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Hi i recently distilled a peach brandy. One aged with oak chips and one unaged. Neither one i get any peach out of. Is there anything i should add to give off a peach character and taste?

sttifyd35 wrote:...anything i should add to give off a peach character and taste?

How about this?
http://www.ecigexpress.com/diy-e-liquid ... -dram.html" onclick="window.open(this.href);return false;" rel="nofollow

Those are the oils they use for e- cigarettes?

http://shop.torani.com" onclick="window.open(this.href);return false;" rel="nofollow
http://www.lorannoils.com/products-search?qs=peach" onclick="window.open(this.href);return false;" rel="nofollow

still_stirrin wrote:

sttifyd35 wrote:...anything i should add to give off a peach character and taste?

How about this?
http://www.ecigexpress.com/diy-e-liquid ... -dram.html" onclick="window.open(this.href);return false;" rel="nofollow

I don't get it. Are you suggesting that he vapes while drinking his hooch or actually put this stuff in his hooch? Please clarify.

sttifyd35 I live in peach country and I've tried everything you can do to extract flavor from a peach. Ain't going to happen. The only thing that has proven successful is the addition of sugar. Keep in mind I'm not making spirits from them. Like everything nowadays fruits, produce, etc. are engineered for marketing purposes not taste. Some sort of sugar product with flavoring is probably with you need.

steelmb wrote:

still_stirrin wrote:

sttifyd35 wrote:...anything i should add to give off a peach character and taste?

How about this?
http://www.ecigexpress.com/diy-e-liquid ... -dram.html" onclick="window.open(this.href);return false;" rel="nofollow

I don't get it. Are you suggesting that he vapes while drinking his hooch or actually put this stuff in his hooch? Please clarify.

Isn't Poly Glycol and Glycerin very similar? Just wondering because don't some distillers use Glycerin for "mouthfeel"?

Yeah because i made apple brandy which had the smell of apple but tasted vastly different. Great taste, but definitely not apple.

If you want added flavor try LorAnn flavorings. A couple drops goes a long way. You can order online or find in places selling candy confectionery supplies. Craft stores around here carry it.

In my experience with fruit, it takes some time for the flavor to come out. My peach Brandy took about four months.

I was thinking about using the fruit extracts that are used for beer and wine. They recommend 4 oz for 5 gallons of beer. So i have to figure out how much to use for a 32 ounce jar

The loAnn flavorings i see are .125 fl oz contaimers. So 1 tsp. How much would be an adequate amount for a good flavor?

sttifyd35 wrote:The loAnn flavorings i see are .125 fl oz contaimers. So 1 tsp. How much would be an adequate amount for a good flavor?

About one, maybe two drops per quart. Guess it depends on how much flavor you lead have and how much you are looking for. It goes a long way.

sttifyd35 wrote:Hi i recently distilled a peach brandy. One aged with oak chips and one unaged. Neither one i get any peach out of. Is there anything i should add to give off a peach character and taste?

How recently? As Bigbob said - takes time for the fruit to come through.

sttifyd35 wrote:How much would be an adequate amount for a good flavor?

That is a question you will have to find your own answer to because very very few members here use extracts... And your preference for flavor will differ from that of others... And as far as extracts go, I recall a member mentioning that they saw vodka extract on a brew shop shelf some time ago... That one took me by surprise...!!! Makes about as much sense as powdered water...

rad14701 wrote:

sttifyd35 wrote:And as far as extracts go, I recall a member mentioning that they saw vodka extract on a brew shop shelf some time ago... That one took me by surprise...!!! Makes about as much sense as powdered water...

As in an extract to make neutral taste like vodka? Seriously? The things people will package and sell.

Edited to add that I just read Hooklines post about it and found some online!

Just to be clear. I only ask because i want to have a brandy for everyones taste. Thats why im exploring different options. Thanks for the help everyone.

I just ran a peach Brandy 2 days ago although it has great smell and taste the peach flavor will develop over time. I still have 2 more runs to do before blending then will sit a minimum of 6 months. Did not see your recipe so I don't know what you actually made, but the more sugar you put into your must the less flavor will come through. Cranky said it best, your looking for the ghost of your base flavor so tight cuts and blending it right is key. Out of a 13 gal run I only kept 10 half pints and 5 pints. Small yeild but great flavor. So after I blend this I will have less.

