I Turned 44 lb Of Peaches Into Brandy. You Can Too!

[@jc5445]

They laughed at me when I planted two peach trees. Who’s laughing now?

[@StillIt]

Not them! Not if they want brandy!

[@edwardseaton2902]

I read this comment and laughed so hard I cried ....I planted 2 peach trees myself for this reason😂😂

[@jc5445]

@@edwardseaton2902 Unfortunately, we got a year's worth of rain in the month of May. My peach trees don't look like they made it. I guess I'll plant new ones next year if they don't come back.

[@JohnDoe-ly1mz]

@@jc5445 Best of luck!

[@Teddysad]

I do an additional step. I dehydrate slices of some of the peaches and save them. Once the spirit is made, a few of those slices get added back and sit in the spirit for a few days ( depending on taste). This brings more peach flavour back in to supplement the “character” of the distilled spirit

[@markferguson4914]

Excellent idea - thanks for sharing!

[@Kelnx]

Honestly, if you really want good peach flavor in a spirit, making a schnapps by soaking peaches in a neutral spirit like vodka is a better option than a brandy, and that's closer to what you are doing with soaking dehydrated fruit. You get direct peach flavor and sugars for a more pleasant liquor. It seems like grain spirits are much easier to control for weird flavors and adding the fruit afterwards is easier.

[@excitedbox5705]

That is quite popular in Germany for Iced cocktails in the summer as well but with Orange or Citrus slices. Then there is the Spanish red wine + vodka and fruit drinks for parties. Like a more refined fruit punch / alcoholic fruit salad.

[@Kelnx]

@@excitedbox5705 Yes, sangria is pretty popular in the US as well.

[@Tehcarp]

Ever do this with the germ from inside the peach pit? It's heavily contended as a 'must' by peach jam and preserves makers (some). Has a slight cyanide/almond flavour. You could try your brandy with a drop of a good almond extract to see if you like the neighbourhood before you commit.

[@jeffb4612]

When you dropped the peach pit reminds me of The History of the World part 1, when he mel brooks drops the tablet . "God has given you the 15... The 10 commandments."

[@StillIt]

😂😂

[@cockheadprod5051]

lmaoooo

[@burgeremperor4421]

Cheers from Czech Republic, here we use this similiar method for anything from plums to pears and apples. Instead of cutting them you can just mash them in barrel with a bat, ad bit of yeasts and just close the barrel for few weeks (btw: its good to make some one way air escape on top. Otherwise you would have plums all over your basement :D). After that you filter out bigger particles and send it trough destalition process. Ps.: you can put bottle over growing plum, peach, apple or pear, that way you can put whole piece of that fruit in the bottle to make it look and taste even better

[@JohnSmith-j2j]

Ohh I've always wondered how they do that

[@steamspirits7271]

🤣 3:08 best part of the video! Now back to brandy! Great recipe and great improv to take the alcohol and flavour from the pulp. There absolutely no problem to add sugar to get to the right sweetness it is a common think even in the Balkans where I am from. In the Balkans, the real thing it is made only with fruits that fall from the tree when you shake it. If trees full of fruit are not available and fruits have to be bought then some added sugar is perfectly fine as long as it is white (fully refined) so it doesn't impair any flavour. Great dedication in cutting out every single pit out, that is what could be called a 100% hand crafted spirit! There is another method (the one I use when I make fruit brandy or Rakia, the generic term used in the Balkans) and that is that I simmer the fruits for a while until the pits come apart (like a slow cooked roast until the meat falls of the bones) then add the sugar at the end after a gravity reading. Boiling the fruits with the pits gives a unique character found only in very few places even in the Balkans. This is s secret passed on in my family. There is a catch though: if you boil them too much you get too much bitterness and the whole batch is ruined. You need to now exactly when to stop based on continuous tasting similar to when you do the cuts. Next level is Slivovitz!

[@SwUaSr]

Every time he laughs it's like I'm listening to Ron Swanson laughing

[@ushackers]

NZ Ron Swanson

[@SaltyPirate71]

I kept trying to place that giggle, but you got it exactly right!

[@chrischris2886]

Great video. Double Boiler is awesome, inspiring, every distilling kettle should have that option!

[@glleon80517]

Great video, Jesse! Save that leggy kettle, mate, for making Grappa! Water and some feints (or wine if you haven’t got feints) go in the big kettle, the grape skins and wee stems (pomace) goes in the inner leggy kettle along with some water so the pomace stews and doesn’t cook. My inner kettle has holes in its bottom so the pomace stays wet. The Grappa is amazing!

