Peach Brandy - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Peach Brandy

Reply
 
Thread Tools
Old 04-29-2008, 05:39 PM   #1
irishpride42
Recipes 
 
Mar 2008
Benson, NC
Posts: 32


If you all remember about 4 weeks ago I started a (non-distilled) peach brandy, well today is the day it is supposed to be bottled and I have a few questions. I am putting it in pint sized mason jars and am going to put a few peach slices in each jar. The recipe called for raisins on the second week and I was curious as to what part they played. Next question is, should I filter it when bottling it? The recipe said to bottle it with the lids on loosely until clear (how long am I looking and how loose to the tops need to be?) Will it turn clear with the extra fruit in each bottle or would it be fit to drink in a day or two? Sorry for all the newb questions I just want it to taste good.

Thanks
Zach

 
Reply With Quote
Old 04-29-2008, 05:42 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8031 Times on 5610 Posts


I have no idea on the loose lids, fruit inside, etc. so I'll defer to someone else. I would recommend not bottling until it's done, however. If you're bottling, but keeping the lid loose, I think it's not done fermenting, and you may also get some vinegar bacteria (acetero bacter) in there.

But, about the raisins- raisins are great for adding body to wine. I use raisins in my dandelion wine and it gets a bit of "legs" from this as well as a little flavor. I mean, raisins are dried grapes, so that kind of makes sense. I use only golden raisins in white wines, though. I think the brown would be unappealing in the color.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 04-29-2008, 05:48 PM   #3
irishpride42
Recipes 
 
Mar 2008
Benson, NC
Posts: 32

Yea I have waited until the airlock was done bubbling I may get one or two in a hour or two span.

Thats what I figured as far as the raisins went just wanted to make sure.

Is that dandellion wine good? Do you have a good recipe for it?

 
Reply With Quote
Old 04-29-2008, 05:51 PM   #4
irishpride42
Recipes 
 
Mar 2008
Benson, NC
Posts: 32

PEACH BRANDY

Ingredients :
2 qts. peaches, cut up
4 lbs. seedless raisins
2 packages wine yeast
10 lbs. sugar
3 gal. boiling water
1 large lemon, ground with skins

Preparation :
Put everything in crock except raisins and yeast. When lukewarm
pitch yeast. Stir every morning and night for seven days
then add raisins and let stand 3 weeks without stirring. After 3
weeks syphon and put in gallon jugs with lids on loosely. Let stand
until clear, pour into bottles and seal tightly. Makes 2 1/2
gallons.



This is my altered recipe but like I said I am still not sure about the bottling in jugs and what not because of wanting to add peach slices to it.

 
Reply With Quote
Old 04-29-2008, 05:52 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8031 Times on 5610 Posts


Quote:
Originally Posted by irishpride42
Yea I have waited until the airlock was done bubbling I may get one or two in a hour or two span.

Thats what I figured as far as the raisins went just wanted to make sure.

Is that dandellion wine good? Do you have a good recipe for it?
Yes....................................




(If you look under people's avatar, their posted recipes are right there!!!!)
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 04-29-2008, 05:53 PM   #6
k1v1116
Recipes 
 
Mar 2008
Posts: 969
Liked 4 Times on 4 Posts


I think the raisins will add tannins because they are dried grapes, skins and all. another possibility is to add oak chips to a few bottles and see how that turns out, I dont think ive ever had a real peach brandy but a lot of distilled drinks are aged in oak. both the oak and the raisins should add body and some color, the oak will likely add a slightly tannic quality, a bit of sweetness and caramel, and some vanilla notes. which i think would be nice in a peach wine.
with the the sugar you listed in the recipe you may need to age it a while to mellow out, if you taste a bit and describe it as best you can other people maybe able to give more suggestions.

 
Reply With Quote
Old 04-29-2008, 05:58 PM   #7
irishpride42
Recipes 
 
Mar 2008
Benson, NC
Posts: 32

Do you think I should only bottle one tonight and try it before I bottle the rest?

Yea yooper sorry about that I guess I could have looked before asking

 
Reply With Quote
Old 05-02-2008, 03:32 PM   #8
CBBaron
 
CBBaron's Avatar
Recipes 
 
Feb 2007
Cleveland
Posts: 2,786
Liked 11 Times on 8 Posts


Quote:
Originally Posted by irishpride42
Yea I have waited until the airlock was done bubbling I may get one or two in a hour or two span.
If its still bubbling it is NOT done, thats the reason they tell you to leave the lids loose. If you are in a carboy with airlock I would leave it until it stops bubbling completely and it is very clear, not cloudy what so ever. Then you can add some sulfite and bottle in sealed bottles.

You are making a wine not a brandy. Wine is fermented fruit. Brandy is distilled.

I would not additional fruit in the bottle/jar. This "wine" is not strong enough to prevent the fruit from spoiling and it will also cause some cloudyness in the bottle.

Craig

 
Reply With Quote
Old 08-14-2012, 08:07 PM   #9
Renee
Recipes 
 
Aug 2012
Fleischmanns, Ny
Posts: 1

I think the recipe sounds great. I've made Dandelion wine what I used were old wine bottles with balloons on top and everyday I let the air out. I was afraid if the air were to get in it could mess up the mixture. Well 9 bottles later they were all great! Happy Trails.........

 
Reply With Quote
Old 08-15-2012, 09:23 PM   #10
oogaboogachiefwalkingdeer
Recipes 
 
May 2012
, ok
Posts: 876
Liked 141 Times on 104 Posts


If you freeze the finished product and drain off what don't freeze you will have what is called Winter Brandy. Mike

royal1911 Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Damn brandy kramer479 Winemaking Forum 4 10-20-2009 10:07 PM
Brandy from wine polecreek Winemaking Forum 1 09-01-2009 02:42 AM
Adding brandy to a secondary PWalk General Techniques 3 10-16-2008 04:51 PM
Cumberland Brandy [email protected] Winemaking Forum 2 02-02-2006 07:18 PM
Brandy Porter fan General Beer Discussion 0 11-24-2005 12:20 PM


Forum Jump