Peach brandy - with not quite ripe peaches

[EricTheRed]

Good morning
Received another 30 kgs of peaches - but they are not quite ripe - and not overly large either

So the plan is to wash them, cut off any bad spots and chuck them into a pot of boiling water for a couple of hours.
Then to squeeze the pips out of them - they are too small to bother with trying to cut them all up
Then, bring them back to HT Pectolaze enzyme temp, pitch, rest for at least 3 hours. (overnight)
Take an SG - add sugar to bring up to around 1.06 in 42L of water - pitch yeast
will be done in a 50L drum

Anyone see any issues with boiling them on the pips?
or any other issue?

[Ben]

Yep, its fine. Boiling destroys the cyanide. There are recipes for peach pit jam, its delicious. Go to town, let us know!

[EricTheRed]

Thanks.
Well.
I also found that there were a bunch of worms in this batch. Hence the free.
So in the end i boiled the crap out of it for 3 hours.
26 kg with pips, and i removed 3.5 kgs of pips.
That took 2 hours !

So now have a 30 L pot filled to 26 L with must and some of the cooking liquid. Pectolaze added. Will let it sit overnight.

The rest of the cooking liquid, about 15 L was fortified with 5 Kg of sugar.

That is cooling for the morning.

Will combine everything in the morning, let it settle, take a SG reading and pitch yeast.

Going into a 50L barrel.

Will post updates as i go.

[Ben]

The worms will just add a bit of protein for the yeast and some earthiness

[EricTheRed]

That's what SWAMBO said