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The Best Homemade Peach Brandy Recipe

Old family recipes make the most satisfying meals and are always a hit with family and friends. Here are some of Stephanie's favorites.

This crop of peaches is ripe for the picking.

This crop of peaches is ripe for the picking.

Before You Start

Before you start, make sure you have a stone crock or a few large glass or stoneware bowls. Containers should be washed well with hot, soapy water and rinsed well. You can use plastic wrap to cover them. During the fermentation process, it’s a good idea to place the containers on trays in case your mixture overflows. I learned this the hard way and had to clean up a sticky floor when my crock bubbled over during fermentation.

Peaches can be peeled if you wish, but leaving the skins on gives the brandy a pretty pink blush that is very attractive if you bottle it in clear glass.


  • 3 quarts peaches, cut up with pits, but unpeeled with bruises cut off
  • 4 pounds sugar
  • 6 cups cold water, unchlorinated
  • 6 teaspoons dry yeast


  1. Wash peaches well and cut each one into 4 or 5 pieces. It’s fine to leave stones in, but I usually take them out because it makes more room for the peaches in the container.
  2. Layer peaches with sugar in a large stone crock. Dissolve yeast in about a cup of warm water and add to the peaches and sugar. Pour the cold water on top to cover the peaches. Be sure to leave room for the fermenting process to bubble. Cover the crock with a plate or a clean towel and place it out of the way on a tray with low sides to catch any of the juice that might overflow the crock.
  3. After a week, stir the mixture with a long-handled spoon, cover and let sit. I like to stir it once a week for about four weeks. The mixture will bubble a little when you stir it, a sign that it's still fermenting. After four weeks, strain the mixture and discard the peach pulp and pits. Pour the brandy into bottles (I use whatever is handy from mason jars to old wine bottles).* Cover the bottles tightly and store in a cool, dar
  4. Cover the bottles tightly and store in a cool, dark place. The brandy will taste better if you let it sit for a few months.
  5. Note: Some readers have been concerned that they will not know if fermentation is complete when they bottle. If you have concerns about the safety of bottling, I would suggest that you cover the bottle tops with plastic wrap or put lids on loosely. Check them after a couple of weeks and check for bubbles, signs of fermentation. If all is well, you can tighten the lids.

Making Peach Brandy

There were still more beautiful ripe peaches, so I decided to try my hand at making peach brandy. I searched old recipe books as well as the internet and finally decided to create my own recipe using a combination of techniques I had read about.

Peach brandy is basically a mixture of fruit and sugar. When left alone for a while, it will ferment and produce a peach flavored alcoholic liquid. By adding yeast to the sugar/fruit/water mixture, the fermentation process gets a jump start.

This Peach "Brandy" is Technically Peach Wine

The recipe included here is called "Brandy" by those who make it. However, technically it is wine because it is not fortified with spirits. According to Wikipedia, true brandy has an alcohol content of 30-60%. The alcohol content of wine ranges from 8-20%. Although I do not know the alcohol content of my peach "brandy", it's probably in the range of wine and not true brandy.

There are some recipes that call for the addition of brandy to the mixture. This would give you a higher alcohol content and also stop fermentation if you are concerned about bottling too soon.

Homemade Peach Jam

Homemade Peach Jam

Tree-Ripened Peaches

Is there anything more luscious than a juicy sweet tree-ripened peach? When we bought our house with its very own peach tree, we immediately began looking forward to our very own juicy fruit.

The only thing was, the peach tree at our new house was ugly. It leaned to the right at a precarious angle, and it was lopsided. In July it lost all of its leaves and stood there naked for several months. This seemed like a good indication that the tree was never going to produce fruit. In November, when everything else in our garden was going dormant, the tree decided to bloom. What the . . . ?

Best Time to Pick Peaches

Peaches should have creamy or yellow color under the blush to indicate ripeness. Ripe peaches also have a good fragrance and a well-defined crease. If you are going to pick the fruit and use it immediately, you will want it at the peak of ripeness and it should be slightly softened. A tree-ripened peach has the most sugar content. A peach that is ripened after picking will get softer and flavor might increase, but sugar content will not increase.

