How To Make Easy Homeade Peach Moonshine ( brandy ) Mash or Peach Wine Recipe Homemade

[@outofworkbum]

Here is a video of a still run I recently did. Check it to to learn how to run your mash.....enjoy kzbin.info/www/bejne/j3-5Ymqwq7yaaZo

[@RodneyHickey-mv4bt]

My first time.. planning christmas presents for close family.. wish me luck and thank you for the base recipe yo build on

[@96driver]

Get a hydrometer. Work on getting your starting gravity to close to 1.100. Rule of thumb is not 1 pound of sugar per gallon for moonshine at least. That's only about 6% alcohol, 2 pounds per gallon would be about 12%. Don't back off on sugar because of syrup. One gallon of peaches per one gallon of water will give you 1.020 gravity points. No amylase needed. You're not using grain. No need to boil. 5 packs of yeast for five gallons? 0ne pack would be sufficient. Sorry, not trying to bash you. Much respect. You're just under using some and over using some resources.

[@outofworkbum]

I appreciate the tips, I don't consider it bashing at all. I ordered a hydrometer Monday on Ebay for my next batch. I've never gotten into the science of it before so it's very likely I'm doing more wrong than I am right. I never used to use the amylace but a person at a brewery recommended it. I did not notice a difference with or without it, so yeah probably a waste. I ended up with a little less than 2 qts of final product. Thanks again!

[@96driver]

@@outofworkbum There are two kinds. One for checking the Mash/beer/wort(however you want to call it) and a proof hydrometer to check, well, proof. There is a three channels(among many) that has some amazing and entertaining info. Check out kzbin.info/door/atCieEI4cPNteKXzBomVMQ for great science info. And kzbin.info/door/eV6Yuzb5M-ak6dPzTE3grg and kzbin.info/door/ThY8lOKKkVDd9HVBT59zCg. Rock on!!!!

[@alannewmeyer8670]

Dude. Sugar will "water down" your flavor. Any enzyme other than pectin is a waste in this recipe. Keep on learning. I'm sure your likker tastes fine but you can do better

[@rexjohnson8597]

I’m new to all of this, and just made a batch of peach, but after watching and reading the comments I’m pretty sure mine will be a flop! I don’t think I used enough yeast so can I add some more yeast ,and sugar to mash that’s been setting in a bucket for 4 days or do I need to start over?

[@96driver]

@@rexjohnson8597 How much yeast. Any amount of yeast will work....eventually. One packet will easily do 5-6 gallons. Yeast multiply as they go. It's easier to tell where you are by taking specific gravity readings, especially before fermentation. and you can monitor it by more readings

[@troyyarbrough]

Amylase enzyme breaks down starches into simple sugars. I use amylase when I'm making grain mash, but I don't think it's needed with fruit mashes.

[@outofworkbum]

You are probably right, if I have it I use it, if not I don't. I'm not really sure if it helps or not but if doesn't hurt

[@troyyarbrough]

@@outofworkbum By the way, I do like the video. Have you distilled the peach mash yet? If so, can we expect to see a follow-up video?

[@outofworkbum]

Thanks, I have distilled the peach and it came out good. I'm aging it in toasted red oak now. If you watch my blueberry apple video I talk a little about the peach run and show the results before aging. By the way the blueberry apple is one of my new favorites, it came out really good. That one is aging as well, if I can keep from sampling it long enough..haha

[@groundup001]

How about glucoamalyse? That helps break down the chains of sugars right? Assuming some of the chains aren’t fermentable

[@troyyarbrough]

@@groundup001 You are correct. I was thinking about alpha amylase. I didn't even consider that it might be glucoamylase or beta amylase. My bad.

[@devinmiller7007]

You accidentally put 9 scoops of yeast instead of 10

[@josephnorton1996]

Trying this now with overipe GA peaches. Got a 5 gal bucket full of them. Have to engineer the other parts, but I'm a plumber, got copper everywhere. Thanks for the video.

[@outofworkbum]

That's great, fresh peaches are so much better than canned but you might want to add a little more sugar to the mash because the canned stuff I used had tons of sugar in the syrup. Maybe a pound or 2 more.

[@josephnorton1996]

@@outofworkbum well darn, I already got them in the water jug. I added 4 pounds of sugar like you did, but put way more peaches in it. Put almost the whole 5 gallon bucket in there...but upon boiling the peaches, I ate some. :)

[@outofworkbum]

Depending on how it goes, you could still add more but if you used that many peaches you will probably be good. Good luck with it. I'll be posting a still run video of some strawberry I have fermenting now later this week.

[@patrickreedy1176]

Better not advertise you have copper everywhere Copper prices are up and the drugers are always scouting.

[@Mychannel-fw5mb]

This would be 100% easier done in a bucket, but sure looks like it’s gonna taste good at all stages!!

