This blog provides information for educational purposes only. All copper "moonshine" distillers featured on the site are non-functional props. All recipes and "how to's" are theoretical. All scenarios are fictitious. No laws were broken during production of the material found on this site. Products sold are intended to be used in accordance with the proper licensing or permitting procedure of the respective jurisdiction of the user. Read our complete legal summary for more info.

March 20, 2013 posted in Recipes

How to Make the Best Peach Moonshine

This year we spent memorial day weekend at the Fiddlers Grove old time music festival in Union Grove, North Carolina.  Not only was it a weekend filled with great music, there was also some pretty darn good moonshine floating around!  We were fortunate enough to find ourselves in the middle of a jam fueled by a couple jars of peach shine.  We also got a chance to talk with the "chef" about how it was made.  For a more in-depth article on making moonshine, check out this post: How to Make Moonshine: Part 1 - The Mash

Flavored Moonshine:

We're often wary of flavored moonshine because if someone needs to go to the trouble of flavoring it, that could mean it wasn't very good to start with.  Flavored moonshine is most commonly what is called "sugar shine."  Sugar shine, as opposed to arguably more more authentic whiskey, is made from granulated sugar.  The best moonshine is made from real grain, which imparts a natural sweetness and other natural flavors from the grain.  The peach moonshine we sampled (quite liberally) this weekend however, was the real deal.  It was notably "peachy" but the essence of the grains it was made with could also be detected.  It was sweet and smooth, but packed a real punch at the same time.  It was good stuff.

We had a chance to talk to the creator of this delicious concoction and here is what we learned; the key to making good peach flavored shine is in the ingredients.    

Sugar Shine Vs. the Real Stuff:

First, one needs to start with good moonshine.  Before running down to the store and buying bags of granulated sugar to make your shine, consider what you're trying to achieve.  If you've never made the stuff before, this is an OK place to start.  However, if your an experienced distiller and want to make some authentic, high quality stuff, you should be making batches from grain.  All grain batches are a bit more complicated and involve making a "mash" by steeping grains in temperature controlled water, allowing natural enzymes to break down grain starch and turn it into sugar.  However, the end result is immeasurably better than "sugar shine."

The Best Peaches:

The second key to making good peach moonshine is using the right peaches.  Not just any peach will do, and the kind of peaches you'll need aren't likely to be found at the grocery store.  The best kind of peach for making peach shine is the Indian Peach.  This specific type of peach is most commonly used for pickling, canning, or baking.  Indian Peaches are a beautiful blood-red color on the inside and have a sweet but "tart" taste.

Indian peaches generally only appear for a week or two each summer at local farmers markets, peach stands, etc...  They can occasionally be found at supermarkets too (but are probably shipped from the west coast, and won't be as good).  If you want to get your hands on these things, the best thing to do is to go down to the local peach stand (if you're lucky enough to have one of those nearby) and ask them if they have any Indian peaches.  If they do, you'll need to ask them when they expect them to be ripe and you'll probably need to check back every now and again to make sure you don't miss em!

How to Flavor:

There are many ways to flavor moonshine, but the easiest way to do it is to add the fruit directly to a jar of finished shine (or vice versa).  Cut the peach into slices or (if they're small enough) stick two or three whole peaches in a quart jar, add shine, and leave it sit.  The peach moonshine we sampled this weekend was made with peaches from last season, so it had been sitting for about nine months before we had at it.  All i can say was some good stuff. 

Thanks for reading and good luck making your own delicious peach moonshine. 


Checkout our article "How To Make Apple Brandy" for more information on making brandy.


-Clawhammer Supply

  • Reading this article gave me many things to think about. You have some quality information here that any reader would enjoy. I share many of your views in this article.

    Posted by Arden Sharon on August 03, 2015
  • Can I use peaches to make mash and no corn what would I add to peach mash to make it really good.

    Posted by Ralph Ball on June 19, 2015
  • I’m 91 yrs old, never made a drop of shine in my life. Neighbor just gave me 10 gallon all copper still.
    Please tell me best way to make mash, I have a small peach orchard, would like to know best way to use peaches in shine.
    Like to make corn shine now, peaches wont be ripe for 45 days.

    Posted by Ralph Ball on June 10, 2015
  • I’m 91 yrs old, never made a drop of shine in my life. Neighbor just gave me 10 gallon all copper still.
    Please tell me best way to make mash, I have a small peach orchard, would like to know best way to use peaches in shine.
    Like to make corn shine now, peaches wont be ripe for 45 days.

    Posted by Ralph Ball on June 10, 2015
  • I’m 91 yrs old, never made a drop of shine in my life. Neighbor just gave me 10 gallon all copper still.
    Please tell me best way to make mash, I have a small peach orchard, would like to know best way to use peaches in shine.
    Like to make corn shine now, peaches wont be ripe for 45 days.