Storing Peaches

You can refrigerate fully ripe peaches and they will keep for a few days. If you have ripe peaches that are still firm, leave them at room temperature (65-70°F) for a day or two to fully ripen. Peaches picked green will never ripen well.

Look Tree, Produce Fruit or Die!

The next spring, the tree leafed out but never bloomed. It leaned a little more to the right. Summer came and no fruit. By November when it decided to bloom again just in time for our first snow flurries, we decided to have a serious talk with it.

“Look, Tree, you’ve got to straighten out! Bloom in the spring! Produce fruit in the summer! Act like a normal peach tree or you’re firewood!”

To emphasize the point, we tied a rope to the tree, tied the other end to the jeep and pulled the peach tree upright. Then we put a few 2 x 4s around to keep it straight. That November it did not bloom. Good sign!

Peaches at last!

Finally, last April, our wacky tree decided to produce a profusion of flowers. Another good sign! It was so exciting, and in June we were rewarded with a bumper crop of wonderful, juicy peaches. Amazingly, they were insect and disease-free even though we had not used any chemicals or pesticides on them. I loved picking them and arranging a basket or bowl as a centerpiece on the kitchen table. I loved the peachy scent and enjoyed having cut up peaches on my breakfast cereal or with sugar and cream for a desert.

After we had our fill of peaches and cream, peach pie and peach shortcake, we made peach jam. We gave peaches to the neighbors and our kids and the air conditioner repairman. There were still peaches on the tree!

Basket of beautiful ripe peaches from our tree.

Basket of beautiful ripe peaches from our tree.

Homemade peach brandy is wonderful poured over ice cream or just served in a small glass to sip. It’s a sweet, almost syrupy liquor, but it does have alcohol content, and tastes wonderful! Enjoy!

Questions & Answers

Question: What is best temperature to store peaches while fermenting?

Answer: I usually store my peaches at room temperature, around 75°, but I don't think it would hurt to store them a little cooler or a little warmer.

Question: Some of the peaches have a green color. Can I use them to make peach brandy?

Answer: You can use them, but very ripe peaches are much better.

Question: What is the best way to strain the pits and peaches out of the brandy? Will it be clear?

Answer: I use a clean cotton cloth or cheesecloth to strain out the pits and pulp. My brandy is not perfectly clear, and I've never minded. If you wish to clarify it further, you can let it sit for another few days and let any sediment settle out, then siphon off the clear liquid on the top.

Question: Does it have to be a stone crock or can you use a 5-gallon bucket when making peach brandy?

Answer: You need something non-porous that will not impart flavor to the brandy/wine. Glass, ceramic, stoneware, enamelware or stainless steel work well. Plastic is not so good.

Question: How many cups of peaches go into a peach brandy?

Answer: That depends on the size of your container. Use enough ripe peaches to layer with sugar so that the container is filled.

I'd love your comments!

Judy on July 30, 2020:

What type of yeast to use? Fleischmans yeast I use for breads or another kind?

Bill H on April 18, 2020:

I have heard to put raisons in a nylon stocking during the process. told it makes real good raison cookies

John on December 10, 2019:

I have several bottles that my father made back in 1976, yes, 1976 which is 43 years ago, still with the wax-seal in place. I have his recipe and am going to attempt to make my own batch (finally) - He made Peach, Plum, and Black Cherry. Sadly, I'm in a bad time of year for most fruit, so I have to see what I can make. What flavors have you made?

Jim Toto on November 27, 2019:

I use lemons in my peach brandy. The lemons do not make the brandy bitter. The lemons add citric acid to balance the sugar and flavor of the fruit.

Barbara on September 03, 2019:

What type of yeast to use?

Cristina Cakes from Virginia on May 20, 2019:

I just bought a house with several peach and other fruit trees in the yard. The neighbors say that in the two years the house was empty they enjoyed stealing all the peaches! I already see lots of peaches growing! I love fresh peaches so much I even have a tattoo of one! I was super excited to see this article as I am imagining all the different things I can make with my peaches! I am definitely going to try your brandy recipe!