[@outofworkbum]

I agree 100% but I always gravitate towards glass over plastic. I did just get a new fermenting bucket that I will be trying soon though.

[@Mychannel-fw5mb]

@@outofworkbum you’ll appreciate it I think

[@ericberardinelli3415]

You should go with a five gallon bucket. Less mess and easier to clean. But I must say I think I am gonna try this one. Thanks for the video......happy distillin'

[@sorinburlacu8426]

I dont have an wife but i have to make sure my mom is not home

[@outofworkbum]

Lol, good plan

[@timchapman6702]

I’m not trying to be rude or mean but when the next word starts with a consonant you use (a) but when it starts with a vowel you use an. Example an apple or a wife.

[@lisakaymccormick5579]

Yeah hi I saw your video now when you made the yeast you let it sit there until the pot cooled down it's been like two and a half almost 3 hours since I did it I followed your directions and I just wanted to make sure cuz it's still pretty hot. I'm going to take the temperature of it here in a couple minutes but I just want to make sure it's okay to let the yeast sit that long so if you get this you can reply to appreciate it thanks

[@kenmallard5223]

What can you do if you've killed your yeast off due higher than 100.f mash temps. I rush it at 118.f and it doesnt seem to be doing well.???

[@outofworkbum]

You can definitely try to repitch it. Start it in a bowl and just add it again. Should be ok

[@lilymcalister1825]

1 package of yeast is good for 5 gallons. Just thought you should know.😉 There's a LOT less yeast in 1 package than what you-re using hun. I measured 1 package out for you...its 1.5 tsp in 1 packet of yeast. (9tsp is wayyyy too much and remember, yeast multiply.) Also, its much easier to mash those peaches up in a bucket or bowl as opposed to in a strainer over a pot with 1 hand holding the strainer. You make a lot of extra work for yourself here this way. Its a good video and your hearts in the right place for sure. How did it turn out? Really hoping to see the follow up. ( hoping to see the distilling.🙂) I'm nit trying to put you down at all, its a good video!! I really hope this helps.👍 I am only commenting because I heard you say that if anyone has any good comments that might help, to go ahead and post. Looking forward to part 2. 🌷👍

[@outofworkbum]

Thank you so much for the support and suggestions. Part 2 of this video had an audio problem so I never posted it, but I did post one of me running a different batch. And yes sometimes I do things the hard way and make things much harder on myself, lol. Have a great Thanksgiving

[@lilymcalister1825]

@@outofworkbum i found the strawberry distillation video, it was GREAT!! Happy Thanksgiving to you and yours as well. Looking forward to watching more if your clips!!🍻👍

[@stephentopham1577]

Easy way to make peach brandy - 12 peaches washed and de-stoned, cut into segments. Drop into dill gherkin jars, best one is the large Krakus jars, quarter fill the jar with peaches and add half cup of white sugar. Fill to 1inch of neck with a good quality brandy. Seal the top with cling film and screw on lid but not too tightly or it can be a pain to remove nearer the time. Turn upside down to mix the peaches, sugar and brandy. Do this once a day for 2 weeks, place the jar on a concrete floor and forget about it for a few months. Strain the brandy and peaches into a clean jar and see if it clears, if not use coffee filter papers. Re-strain a week later. The brandy should be a golden clear colour and any sediment should be sitting on the bottom. I use an oversized syringe with a tube to dip into the brandy and draw off into wine bottles. I put the tube half inch above the sediment so not to disturb it. I made sloe gin this way but forgot about it, found the jars covered up in the garage 3 years later - oh my word !!!!!

[@michalzak1814]

US gallon (3.78 liter)? or imperial gallon (4.54 l)?

[@outofworkbum]

Yes US gallon

[@RyanMikael]

Isn’t 10 scoops literally 8-9 too much. Like usually one pack of yeast is good for up to 6 gallons? I’m New at this tho. Did that increase abv?

[@outofworkbum]

It is a little overkill, it wont make the ABV higher and could mess up the taste it you use too much. I think 6 scoops would have been plenty but it worked out good this time.

[@a.barker9178]

I use 1 pack for 5 gallon. You don't even have to hydrate it.

[@willhemby6322]

If you want a good peach taste do like this then follow recipe for peach cobbler. Let set a week or two then cold distill. Oh Lord shots of heaven

[@outofworkbum]

I know an old timer that used to make that and it was so delicious that it was dangerous to have within a 5 mile radius.

[@MrDavesbox1]

not sure who held the camera but they did a god job!

[@outofworkbum]

Thanks, he is getting better

[@jeffreydenetclaw8779]

U should do a organic peach run!?

[@outofworkbum]

I'll keep it in mind, I bet the flavor would be better even though this was really good.

[@tafrog5552]

so using canning chemicles and preservatives in the canned peaches is good for making alcohol ?