[@Mark-ks9jj]

Was just thinking the same thing that the inner pot needs some holes or a mesh base.

[@GrantMcEwing]

An interesting video on Grappa: kzbin.info/www/bejne/g56qmGaqj9x3eMk

[@GGRS]

Actually got an ad for a pot still company on this video. Cool that the hobby is big enough for ads like that to be happening. As always, love the content!

[@StillIt]

Wait, really? haha awsesom!e!

[@anime_craft_nibs3017]

For three future you can pull the stone out with a pair of needle nose pliars. Where the stem comes out there's a valley sink the pliers just above the stem and opposite of the valley and grab the stone, twist and then pull it'll come right out. There will be less waist and time spent on possessing. The firmer the peach the easier the stone comes out without crushing the peach.

[@nickinportland]

If New Zealand’s Netflix is basically hunt for the wilder people then I’m all for it

[@itsputtz]

Instead of the sugar, would it have made more sense to use something like peach jam/preserves to bump up the sugar content?

[@alegit123456]

Well what a perfect video for my favorite surety joke A man stumbles upon a farmer picking peaches from his trees The man asks if he can buy one The farmer says yeah that’ll be $20 The man says that’s quite expensive The farmer says oh well these aren’t just regular old peaches, these are special The farmer hands him a peach and says here try it The man bites into it” It tastes like a banana!” Farmer says, turn it over He takes another bite, “holy hell that tastes like blueberries” Farmer reaches into his crate and pulls out another, try this one The man takes a bite, “dude that tastes like pineapple” Farmer says turn it over “Strawberry!” The man finally says, I’ll give you $1000 if you can give me one that tastes like pussy The farmer reaches into his crate and grabs the biggest one he could find and says here you go! The man takes a bite, “EUGH that tastes like ass” Turn it over.

[@freyja4954]

Have you ever thought about maybe building a Thumper keg. In order to put fruit or berries or whatever else you you wanna put and there. I think this would be a good situation for it.

[@arvitkopliku7232]

Hey Raki!!! Thanks for the shout out! That’s my drink!

[@rainbowhippybus]

Remember everyone: stone fruit pits contain cyanide!!! Don’t let any pits get into your fermentation, and definitely don’t crush them!!!

[@kimberlym5988]

My mom made peach brandy once. It was pretty undrinkable, but it made for a great marinade.

[@Mark-ks9jj]

Bloody brilliant as usual Jess and I love the pot in pot setup will be building one of those fir my t500 shortly.

[@1marcelfilms]

I done this before but without peaches. And with baking yeast that i raided from the kitchen.

[@lukefranklin9048]

Hi Jesse how do you work out how much foreshots to take off from wash to wash Cheers. Big fan love your channel

[@naxgulengames9863]

Is it possible to use an alterative sugar source? He said he wanted to keep it "Pure" so, wouldn't it have been better to use a peach orchard honey?

[@goldensunrayspone]

just a tip for getting more flesh from peaches: cut them in half along the natural line and twist or pull them apart, then you can pick the stone itself out from the center and you don't leave any extra flesh attached to the stone

[@spacehonky6315]

He bought cling peaches. The seed is stuck and will not pull out like a freestne peach.

[@MK-we9sw]

Great knife skills.

[@Cement666]

Instead of sugar try pure glucose or fructose, it will give less funk,

[@nigelvonkoechel8271]

Great Video! Thanks, I will be doing apricots as soon as they are available with my T500. Question: if the stripping run tastes good can you stop there? or is that bad form? After a first run of distilling a wine, I felt the first run was better than the second distillation. Both were good but the first run was much more tasty. By the way , for beginners distilling wine is the easiest to get started in the craft with confidence.

[@711jastin]

There are bee farms in my town that produce cheap honey (10$ per kilo) so i decided to make some mead. i brewed a full gallon of illegal mead, drank a full glass and almost killed myself, shit was 14% alc. My dad laughed out the whole process when he saw my dropped on the sofa for the whole afternoon.

[@kennykenken6915]

when you say you are using the t500 in pot still mode, are you still packing the Colom with spp or copper ??

[@freedomfighters1236]

I used to have a home grown peach tree down here in Texas sooooo much flavor not very big but would almost give you lock jaw

[@davidknoll]

Moving to the country, gonna eat a lot of peaches

[@macEboy]

Thanks!

[@nellynelson965]

His face right at the end when he makes something that tastes like mine. Feints jar it is

[@ryeinn6971]

Wondering what it would be like canning all those fermented peaches (if they are good) and either eat them or mix it in with your brandy.

