Home Distiller

I came into 25 1gal cans of peaches and thought Id try my hand at some peach Brandy. Ive read quite abit on here about fresh peaches and suger adds and such but nothing on canned peaches. My thought was to dump the peaches and syurp into my 1 of my 40 gal fermenters and grind them up using my constant stir setup, strain out the pulp and add enough water to bring it up to 30gal and pitch my yeast. Any glaring (or not so glaring) problems yall see?? Thanks for the input

I'd think it would develope better flavor if you fermented pulp and all .

Your probably right, Truckinbutch, I was trying to maximize the yield. What do think about adding 10lbs of Sugar?

Are the peaches in "heavy syrup"

Check this post:http://homedistiller.org/forum/viewtopi ... 38&t=46808
Did this one once, took a while for the flavor to develop.

I don't know why I can't post topics any more. It's on page two of this thread,Peach brandy! By saltcitystiller

Shadylane the peaches were in lite suryp so I added in a bit of suger. I'll check that post Bigbob. On another note, I made a cardel sin and overfilled my fermentor which resulted in pured peaches and yest all over my ferment room. The wife came in the house and said "Um smells like someone one is making bread" it was all over after that.

The yeast reaction was pretty robust at first but then the peach chunks floated to the top and my airlock is barely bubbiling after two days. I would have thought the peaches would have had enough nuts for the wash, but I added some crackers is to help out. This is day three so ill check when I get home tonight

Skid20, how has this turned out for you? There was a topic on canned peaches here and is pretty lengthy and has a bag of mixed reviews, I'm just curious on how yours turned out and if it's worth the effort and money to do?

Bigbob wrote:I don't know why I can't post topics any more.

Bigbob you have to separate the http address from the colon youre using there:

Bigbob wrote:Check this post:http://homedistiller.org/forum/viewtopi ... 38&t=46808

If i put a space between them:

Bigbob wrote:Check this post: http://homedistiller.org/forum/viewtopi ... 38&t=46808

BAM!

Thank you!

Skid How did this turn out?
I just put together two mashes with some old home canned peaches and pears I found cleaning out the pantry.

For the peaches I did about 7 jars and 5Lbs sugar to fill my 30L ferment and for The pears I did the same thing to 20L.

Shine0n wrote:Skid20, how has this turned out for you? There was a topic on canned peaches here and is pretty lengthy and has a bag of mixed reviews, I'm just curious on how yours turned out and if it's worth the effort and money to do?

Turned out great! a bit of a hassel screening out the wash though. Had another interesting problem I need some input on.

I charged the still with 25 gal of peach wort and pluged in the still, a wire had come loose in the the heating element connection and shorted out. I made repairs reset breaker and we were off on running. I turn the controler up untill the stil comes up to temp and then turn it down to maintain. I found that when the element shorted it blew the potentiometer (sp) and I could not turn it down. Consequently I was getting way to much reflux and had to keep unplugging the still to keep the temp down and the proof up. After 3-gal of this exercise I got tired of doing it and shut it down. last quart was right at 150.

Question: I left the still full as it was still cranking out 150 and I fixed the controler, can I restart the run after a week of sitting 35 degree room? I dont think it will spoil due to the ABV of the wort but could be wrong.

This was actualy the 2nd run as Ihad too much to run all at once. I used 10-gal of backset and added 15 gal of fresh wort.

Bigbob wrote:Thank you!

Thank you big bob. This is the post that got me interested in trying this. I let mine airout for a few days then added some oakchips for a few days then added in vanella bean, those suckers are expensive! letting it age now then I'll proof it down to about 100

Skid20 wrote:Question: I left the still full as it was still cranking out 150 and I fixed the controler, can I restart the run after a week of sitting 35 degree room? I dont think it will spoil due to the ABV of the wort but could be wrong.

Should be fine... While some don't, I would suggest taking another very small foreshots cut at the very start before proceeding where you left off...

Thanks Rad. thought that would be the case but you never know