Crafting Peach Moonshine: The Ultimate Guide And Two Recipes

Making peach moonshine involves a few key steps including preparing a peach mash, fermenting it, and then distilling the fermented liquid. Here’s a simple recipe for peach moonshine that focuses on the preparation and fermentation parts. Please remember, distilling alcohol without proper licenses is illegal in many places, so always ensure you’re complying with local laws.

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1st Recipe Ingredients and Equipment

Ingredients

1. Peaches: Fresh, ripe peaches (around 10-15 pounds)
2. Sugar: Granulated sugar (5-10 pounds, depending on the sweetness desired)
3. Water: Clean, filtered water (5 gallons)
4. Yeast: Champagne yeast or distiller’s yeast
5. Lemon Juice: For pH balance (optional)

Equipment

1. Fermentation Vessel: A large, food-grade bucket or fermenter
2. Airlock: For the fermentation vessel
3. Pot Still or Reflux Still: For distillation (ensure it’s legal to use)
4. Strainer or Cheesecloth: For filtering
5. Hydrometer: For measuring alcohol content
6. Thermometer: To monitor temperature
7. Large Pot: For heating the peach mixture
8. Mason Jars or Bottles: For storing the finished moonshine

Instructions

1. Prepare the Peaches

• Wash the peaches thoroughly to remove any pesticides or dirt.
• Pit and chop the peaches into small pieces. There’s no need to peel them, as the skins can add flavor.
• Mash the peaches to release their juices. You can use a potato masher or your hands.

2. Create the Peach Mash

• In a large pot, combine the mashed peaches with water and sugar. The amount of sugar can vary; more sugar will result in a sweeter and stronger moonshine. A good starting point is 5 pounds of sugar for every 5 gallons of mash.
• Heat the mixture over medium heat, stirring occasionally to dissolve the sugar. Do not boil, as high temperatures can kill the yeast.
• Allow the mixture to cool to around 70-75°F (21-24°C).

3. Fermentation

• Transfer the cooled peach mash into the fermentation vessel.
• Add yeast according to the package instructions. Champagne yeast or distiller’s yeast works well for moonshine.
• If desired, add lemon juice to lower the pH, which can help with fermentation.
• Seal the fermentation vessel with an airlock. This allows carbon dioxide to escape while preventing contaminants from entering.
• Let the mixture ferment for about 1-2 weeks. The exact time can vary based on temperature and yeast activity. The mash is ready when it stops bubbling and the specific gravity reading with a hydrometer remains stable.

4. Distillation

• Important: Ensure that distillation is legal in your area and that you have the proper permits if required.
• Strain the peach mash through a cheesecloth or fine strainer to remove solids.
• Transfer the liquid to the still. If using a pot still, a stripping run followed by a spirit run will help to refine the moonshine.
• Distill the liquid, discarding the first 5-10% of the distillate (known as the “foreshots”), as it contains methanol and other impurities.
• Collect the “hearts,” which are the main portion of the distillate, until the alcohol content drops below your desired level. The “tails” can be collected and redistilled.

5. Aging and Flavoring

• For a smoother taste, consider aging the moonshine in a glass jar with oak chips or a wooden barrel.
• You can also add peach flavor by infusing the moonshine with fresh peach slices or peach extract. Allow the fruit to soak in the moonshine for a few days to a week, then strain out the solids.

6. Bottling and Enjoying

• Once the moonshine has reached the desired flavor and smoothness, bottle it in clean, sterilized jars or bottles.
• Label and store the bottles in a cool, dark place.

Side Notes:

• For a clearer product, you might want to strain the liquid through a cheesecloth or fine mesh before adding sugar and yeast.
• The quality and ripeness of the peaches significantly affect the flavor, so choose good-quality, ripe peaches for best results.

This recipe provides a basic approach to making peach moonshine at home. Always prioritize safety and legality when engaging in home distilling activities.

2nd Recipe Ingredients:

Here’s a recipe for a Peach Infused Moonshine. This recipe does not involve the distillation process, making it much easier and completely legal to create at home. This version focuses on infusing store-bought, legal moonshine or high-proof neutral spirits like vodka with peach flavors. It’s a simpler, safer alternative to distilling your own spirit from scratch.

• Fresh Peaches: 6-8 medium-sized, ripe
• Moonshine or High-Proof Vodka: 1 liter (you can use 100 proof or higher for best flavor extraction)
• Granulated Sugar: 1 cup (optional, for making a syrup)
• Water: 1 cup (for syrup, if used)
• Cinnamon Stick: 1 (optional, for added spice)
• Lemon Juice: 1 tablespoon (helps preserve color and adds a tart balance)

Equipment:

• Large Jar with a Tight-Fitting Lid (1 to 2 liters)
• Saucepan (if making syrup)
• Strainer or Cheesecloth
• Bottles for storage

Steps:

1. Prepare the Peaches:
   • Wash and slice the peaches, removing the pits. You can leave the skins on as they add color and flavor.
2. Making Peach Syrup (Optional):
   • In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves.
   • Add the peach slices and let them simmer for about 10 minutes. This creates a sweet peach syrup and softens the peaches, enhancing their flavor.
   • Remove from heat and let it cool. You can also add a cinnamon stick during cooling for extra flavor.
3. Infuse the Moonshine:
   • Place the cooked peach slices into your large jar. If you made syrup, add it as well; otherwise, just use the fresh slices.
   • Pour the moonshine or vodka over the peaches. Add lemon juice.
   • Seal the jar tightly and shake gently to mix.
4. Let it Infuse:
   • Store the jar in a cool, dark place for about 2-3 weeks. The longer it infuses, the stronger the peach flavor will be. Shake the jar gently every few days to mix the flavors.
5. Final Steps:
   • Once the infusion has reached your desired taste, strain the mixture through a strainer or cheesecloth into another container to remove all peach pieces and any sediment.
   • Bottle the strained moonshine in clean, sterile bottles. Seal the bottles tightly.
6. Serving:
   • Serve your peach-infused moonshine chilled or over ice. It’s great as a sipping drink or used in cocktails.

Side Notes:

• Adjust the sweetness by varying the amount of syrup added or by skipping the syrup step and just using fresh peaches for a more natural, less sweet flavor.
• The infusion time can vary based on your flavor preference. Taste it weekly to decide when it’s perfect for you.

This recipe is a great way to enjoy the flavor of homemade peach moonshine without the need for distillation, offering a delicious, fruity spirit perfect for summer evenings!