[@pgill61]

They do sell an alembic dome

[@robertzeurunkl8401]

1:15 - wouldn't a puree of the peaches be better than chunks? More "surface area' for the process to work on?

[@robertzeurunkl8401]

1:40 - Ooops. Should have just waited. Shutting up now. ;-)

[@theelk801]

you gotta make authentic fish house punch with this stuff

[@zackstoner4523]

Your oil insolated lined still idk the name. That still that prevents scorching is amazing. I can't even begin to think the price tag though.

[@cooper5324]

I don’t have peaches but I have pears. I hope it works just as well.

[@dona5296]

You should use corn sugar not table sugar, read the complete joy of homebrew, it explains in great detail why white table sugar is a no no

[@WILD4X4D]

I'll tell everyone a funny story about peach brandy. So, many years ago my grandmother and some of my aunt's had just finished cleaning the whole house. So they decided to have a drink of peach brandy. My grandfather came in the door and asked for one too. Grama told him it was a ladies drink. Well my grandfather would have none of that, he went upstairs to my aunt's room and put on a dress and wig. He then proceeds to come down the stairs and ask for a drink. They were on the floor laughing.

[@franciscotoro2352]

Keep those stones and make amaretto with them!! that'd be totally awesome!

[@prycedavies4828]

What is your sanitation like?

[@Docbell60]

Love the PUSA reference in the start

[@rustymarriott9951]

yes they do know what you are doing even if you using a vpn, watching shows yea I agree with you but if you are logging into you computer, google, youtube, ect they know what you are doing with all your foot prints. Ie: If where you start is a and where you end is c, they may not know what is going on with b but when you get to c all your stuff you have logged in give them enough info on you

[@brucesmith7765]

Hey why do you do the spirit run then dilute it back to 40% why not just drink the low wines at 40%

[@staceygandy2009]

Peaches make good brandy but believe it or not, plum and fig I made was the best!

[@nathanparry8315]

Could you press the peaches?

[@GTA-qv8pk]

Yeah but what's the legality of it in America I know not allowed to make certain alcohols.

[@gamingwithgeremy8141]

Bro throw the water and sugar to that shit more water lots more sugar and make a huge mash I dont get why these guys on youtube aint making a big mash and just run for a day straight and have alot of shine lol but i guess for you Jesse its chasing the craft instead of chasing volume huh thats cool i can respect it and much love from the deep south Alabama USA to be exact but your videos are great ive got a beer keg still myself much thanks to your advice a few years ago I knew I wanted one and finally got it up and running and yea its great for small batches i love it

[@ianbailey6423]

If only I had 44lbs of peaches sitting around ..........

[@jacobthompson1682]

I just noticed that knife work but bud I did guess you were a cook as profession. Very classy.

[@Edgunsuk]

Confused , why are you running brandy through a reflux still all your going to get is vodka ?, i just got given 60 ltr of cider and an alembic dome for my t500 was hoping for an instructional video on brandy did you empty the stuffing from the reflux column and not mention it ??

[@Christoph_NTX]

I thought you dont account foreshots on a spirit run

[@NightWindNYC]

Very impressive knife skills...

[@lougriffiths]

Would it not have been a good idea to heat your peach pulp in a little water, to get more flavour

[@squatchwrangler]

Thank you for the PUSA refrence. 😁

[@techguy3424]

Millions of peaches, peaches for me...

[@amberhesamisogynistheard2653]

Jesse how do you know the temperature of the water outlet in pot still mod?

[@amberhesamisogynistheard2653]

You don’t need too, past Amber, just separate the use of the reflux and product condensers on the T-500, that way you can go into what’s called “superior reflux mode”, this way you get to keep using your thermometer and you can learn how to manage the “rate of spirit flow” by lowering or raising the amount of cooling power (the amount of water you are allowing to enter the reflux condenser).

[@jamesbrowne4940]

In South Africa we call that peach mampoer ... the cause of many a terrible hangover

[@florisvv1813]

Next vid: turn 50 lbs of apples into a Sharon?