Mike on April 24, 2019:

I have been making various forms of alcohol for quite a few years and i have a bit of advice for you if you so wish. Many are going to pop in and say that this is wine and can only be brandy if you use a still. That is false! It is wine, but you can use a simple method called Freeze Distilling to brandy it. Look it up and learn it if you wish but the basic principle is... freeze the wine.. the high alcohols will separate and drip out of the rest of the ice first leaving you with a block of low alcoholic ice.. and a few cups of high alcohol "brandy" after collecting a few rounds of this and adding it back to the fresh wine you end up with a nicely concentrated fruity flavored 30 some percent alcohol without adding someone elses product to it.

Richard Formani on September 30, 2018:

Just wanted to let you know that I made this wine in OCT 2017 and just opened a bottle this past Sept 2018 and WOW is this stuff strong and packs a punch..

Q. it's a little to sweet for me but still very good. What would the results be if I was to use 1/2 the sugar it call for ? How do you think it would turn out ?

OH buy the way, following your recipe it made 7 1/2 bottles..

Stephanie Henkel (author) from USA on August 27, 2018:

Did you have your container covered? The liquid level should not have gone down very much. Unless your liquid no longer covers the peaches, i wouldn't add water. Just stir it occasionally.

Tiffany Horne on August 21, 2018:

Hey Stephanie,

Im new to the wine/Brandy making. I am currently on week 2 of my peach brandy and i noticed the water level has gone down, can i add more water during this process or do i have to add more sugar and yeast as well? I made 2 batches together so i was already a little short on the yeast in the beginning, will that be a problem as well?

Loren on January 26, 2018:

Good recipe for peach wine.

Brandy is a distilled product.

Geri on December 28, 2017:

Sounds Yummy.

What if I do NOT want 2 use yeast ( I am in no hurry for the finished product..In fact I would like to let this set & ferment for 7 months 2 a year..Is that doable?

I am "assuming" the brandy will really be Strong & Flavorful after sitting that long yes??

Thank U again

Stephanie Henkel (author) from USA on October 15, 2017:

I'm thinking that your peaches may not have been ripe enough to give a good peach flavor. Your best results would come from fully ripe, tasty peaches.

Doug on October 15, 2017:

hello, I tried your process. After four weeks I poured the mixture out. It was not a thick syrup but watery instead. I could taste the alcohol in it but there was not a peach flavor to it. Any ideas as to what may have gone wrong? Thanks in advance. Doug S

Stephanie Henkel (author) from USA on September 20, 2017:

Brian - Stainless steel is probably just fine, but I wouldn't use aluminum.

Brian on September 20, 2017:

Im using a very large Steel/aluminum Pan.Like one used for boiling lobster. is that ok to use?

Stephanie Henkel (author) from USA on September 20, 2017:

Tamera G - Yes, the peaches will float to the top when there is a lot of liquid. Just keep stirring occasionally. It should be ok.

Tamera from Georgia on September 20, 2017:

I am currently in the fermentation process, should have one more week to go after this Saturday. I am so excited to see how it turns out however, from the time I stirred the first time after a week the peaches floated to the top. I have only stirred once a week. Is that normal? Thanks

Stephanie Henkel (author) from USA on September 17, 2017:

That's great, Ric! Glad that it worked so well for you. I'm jealous -- no peaches on my tree this year. Enjoy!

Ric on September 16, 2017:

Well the wine is bottled and corked. Taste great and the fermented peaches are great over ice cream, they pack a punch. Just to let everyone know I tripled the recipe and ended up with 9 bottles of wine and two bottles of sediment which I and leaving settle and then going to siphon of the clear wine the bottle that. Will not open until Jan or Feb but I did keep a bottle to sip on......lol

Stephanie Henkel (author) from USA on September 15, 2017:

Good luck! Be sure the fermentation is finished before capping those bottles tightly!

Ric on September 13, 2017:

Well tomorrow, Thur 9/14 is the last day of the fourth week and the wine will be bottled. Smell like alcohol and taste very strong. I will bottle it on Thur and let it set for a few months, if I can. I will let you know how it turns out..

Wish me luck..

Stephanie Henkel (author) from USA on September 06, 2017:

Laura - You can use either one. The plastic wrap will better keep out anything flying around in the air. I think when I made the blackberry brandy, I used smaller jars, so a plate wouldn't have worked. Good luck with it!

