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October 9, 2014 posted in Recipes

How to Make Peach "Moonshine": Part 2

How to make peach moonshineThis is part 2 of our "how to make peach 'moonshine'" article. In case you missed it, here's How to Make Peach "Moonshine": Part 1, where we juiced, mashed, and fermented the peaches. Just a reminder: This info is for educational and entertainment purposes only. Do not try this at home. It's a bad idea (and illegal) to distill alcohol without either a federal fuel alcohol or distilled spirits permit, plus the proper state permits.

Peach "Moonshine" Alcohol Recipe Continued...

  1. Once the peaches have finished fermenting, peach pulp would get filtered from the fermented peach juice. This is easy to do with the right equipment. An autosiphon (with 1/2" hose, preferably), a 5 gallon bucket, and a fine mesh cheesecloth (nylon paint strainers work great and are available at most hardware stores) are very handy. The idea is to siphon the peach juice into the strainer bucket, leaving behind as much of the compacted peach pulp and yeast sediment as possible.

    Peach Moonshine Mash

    Fermentation Bucket with Cheesecloth

    Siphon Peach Moonshine Mash

  2. Next, the strainer bag would get pulled out of the bucket that the juice was siphoned into and any remaining peach juice would drain out of the nylon bag and into the bucket. Squeezing the bag to get every last bit of the juice out of it will maximize efficiency. Carefully siphoning the peach juice into the bucket and leaving as much of the peach solids behind in the fermenter as possible, will allow filtering to take less than 10 minutes.

    Strain Peach Wine

    Squeeze Peach wine

  3. Once the peach juice has been filtered and all of the solids have been discarded, the peach wash would be poured into a copper still and and the heat would be turned on. For light commercial brandy applications, or to use this recipe for making fuel alcohol, a Clawhammer 10 gallon still would work well.

    Pour Wash into Copper Still

  4. While the still is heating up, equipment should be secured. Attach hoses to the inline condenser, etc. On the Clawhammer stills, the cooling water input is attached to the lower port and the drain is attached to the upper port.

    Install the Copper Condenser

  5. Once the column is installed and hoses have been attached to the condenser, a rye paste seal would be applied to the seam between the two parts of the still. Pre-mixing rye paste and storing it in mason jars makes things easy. Storing in an air-tight container is key to make sure the paste doesn't dry out.

    Rye Paste

    Apply Rye Paste

    Copper Still Seal

  6. To be safe, water must be supplied to the condenser by the time the still hits 120 degrees or so. This will prevent alcohol vapor from escaping from the drip tube without being condensed. Additionally, distillation equipment should always be used in a well ventilated space. Un-condensed alcohol vapor in a confined space = bad. It's explosive! If you haven't yet read our article on the top 10 safety tips for moonshiners, we highly recommend you take a look. When using stills around the farm for fuel applications it's not a bad idea to run the output from the condenser to the house garden. Because of its efficient design, the inline condenser doesn't use much water, but it's good to try to get as much mileage as possible by using the spent water to water plants.

    Condenser Water

    Water the Garden

  7. Commercial distillers always discard the foreshots. They taste bad and are potentialy poisonous. On a 5 gallon batch at least the first 150 milliliters would be tossed. This portion of the run could contain methanol, which is poisonous. It's the stuff that could make you go blind and you don't want to drink it. As the run progresses, commercial distillers would make sure to make tight heads, hearts, and tails cuts.

Still dripping into mason jar

Heads, hearts, and tails

*These pictures are fictitious and are for educational / demonstration purposes only. We use water and store bought grain alcohol to simulate "moonshine." It is illegal to distill alcohol without federal and state distillers or fuel alcohol permits.

That's it for this article. As always, thanks for reading. If you have a comment on the process or the recipe, feel free to chime in below. Before you go, make sure to check out our copper brewing and distilling parts kits!
  • For those of you that want to flavor your ethanol—-try Jolly Rancher candies.
    Use 24 Jolly ranchers to a quart. You will need a small quantity of water, about
    1/3-1/2 cup of water. Of course, unwrap the candy. Bring the water to a boil. U can drop the candy in at any time, but it will not melt until the water boils. Keep stirring the candy. 1st it will sort of “glob together”. Don’t worry. Keep stirring. It will melt and go into solution. Let this cool, and pour into your container. For those of you wanting flavor to your ethanol fuel, you will love it. Your exhaust will smell like Grapes, Cherries, Watermellon, Green apple, or tropical fruits. NO not really——only kidding.

    Posted by Rodney P. on November 05, 2016
  • I was fittin to try that but with blackberry’s. I’ll let you know how it turns out

    Posted by Berry on July 11, 2016
  • Gonna try it with some of the best peaches you can get in Johnston SC.

    Posted by CAmeron on November 22, 2015
  • I HAVE A CLAW hAMMER 10 GAL STILL, WOULD LIKE TO KNOW OTHER THINGS WE CAN USE TO MAKE MASH BESIDES CORN

    Posted by Ralph Ball on October 22, 2015
  • I would like to say everything came on time, as pictured and assembly was easy. . People were very helpful. I got the ten gallon kit and ready to for first run. .

    If any one else who has this the 10g kit and you’ve successfully ruin many runs contact me. I’d like to learn a solid recipe!!

    Thanks,

    Ob1
    Obsideonblack@yahoo.com

    Posted by Ob1 on September 02, 2015
  • I made a batch the ClawHammer way; Bought polar peaches in the jars & 2 pecks of kindda soft & peach smelly (RIPE) combine 1st. run shine & sliced peaches (set peach juice aside) in frig for 2 weeks. Mash & squeeze out alcohol of sliced peaches; combine juice & mushed up peaches with more sliced peaches (1 peck) Cook on high heat add 4 lbs. sugar, 12 oz. honey, (rapid stir) Combine all & let sit in cool area for about a month…… I ended up with a gallon 1/2 of peach shine. added 1/2 gal. 165 proof shine with 1 firebomb cinnamon whiskey spice. For 2 gallons of 100 proof “Peach Bomb”!!! longer it sits the better the peach flavor !!!

    Posted by Jeff B. on August 08, 2015
  • can you use maple wood to age spirits??? or is oak the only wood to use?

    Posted by mike on July 14, 2015
  • A better question would be, “Does the final fuel product smell like peaches?”

    Posted by Debra on July 14, 2015
  • So, if it doesn’t taste like peaches why use peaches? Sugar content? Or are you suggesting that it doesn’t taste like peach because youre making furl alchol and you don’t drink this?

    Posted by MIke s. on March 14, 2015
  • No the finished product will not tast like peach

    Posted by Joshua on January 27, 2015
  • Will the finished product tast like peaches?

    Posted by Mitch on October 22, 2014

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