[@danieldeanmasterfinisher4715]

Canned peaches in syrup is a better easier option either way peach brandy is not a cheap run or any brandy for that matter. Just did a run of peach and it turned out amazing also did a Banana Rum and a Pineapple Rum Instead of sugar try adding Honey next time ... peach extract is gross Make a peach cobbler it’s pretty much like Apple Pie only peaches... need a high proof of at least 150 to start I use a normal pot still so I generally double distill to achieve the higher proofs needed you end up with a smoother cleaner final product 🍻🍻🍻

[@flowleopard893]

Peaches come in a can, they were put there by a man in a factory down town. If I had my little way, I'd eat peaches every day sun-soakin bulges in the shade

[@danieldeanmasterfinisher4715]

Maybe back in the early 1900s they were touched by man everything is mechanically done now wake up Bro it’s 2021 Your gonna cook off anything that your going to touch as well Duh !!! But I enjoy a fresh Peach to chew on , someone had to touch it to get it to the market

[@flowleopard893]

@@danieldeanmasterfinisher4715 Goin tot he country, gonna eat me a lot of peaches, gooooin to the country I'm gonna eat a lot of peaches

[@icy0583]

How in the world did I end up here? I’ve been collecting scotch alongside my father who collects bourbon. Never been too into brandy. Anyways, here’s a sub and perhaps I’ll give brandy another look.

[@xXCREEKSTARXx]

Just found your channel and youre awesome dude. Your laughter is contagious :D

[@kovacs_arpi_9794]

In hungarian called [ pálinka ]

[@jacobdeslattes3519]

Should do a badmo diy video

[@Rubberduck-tx2bh]

Where'd ya find that PTFE tubing coming off the condenser?

[@coalsauce4457]

In new zealand!? WHAT NOW WAAAAY

[@SuperSlimshady360]

Hey my guy what kind of knife do you use

[@CrunchyAss]

I just built a tall pot, my pot has three legs to stand on. Seriously though, it's an awesome idea to make a double boiler and I just used it for a rice ferment so I was able to throw the rice in the pot. I feel like i might be able to ferment on the grain now! I'm even wondering, should i put my trub in there for the brews i have now?? Commercial distilleries distill on the grain with all the yeast so it must not be horrible and there is grain in that trub, and without scorching it might be ok? Thank you Jesse, tall pot is genius!!!

[@johnneedle8119]

What temp is the striping runs

[@wzigma3546]

He has a Ron Swanson laugh

[@darrickmiller1713]

The peach Brandy is always the best peaches come from a can they were put there by a man

[@keithlilly5322]

Should have put peaches in the run in a bag a copper bag and hung it in your pot

[@Andre2199CE]

In the stripping runs, do you take out the foreshot every time you make a run?

[@paulwalsh2612]

Hay mate , you want the alcohol when you're making brandy. I get adding the auger 🤪

[@HawkGirl69]

The shirts you are wearing are awesome! Where did you get them?

[@iamjimgroth]

I really wish this was legal in Sweden. :(

[@NerminIsic]

Make some slivovitz!

[@LordLarryWho]

I just made peach brandy about 3 weeks ago by using Welch's Peach Medley from the dollar store because it had zero preservatives. Also amounted to zero headaches.

[@trashcatlinol]

I love that stuff! I used to make a bomb stir fry with it using it in place of chicken broth in my recipe. My husband ADORES peaches, and it's his favorite stir fry for it. If my bro decides to get rid of his distilling equipment, I'll have to see if he'll sell it to me. I can maybe make my hubby his favorite liquor, too XD

[@1234garbageman]

I'll have to try that next time I cook! Thanks for the idea

[@Sniperboy5551]

@TrashcatLinol This world needs more wives that are like you! He sounds like a lucky guy!

[@Recordeer]

​@@Sniperboy5551They're gay, mate.

[@CrapSandviche]

Meee too, I used 50lbs of peaches, I let them rippen for 2 weeks and then ran them through my juicer. I then mixed it with 5lbs of honey. Fermented with a Rum yeast. Ran it on a single run only keeping the hearts and put every else thing in my fients tank. I then aged it on sugar maple wood. Friends think it’s my finest product.

[@Mauzl]

Sounds awesome. What kind of toast do you put on the sugar maple wood?

[@ironmck9826]

I was going to suggest boiling the peaches down by half to get peach syrup for the extra gravity points. But the above comment is 100% better. I make mead and Honey is the substance god created to make into alcohol. So I second this....use honey!

[@Tehcarp]

musta been pasteurized honey, ya?

[@Baronstone]

Why add honey when peach juice is a real thing, it's not artificial, and is just as sweet?

[@CrapSandviche]

@@Baronstone Goof question, I’ve done peaches before and I’ve done Mead. They were really good, and I had been mixing them together for awhile. So I decided to just mix them both and distill it. Really nice.

[@BeastOfTraal]

You should make amaretto with the pits.

