Like you, I am also retired. The amount of interesting projects that come from this hoby is astounding. Many ideas have come from your chanel. It keeps life interesting. Next visit to Costco will be to get big cans of Peaches Thank you.
I had 6 gallons of a peach wine that was sitting in a carboy & 6 gallons of a mediocre red wine cheap kit in a bucket (both of which the air locks dried out several times) over 6+ years. I figured “eh, why waste it...” I combined them. It came out pretty good. There were definitely essences of peach, especially in the first 1/2 of the run. What I experienced with a wash that was 1/2 peach & 1/2 semi oxidized questionable cheap wine, in combination with these peach videos, have inspired me to go for a full on fresh peach version. I did an apple brandy for the holidays basically using the procedure you’re describing of distilling & cutting with the original juice. It was a huge hit mixing it warm with fresh cider. Thanks for your channel!
The Moonshiners in season 8 ran their distillate through a series of jars with Peaches in, where the Thumper would normally go. That's a very risky way of doing it, but that will impart the flavour also...
I'm new at this when converting starches to sugar's on grain mashs and fruit washes do you half to use alpha amylase and glucose amylase or will just alpha amylase be ok
Could you have added amylase enzyme to break down the starchy solids of the peaches to get more fermentation? Or I guess I should ask, "should you" add it? Would the flavor be affected or would it make a higher ABV?
When you took your data point in the start of the peach brandy you only didn’t measure the natural sugar from the peaches, they contain 150 grams of sugar per peach. Your method only measured the sugar in the light syrup.
Hi George, I think what confused some of us regarding the cutting with the syrup is that you are now cutting with additional sugars instead of water, will that not make your end product too sweet. Could you elaborate a little bit on what you did back then and how it tasted? Maybe tell us how much water to ayrup ratio you used to not make it over sweet.
George, I've found your channel to be a treasure trove of good solid and entertaining information. I am currently in the process of building a re-flux still. To distill essential oil and water, as it is illegal to distill alcohol in Oz unless you are licensed have the right permits and of course pay a significant amount of tax. I just want to let you know that is outstanding that you have been so generous with both your time and skill. All the best. Geoffm
How long should you let it ferment? Like a minimum. You let yours go 2 weeks in the video, but i see a many mash be ready in a week or so. Any “wrong” way to do this by not letting it go long enough
I have been using brew bags great for keeping the big crap in . Then I remove bag let it clear ( I doint use clearing agent ) brew mainly corn / barley mash turns out great THANKYOU for all the valuable information and keep those awesome videos coming George Duncan. Cheers
Sir, you are a god send! I just gotta take a moment to thank you for all that you're doing! You are truely a GREAT educator and the sciences you're teaching may be centered around brewing alcohol but the implications of this knowledge is SO MUCH MORE! Thank you!
I made a similar wash but I used raw peaches and regular bread yeast. and of course spring water. I let it sit for 7 or 8 days before I distilled it. it came out very weak and a very low yield. not sure what I did wrong. I didn't add any sugar which I think I may should have done. any help is welcome. thanks
if i use all liquid ingredients can i use the whole batch...i used grape concentrate and I still have over a gallon in the mix container. it can out 120 proof so far. i still have 2 gallons to run
Hi, Last year my Grandaughters and I made an Elderberry wine from berries we picked in our Garden. The wine didn't turn out all that good (In fact it tastes off!!). However, it is around 17% proof. Would it be OK to put it through my Air Still? If OK, would I have to discard any heads? (We have approx 5 ltrs. to use). P.S. Love your videos!
Barley and Hops Brewing so I started this with 100% apple juice took 2 cups of juice out to make room and added 2 cups of sugar and used red star bread yeast. So would this be like an Apple wine?
I started one of these peach mashes after you posted your first video. Mine is still fermenting at this point. I started at approximately 14%. Hopefully it'll be done by this weekend so I can start clearing it and adding water for my final mash. It smells wonderful.
What makes Brandy ----Brandy Vr. moonshine ??? Could I use Apple wood chard to age or color brandy or shine ??? what are the pro's vr. cons of apple wood chard .
I'm new to this... But... If you distill corn/barley, etc... You produce (initially) methyl alcohol... If you distill a fruit/sugar mash, will it also produce methyl alcohol initially? Or does that only happen with grains & corn? ... After all brandy/cognac is fruit mash or wine distilled, so I'm just making sure that there isn't some process or step missing.
It's all the same basically just sugar to alcohol,the pectin in fruits can make your life miserable if you stop at the point of beer/wine "hangover " but running it do your foreshots just like anything else.
@@Chrissmith-ly1vi Thanks! I found this man's video on methanol, and was surprised to see fruit produces the most methanol. A pure sugar mash produces the least methanol. I guess it all boils down to the math. For every 5 gallons is 2 ounces of methanol, basically no matter what your mash is made out of, according to him.
