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
- 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)
- 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)
- 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.
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?
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