This is peach country, and I do love peaches. So this year I decided to see if I could capture a little bit of golden, peachy, summery goodness for a future wintry day. The recipe for peach brandy that I found is simple: peaches, sugar, yeast, water. Cover, stir occasionally.
Decanted it last night. Don't know what the alcohol content is but, hoo boy, those chunks of peaches pack a punch - I'm betting that lighting a match over them would produce a nice blue flame. Couldn't bear to throw them out - I'm thinking they need to go over some really good vanilla ice cream.
The brandy is now bottled and put away. In about 6 months I'll check and see if it has smoothed out and clarified. Maybe I will have managed to capture a little bit of golden summer in a bottle.
Are you distilling it somehow to increase the alcohol content? If you aren't, then you're talking about peach wine, not brandy.
ReplyDeleteBetter keep a close eye on those bottles. If the fermentation process wasn't complete, they may explode.
You know, I hadn't thought of that - I called it brandy because that's what the recipe called it. Well, brandy or wine, I'm hoping for peachy goodness.
ReplyDeleteMan-O-Man that looks good. We did a batch a year ago, with out yeast. Just sugar and water, and a BIG jar. It came out quite good. We will have to try your recipe this next summer.
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