Re: perfect peach
- PS. There is no such an animal as a "perfect peach recipe" - anymore
then a perfect fried chicken recipe or pickle recipe lol. Ive made
some wines (and pickles) that i loved and my friends hated and visa
Also, those are real people with real ideas on home distillers - Ive
talked to a few and they are usually more knowlegable then me :-).
As me mother used to say: "Everyone to their own taste said the old
lady as she kissed the cow...." ROTFLMAO.
--- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...>
> --- In Distillers@yahoogroups.com, "gary" <dewalker32@> wrote:
> > I own a turbo stomper mustang electric still that i bought from
> > stilldrinkin.com. I have had several stills from 2 gallon to 30
> > and I love this little 15 gallon one i bought from these guys. I
> > made plenty of sugar runs and lots of grain and sweet feed runs.Now
> > want to move into fruits and natural flavors. I mostly want a
> > peach brandy or peach flavor I can run through this still. I wantto
> > know if anyone has any good peach recipes or any good info on adistiller
> > peach run for 15 gollons or more. I,ve looked on the home
> > page and liked what they have on there but wanted some feed back
> > real people and real ideas!gallon,
> Well actually, the page on fruit mashes in Home Distillers has some
> very good suggestions. After making fruit wines for over 40 years,
> about the only additional suggestions I can make would be:
> - Learn how to make a good wine, in order to make a good brandy !!
> - Wine Recipes for peach wine call for 2 - 2 1/2 lbs fruit per
> but for a distilled brandy, you might want to double this to getthe
> full flavors comming through (use very ripe - or windfall fruit ;-).bag
> - Make sure you pitt the peaches and discard any bruises and the
> reddish flesh around the pits in case some of the off-flavors (and
> cyanide) have leached through.
> -Go the boiling route - not the camden tablet route since those
> sulfates are a no-no lol (keep skins on), Then mash as fine as
> possible - no reason to freeze first.
> -Add distilled water to make up 1 gallon per amount of fruit.
> -Use about a tablespoon of yeast nutrients per gallon.
> -Use enough acid blend to get the ph to around 4 - 5.
> -Throw some Tannin in - about 1/8 teaspoon per gallon - or a tea
> per gallon does the trick.bag
> -Some people dont use pectin enzymes - i do - 1/2 tsp / gallon.
> -After letting the mash sit for about 24 hours, take a straining
> and get all the pulp out. This way it wont screw up your SG.readings.
> -Add enough sugar to get the SG. up to about 12% - 14% potentialabv.
> Too much alcohol in your mash will cause losing some flavors insecondary
> distilling. LALVIN 71B-1122/1116 or champaigne yeasts work fine.
> -Let ferment in primary till around SG of .97 then put in a
> for a couple of weeks (if you can wait ;-). Above all rememberutensils
> cleanliness is next to godliness !! - wash all containers and
> in suphate or clorine solution and rinse well.French
> -Your Mustang Turbo should work okey - but keep reflux as low as
> possble. Good brandies are usually made in a pot still - ie. -
> brandies and their Calvados (apple brandy). Also, you might tryadding
> some peach juice and pure spirit into your attached thumper foradded
> -Add some charred oak chips to your final product and let age for
> 6-8 weeks (again if you can wait ;-).
> - Add distilled water to get abv. to 40 - 50% and ENJOY!!!!
> Vino es Veritas,
> Jameson Beam