Laura Wideman on September 05, 2017:

Stephanie, I have both blackberry and peach brandy(using your recipes) batches fermenting right now. Maybe a minor question, but why do you recommend covering the blackberry brandy with plastic wrap but recommend a towel or plate for the peach brandy? This is my first time making brandy.. Really looking forward to the finished product.. So much fun to try this.. Thanks for sharing your recipe..

Stephanie Henkel (author) from USA on September 04, 2017:

Ric, Ann-Marie and Beaudog: You all seem to have versions of the same question. I would suggest that you just stir the floating peaches into the liquid and cover with plastic wrap. Eventually, the peaches will sink to the bottom.

Ric, if you are not sure the fermentation process is complete, it's best not to bottle with a tight lid. Some people add brandy to the mixture to stop fermentation because a higher alcohol content stops fermentation. I've not had a problem as the fermentation process was complete when I bottled. I've used glass gallon wine jugs with a screw cap, screwed on loosely.

Beaudog on September 04, 2017:

It appears that my 2 gallon crock is filled enough, allowing room for bubbling. However, the top peaches are floating. Adding more water doesn't help. Will these top peaches spoil, potentially spoiling the whole batched? Should I weight them down? Thanks!!!

Anne-Marie on September 03, 2017:

It appears that my peaches at the top are not submerged in the liquid. They just keep floating above the liquid. Do I need to worry about them spoiling, and then spoiling the whole batch? Should I weight them down with a plate or something?

Ric on September 02, 2017:

After the fourth and final stirring and you strain and pour wine into bottles, at this point is the wine done fermenting ?

If you cap it will there be a chance that it's not done fermenting and the bottles will explode?

Stephanie Henkel (author) from USA on August 26, 2017:

Ric - Sorry, I don't know the answer to that. It's your experiment!

Ric Formani on August 24, 2017:

I just wanted to let you know that the Peach Wine is going into its second week. Just had its second stirring. Looking good.


Can I keep the peaches and add more sugar to it and yeast then run it through a still to make a peach whiskey.


Stephanie Henkel (author) from USA on August 09, 2017:

I believe I got just over a gallon out of this recipe. It's hard to predict exactly as you will lose some as you strain it. Enjoy!

Ric Formani on August 08, 2017:

If I follow your brandy recipe how much liquid (WINE)will I get.

Since it's your recipe I thought you would know.


Stephanie Henkel (author) from USA on August 28, 2016:

Lucy, I have not tried it without the yeast as the yeast is what starts the fermenting process. It might work without, just take longer to get going. Let me know how it works if you try it.

Stephanie Henkel (author) from USA on August 28, 2016:

Lucy, I have not tried it without the yeast as the yeast is what starts the fermenting process. It might work without, just take longer to get going. Let me know how it works if you try it.

Lucy Butler on August 27, 2016:

Well, I sent my question, but don't see it, so here goes again...

Can this peach brandy, be made without using the yeast?

Stephanie Henkel (author) from USA on August 15, 2016:

Florence and Donna - good luck with it! Wish I had some fresh peaches right now so I could make another batch!

Florence and Donna on August 15, 2016:

Hi Stephanie ~ We are trying your recipe for peach brandy for the first time and are so looking forward to the outcome! Thank you so much for the online instructions!! :) Will let you know the outcome ....just have all the ingredients in the crock tonight so it will be a few weeks ... fingers crossed!

Stephanie Henkel (author) from USA on September 02, 2015:

Bill -- another thought -- does your water have added chlorine or chemicals? If so, that could also affect the flavor.

Stephanie Henkel (author) from USA on September 02, 2015:

Bill Baker - I see that you wrote two messages about this and I am not approving the other one because it has your email address in it. However, I was confused that you asked if the lemon was making the peach brandy/wine bitter. My recipe does not call for lemon, so I don't know what recipe you are using. I wonder if you have used enough sugar and if you have stirred in the yeast and sugar well. If you tasted the brew from the top and got a taste of the yeast without sugar, it could be a little bitter. My advice would be to stir the mixture well and leave it alone for another couple of weeks. Unless your peaches were bad, all should go well. Good luck.