[@NitrojamREC]

Peaches come from a can, They were put there by a man In a factory downtown If I had my little way, I'd eat peaches every day

[@bradwells8643]

Still a great time for this old man

[@deneasmith7962]

@@bradwells8643 old man on the back porch , and that old man is me . 🙂

[@mattnagle6461]

Classic👍

[@Tehcarp]

sun soaking bulges in the shade

[@iHawke]

karl pilkington over here

[@BanksBuilt]

Awesome video as always. I have found over the years that when making fruit mashes, it has to be cooked. If you use fresh fruit, you get just that in your finished product. Fresh fruit on the nose and not much flavor. If you cook the fruit, you get more of a “pie” flavor which I prefer. I also use a gin basket with some of bigger chunks of fruit to bump that flavor up a bit. Throw a Madagascar vanilla bean in there and you have a clear peach pie... 😉 cheers

[@MysticDonBlair]

Great ideas friend!

[@dastarddizaster]

I am an absolute newbie and wondered how to get a strong, almost syrupy flavor. Back in the 1980's and 90's the was a peach candy, a hard candy with a liquid Inside. I've always thought that...that in a brandy would be delicious. Anyhow, I wondered about a puree, cooking and reducing the pulp volume, would it increase the fruitiness of the final product or would I have to cut and proof the brandy with juice after? Any help would be appreciated.

[@randyfreeman1003]

I use a 5 gal keg still do you think 3 baskets is too many?

[@aleksandarhadeljan5279]

this is the one of the best brandies alogside apricot and plum in balkans

[@mezmerizer9422]

ja za orahovacu bijem, za orah je sve ostalo brlja.

[@pathfinder2reality]

@@mezmerizer9422 Orahovača je liker, a ne rakija. Baza za Orahovaču je Loza ili Komovica u koju se dodaju šećer i plodovi mladih oraha. To nikako nije čisto piće niti destilat oraha kako se misli

[@anelpasic5232]

@@mezmerizer9422 Ja za lozu bijem.

[@zpetar]

Don't forget quince brandy. Personally it's my favorite.

[@wutntarnation]

Slivovitz baby....... yeah!

[@BeardedBored]

The double boiler is brilliant, dude! I've got to try that out. Awesome video!!!

[@jacobharnoy6396]

You forgot to say "hypothetically"...🤪

[@BeardedBored]

@@jacobharnoy6396 Good point. We don't all live in New Zealand;-)

[@scottclay4253]

Double boiler is brilliant in deed! I have never seen that done before. Poor man’s jacketed boiler. Appreciate your work!

[@d9inger]

That double boiler idea is genius...

[@stevefranklin2259]

Is the double boiler needed if you have the peaches in a thumper or would that increase the flavour even more hypothetically?

[@mnkybndit]

If you were to do a stone fruit spirit like this again you could try US-05 yeast, the peach/nectarine aroma it gives off in fermentation would be well suited.

[@Drake_Ebonheart]

That's funny, the very first thing I thought of when you said the gravity was below your liking was, _"Why doesn't he just add some sugar to it? The yeast won't give a shit where the sugar comes from and it won't be enough to alter the flavor.."_ Not a walk of shame in my opinion.

[@JeffVanRooy]

Extremely important to remember that fructose is fructose, sucrose is sucrose, glucose is glucose, no matter the source. All individual sugars are the same across the planet whether produced by a plant, an animal, a bacteria, or a manufacturing plant in Saskatchewan, are exactly the same molecule.

[@trashcatlinol]

Love the way you present! I used to read books that explained how to make your own liquors, and even though they explained the process well, I still felt afraid to try. I even remember visiting a cousin's winery, and seeing all the pieces that go into the process and the strict safety standards... I feel like if I binged your channel for a day or two, I could fill in the missing gaps and make it work. I have my own land and plans to put in a garden that I hope produces more than we can use. Being able to make alcohol after the rest of preservation techniques have been exhausted will be extremely resourceful. Plus, I love dandelion spirits, and the only way I'll get to enjoy them regularly is by making my own.

[@jamesramey3549]

Just finished aging an apricot brandy with medium roast oak chips and charred cherry wood. Turned out amazing!! I used the same yeast I think that is key. Enjoyed your video. I think brandy is making a comeback (hopefully)

[@geo0salonica]

Hi James, does the oak chips character blend well with the apricot brandy? I thought the wood flavor and fruit do not pair well

[@StillIt]

Nice man! I have 2/3 of this on french oak now

[@jamesramey3549]

@@geo0salonica I think it pairs nicely, fairly new at distilling but I think it works.