I did 6 lbs of peaches, 5 gallons of water, and 5 lbs of sugar.

sttifyd35 wrote:I did 6 lbs of peaches, 5 gallons of water, and 5 lbs of sugar.

Perhaps a mash without water will have more peach flavor? 5gal mashed peaches, no or only 1gal water, perhaps a little sugar?

Have you done any mashes that are mostly solid? Like mostly puree peaches? If so how did they come out?

Yes of course. This is the traditional way brandy making. The mashes are not solid. because the most fruits are mostly water. For plums, peaches, grapes, no water is needed. Apples for example need a bit water.

Maybe i will have to give it a try. Thank you!

Pretty sure Tater has a good topic on peaches... He's pretty good with fruits...

der wo wrote:

sttifyd35 wrote:I did 6 lbs of peaches, 5 gallons of water, and 5 lbs of sugar.

Perhaps a mash without water will have more peach flavor? 5gal mashed peaches, no or only 1gal water, perhaps a little sugar?

Guess my next question is do you just add the mashed peaches to the still with all the dead yeast still in there? Seems pretty hard to not get any in there.

Yes. Almost all the yeast gets distilled. The thinner the mash the better forms a white layer of yeast at the bottom and you can toss it out. But with quinces or apples for example you will distill the most of the yeast. With stone fruits the most of the yeast is with the stones at the bottom of the fermenter. If you remove the stones, you also remove much yeast.
It's no neutral wash, the yeast flavor will be not the foreground of the taste.
Btw, it's the same like the pros make Bourbon. When they ferment fine milled corn, rye and barley to 10% abv on the grain, there will be no layer of concentrated yeast at the bottom.

It's funny, you sound like I behave like an alien.
But this is the raditional method. Ferment the fruits with as little as possible water, ferment and distill on the pulp.

Excellent! Thats probably where ive been going wrong the whole time. I apologize if i made you feel like an alien haha! Ive just been told differently. Ill let you know how i make out on my next run

rad14701 wrote:Pretty sure Tater has a good topic on peaches... He's pretty good with fruits...

The guys I know that do peaches have about the same method as Tater posts. Reading it seems like the tasty way to go.

Sorry for this, I know it is getting a little off subject and I tried to just let this one go but I take issue with a few things Der Wo said and can't help myself in case somebody else stumbles across this.

der wo wrote:Yes of course. This is the traditional way brandy making. The mashes are not solid. because the most fruits are mostly water. For plums, peaches, grapes, no water is needed. Apples for example need a bit water.

der wo wrote:...But with quinces or apples for example you will distill the most of the yeast. With stone fruits the most of the yeast is with the stones at the bottom of the fermenter...
But this is the raditional method. Ferment the fruits with as little as possible water, ferment and distill on the pulp.

Sorry for chopping that up but if you want to read the whole comment it is above. What I take issue with is the statement that apple brandy is traditionally fermented on the pulp. I don't know much about Germany or Eastern Europe but in Normandy, England and America the traditional way of doing apple brandy is to press the apples and ferment the juice then distill the cider with no additives of any kind except maybe yeast. I see no real compelling reason not to do it on the pulp other than it takes up a lot more space and I believe the seeds make it more headsy. I personally like to distill things that have been strained, pressed and completely cleared because I don't like the cooked yeast flavor.

As far as stone fruit, like peaches and plums, I agree, the traditional European way of doing that is ferment and distill everything and hope it doesn't scorch. As has been mentioned Tater has a good thread on peaches.

Yes you are right. The majority of apple brandies in world is distilled without the pulp probably. And btw the majority of grape brandies too. I think, because the tradition of wine making is older than spirits making.
In western Europe, apples are normally distilled with the pulp. And btw normally apples are mixed with other fruits (plums and pears). This is called "Obstler" (you could translate it "fruitling"). Of course such a tradition has always economical reasons: All the fruits, which start to mold before selled, were thrown in a barrel, fermented and distilled.

Today high quality distilleries sell unmixed apple brandy too. I have no information, if they ferment the juice only. But when I google pictures of "Apfelmaische" (apple mash) I see on the pulp only.

Much taste is in the pulp, much heads too... For sure both ways can result tasty. I never had a cooked yeast flavor. Perhaps I have to do an earlier tails cut to prevent it.

My comment in this thread was more about the addition of much water to a mash. I don't have read your whole fruit thread, but I don't think you add to a apple juicy much water and sugar.