Peach Brandy part 3

[@AmandaBryantDistilling]

Nice love the video!🫙🫡

[@HodgyE5]

Thanks Randy!

[@philiptruitt]

Thanks, Randy!

[@mikew.1902]

As I like to say I love your enthusiasm for this hobby. I also tend to agree that you would end with a spirit that offers the character of whatever you are distilling. Peach is a favorite of mine and never lasts. I guess I need to squirrel some away for myself. But half the fun is sharing..............Salude

[@Jason44440]

Love it. Bet it tastes great. Another great one Randy

[@mikemay7275]

Enjoyed the series Randy, great content and informative. I’ve never made a brandy, you’ve peaked my interest in this. Where I live there’s always an abundance of fruit of some sort available. Thanks for sharing, Cheers

[@carlreed3571]

HELL YEAH 👍

[@scottclay4253]

Thanks Randy! Great one!

[@Jason44440]

How long did the chips stay in the brandy?

[@undergroundkustomz2796]

Nice!!

[@dannyb101]

Hi, Randy. I love all your videos and really enjoying them. Next time when you do brandy, try to age on Hungarian. Oak, it's amazing.

[@christopherphelps3101]

You’re the man randy

[@Matts_Crevice_tools]

Hi Randy. How would you go with apricots. Thanks for the content. Yeast be the same?

[@stillworksandbrewing]

Yes, absolutely

[@carlvanalstyne7970]

I see the screwdriver out did you calibrate your refractometer before you started?

[@stillworksandbrewing]

yes i did good eye

[@777Dorado]

3 Qts of 110 proof out of 10 Gal of mash,...I would have just ran it. Would have got a lot more. Especially proofing down to 90. The more you distill the less flavor. Hence just a character profile. You only taste it because you know is suppose to be there. I would have just ran it, used Olive Tree extract and topped it off. And would have ended with 90 proof, twice as much.