[@jonnsmith556]

@@StillIt that was some good knife skills

[@morpro4u]

@@StillIt can I ask what you did with the peach pits/kernels?

[@jasonpatrick6795]

"I could eat a peach for hours." -Castor Troy

[@justinmccreary1012]

Best movie of his career

[@theoak64]

No his best movie was fast Times at Ridgemont high

[@crazydog3307]

damn right he could

[@shitdevil1991]

I’m ready “ready for the big ride baby”

[@gregorymoore5864]

YYYYYYYYYYYYYYYYYYYYYYYYYYEEEEEEEEEEEEEEEEEEEEEEEEAAAAAAAAAAAAAAAAHHHHHHHHHH !!!!!!🤣😂😅🤣😂😆

[@garrymcgaw4745]

Nice one mate, I like the fact that you are using the T 500, many of us out here have them and aren't really sure how to use them and this helps a lot, nice tip there too using that pot on legs inside the boiler. Chur bro.

[@wldtrky38]

I love my peach brandy ! Oaked for just long enough to give it a yellow color, then proofed to 80. I add a few peach slices to a pint jar and give it a week to absorb the extra flavor. Awesome !! Just be careful when you eat the peaches 😁

[@dopstjom701]

That pot within the still is an ingenious idea. Keen to build and try. Thank you sir.

[@StillIt]

Can't really take the credit for that. One of the patreons mentioned he was using a malt tube. Got me thinking!

[@dyerseve07]

Millions of peaches, peaches for free. Millions of peaches, peaches for me.

[@ZraNSxHC]

for the flavor you need to put a bottle on a tree when the fruit is small so the fruit grows into the bottle, then when the fruit ripens you cut it off from the tree straight into the bottle and pour the corresponding rakija (brandy) into that bottle and age it for at least 2 months, can be done with almost any fruit but pears are the best, that's how we do it in the balkans

[@fergusrambler1985]

Ive waited so long for you to do this 👌 Any chance of doing calvados/apple brandy 😁

[@yoguimasterof69]

hopefully yes!...I've been doing apple brandy for two years (with different batches)...and still dialing in some details.

[@jackmclane1826]

Peaches taste a lot more sweet when given some time in the box. Fresh from the shop, they are often hard and hardly sweet. But they get softer, juicier and a lot sweeter within a week. I don't know if there is more sugar created in the fruit or if it is only liberated from the structure. But the effect is enormous...

[@warrencourt7938]

Great that you choose to use the T500 in some of your videos. It's maybe not the very best, but it must be the most accessible still. I feel you had some reservations, particularly about the T500 when you met with George and Bearded and Bored. Great that you didn't let this stop you getting one and using it. Love the videos, great work, great content.

[@jasonslezak150]

Peaches by president's of the United States of America was going through my head as I watched this 😆

[@loganraysickels5482]

same i loved that reference haha, not sure if thats actually what he was referencing but I can't think of anything else it would be

[@tonypannell3504]

I hear that if you freeze the fruit as a whole they will turn to mush pits will fall out and it will break down faster. Has anyone tried that

[@beyamoth]

Yes, I just did it with my batch. They pretty much turned into pure. Pretty sure this resulted in a higher SG as the sugars inside the peach were released.

[@stevenmeredith5274]

This works well if you have harder peaches that aren't quite ripe yet.. the sugars are there and the pectic enzymes are a must but cooking them first and adding sugar while they're cooking is also a great method. I had a little bit of vanilla in here too at this point. I peel my peaches so that tannin that he didn't like and had to do an additional run on isn't there.

[@88predy]

Well, in central Europe we're doing this with peaches, appricots, apples, pears, plums, just name any fruit and we've done it already. :-D

[@parkerbull3316]

Friend of mine made one with raspberry once that was the best shit ever

[@andymcbride2586]

Wanker

[@mnamous9823]

Dewberries? Muscadines? Tomatoes?

[@88predy]

@@mnamous9823 dewberries and muscandines yes, and it's great tomatoes... don't ask about this one... I saw it made as an experiment... it was horrible. But nonetheless I saw every fruit that is growing here made into alcohol. Even rose hips, wild strawberries, mirabells, gooseberries... hell, even some vegetables :-D carrots or pumpkins, sugar beets, potatoes. Czechs and Slovaks have been making these for many many decades :-D

[@sIDsleeper]

@@88predy Same with Hungarians. Pálinka is basically made from any kind of fruit here.