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When making a 'flavored' distillation such as from peaches, apricots or other similar things, I have a question. I thought that if one wants a peach brandy, they would distill peach wine. Is this true?
Another question is: can one crush up peaches for instance, use tradititonal distilling and endup with a similar thing? In that case, what are details, in other words, how many peaches, how much water, and what type of yeast?
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Rank: Guest
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Joined: 2/10/2002(UTC)
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Hey Dave, For an excellent thread and picture tutorial go to http://www.homedistiller.org/forums/viewforum.php?f=11 About the sixth topic down you will see fruit recipies. Has a peach brandy start to finish with good pictures.
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Rank: Guest
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Joined: 2/10/2002(UTC)
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Dave,you can distill wines in a pot still.I have done this with apple wine.You get some real nasty heads,and methinol at the begining,and nasty tails on the back,but if you do your cuts right,its ok.
wineo
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