peach brandy recipe,peach moonshine,peach wine,peach schnapps,How to Make Peach Brandy Recipe

Best Homemade Peach Brandy Recipe (Easy Recipe)

Homemade Peach Brandy

If you have a peach tree and have tons of your own peaches to use up, try making peach brandy. Peach brandy only requires a few ingredients (peaches, sugar, and water) and time for fermentation. I don’t usually enjoy the taste of most liquor (I do however drink light beer and malt beverages), however, this recipe made the best tasting moonshine I have ever tried. I like it more than apple pie moonshine! The method we use produces homemade peach liqueur at about 25% (Fireball is 33% for reference). You can smell the alcohol, however, you cannot taste it (which is why I think it is the best peach moonshine recipe). In fact, this stuff is so good (and so easy to make), we planted more peach trees so that we can make more of our own peach brandy! This recipe can also be diluted a bit to make homemade peach wine.

You can Customize Your Peach Schnapps Recipe

Some people will add cinnamon sticks, or lemon zest to enhance the peach flavor, making a peach cobbler moonshine. You can also add dry yeast to the recipe to jump start the fermentation process (giving you peach schnapps sooner). However, by late summer I try to conserve my time and energy for preserving my vegetable garden, so I prefer to keep it simple (no added hard work). We have tried peeled peaches, quartered and pitted peaches, and whole peaches. The results were nearly identical between the methods. Since I am lazy, I don’t see the need for added work for the same result, so I use clean whole peaches. We usually prepare our peaches, ferment them until the following fall (the perfect time for us is after the fall garden harvest), bottle the finished product into pretty bottles, and give some of them as Christmas gifts (make sure you have enough brandy prepared).

Homemade Peach Moonshine Does Not Need Special Equipment

You do not need tons of expensive equipment to get started making your own alcohol. With this homemade brandy recipe, you only need the ingredients, a large glass jar (Amazon affiliate link), and a cool place to store them. You do not need to buy an expensive stone crock, fruit press, specialty wine yeast, coffee filters, siphons, sanitizing solutions, etc for this peach recipe to work.

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How to Make Peach Brandy

Makes 1 gallon, use the 5X block for a 5 gallon peach brandy recipe.

peach brandy recipe,peach moonshine,peach wine,peach schnapps,How to Make Peach Brandy Recipe

Best Homemade Peach Brandy Recipe (Easy Recipe)

Create the best homemade peach brandy with this extremely easy recipe, using only 3 ingredients!
4.64 from 25 votes (Your rating helps the site, and is greatly appreciated!)
Prep Time 5 minutes
Cook Time 0 minutes
Fermentation Time 183 days
Course Drinks
Servings 8 16 ounce bottles


1 Carboy or 2 half gallon jars with fermentation lids
fermenting bottles
8 16 oz flip top bottles or mason jars


  • 6 lbs whole peaches (about 10)
  • 3 cups honey or sugar (about 2 lbs)
  • 1 gallon water (divided, more or less)


  • Dilute honey in half gallon of hot water. Let cool.
  • Place a layer of peaches in the jar.
  • Add cooled diluted honey (or layer some sugar to coat the peaches).
  • Repeat the process until the jar is 3/4 full.
  • Top off with water, leaving at least 3/4" of headspace for bubbles.
  • Add water to airlock, and place lid with airlock. ( Or place lid loosely on the jar, allowing fermentation gas to escape.)
  • Bubbles should start forming within 24 hours.
  • Store for at least 6 months in a cool dark place. Remove liquid from jars, and bottle. You can now enjoy your work!
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Tried this recipe?Please rate this recipe to let others know how it was!
4.64 from 25 votes (Your rating helps the site, and is greatly appreciated!)