[@BawzWorkz-old]

Where i come from, Most canned peaches contain: 60% Peaches, Water, Sugar, Citric acid. ( Europe ) Don't know what's in yours...

[@flatbedtrucker]

Thanks for the video Awesome job my friend 🤙

[@outofworkbum]

Thanks I'm trying to get a little better. I appreciate the positive feedback.

[@flatbedtrucker]

outofworkbum I’m on my 5th generation of uncle Jess sour mash recipe the 4th one had lots of awesome flavors

[@outofworkbum]

That's great, I've tasted some multi generational spirits and they are fantastic. I need to branch out of my fruity comfort zone and try some new things.

[@flatbedtrucker]

outofworkbum I’m wanting to try some fruit mashes I have a few recipes if you want some I can email you some thanks bud merry Christmas

[@outofworkbum]

That would be great, let me know and merry Christmas to you as well.

[@scottcraft1395]

Im trying to make a fruit mash. This is my 1st attempt so if i cant get my still built then I'll have wine. I followed the 5 gallon, 5 pound fruit and 5 pound of sugar. My airlocks have been steady for 10 days. Is this to long and if so can I stop fermentation ? Any pointers welcome

[@outofworkbum]

Everything sounds like it's going good. Depending on lots of things like temp and sugar content, the fermentation process can not always be predicted. Just let it run its course and it will slow down and eventually stop bubbling. If your still is not ready you can keep the airlock on it and put it in a cool dark place for a few weeks and it should be fine to distill. I've let mine sit for 4-6 weeks after fermentation and it turned out fine. Good luck.

[@scottcraft1395]

@@outofworkbum thank you ! Ive got it wrapped in a blanket with a heating pad in the blanket. Thermometer is steady 85 degrees

[@zogorf]

@@scottcraft1395 try and double that sugar up it will make a lot higher alcohol content. and if you want to make the yeast go dormant lower the temp, or put it in a cool place.

[@carterhall2653]

Where is the continuation video located?

[@outofworkbum]

Hi, the continuation video had a proble with the audio so I made a still run video of a different batch. Same thing, just a different flavor. kzbin.info/www/bejne/gGqxn6ajfMiAjqs enjoy!

[@sorinburlacu8426]

How to i get the tools

[@outofworkbum]

Hi, if you look in the description of this video I have links to the still and hydrometer that I use. I can get you a link to the glass fermenter/airlick/ and processor later today.

[@sorinburlacu8426]

@@outofworkbum thanks

[@donwhisenhunt9815]

I have about 16 quarts of fresh peaches I cut up pitted and added fruit fresh and mixed with an abundance of sugar making a heavy sugar syrup can this be used with spring water and additional water? This is 2 year frozen in seal a meal bags.

[@wolfshadows7144]

Is it really strong?

[@outofworkbum]

Yes it's just over 160 proof so I had to water it down a little down to 100 proof so it's still strong enough to drink straight or mix with juice and stuff if you want to.

[@wolfshadows7144]

@@outofworkbum Cool and you can use any type of fruit correct? Also great video as well

[@outofworkbum]

Thanks for the kinds words about my vids. As far as I know, you can use any fruit. There may be odd stuff that's harder to work with like kiwi fruit or something but even potatoes will work for vodka although I have never tried it.

[@nikkiplatt316]

You can make it out of near anything.. fruit, cornmeal, some veggies, even tree bark 😂.

[@AAAA-zv5pb]

recipe amount Yeast and sugar for moonshine? Per liter Water ?

[@jamesetheridge337]

3.78 liters to one pound of sugar

[@outofworkbum]

Part 2 of this video had a problem with the audio so I made another still run video here: kzbin.info/www/bejne/gGqxn6ajfMiAjqs enjoy!

[@brandonharris5000]

When is part 2 coming?

[@outofworkbum]

I'm. So sorry the video of the distillation had a problem with the audio. I'll have to wait a little bit to do another. Right now I'm concentrating on quail.and chicken and garden stuff. I'll try to do a distillation video soon to make up for it but will have d m to make another batch

[@futcant1]

Completely illegal to distill your own booze in UK. That's not going to put me off though. Myst have watched 50 videos of homemade moonshine and I'm keen to give it a go.

[@outofworkbum]

I started making beer and wine many years ago then realized that I could turn the wine into liquor. Give it a try, it's a fun hobby.

[@noellesmith8527]

Why use well water when you can use good water

[@outofworkbum]

If your well water is good then it would be better than municipal water because some municipal water is treated with some sort of chlorine and or fluoride which may hurt your yeast. I use bottled spring water , not purified.

[@troncrumley2150]

So if your well water is good water then use well water.

[@outofworkbum]

@@troncrumley2150 I would

[@Believe30]

Ah man! I made some peach/pineapple wine today and mashed it up with a blender, strained it and threw away the pulp. You mean I didn't even need to do that? Can you tell me about what proof the wine is?

