Homemade Peach Brandy Recipe
If your peach tree has you drowning in peaches, try this homemade peach brandy recipe! It’s stupidly simple! Just throw some peaches, honey, and water together, and voilà, you’re now a bootlegger. This peach moonshine recipe will make you believe you’re sipping on ambrosia instead of, you know, something alcoholic. One taste, and you’ll start considering planting an entire peach forest just to keep up with your newfound moonshine empire. Cheers!
Customize Your Flavored Brandy
Some people will add cinnamon sticks, or lemon zest to enhance the peach flavor, making a peach cobbler moonshine. You can also add wine yeast to the recipe to jump start the fermentation process (giving you peach schnapps sooner). However, 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 flavored brandy prepared).
Peach Liqueur Triple Sec Ingredients
- Peaches: Because obviously, we all have an orchard of peach trees in our backyard. Just casually toss a few into your brandy kettle, and voila, you’re on your way to becoming the Peach Kingpin.
- Honey: Regular sugar just isn’t bougie enough for your homemade moonshine. We’re not making peach brandy; we’re creating a potion for the Peach Sorcerer’s Ball. Who knew the secret to crafting a beverage fit for royalty was raiding beehives? Use their hard work to sweeten your beverage fit for peachy rulers.
- Water: Who would’ve thought that the secret to a good drink is… hydration? A mind-blowing, top-secret bartender trick. You heard it here first: water, the secret element of drink mixology.
- Raisins (optional): What screams “top-shelf liquor” more than optional wrinkly grapes in your peachy potion? It’s the sophisticated touch that elevates your moonshine to a level only known by the most elite bootleggers. Bonus points if you age it in a barrel adorned with monocles and top hats for that extra fancy flavor.
Peach Moonshine Equipment Guide
There is no need to purchase expensive wine making kits for making peach wine, when all you need is a few pieces of equipment: (This list includes Amazon affiliate links.)
- 1 gallon primary fermenter with an airlock lid or 5-gallon primary fermenter with an airlock lid
- 1 gallon carboy or 5 gallon carboy
- Siphon
- Flip top bottles (not needed until after 5-6 weeks of fermenting)
How to Make Peach Brandy
This recipe defaults to make 1 gallon of peach moonshine. You can click the 5X block for a 5 gallon peach brandy recipe. Make sure to use fresh peaches from the garden! Store-bought fruit has preservatives, which will prevent the wines from fermenting.
Best Homemade Peach Brandy Recipe (Easy Recipe)
Equipment
Ingredients
- 6 lbs whole peaches (about 10)
- 3 cups honey or sugar (about 2 lbs)
- 1 gallon water (divided, more or less)
- ½ cup raisins (optional)
Instructions
- Heat 1/2 gallon of water to almost boiling.1 gallon water
- Remove the water from the heat, stir in the honey and let it cool.3 cups honey or sugar
- Place the peaches in the fermenting bucket. The peaches can be whole, halved, with or without the pits. (The flavor isn't affected.)6 lbs whole peaches
- Once the diluted honey has cooled to less than 90 ℉, add it to the bucket (and optional raisins). Top the bucket off with the remaining ½ gallon of water. Leave at least ¾" of headspace for bubbles.1 gallon water, ½ cup raisins
- Add water to the airlock, and secure the lid to the bucket. Allow the mixture to ferment for 4-6 weeks, or until fermentation stops. Bubbles should start forming within 24 hours.
- After fermentation stops (in 4-6 weeks), rack the peach brandy moonshine into a secondary carboy. Secure the airlock again, and allow it to sit for another 30 days.
- If the peach wine is clear after 30 days, the wine can be bottled and aged. If the wine has particles or is cloudy, re-rack the wine into another carboy for another 30 days. Repeat this process until the wine clears.
- After bottling, wait at least 6 months to taste. Peach brandy tastes best after it has aged for at least 6 months.
- Enjoy!
Peach Brandy Drinks:
- Peach brandy and Sprite: “The Fizzical Peach” mixes equal parts of peach brandy and Sprite to create the perfect concoction that fizzes enough to distract from the fact that you’re basically drinking peach-scented rocket fuel.
- Peach brandy sangria: “The Fanciful Farmer’s Folly” starts with tossing a bunch of fruits into a pitcher, then pouring in your homemade peach brandy, followed by adding some red wine. Mix it all together, and voila, you’ve just turned a farmer’s market into a sangria sensation. Take a bow, you culinary genius.
- Peach brandy and orange juice: “The Morning Mirage” starts your day by questioning all your life choices, and then deciding to add a splash of orange juice to your peach brandy. It’s like a mimosa but with a rebellious twist. Mix it half-heartedly because, let’s face it, this is morning rebellion, not a 4-starred brunch. Sip slowly, pondering the absurdity of adulting while trying to convince yourself that the Vitamin C cancels out the moonshine.
