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Peach Brandy Moonshine

This is for the "What in the world is that?" category. You have something different, something odd or just putting things together in a different way?. Tell us about it and let us comment, laugh, or puke....

Peach Brandy Moonshine

Postby Copperhead road » Fri Apr 06, 2018 8:49 pm

This is an interesting read and given me some ideas.... :screwy:

https://www.thedailybeast.com/is-peach- ... hot-spirit

"Now, of course, we have microdistillers, and if there was ever a spirit that was perfect for microdistillers to adopt it’s peach brandy: it has a deep tradition that can be leveraged to pique hipster interest, there’s no mainstream competition and, most importantly, nobody knows what it’s actually supposed to taste like, so they’re free to interpret the spirit as they wish."

It sounds interesting though. Might have to do a small batch just to see what it tastes like.
my pet is a CCSC copper flute, I feed it corn and it pisses likker like a pony....
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Re: Peach Brandy Moonshine

Postby Copperhead road » Fri Apr 06, 2018 8:52 pm

Got 300L of peaches...
Round 2, let the games begin. RANDY 4 BRANDY :roflmao:
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Re: Peach Brandy Moonshine

Postby Copperhead road » Fri Apr 06, 2018 8:56 pm

Soaking to try to remove fruit stickers...
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Re: Peach Brandy Moonshine

Postby Copperhead road » Fri Apr 06, 2018 8:58 pm

DE-SEEDING FINISHED!
Well it takes a whole lot of peach seeds to fill a 50L tub :screwy:
Prepare to have a spare 6 hours put aside from this task..
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Re: Peach Brandy Moonshine

Postby Copperhead road » Fri Apr 06, 2018 9:00 pm

I kept filling 20L buckets with halved peaches after de-seeding and used a full length barrel stave to smash them up a bit. Then I transferred buckets to a 220L fermenter and filled with smashed peaches up to the 200L mark.
I then added 20L of water and 20 tsp’s of pectinase and gave it a hit with mixing drill, will let it sit for 48hours and let the pectinase do its magic....



This will be a “real deal” Brandy NO SUGAR ADDED...
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Re: Peach Brandy Moonshine

Postby Copperhead road » Fri Apr 06, 2018 9:02 pm

Fermenting on wild yeast strain...
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Re: Peach Brandy Moonshine

Postby Copperhead road » Sat Apr 07, 2018 6:15 am

Although it is fermenter hard naturally on “wild yeast” I have still decided to prepare a yeast bomb starter using
ec-1118 and peach pulp. There should be enough natural sugars in fruit pulp to activate this. :?
Thought better to be safe than sorry as I did not want a stall from wild yeast on a ferment this size, plus have heard wild yeast strains can be unstable and slow. :idea:
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Re: Peach Brandy Moonshine

Postby Copperhead road » Sat Apr 07, 2018 6:19 am

Well she’s looking & smelling beautiful!
I pitched ec-1118 yeast bomb last night and have punched the cap down and aerated the pulp every 4 hour today with Bosch mixer. Have to do this regularly ATM so she don’t end up on the floor due to next to no headroom and extreme activity fermenting.



It doesn’t get much more peachy than that, 200L of pulp and no water added is such a beautiful rich colour. :rkn: :wink:

To be continued.........
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Re: Peach Brandy Moonshine

Postby Copperhead road » Sat Apr 07, 2018 6:25 am

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Re: Peach Brandy Moonshine

Postby minime » Sat Apr 07, 2018 10:46 am

Can't remember who said it many moons ago on this forum......peach flavour is hard to hold. I suggest you distill in small batches until you learn the secret. Wouldn't want all that work to go to waste.
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Re: Peach Brandy Moonshine

Postby sasquatch » Sat Apr 07, 2018 11:43 am

Love your washing method.
Good luck with the spirits.
Looks fabulous.
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Re: Peach Brandy Moonshine

Postby Azframer » Sat Apr 07, 2018 12:43 pm

minime wrote:Can't remember who said it many moons ago on this forum......peach flavour is hard to hold. I suggest you distill in small batches until you learn the secret. Wouldn't want all that work to go to waste.


Something tells me it might have been BigWorm.
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Re: Peach Brandy Moonshine

Postby Copperhead road » Sat Apr 07, 2018 2:50 pm

Have done a peach brandy in the pass with potstill and flavour was pretty good, this one I intend to use column and run through 3 perforated plates....not sure if the flavour will stick with me but gonna give it a crack. :roll:
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Re: Peach Brandy Moonshine

Postby Zymurgy Bob » Sat Apr 07, 2018 7:05 pm

Azframer wrote:
minime wrote:Can't remember who said it many moons ago on this forum......peach flavour is hard to hold. I suggest you distill in small batches until you learn the secret. Wouldn't want all that work to go to waste.


Something tells me it might have been BigWorm.

It may have been me. I had a whole 55-gallon barrel full of (a freestone variety) peach pulp that I pitched with EC1118. It smelled wonderful, and the distillate was superb and aromatic. I put it away in gallon jugs, being really proud of myself.

About a year later I pulled it to to impress a friend, and it had turned to vodka, with no flavor or aroma at all. What a disappointment.
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Re: Peach Brandy Moonshine

Postby Copperhead road » Tue Apr 17, 2018 10:06 pm

update
Well this is as cleared as it’s gonna get, no point in waiting for the Cap to drop because it’s ALL CAP :roflmao: :roflmao:
only added 20L of water to a 220L pulp fermenter.
Think it’s ready to run going by taste as there is no other way to check pulp with a hydrometer.
Bulk peaches is always very thick with pulp and fruit fibre.

BTW there is NO SUGAR in this brandy so will be interesting to see the yield from 220L of pure pulp :beer:
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