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October 2, 2014 posted in Recipes

How To Make Peach Brandy Moonshine: Part 1

"peach moonshine"

Peach Brandy Moonshine Recipe

Before we get started, a little reminder: This info is for education only. Don't try it at home. Also, distilling alcohol is illegal unless you have a fuel alcohol or a distilled spirit plant permit.

It is now the perfect time to pick up some peaches and make some peach moonshine. That's what we thought at least. :)  Here's how one would do it (if they had the proper permits): buy about a half of a bushel of peaches from a local farmers market, make some peach wine, then distill it. It's that easy. 

We put together some photos to illustrate the what the process might look like.

Just a note, we actually made some peach wine for this "how to" and today was the first time we've ever used a fruit press. As a result we made a few mistakes and had to make some adjustments on the fly. Despite this, the wine turned out amazing. We made note of what we would do differently the next time and included it in this write-up. 


  • Starting Gravity: 1.060
  • Ending Gravity: 1.002
  • Wash Alcohol By Volume: (ABV) 8%
  • Spirit ABV: 40% (80 Proof)
  • Time to Ferment: 6 Days (can vary depending on yeast and temp)
  • Fermentation temperature: 72F (average)

Mashing Equipment

  • Making peach wine is pretty simple. You'll want to have the following handy to make this mash:
  • Cutting board and a decent knife
  • Cheesecloth or mash bag
  • 5 gallon bucket
  • Large pot for mashing
  • Hot plate or turkey fryer (to heat the mash)
  • Large paddle or spoon (for stirring the mash)
  • Wort / immersion chiller (for cooling the mash)
  • Thermometer
  • Carboy or food grade plastic bucket for fermentation
  • Airlock
  • Sanitizer


  • 1/2 bushel of peaches
  • 6 pounds of cane sugar
  • 2 packets bread yeast (or any dry yeast)

Mashing, Fermentation, and Distillation Procedure

The first thing you'll need to do is extract the peach juice from the peaches. You have two options: The simplest way to do this is to cut the peaches into quarters, remove the pit, and stick them in a blender. Ferment the blended peach juice, pulp and all. Though, keep in mind that you'll need to strain the pulp out of the mixture before distillation. If you have a fruit press, quarter the peaches, remove the pit, and throw the slices into a press. Press out the juice, and ferment. Note: We quartered and blended and then tried to press. This did not work!  We processed the peaches too much and all of the pulp just squirted out of the press and ran into our collection bucket with the juice. We ended up having to dump everything into the fermenter which defeated the purpose of the press entirely. If you have a fruit press DO NOT food process the peaches!! **Next time we won't process the peaches. We will just quarter them and then add them to the fruit press.

  1. Wash the peaches (you want to remove natural yeast and any chemical spray residue).

  2. Cut the peaches into quarters removing the pit.

  3. Add to food processor (this works great if you don't have a fruit press.) If you do have a fruit press skip this step!!

  4. Add the mesh strainer bag to the fruit press.

  5. After all of the peaches have been quartered add them to the fruit press. If you don't have a fruit press skip to step 7.1.

  6. Press the peaches to extract the peach juice, turning the handle on the fruit press with a good amount of force.

  7. In our case we dumped the juice, skins and everything else into the mash tun, as we had over-processed our peaches.

  8. Heat the mash to 160 degrees (this will help kill any bacteria / wild yeast).

  9. Once the mash is at 160 carefully dump the hot mash into a 6.5 gallon fermentation bucket.

  10. Take a gravity reading with a refractometer (you can use a hydrometer but it is difficult with chunks in the mash).

  11. Add 4 pounds of sugar and mix well with a mash paddle making sure the sugar fully dissolves.

  12. Add cold water and top off fermenter to 5.5 gallons of water.

  13. Stir the mash (Mix the peaches, water, and sugar making sure the sugar is completely dissolved).

  14. Take another gravity reading- add sugar until you reach 1.060.

  15. Add a sterilized wort chiller to the fermenter.

  16. Cool the mash until it cools down to around 70 degrees.

  17. Aerate the mash and add yeast to the fermentation vessel (we used a dry yeast which did not require re-hydration).

  18. Add an airlock to the fermenter and ferment in a dark location at or around 70 degrees for 7-14 days or until it is finished fermenting.