[@outofworkbum]

Hi, I don't know what happens if you throw away the pulp, I imagine that you will be losing a lot of the sugars that your yeast would have been breaking down and also losing a lot of the flavor. I did not measure the wine proof on this batch because I have made it so many times I can just taste it to know it's ready. I have tested it in the past with a result of around 12-15% alcohol = 25-30 proof. You would get a little higher proof if you use a distilling yeast. The bread yeast I use dies off if the alcohol content gets much higher than that. I hope that helps, and let me know how it comes out using just the juice as you have. Good luck and thanks for watching.

[@Believe30]

Yes, I used champagne yeast. Will let you know, thanks! P.S. I made apple cider before and it turned out like old socks, lol. Glad to hear you had a good experience with the apple/blueberries. @@outofworkbum

[@Believe30]

Well, apparently I didn't get all the pulp out and it rose to the top of my somewhat small bottle. Is that normal, and what can I expect next to happen of the norm?@@outofworkbum

[@outofworkbum]

@@Believe30 if you are still in the fermenting stage then most of the pulp will float until the yeast is done with it then most of it should settle to the bottom with all the dead yeast. Then if you are doing wine you will "rack it" and if you are going to distill it I just filter it through a coffee filter before I put it in my still. I don't know enough about racking it to explain how to do it but I'm sure there are explanations on KZbin or google.

[@Believe30]

Thanks for the quick reply! I am making wine - don't know anything about distilling. I only did juices before, so using actual fruit is new to me. I know how to rack and 2nd ferment though. Thank you again and I subbed your channel. BTW, have you ever tried doing water, sugar, and yeast only as a wash then distilled it? I am going to try making it into wine today and then adding something when it's done like koolaid or juice...??? @@outofworkbum

[@kingznqueenztv]

Part 2??

[@outofworkbum]

I had a problem with the audio on this part 2 but will be running a batch of strawberry later this week that I will be trying to get footage of...stay tuned

[@kingznqueenztv]

@@outofworkbum I'm a New subbie...so I will definitely be tuned in.😎🖒

[@daleriff]

Note its normal 2lbs per gallon

[@jamesclemons3815]

Way to much yeast lol 1/4 of that would work that’s the point of hydrating it so it multiplies. And the amylase breaks down the starches into simple sugars. Not trying to talk smack just trying to educate. Happy shining

[@outofworkbum]

I appreciate that. I have stopped using amylace and have also changed my yeast to a red dady and I'm sure the amount I have been using is overkill. I'll be doing a batch of apple in a couple of weeks, I'd love to hear what you think.

[@sassythesasquatch1571]

Would bottled water be ok?

[@outofworkbum]

Hi, it will probably be OK. I try to use spring water only because some bottled water may still be treated with chlorine or fluoride and that may effect your yeast. I have made it with cheap bottled water before and honestly found no difference.

[@sassythesasquatch1571]

@@outofworkbum thankyou :)

[@outofworkbum]

@@sassythesasquatch1571 anytime, good luck!

[@reshairo]

Yes she will get annoyed if she found you are moonshining @ her kitchen & what will happened if she found the cameraman was your son 😂 By the way greate content cheers 🥂

[@outofworkbum]

All true...haha. thanks for watching

[@reshairo]

@@outofworkbum you welcome & will wait for more video

[@markshabert5865]

burt reynalds laugh, cool

[@wilken496]

Where's pt 2

[@outofworkbum]

kzbin.info/www/bejne/gGqxn6ajfMiAjqs

[@outofworkbum]

When I recorded part 2 the audio had a problem so the link I just posted is the still run from a strawberry brandy I made a few weeks later.

[@wilken496]

Ok thanks I just watched it great video

[@outofworkbum]

Thanks, I'm trying to get better with the vids and also with my shine knowledge, I have a few things coming up. Thanks for watching.

[@austinklinefelter1928]

Technically if you’re using fruit to make a mash you’re in product is a brandy not a whiskey but still interesting video

[@outofworkbum]

Thanks, I'm always fumbling for my words

[@bookbeaker70]

Enough yeast for 40 gallons should have run dry in 36 hours

[@MicronesianJungle]

Taste like pure sanitizer

[@outofworkbum]

Well, either you made it really good or really bad haha

[@terrystretch4690]

This must be his first rodeo. So many things done wrong.

[@jeremyallison8014]

44e

[@Buck_Buchanan]

A real brandy is made by distilling a wine not a mash with peaches in it

[@outofworkbum]

Yes, this mash is also considered a wine, then I distill it into brandy. I will be posting a video this week of me distilling my strawberry wine (the last video I have posted) I'm still learning so I'd love your feedback on it once it posts. Thanks!

[@markshabert5865]

he made wine its not filtered its not a biggy

[@outofworkbum]

New video is up showing a still run...enjoy!