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Canning Peach Brandy: A Homemade Delight
Good afternoon . I’ve recently acquired 20 tins of peaches in a light syrup . They are not the big catering tins just the normal small tins like the size of tins of beans I’m not really going to eat them so thought I’d try a peach brandy as I’ve never done brandy before I’m still relatively new to the hobby My question is what size fermenter should I I use biggest I’ve got is 30ltrs and the smallest is 10l I’ve had a look at some calculators on here and I’m baffled . . With them been in a light syrup should I still add some sugar to bump up the abv or take the SG and go from there . I want the peach flavour to come through so hesitant about the sugar ? Any tips or ideas would be greatful received. Thanks in advance .
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13 Replies
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Also I’ve got some ec1118 yeast and v1116 I’ve used the ec1118 before for making cider but never the v1116 . I’ve noticed it can get upto 21% abv . I’m wondering if anyone’s used this on a peach brandy and what the difference is . Ie taste and fermentation time . I’m thinking stick with what I’ve used before which is the ec1118 and was happy with it but then thinking If I don’t experiment then I’ll learn nothing . Decisions decisions lol
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What does the sugar content per 100g say on the tin Fozzy?And how many grams total do you have?That will help to get started.Make Booze, not War!
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Prepare to be disappointed with the amount of flavor, even without added sugar.Keep the OG low, aiming for around 8% ABV.To capture as much flavor as possible, strip until the total low wines collection is below 30%, maybe 25%.Be careful choosing your heart cut. Most of the peach flavor comes over early and late, so it it’s easy to make the mistake of discarding most of the flavor into the feints jar. Sample prospective blends rather than deciding by tasting individual jars.Sometimes you can boost the flavor of a heart cut by not including the most flavorless middle jar/s.
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Chris is right about flavour. I’ve done a couple of tinned fruit brandies and although they weren’t terrible they were very subtle. I think they often use not quite ripe fruit so it maintains its shape in the can. That means less flavour. I would recommend you do a tiny ferment in your ten litre with no added sugar or water – just smash/purée the crap out of it – then distil the lot without straining or anything if you have a suitable still, like an air-still or concealed electric (I’ve never used gas) so you don’t burn it. Take it easy. It sounds like you have 6+kg?You won’t get much out at all, but with a bit of luck some little jars should be ok. If you absolutely have to you could chuck in a cup or two of sugar but it dilutes flavour. Bit you’ll get a little more to drink.Got any more fruit to go in there? A couple of litres of apple juice maybe? It will froth up so if you have more than 7 or 8 litres use the bigger fermenter.I hope that helps. Some wiser advice might come through, but you can always get it started.I can’t sing, but I sing.
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I’d be tempted to add a bunch of peach nectar to help add some flavor and offset the sugar in the syrup.4″ VM Build
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Also consider using peach wood (BBQ Chunks from Amazon) and as many fresh peaches (with skins) as you can. Vlagavulvin posted about using wood by boiling it and then using the water in a mash or brandy and that idea sounds interesting to me. Skins and wood in the vapor may also be helpful as well as throwing some into the low-wines before second spirit-distillation.With the light syrup the SG will probably be higher than desired and dropping it down to the 1.070 range with the peach-wood-water may be helpful.I’ve used fruit woods for aging and they do impart some good flavor of that wood type. I haven’t done V’lag’s wood-decoction method yet but I am going to experiment with it.Cheers,jonny————i prefer my mash shaken, not stirred————
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You might want to consider doing a simple sugar wash strip it taking out fores and early heads then all all your tinned peaches let it macerate for a couple days strain and then do a spirit run you should end up with more peach flavors if that’s what you are looking for
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There is already a lot on the forum on this subject if you search, here is just a little of it I found without looking hard.viewtopic.php?t=46808viewtopic.php?t=51446viewtopic.php?t=64121viewtopic.php?t=86104viewtopic.php?t=17537
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Thanks everyone for your help I’ve been and bought the last 8 punnets of ripe peaches from my local supermarket think I’m just gonna give it a go with the timned fruit and macertae with the fresh peaches as suggested . I don’t even like tinned peaches so if I dknt use them they will just go to waste lol feel a bit dishearted now after reading the comments lol I was thinking I’d be able to get some good tasting peach brandy . But hey I’m still learning . And I appreciate the last comment but I did actually look before I commented and I couldn’t find the specific answers to the question I was asking and I still can’t having looked at the links . I wasn’t trying to be lazy and expected help before even looking first . Every single forum I’m a member od I don’t think I’ve ever read a thread where someone asnt said use the search feature and you might find what ya looking for and in my defence I couldn’t find what I was looking for hence me making the post . Anyway forThose who actually helped me with there great suggestions I truly appreciate your help and understanding . Everyone wasNew to this hobby at some stage .
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Anyone want any peaches lol think I’ll stick to apples
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Moose man here’s the info about the sugar content and I’ve actually got 25 tins not 20 . 411g total weight per tin 16.2g of sugar per half of can
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Ok, so 32.4g sugar per tin, x25.Put that into a calculator, I think there might be one on here, that will tell you how big a batch of wine you could make.You could also just keep it all until you get your hands on more fruit?Make Booze, not War!
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32.4g x 25 = 810g or .81kgWithout adding any sugar, that could make about 1.5 gal of 8% or 2 gal of 6% abv wine. Id work on getting about 100-120 cans worth so you could do a 10 gal ferment and end up with about 1 gal of spirit.This is why good fruit brandy is so expensive. It takes the professionals 5000 lbs of apples to get 500 gallons cider to end up with just 1 50 gal barrel.There are two types of people in this world.1. Those that can extrapolate from incomplete information.
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