  19. Distill. Click here for How to Make Peach Moonshine: Part 2

    • will can peaches work as well??

      Posted by Jose on November 25, 2020
    • I have a question about my peach mash. I rinsed all my peaches but after 3 days it won’t cool down. I don’t know what to do about it. I think there must be natural yeast left on the fruit. Help if you can

      Posted by Joe Belair on November 25, 2020
    • thank you for your e-mail greatly appreciated my question was what is the amount of water and yeast to make cranberry moonshine i have 20 gals of cranberry concentrat i have been doen this fromgrapes for 21 years appreciate the amount of water to mix with concentratthank you for your helpalter

      Posted by walter on November 25, 2020
    • If you are lucky enough to live in an area where it’s available, you can use peach cider. just make sure there is no preservative added or if will be erally hard to start the fermentation. if you add amylase to the mash you can up the final ABV for a higher yield.

      Posted by John k on November 25, 2020
    • Can I leave it to ferment in my garage? These days it’s very hot and much above 70C. It’s more like 90C

      Please let me know if the higher temperature will be an issue

      Posted by JAzz on July 14, 2020
    • When makeing peach mash in 55g drum how qmany peaches to sugar ratio..i figured 3-5
      Pound of suger..per gallon.and 2 bushel of peaches for 55g

      Posted by Michael on June 17, 2020
    • My great grandfather as I remember hat a 15000 tree peach orchard who was a shiner made over 500 gallons of peach brandy had thirty stills going at once. His peach brandy was 150 proof the best in his business. Still have his recipe he passsd to me before his death

      Posted by John on October 28, 2019
    • if I was setting 30 gal of water ,3 lbs. of cracked corn ,with 30 lbs. sugar , would I use 15 oz. of dry yeast ?

      Posted by bearman on June 19, 2019
    • I helped my father make peach, apple and plum brandy. we didn’t go through half the steps you go through. chop or mash the whole fruit sugar, water and add wheat brand in barrel, cover. the brand was the yeast. when brand cracked open it was read to still. and watch for the a.b.c officer or sheriff.

      Posted by on June 12, 2019
    • will can peaches work as well

      Posted by Larry on December 10, 2018
    • Can the liquid be drank after fermentation or does it have to go through another process for wine or brandy?

      Posted by Daniel on August 27, 2018
    • Where do you find the answers to all of these questions? Lots of good questions here but no answers?

      Posted by Jerry on August 23, 2018
    • I want to make some good stuff

      Posted by Jimmy on August 06, 2018
    • Thank you for the excellent information, quite sure we’ll be chatting again.

      Posted by Kevin on April 18, 2018
    • Thanks a lot. I’m getting better, but a spoonfull if finished product will not light on fire. Hmmmm? Any suggestions?

      Posted by DAn Tabish on April 18, 2018
    • Why are you going thru all the work with peaches. The shine does not
      taste like peaches. You might as well make peach wine, then add your sugar and water to the MaSH and then ferment this mash . THEN put it thru your STILL. Now you have 2 for 1 .
      That is how I made Grappa .

      Posted by Jerry on September 10, 2017
    • Awesome thank you!

      What is sterilized wort chiller?

      Also, can you do this with blackberries?

      Posted by CHris on August 25, 2017
    • Thank you for the recipes: Very nice of you for the info! and I will not break any laws?
      Posted by Russ Bezs on March 29, 2017
    • Could oranges be a substitute for peaches?

      Posted by Russ Bezs on March 29, 2017
    • Approximately three medium peaches weigh one pound; a bushel of peaches weighs 50 pounds, so about 150 peaches are in a bushel.

      Posted by Paul on February 11, 2017

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