Bill baker on September 02, 2015:

I'm making your peach brandy and at six days it has a slight bitter taste is there something I can do to get rid of this

swheelscpa on August 02, 2015:

Hi Stephanie! Thanks for the info! I am in week 3 of your strawberry "brandy" recipe and is starting to look awesome. If I decide to make it a little more potent, what do you recommend I do in terms of adding vodka etc.? Thanks!

Stephanie Henkel (author) from USA on July 27, 2015:

I'm sure you're right, Jim. This is delicious, but it is not distilled. Even so, it's pretty potent!

Jim Parks on July 26, 2015:

Hi, sorry to be pedantic, but what you describe is a fermented peach juice, a "peach wine" if you will, but it is not brandy. Brandy is a distilled spirit.

To get brandy, you would take the product you have created and distill it in a still.

Doesn't make your peach wine any less delicious or useful, but it isn't actually brandy.

Stephanie Henkel (author) from USA on August 30, 2014:

Ginnie - I would avoid a plastic container because it could affect the taste. Use glass, stainless steel or pottery instead.

Stephanie Henkel (author) from USA on August 29, 2014:

Ginnie - I don't know about using plastic..it might affect the flavor. I'd go with glass, pottery or stainless steel. You can adjust the size of the recipe to the size of your container.

Ginnie on August 29, 2014:

I do not have a crock, can I use a 5 gallon plastic bucket?

Stephanie Henkel (author) from USA on August 12, 2014:

Becky - The cloudiness is just bits of fruit suspended in the liquid and won't hurt anything, but it does look prettier if it's clear. Straining your peach brandy through a fine cheesecloth will help take the cloudiness out.

Becky on August 12, 2014:

hey Stephanie

I am making peach brandy for the first time, and wondered if its normal for it to be so cloudy )its been in the crock pot for a month and I've just bottled it today)? Will the cloudiness clear, or do I need to do/add something to help?

Stephanie Henkel (author) from USA on January 20, 2014:

Hi Joyce - Thanks for stopping by again. I'm sure that you can double or triple the recipe and still get good results, but I can't really give you precise measurements for what your end product will be. A lot depends on how juicy or dry your peaches are. When you add sugar to the peaches, it will release the juices. No need to add more water than called for, but if you feel your batch is too dry, you can. I don't think it will hurt. I think that the ripeness of the fruit will also come into play as riper peaches will have a higher sugar content. I'd advise you to just go for it!

Sorry I can't give you a more precise answer as I have never been that precise about making my peach brandy.

Joyce on January 15, 2014:

Stephanie, thank you so much for writing me back. I didn't even realize you answered my questions. However, I do have more questions and in your instructions for your peach brandy you said that more peaches can be used if you like depending on the size of your crock. But, what you didn't mention is rather or not more sugar, yeast and water can be used. Here is the deal, I have a 10 gallon fermenter, a 7.5 gallon fermenter, a 3 gallon crock and a 2.5 gallon crock. I am going to make peach brandy in different ways to see which I like the best. I want to use the 7.5 gallon fermenter to make your recipe. Therefore, I would like to triple of more your recipe. So; my questions are 1) Can your recipe be doubled, tripled or more for my 7.5 gallon fermenter? 2) You are only using 6 cups of water so I would like to know just how much peach brandy does this recipe produce? Six cups of water seem like a small amount. I have another peach brandy recipe and it calls for 2 gallons and 3 quarts of water and 10 pounds of sugar for a 5 gallon crock. I am just trying to be as precise as I possibly can because I don't want to ruin my peach brandy by mixing the wrong amount of ingredients. Can you please advise me on what it is I need to do?

Stephanie Henkel (author) from USA on December 14, 2013:

Hello Joyce - You can make the brandy without yeast. It just takes a little longer to start fermenting. The yeast gives the process a little head start. I used Fleischman's active dry yeast that comes in a jar...the same stuff I use for bread making, but you can just get the dry packets used for baking if you don't need bulk yeast. The recipe doesn't take that much. Good luck with your peach brandy!