    Posted by Ralph Ball on June 10, 2015
  • Canned peaches r just fine.

    Posted by deznit on April 29, 2015
  • I’m a semi-experienced Shiner, and saw some questions here and would like to add some thoughts.
    1) Never use aluminum for your still. Always copper or stainless.
    2) Why does the proof drop with each jar ? That’s just the way it works. That’s why ya temper it. Mix all jars together and proof it, if it’s higher than you want add small ammounts of water till you get the proof you want. My last run, first jar was 160+ and worked down from there, when I mixed it all together it was still at 140, I tempered it down to 105 and had some good sippin shine.
    Hope this helps !!!

    Posted by Leroy on January 03, 2015
  • Just trying to find a drink I can make with no preservatives. I’m allergic to all preservatives. The only alcohol I can drink w/o getting sick is Patron because it’s pure. Please send any recipes you think might be able to help me. Thank you so much for your time.

    Posted by keesha on October 28, 2014
  • how long do you leave peaches in moon shine,and do you strain the peaches out???

    Posted by faith edmundson on May 28, 2014
  • would you know of a good place that would ship indian peaches mail order?
    I don’t really have a place that I can buy fresh peaches.
    thank slade

    Posted by slade on April 01, 2014
  • Alcohol was the greatest invention ever made by man.. Sugarshine is the best alcohol ever made by man..

    Posted by Michael Anthony Diede on March 27, 2014
  • I’m just starting,and haven’t made anything I’d enjoy to question is when you steap your grain an release the starch is that enough are do you still need to add the amylase to convert starch to sugar. I’m going to start over and make a few batches of sugar shine for apple pie to get a better feel for my still.

    Posted by Wesley white on February 03, 2014
  • I have a Mr. Distiller and you have to realize what you have. If you make 5 gallons of mash you will be blessed to reach 16-18% Alcohol per volume. Your mash is the most important part of moonshining. Distilling is easy. You need to know your mash alchohol level is by specific gravity techniques or a hydrometer for mash. Out of a 5 gallon mash. I start to collect at 140, which is the best Mr distiller will do. I end up getting about 3 quart jars close to 120, and 2 jars about 80-85. Again if you dont let your mash ferment, you are just wasting time and yeast. Just because the little magic packet says 24-48 hrs doesnt mean it will be ready. Wait for your air locks to completely stop bubbling. Add your turbo clear (or wait for mash to turn clear naturally (14 days)) and then run it. There is some science to making shine, its not all just plug and go.

    Posted by Tim on December 13, 2013
  • Do you sell books on making moonshine, my father is interested in making moonshine and is also interested in the flavored ones too…

    Posted by Katie on September 12, 2013
  • wow, theres lots of reading and memorizing here. I still not clear on make the peach. I’ve made two batches of peach shine. I just used basic sugar and everclear 151proof. this next time I want to try the real peaches. now do u use the corn mash and grain mash? I make a two gallon receipt. when u not ever tasted the read shine, people don’t know the diff, its still great and smooth. living in iowa its hard to get the red peaches and to even find a seller. could u plz give me some rookie a few hints/tips.

    Posted by terry on August 22, 2013
  • Where do I get the best yeast?

    Posted by Marc on August 15, 2013
  • I have a five gallon prusher cooker that is aluminum just wanted to know if its safe for distilling in .I know copper is best just what I had on hand

    Posted by ryan on July 19, 2013
  • I am looking for a raspberry moonshine recipe do you know where I can get one.

    Posted by sara devlin on July 13, 2013
  • John you should get 750 to 1 liter of shine from your mr distiller from 1 gallon of wine etc. at 12%alc. just the way it is. I’ve been using one for a few years. If ou want to get more make a stronger mash with super yeast and get mash up to 18-20% alc. cut two pieces of copper pipe three inches long and run copper wire down so that pipe is above liquid in pot to act as an anode. Suffer taste will lighten up. Stainless leaves funny taste. Copper is better. Works though! Hope it helps

    Posted by Jay on July 04, 2013
  • I make small batches a few times a year. i yield about 3-4 16oz jars of shine . i take a 3gal glass jug. 1 gal distilled water . heat in pot. disolve 2 lbs granulated sugar in 1 gal water. let cool down a bit. pour 1 lb corn meal through funnel into 3 gal glass jug. add water/sugar mixture. add 1 packet turbo yeast and shake. add a rubber stopper with air lock and let sit for 5-10 days. thats your mash.

    Posted by Lindsey on June 18, 2013

Leave a comment

Please note, the design of our website does not allow us to respond directly to blog comments. Please email us directly regarding questions about products. We don't answer questions about recipes, procedures, etc. However, feel free to leave a comment or respond to comments made by others!