either but I've read articles that recommend it.

Big R

cigarBum wrote:Can this be scaled back to a 5 or 6 gal wash, I don't have any really big containers?

CigarBum

Id like to second that question.. Is there a clear-cut recipe for peach brandy anywhere?

rtalbigr wrote:From 10 gal of mash I ended up with about 3 qts @ 70%abv. Big R

Ahh Thanks for that info. That doesnt seem like alot of brandy from 10 gallons of wash though?

Doing peaches with no added sugar wont make much .I only attempt making pure brandy when I got enough to fill a 55 gallon barrel with 50 gallons .

Doing peaches with no added sugar wont make much .I only attempt making pure brandy when I got enough to fill a 55 gallon barrel with 50 gallons

Tater's so right! Next fall I'll be checking the road side stands for about five bushels and try to make a deal.

Big R

im new to makin peach brandy,well this whole process really,but never the less i wanted to see if i could get a recipe from start to finish for a 10 gallon or so batch of mash for peach brandy,will appericate any help!

bigbuck wrote:im new to makin peach brandy,well this whole process really,but never the less i wanted to see if i could get a recipe from start to finish for a 10 gallon or so batch of mash for peach brandy,will appericate any help!

Could just cut this one down for makin pure brandy but ya wont get much outta that little fruit. I used 6 bushels in 50 gallon wash of pureed peaches that's 300lbs peaches .Recipe fruit and berry s http://homedistiller.org/forum/viewtopi ... =14&t=2196 might work better for you.

Tater, what yeast did you use in this? I have always used EC-1118 in my fruit wines but none of them have been distilled. Just wondering if bakers yeast would work or not. Also did you add any additional water to your puree or did 300# fill the barrel?

Time I posted this recipe I was playing around with yeasts and used a mix of 118 and distillers yeast 1 oz each. Pre started in 5 gallons of the wash. However in past Ive used wild yeast bakers yeast and few other wine yeasts . All seemed to well but the wine yeasts seemed to give a slight better taste .I froze peaches when thawed I stirred to a fine pulp poured through a wire basket to catch/remove seeds and anything that hadn't broken down skins and the like.Then took skins and any chunks that were left and added little water few gallons or so and stirred again. My stirrer is a lite mortar mixer that I sharpened the blades on. (see here http://homedistiller.org/forum/viewtopi ... =14&t=2196 )I have just set a plank across barrel with a 3/4 piece of pvc pipe cut at a angle in it to push out seed and fermented skin and all (no added water). And lately been putting the skins and chunks in a sack weighing it down to keep under till ferments over and removing it after letting it drain.(Been trying to decide if it taste better with skins in or out of ferment). I dip my wash out of barrel so as not to disturb anything that's settled.And NEVER fill a barrel .Always leave room for the cap or you will have a mess. 50 in a 55 gallon barrel is much as I would chance. Until I was use to doing recipe I would go less.

Hey Tater!
going to pick up some peaches and give it a go!
Some recipes call for pectinase?
Also, whats the taste like, Is there a peach taste to the brandy?
Thanks

Headed this weekend to pick up some peaches from an orchard that they cant sell! Free! Might give them a qrt of finished product to say thanks! Any words of the wise Tater? Gonna do 50 Gal worth!

FloridaShine yep there is a peach taste but the sweet peach taste that ya have before fermenting is gonna get ate by the yeast.Like the difference in a grape taste compared to a dry wine.More of a aftertaste .
SailorJerry If peaches is sweet ya should get close to 3 gallons of product.Id remove stones but some don't till after ferment.If doing a pure fruit ferment Id rather have pulp in space stones would take up.I like cooler temps when doing fruits and there's no need to hurry

Ahhh, peaches make a good moonshine, I agree, I would add 50lbs of sugar to each 100lbs of peaches. Seems silly not too since you can get a far better run and more good likker.

how many bushels you think 100 lbs is.
You put 7 or 8 bushels to the barrel an
you Putin that much suger you best have
the right type of

so IM tole

Kravenhed wrote:Ahhh, peaches make a good moonshine, I agree, I would add 50lbs of sugar to each 100lbs of peaches. Seems silly not too since you can get a far better run and more good likker.

If I could get 100 lbs of peaches. I wouldn't be wasting them with sugar. I mite consider adding sugar to the leftover slops from the first run. But I would go for a no sugar all peach for the first run. That's just me.

Wouldn't go more than 100 lbs to the barrel of suger.
A bushel is 50 lbs. Old boys got a second cousin
that's a sandlapper an they'll squeeze em like Apples.
if they ain't free stone it'll take more than a while.

So IM tole

If making pure I wouldn't do it with less then 300 lbs peaches in 55 gallon barrel that get ya in around 3 gallons drinking likker

Tater or anybody else, I read that fruit mashes are run slow, but how slow? Distilling 10s of gallons of mash slowly (several drops per second) will take weeks to distill.

I run mine in a tooth pick size stream. 13 or so gallon wash take me about 6 hrs more or less. each set up would probably be a tad different