 Rank: Junior Member Groups: Registered
Joined: 5/13/2009(UTC)
Posts: 20
|
"It seems that most of the sugars and flavor are in the peels of a peach, or close to it. Do I need to peel before fermentation or can I leave the peels through the distilation process? I have a PSII and plan to only use a couple of the cooling tubes at top for this run for more flavor. Any suggestions will be appreciated.  "
|
|
|
|
|
|
 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: jsanders  It seems that most of the sugars and flavor are in the peels of a peach, or close to it. Do I need to peel before fermentation or can I leave the peels through the distilation process? I have a PSII and plan to only use a couple of the cooling tubes at top for this run for more flavor. Any suggestions will be appreciated. I have been studying this to make my first peach brandy also. There is a complete discussion of the process with photos of the whole thing at the Artisan Distiller forum. I am going to do it a little different. Going to run the whole pitted peaches through a juicer. Then put the pulp in a nylon paint straining bag, add to the ferment, and remove at the third day. I will then put the pulp in a glass jar, and mix or layer with cane sugar. This will draw out remaining alchahol and a lot of peach flavor and color over a few days. Then after the run, i will add this liquid strained and filtered to the brandy to taste. This has worked well for me with other fruits and berries. Much better final flavor and a bit of color also. Improves with age."
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