50 thoughts on “Best Homemade Peach Brandy Recipe (Easy Recipe)”

  1. Linda Thieman

    We have totally organic peaches, therefore most have a tiny worm and worm droppings in them. Do you think I can use them without cutting the worms out? Or will they rot before completing the brandy? 😥

    1. There’s an old saying that comes to mind… one bad apple can spoil the whole batch. I would make sure there were no worms or worm holes in the peaches before using. You could probably get away with cutting out the area, saving the rest of the peach. I would cut up the peach, and discard anything that looks like it could be bad. You don’t want to wait for the fermentation to finish, just to find out that the whole batch is rotten.

  2. After all the ingredients have been placed in the wide mouth jar, can a rubber glove be placed over the mouth of jar snuggly?
    When the gases escape into the glove they expand the glove, when the glove is fully expanded the brandy is ready for consumption. Is this a possibility?

    1. I don’t know if the rubber glove would stay on without popping. The brandy will ferment for months, and that could potentially be a lot of gas. The goal is to let the gas escape without letting air in, which is why we use an airlock. You can get 2 for $6 on Amazon: Airlock

    1. The fruit ferments in the sugar water. The airlock allows gas out, but not air in. The fermentation process allows the sugars (both in the fruit and added) to be broken down to alcohol. The lack of oxygen prevents bacteria and mold from growing. Many factors can prevent the perfect atmosphere for this process, like preservatives, dirt, or other chemicals. So the process is not 100% foolproof, but should work when using proper precautions.

      1. I make homemade wine and have 5 gallons of peach wine fermenting now. I want to try your recipe for a flavor boost with chunks os frozen peaches used to chill. After the 6 month fermentation period is up and fermentation is complete, do you use cheese cloth to separate the liquids from whatever must that remains in the jars?

        1. Chunks of frozen peaches sounds awesome! Cheesecloth would work, I use a mesh strainer. (I find it easier than cheesecloth. I’m sure the metal mesh isn’t great to use with fermentation, but I’m lazy.)

    1. The gas should escape as long as the ring on the lid is fingertight… meaning you use just the tips of your fingers to put the ring on. Canning lids are designed to let the pressure out, but not air (or water) in. (Think tight enough to keep the lid on, but loose enough that a 2 year old can open it.)

  3. Question on the peaches….in the recipe it calls for whole peaches yet the picture shows pealed and halfed. All other recipes I have looked at call for diced peaches. So should I be doing something with the peaches here or just layering whole peaches?

    1. We have tried it whole, halved, peeled, pitted, and all of the combinations. The taste is essentially the same, the color is slightly darker whole than peeled and pitted. I’m lazy now and just do whole peaches!

    1. Our measurement said about it has about 20% alcohol content. Technically this recipe is called mead, which is similar to wine. Wine is made mostly from grapes (with added fruit flavoring), while this does not have a grape base.

      1. 2 stars
        Hi. I followed the recipe except i diced my peaches and after only a couple weeks the surface is covered with white mold. I washed my peaches, cut out any blemishes and also stetilized my glass container with boiling water. I have not opened to smell, but i spent an hour dicing the peaches so id like to salvage if possible. Any thoughts?

        1. It should be fine. I would rack it into a new bottle, siphoning off the bottom and leaving the top scum/yeast behind. If it smells rancid, then it might have gone bad. At this point, it should start to smell like alcohol. Store bought fruit will have a coating on the surface, to preserve shelf life. This coating can prohibit yeast from growing and fermenting. If these are store-bought peaches, I would add some wine yeast (Amazon link).

  4. 5 stars
    Can’t wait for my peach tree to produce peaches so that I can try this recipe! Saving this recipe to hopefully try next year.

  5. 5 stars
    After 3 years, I finally have peaches growing! I can’t wait to try this recipe. I’m glad I can reduce the recipe to 1/2 gallon, so hopefully I will have enough peaches.

  6. Can I use a plastic fermentation bucket with an airlock instead of a glass carboy? I want to be able to get the peaches in and out of the container and my glass carboys wouldn’t work for that.

  7. I bought a food-grade bucket from Amazon with an airtight lid. Given that you suggested to someone else that it would be okay to use mason jar type lids, which don’t have air release valves, is an airtight lid okay? Or should I find something else?

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