 Rank: Junior Member Groups: Registered
Joined: 1/12/2014(UTC)
Posts: 76
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"Hey! I found it! I found a copy of the peach recipe that someone else posted, I modified and came up with something I like :)
This is for a 6.5 gallon batch:
5 gallons of distilled water
19.5 lbs of canned peaches I used 3-6.5 lb cans of peaches in light syrup
7lbs of dextrose (corn sugar)
1 lb of brown sugar
1 pack of fruit and schnapps pot distilling turbo yeast (from brewhaus)
1 teaspoon of citric acid
1 tablespoon of pectin
put the water in a stock pot and bring to a boil, Add peaches and cook them for 10 minutes, Turn off the heat and add the dextrose and brown sugar. add the citric acid and pectin. Cool it down to pitching temp and add the yeast.
Should be ready in three days and when you run it, keep the temp up over 180 or so to get some over run of the peach fluids.
Ive been told to age it in french oak for a really fantastic product. I added a charred peach to mine for color. If you do that, pull the peach out as soon as you get a decent peach color or youll start noticing aged fruit flavor in you hooch.
Perk it up, run it, enjoy it. That is all."
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Nice job man. That's the point of sharing recipies. You can always tweek them to your own liking.
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
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Hey Whaler, how did you come up with the name --- Peach Dextrose?? I thought sugar was dextrose but the recipe dosen't say anything special about peach sugar. I see corn sugar and I'm sure the syrup on the peaches will ferment too. But just curious about the name.
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Rank: Junior Member Groups: Registered
Joined: 1/12/2014(UTC)
Posts: 76
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I used actual dextrose which is corn sugar. Real sugar is pure cane. Im going to use granulated fructose next since thats made from fruit sugars. Its waaaaaay more sweet than any of the sugars.
I hopr that answers your question Heeler. Sorry it took me so long to notice your question. Im either busy working or getting my butt kicked. Its hard to get around to the things I really wanna do.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
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"No problem on the timespan.....thx for the info.
Where did you find granulated peach fructose? Does BH carry it in that form? Or am I saying that wrong....
and are you saying it's waaay more sweeter in the FINAL DISTILLATE right off the condenser? or do you add more sweetner to the likker after it's cut and bottled to make it sweeter that way?"
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Rank: Senior Member Groups: Registered
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Posts: 720
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Some points on Fructose... http://en.wikipedia.org/...tose#Chemical_properties I'm pretty keen to try this recipe... Heeler - I did not see it on BH, but I had been considering this source: http://www.myspicesage.c...Path=1_49&s_kwcid=TC|8504|%2Bbuy%20%2Bfructose||S|b|34312332002&gclid=CLC-wIzqsL8CFTJp7AodvhQAsA |
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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oh ok thx for the info.............
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Rank: Junior Member Groups: Registered
Joined: 1/12/2014(UTC)
Posts: 76
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Ok.... When it comes to fermenting. Sugar is generally sugar. I figure the granulated fructose will work with the fruit better. Every fruit recipe I have tried whether it was cane or dextrose, You can taste the type of sugar it is made with. I want to see if the fructose doesnt cause a clash of alcohol as opposed to the fruit your using in your recipe.
I dont mind telling ya where to get the fructose a world cheaper than that site RC showed ya but Id rather do it in private cause the last time I shared really spectacular prices on a common product....all the sudden I couldnt buy it anymore cause it was never in stock.
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Rank: Junior Member Groups: Registered
Joined: 1/12/2014(UTC)
Posts: 76
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Oh and fructose is just a sweeter product. Think of it this way. If cane sugar is 100%, Fructose would be 173%
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Rank: Junior Member Groups: Registered
Joined: 1/12/2014(UTC)
Posts: 76
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Cane sugar I found was hot with the peaches. Dextrose, You could taste the corn sugar. It was smooth but like corn likker. Im hoping the fructose will try to hide behind the peaches
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 Rank: Newbie Groups: Registered
Joined: 5/25/2016(UTC)
Posts: 1
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Glucose or dextrose is the monomer of natural starch polymer. This monomer is also the natural physiological sugar in the human body.
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