Joyce on December 14, 2013:

This recipe sounds great, it reminds me when I was little girl how my Great Grandmother use to make her peach brandy. Although, I don't remember her ever using any yeast. Great Grandmother only used the peach peels to make her brandy, water and sugar. She would let the peach peels and water and sugar set for weeks on the porch in the summer heat. I never saw her use yeast. Is it possible to ferment the peach brandy without yeast. Also, in your recipe you use yeast but you never specify what kind of yeast. For what I hear some yeasts are better than others. Are you using active dry yeast or instant dry yeast? Also, what brand or yeast are you using? I very much need to know this because, from what I hear certain yeast leaves a funky taste, other a bad taste and some yeast leaves the brandy bland (no flavor, smell or taste). Is this true? You can also email me at jycbrnch@yahoo.com. Thanks

Stephanie Henkel (author) from USA on October 19, 2013:

Deb Leone - If you've already strained and bottled it, I don't think the consistency will change. Just enjoy as it is!

Deb Leone on October 17, 2013:

So I bottled my brandy. It tastes delicious, but it's pretty thin will it get more syrupy as it ages?

Stephanie Henkel (author) from USA on October 03, 2013:

Momma try - It might work to use your canned peaches. Let me know how it works out for you if you try it.

Momma try on October 03, 2013:

so I have been canning tons of peaches and have a few cans that did not seal do you think I could just put them in a biggest jar and sugar and yeast and that would be good??

Stephanie Henkel (author) from USA on September 21, 2013:

Suzanne - A two gallon crock will work just fine. Just add more peaches and sugar if you have extra room.

Suzanne on September 21, 2013:

How large of a crock is needed? I have a 2 gallon on hand.

Stephanie Henkel (author) from USA on September 20, 2013:

Good luck, Deb!

Deb Leone on September 19, 2013:

Thanks, Stephanie. I'll let you know how it turns out. I'm excited!

Stephanie Henkel (author) from USA on September 19, 2013:

Deb Leone - I'm not sure if this would work with cranberries or not. It seems that raw cranberries might not release the juice that peaches do. Perhaps if you put them through a grinder or chopped them first it would work better. Sounds good! I love cranberry wine!

I keep them at room temperature in a dark place while fermenting. Since our house is air conditioned, it was probably about 74-76° when I did the peach brandy, but I don't think it would hurt to be warmer or cooler. Good luck with the cranberries!

Deb Leone on September 18, 2013:

Do you think that this would work with cranberries? Do you need to keep it in a warm or cool place while fermenting? Thanks, Deb

Stephanie Henkel (author) from USA on September 02, 2013:

Hi Rob,

Cheesecloth will work just fine as a strainer. If you find you're getting too much sediment, just use two layers. I just compost the strained out pulp. Since I leave the skins on, the pulp isn't that appealing for other food use.

Thanks so much for your comments and feedback on your peach brandy. It sounds like it's coming along just fine! Happy trails to you!

Rob on September 02, 2013:

Thank you so much Stephanie for your very kind and rapid response. That is especially appreciated since I know that you are most likely on the road somewhere.

I was thinking of using cheesecloth to strain the brandy. Did you ever find a way to use the peaches other than just composting? Thanks again Stephanie for inspiring me (and others) to try this. It is exciting!

Have a great day wherever you are.

Stephanie Henkel (author) from USA on September 02, 2013:

Hi Rob,

As the peaches and sugar ferments, you'll start to smell alcohol and that wonderful peachy smell. h It's natural for a sediment to form. Mix it with a long handled spoon once a week, and let it continue to ferment. Yes, wait at least two more weeks (4 weeks total) for the fermentation to complete. When you strain your brandy, most of the sediment will be strained out. The finer the material you use to strain it, the more clear your brandy will be. Enjoy!

Rob on September 01, 2013:

Hi Stephanie:

I have followed your instructions but noticed that the sugar and yeast forming a sediment on the bottom, Is that normal? I am in my 10th day and the mixture smells of alcohol. I suppose I will wait 2 more weeks as you suggest,right?

Thank you

Stephanie Henkel (author) from USA on June 26, 2013:

Stephen White - Thanks for coming back and giving us an update on your brandy making. I'm so glad the recipe worked so well for you. Cherry brandy sounds delicious! Mmmmm........!

Stephen White on June 26, 2013:

Followed this recipe for peach brandy last October (2012) and enjoyed an excellent brandy in March. I am using a variation of the same recipe to make cherry brandy right now -just started the batch today.