- Peach brandy slushies: “The Brain Freeze Bandit” blends peach brand with ice until it reaches the consistency of brain freeze and regret. Serve it in a glass, because plastic cups are for kids. Bonus points if you use a paper straw to save the environment while simultaneously destroying brain cells. Sip, brain freeze, repeat.
- Peach brandy pound cake: “The Pound of Peach Perfection” begins by nonchalantly adding your peach brandy to the cake batter, treating it like the secret ingredient that it is. Bake the pound cake, pretending you’re a culinary genius creating a masterpiece. Serve with a side of sarcasm because your pound cake isn’t just a dessert; it’s a testament to your unparalleled skill in the kitchen. They say laughter is the best seasoning; who knew sarcasm was the secret to baking success?
Our Other Homemade Wine Recipes:
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What do you do with the water?
Thanks for asking, I’ll edit the recipe. The water would is added to the honey or to top off the jar when using sugar.
Great recipe!
Remarkable!
Great recipe!
Write more recipes, that’s all I have to say.
Great recipe! How long is the peach brandy good for?
When unopened and stored correctly, it can last several years. When opened, store it in the refrigerator for 6 months.
I was just telling my friend about this.
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? 😥
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.
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?
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
Use a balloon if you don’t want to spend the $2 on an air lock🙄
How does the fruit not get moldy in the sugar water?
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.
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?
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.)
Make sure it’s stainless steel
Can you eat the peaches after removing the liquid?
I have, they are good. I wouldn’t eat too many in one sitting!
Do you need to worry about the gas not escaping with the lid loosely secured to the glass?
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.)
I’ll have to try this
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?
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!
What is alcohol content? Isn’t this peach wine and not brandy?
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.
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?
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).
Just put a batch in the primary. Can’t wait to try it.
What do you do with all the sediment that settled at the bottom? Does it need to be removed? If so how?
You remove the settlement by siphoning (Amazon link) the liquid to the flip-top (Amazon link) containers. You would siphon just the liquid, leaving the settlement behind.
Can the alcohol content be increased?
I’m not sure. I would have to look into that.
Peach brandy perfection! The flavors evolve over time, creating a unique and memorable drinking experience. Highly recommended.
Peach brandy perfection! The flavors evolve over time, creating a unique and memorable drinking experience. Highly recommended.
Made a batch last month, and it’s aging beautifully. I can’t wait to savor this homemade peach brandy!
Absolutely loved crafting this peach brandy. The process is therapeutic, and the end product is a liquid masterpiece.
This peach brandy is a game-changer. The homemade touch adds a special something you can’t find in store-bought brands.
My mom used to use the left over peach pulp to make a “brandy peach cobbler”. I wish I had her exact recipe. Has anyone tried this?
Just bottled my homemade peach brandy, and I couldn’t be happier with the result. Smooth, rich, and utterly irresistible!
Tried this peach brandy recipe, and now I feel like a master mixologist. The complexity of flavors is a true testament to the recipe’s brilliance.
Perfect summer project—this peach brandy captures the essence of ripe peaches in a bottle.
Made a batch for a gathering, and everyone was asking for the recipe! This peach brandy is a crowd-pleaser for sure.
Such a simple yet impressive peach brandy recipe. The natural peach sweetness is enhanced by the aging process.
Awesome recipe!
Fermenting peach brandy now. Can’t wait to try it!
What a great way to enjoy the peach harvest! I’m saving this recipe for next season.
Thank you for sharing
Thank you for sharing! I’m saving this for next summer 🙂
Great recipe
This is an awesome, yet easy recipe.
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.
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.
The depth of flavor in this peach brandy is amazing. It’s become my go-to for a cozy nightcap. So glad I tried this recipe!
The depth of flavor in this peach brandy is amazing. It’s become my go-to for a cozy nightcap. So glad I tried this recipe!
Homemade peach brandy success! The flavors meld perfectly, and it’s now a staple in my home bar. Cheers to this fantastic recipe!
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.
Yes! It would be VERY difficult to get whole peaches in and out of the carboy. Best of luck, and let us know how it turns out!
Impressed by how easy this peach brandy was to make. The result is a smooth, flavorful drink that rivals any store-bought brandy.
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?
It would need to have an airlock during fermentation, to allow the gas to escape without letting fresh air in.
Just finished making a batch of this peach brandy, and it exceeded all expectations. The balance of sweetness and warmth is spot on.
This peach brandy recipe is a winner! The aroma alone is intoxicating, and the taste is beyond delicious. Highly recommend giving it a go!