StillSmart

I tried making peach brandy using a recipe i found. It called for using store bought canned peaches with the syrup. After letting it ferment and then running it, i found that it had no hint of peach flavor at all. Does anyone have a recipe for a wash that pulls fruit flavor right out of the still? Not looking for an infusing recipe. Thank you!

I am afraid that the recipe you seek does not exist.
I am not surprised that your canned peach recipe failed,without even knowing the quantity used.
If you attempt a real peach eau-de vie, should you have the enormous amount of ripe peaches needed to press for their juice,to ferment and then double pot distill, you may get a little "peachy-ness" in the final spirit.
Especially if you do this several times, re-using Feints.
There is a reason that peach brandies are macerated, or even "flavoured".
If you find a recipe, be sure to share it.
A maceration and filtration can be done in a couple of weeks.

Robert.

Well that is the thing. The person who posted the recipe claimed a 6 lb. can of peaches, 5 gallons of water, and 5 lbs. of sugar gave him a delicious peach brandy. I did not get peach out of it at all. I even bought fresh peaches to infuse with no success. I have successfully done apple brandy which is delicious!

So all and all you are telling me that without adding fruit flavor, i wont achieve what im looking for?

This brings back memories. I used to make a peach wine. One can, one bag, one gallon.

It was OK. But it wasn't very peachy, so stillin it was never going to work

I've done with with 20 pounds of fresh, ripe peaches in a 24L wash. I had the same result: very faint taste of peach. Total waste of money. Apricots work much better but still not very pronounced. Soaking the dried versions of the fruits in neutral produces a very flavourful drink.

May I suggest here that some people posting online genuinely try to be helpful.
Others may have other agendas, or tastes?
The poster of the canned peach recipe is in one camp, or the other.

Robert.

If the peach wine before distilling has some of the flavour you want, then you could try adding some of the dunder/backset left in the still to your spirit and letting it age.

That definitely sounds like an interesting approach. Did not think of adding the dunder.

I see no reason why it wouldn't work (assuming sufficient flavour to start with). I know a lot of people who "cheat" in a similar way by adding dunder back into rum and I do it with RumJohn's Cachaca recipe.

My only doubt is if the tinned (canned) fruit has preservative in and needs boiled before brewing which would lose most flavour and smell.

I will +1 on that.
What do canned peaches have in common with real ones?
Other than a shape profile?
I think the canned ones are like slippery Goldfish.
Without any taste.

Robert.

Curmudgeon wrote:
My only doubt is if the tinned (canned) fruit has preservative in and needs boiled before brewing which would lose most flavour and smell.

No need to boil.

And I do agree they are flavourless, which works well for the wine (only).

Consider also that hot fermentations blow of flavours too.

Im not doubting any of this. I think fresh peaches and canned peaches both taste drastically different. I jist think its weird that a guy had success with them and says he got plenty of peach flavor from it.

Easydrinker wrote:I will +1 on that.

I think the canned ones are like slippery Goldfish.
Without any taste.

Robert.

Reminds me of a time when Mike, a good mate of mine,
was trying to eat an unrolled rollmop herring, with
a savage case of the D.T's. Very entertaining 5 mins

gaza the instructor wrote:

Easydrinker wrote:I will +1 on that.

I think the canned ones are like slippery Goldfish.
Without any taste.

Robert.

Reminds me of a time when Mike, a good mate of mine,
was trying to eat an unrolled rollmop herring, with
a savage case of the D.T's. Very entertaining 5 mins

This one had me LOL.

Robert.