Stephanie Henkel (author) from USA on March 10, 2013:

Gary plumlee - I've never tried making brandy with canned fruit, but I imagine that you could do it by opening your jars and layering the canned fruit with sugar in a crock, following the directions for the peach brandy. Let me know how you make out! Sounds delicious!

gary plumlee on March 10, 2013:

I have about two dozen quarts of home canned apricots. We grow and can most of our food. Anyway none of us likes apricots and I would like to make apricot brandy. We canned it with canning sugar. How do I turn it into brandy?

Stephanie Henkel (author) from USA on October 07, 2012:

Hi Dave, Glad you're enjoying your peach brandy! Ours didn't last long enough to worry about spoiling! :)

Dave Hill on October 07, 2012:

Hi Steph, we came out with very nice grape wine and peach wine. I did more research and discovered to turn this into brandy one has to distill the wine to take off the "undesirable alcohols". Since our government takes a rather dim view of that activity we will just enjoy this the way it is!!

In our research, we learned one needs additives that stabilize the wine and also kills the bacteria to age it without spoiling. However, 2 or 3 months should be fine. Our wines turned out very tasty with quite a kick!! Thanks posting your recipe. :)

Stephanie Henkel (author) from USA on September 11, 2012:

Hi Dave Hill - I'm so glad that your peach brandy is coming along so well. I'm sure there is a way to check the alcohol content, but I've never done it except to taste the brandy. I did enjoy those taste tests! It sounds like you're doing it perfectly, and your grape wine/brandy must be beautiful. I've never tried watermelon wine -- I'll have to take a look at the recipe as we can get amazing watermelons where I live.

Stephanie Henkel (author) from USA on August 30, 2012:

Dave Hill - My brandy is slightly syrupy, but I do not thin it. I think the recipe calling for all that water would be thin, but it might be fine. It's a totally different recipe. I don't really have an opinion without trying it.

Dave Hill on August 30, 2012:

Thanks Stephanie for the fast response! I had goggled another recipe also when I found your blog and I have a question.. would you take a look at this site?? The amount of peaches are the same.. but the water seems to be very excessive.. over 2 gallons additional gallons compared to yours.. Is your brandy concentrated and need to be thinned when bottled? If not.. it seems like all that water would cause it to be way to thin...??

Stephanie Henkel (author) from USA on August 30, 2012:

Dave Hill - I think that peaches and grapes might be an interesting combination. The addition of concord grapes will give your brandy a little more color - maybe with a slight purple tinge? If you have a lot of peaches, you might try some plain peach and some with the grapes to see which you like better. Good luck with it!

Dave Hill on August 30, 2012:

Enjoyed your hub! I have an Elberta peach tree and I think I will try your bandy recipe. I also have a seedless concord grape vine and am considering adding in a pint of those.. what do you think about this idea?? :)


Stephanie Henkel (author) from USA on August 30, 2012:

Jpage - The recipe is not that exact, so the finished product will fluctuate depending on how many peaches you start with.

Stephanie Henkel (author) from USA on August 30, 2012:

Charlie-1148 - No, you don't have to cook anything to make peach brandy. I have not tried any other fruit, but I imagine that the juicier fruits like plums and cherries might work better this way than apples. No harm in trying, though.

Jpage on August 29, 2012:

how much did your recipe create?

charlie-1148@hotmail.com on August 29, 2012:

I think you for your ricepes for the peach- brandy, I'm sure I will enjoy

it if I can wait that long .I was thinking that I had to cook it like shine,

but I dont can you make apple with that same ricepes if you can let me know.

Stephanie Henkel (author) from USA on August 29, 2012:

Wes Coon - I just just regular dry Fleishman's dry yeast for baking. I don't think it matters a great deal as the yeast is just to jump start the fermentation process. Some recipes don't even call for yeast. Good luck with your peach brandy!

Wes Coon on August 29, 2012:

I am just about to get started on this recipe. What type of yeast did you use?

Stephanie Henkel (author) from USA on August 23, 2012:

Dennis - I know that raccoons can be a problem in some areas as they will eat just about anything, and they are so curious that they manage to get into all kinds of troublesome places. The best advice is to make sure your garbage is in raccoon proof containers. Bird feeders and fallen seed will also attract them as will gardens with yummy fresh vegetables...I don't really know the answer, sorry!

