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!
Keyword Brandy, Mead, Moonshine, Schnapps, Wine
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