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October 9, 2014 posted in Recipes

How to Make Peach Brandy 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!
  • I knew a man about 20 years ago, long since gone now, that used to make best peach shine I ever tasted. He grew his own peaches. Flavoring corn liquor does not take that corn liquor flavor out it just tries to mask it, and most of the legal stuff tastes too much like grain. I wouldn’t mind a little snoot of an old memory.

    Posted by Sam on December 29, 2020
  • if you want more peach flavor, run a thumper or a doubler with peach juice/fruit in it as you make your run, you can add quite a bit of flavor that way. just a note, when you make real brandy right off the still its not going to have that big flavor like the flavored stuff you buy at the stores, if you want that by some flavorings and sugar to add to you product after its done.

    Posted by yooper joe on April 06, 2020
  • I disagree, you do get a hint of peaches following the recipe, using a pot still! You are all welcome to come and tAste……i am in south africa

    Posted by ADriaan on February 11, 2020
  • At my distillery we take mashed up apples, ferment them and distill them (then barrel age the distillate) to create our Apple Brandy. It is not an over the top apple flavor (like in an apple pie moonshine for example), but the flavor is there. If you’re wanting a super sweet and saturated type of flavor, then adding those flavors after the distilling process is the way to go. But if you’re wanting subtle Brandy, distilling fruit wine will work.

    Posted by Tyler on May 20, 2019
  • no. You will not have any peach flavor with this method. It is a complete waste of good peaches. If you’re doing a peach wine, you will end up with some peach-like flavor, but if you distill it, there will be little if any peachy flavor.

    Sugar wash, back-sweeten, and back-flavor. Don’t waste the fruit for the mash.

    Posted by RObert on May 13, 2019
  • You will end up with a hint of peach. It won’t be the taste that you’re imagining in your head. If you want a strong peach flavor then do a sugar wash and add the peaches in after distilling. Add to taste

    Posted by Chris on February 26, 2019
  • Would it be possible to put up a recipe for a 5 gal run of pineapple shine.? Starting with how many pineapples, how much sugar and when do you put it in the mash and finally when do you add the yeast and what kind. Like step 1 through step 30. So a Yankee like my self can make it and appreciate it also.

    Posted by Rich on December 27, 2018
  • I had a friend many years ago who made peach shine.His shine tasted like peaches and was sweet and smooth like a warm summer rain.You could see the vapor when you took the lid off the jar.His shine was highly sought after and he was secretive with his recipe. Only thing I do know for sure is he did use fresh peaches he fermented and distilled. I know because I made the trip with him to an orchard in Georgia where we hand selected the best peaches right from the trees. We brought back a pickup truck and a pull behind trailer with all the peaches we could haul.i also know he used a large fruit he came up with a peach flavored finished shine I don’t know. I still dream about rewards sweet wonderful peach shine.Thanks for the memories Deward.

    Posted by Harvey on September 04, 2018
  • Wouldn’t that be peach brandy? Distilled wine?

    Posted by Ken on March 10, 2018
  • Just reading thru and I seen several states that it would not taste like peaches. Can anyone give me an a newer on this subject.

    Posted by John on December 30, 2017
  • I’ve been making peach wine for years. To get the most flavor the easiest way, blanch the peaches in boiling water for 30 seconds and the peel will slide off. Cut up the peaches and freeze them for 2-3 days. The freezing breaks down the cell walls and you get nearly twice the juice and don’t have to use the pulp, just the juice from the press. Also, add 1/2 tsp of potassium metabisulphite per 6 gal of juice to kill wild yeast before fermenting. then add your sugar and water to 6 gal and ferment for 10-14 days. you should have peach wine with an alchol of 8-12%.

    Posted by Bob Alexander on August 25, 2017
  • I forgot to say that I spoke to a gentleman the other day and he said, " just makes sugar shine and add a can of peaches, problem solved!" Lol I wouldn’t mind if he was right lol

    Posted by LArry on August 07, 2017
  • What would happen if a person processed the peaches, added sugar and cooked until 160* added distilled water to lower temp, then added yeast and let it ferment a week or two? Point is, I love peaches and have a few trees that really produce and would like to make something alcoholic with a peach flavor. I’m going to try several things so I’ll let yinz know how it all went “down the pipe” lol I also do not want to reinvent the wheel though.? God Bless America!

    Posted by LArry on August 07, 2017
  • Why would anyone want to use anything but straight white granulated sugar? From what I’ve read, the yeast doesn’t care where the sugar comes from, just as long as there’s sugar there. Is all the flavor in the shine added after distilling?

    Posted by LArry on April 28, 2017
  • No use sugar wash. peaches will not be retained so save the money and add peach juice or extract to the final product. These diffrent fruits will cost you a lot.

    Posted by S S on January 17, 2017
  • 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

    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!!



    Posted by Ob1 on September 02, 2015

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