Dennis on August 22, 2012:

Yes raccoons are cute I leave them alone. Now I have at. about 12 of them and they keep multiplying. HELP!!!!!

Stephanie Henkel (author) from USA on September 02, 2011:


We were a little surprised to see them out during the daylight hours, but it was late afternoon or early morning when we would see them. Of course, we did not get close to them. The photo I posted was taken with a telephoto lens.

Thanks for visiting my hub and for your comments.

PoliCommandments from DeKalb, IL on September 02, 2011:

This is definitely cute. I love how you were able to craft your own recipe, and enjoy the presence of some furry friends. However, the raccoons, however cute they are, do worry me a bit, since they are supposed to be nocturnal animals.

happypuppy on August 11, 2011:

I totally agree with you. The baby raccoon is so so adorable! Looks as if he's modelling...definitely not camera shy. You've done a terrific job in capturing him. I love his expression!

Stephanie Henkel (author) from USA on August 10, 2011:

Hi Happypuppy, Those baby raccoons were adorable, especially the one I photographed sitting up in the tree top. He really loved those peaches, and I was lucky to get a big crop that year so there was plenty of fruit to share! Thanks for visiting my hub and for your comments!

happypuppy on August 10, 2011:

Cute baby raccoon and lovely hub! I love peaches. They have a very pleasant fragrance, and peach blossoms are so pretty.

Stephanie Henkel (author) from USA on May 04, 2011:

Wow, I never tried trading it for anything! You have had an interesting life! Sharing a little peach brandy is certainly good for the heart, and for one's mood. :) Thanks for checking in and commenting!

Ireno Alcala from Bicol, Philippines on May 04, 2011:

I've tasted a homemade peach brandy when I was in Peru during my voyage as seafarer. One stevedore exchanged it for a pair of durable working shoes. I shared it with my Filipino officer who celebrated his birthday right after we finished discharging cargo. It's superb and as far as I know, brandy is good for the heart.

victoria from Hamilton On. on May 04, 2011:

ok Stephanie! Thanks!

Stephanie Henkel (author) from USA on May 03, 2011:

Baygirl33 - If you have to buy peaches, go to an orchard or farm stand as tree ripened peaches will have a higher sugar content. Good luck with it! Thanks for visiting my hub and for commenting!

victoria from Hamilton On. on May 03, 2011:

That brandy sounds wonderful I might try it if the peaches are not too expensive next summer.The peach lucky peach tree is hilarious.Thanks for not cutting it down.

Stephanie Henkel (author) from USA on April 18, 2011:

Thanks Simone! I think I enjoyed looking at the beautiful ripe peaches almost as much as I enjoyed eating them. This year, I'll have to paint a peach still-life...while sipping peach brandy, of course!

Simone Haruko Smith from San Francisco on April 18, 2011:

How cute! And beautiful Hub!

Stephanie Henkel (author) from USA on April 16, 2011:


Luckily, we don't have squirrels in our backyard, yet, and the raccoons seem happy with the dropped peaches. The birds do taste a few... It's frustrating when the fruit is ruined before you can pick it! Sure hope you get enough to try the Peach Brandy recipe ... it's luscious!

Thanks for commenting and rating my hub!

BkCreative from Brooklyn, New York City on April 16, 2011:

Oooh love this and the photos! Yay! When my son and daughter in law moved into their home there was an espaliered peach tree - and those first fruits showing on the branches had me keeping a bag packed so as soon as they ripened I can get out there and eat peaches until I passed out. What a lovely dream and goal in life.

What happened though - when the peaches ripened, well the squirrels took every single one (wait - I think my DIL got one). They'd take a bite from one - toss it and get a fresh one. The squirrels worked so hard that year - making sure they got every single peach before we did. This will be the 3rd year - and well, I guess we have to share - and wait and see.

But one way or another - I want peach brandy. Thanks so much for your delectable recipe. This is a done deal in peach season. Can't wait. Yay - and rated way up!

Stephanie Henkel (author) from USA on April 16, 2011:

Hi Christine, Thanks for reading my hub and taking the time to comment. We're now looking forward to our second crop of peaches and hoping to make more of the luscious peach brandy. Maybe our family of raccoons will be back too!

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