"This is something that I am trying and hoping it will be palateable. If ya'll have made this in the recent past and will give me advice to make it better I'm all ears. I'm fermenting
64F-68F, hoping it will stop the juice from souring.
This is for a 5 gallon wash---

7 jugs of Peach/Mango nectar,(real fruit)
3 Beanno tabs - disolved
1 pkg of bakers yeast and 1 spoonfull of distillers yeast.
2 spoonfulls of yeast nutrients.
8 LBs of sugar.

My plan is to distill very rapidly for the most flavor carryover I can get. Regular ole pot still. After stillin I'm gonna cut this to around 90 proof for easy sippin if its drinkable. Not really planning on oak aging but if you've made this and thats what MADE it for you I'll sure givera go. Also gonna grill char some fresh peaches and add that to a jar or two. Now I've tryed something like this before and was surly dissapointed but since then I think I've learned enough to try again so we'll see what happens."

Edited by user Wednesday, December 11, 2019 11:35:21 AM(UTC)  | Reason: misspelling

Well its brandy runnin day, gonna try to post some pics with it. It started running at 140proof. I kinda expected higher proof cause I used 12 lbs of sugar but maybe thats a good thing, might be less heads and maybe I'll get more usable tails. I letter go until I'm down to 40 proof or so and then in the morn I'll make strickt cuts with some tails for flavor careover, fingers still crossed.

sorry to hear about small amount of return, but you are always learning right. any chance you could pm the pictures. i am real curious how the stuff looks. i have an apricot tree i was hoping to make some brandy with. i can always stick to wine i guess. what wuld it be like if you just added an amount of clear to it? wouldit loose too much flavor? J

Bet that be mighty tasty. Thanks for sharing your adventures. Too bad the pic no worky. Might have to snag some of that Peach/Apricot nectar for some Peach Pie. Do it taste pretty good on its own merits? Got a hot tip from somebody on here I think about Tropicana Peach Punch..which I aint been able to find none. Notice the juice sections are pretty barren on the peach flavors for some reason. Figger just to dump some shine down in it. My bravery aint up to the pot still level yet:) Salud.

I decided to try some of my Peach/Mango brandy tonight and then it hit me.... I added it to some orange juice, it was quit tastey kinda like a Mimosa but without the Champagne. A Peach/Mango/OJ Mimosa of my own creation Ha not bad.

"Here I'm transfering it to my boiler keg, that is an autosyphon. I've heard lots say you must use food grade buckets but this is a soap bucket and I used it because its what I had at the time. I've been using it now for 3.5 years with beer and likker --seems to work fine.

"

Thanks for the post Heeler, very informative, especially with the step by step follow-along!! Very helpful to green guys like me trying to get the hang of the good fruit drinks!!

"

Peach/Mango Brandy 2nd Edition

This is another Peach/Mango recipe I'm going to add to this thread just so it will be here incase anybody wants to try it. This is the first time I've done this version so we'll see what happens..
The recipe goes like this......
3 jugs of Mango Nectar
3 jugs of Peach Nectar
each of the jugs mentioned are qt. boxes actually
1 can of sliced peaches in heavy syrup
9 lbs of sugar
Enough pectin enzyme for a 5 gallon wash.
3 spoons fulls of BrewHaus yeast nutrients
2 packs of bakers yeast (Fleischmans)
2 spoons of DADY distillers yeast
Ferment on the cooler side -- 68-74F

I cooked or steeped the juice for 45 minutes, to creat the mash effect and then I added a big can of slice peaches and went another 15 minutes just for good measure. I didn't bring this to a boil and just cook the flavor out of it I just steeped it to unlock the flavor. It might not work but I'll find out after stillin.
And of course what makes this a brandy is the fruit nectar and the sliced peaches, you know real fruit. Remember check your gravity - if it's too high just add water to thin it a bit or your yeast will struggle and you wont be happy. Under or right at 1090 is perfect.
Of course I'm gonna ferment this in my Ferm/chiller and since I have room I made up another fermenter of the Gerber wash recipe to utilize the entire chiller.
So here are some pics just because........
"

Edited by user Tuesday, August 18, 2020 2:03:02 PM(UTC)  | Reason: Not specified

"And this is a look inside mmmmmmmmmmmm I bet thats gonna be pretty tastey.
Ok so you can see the date and I will keep an eye on the airlock and when she's done I'll report back and let you know if this is even worth the effort.
Just cause it looks good now does'nt mean it will be.
Check back in 2 weeks.....................
"

I usually mash mine up cook it to get the juice out of the fruit and use some pectic enzyme to break down the pectin to fermentable sugar and add when pitching the yeast. The enzyme also seems to bring out more flavor in the fruit