Best Aunt Gingers Homemade Peach Brandy Recipes

BEST HOMEMADE PEACH BRANDY RECIPE (EASY RECIPE)

Steps:

• Dilute honey in half gallon of hot water. Let cool.
• Place a layer of peaches in the jar.
• Add cooled diluted honey (or layer some sugar to coat the peaches).
• Repeat the process until the jar is 3/4 full.
• Top off with water, leaving at least 3/4" of headspace for bubbles.
• Add water to airlock, and place lid with airlock. ( Or place lid loosely on the jar, allowing fermentation gas to escape.)
• Bubbles should start forming within 24 hours.
• Store for at least 6 months in a cool dark place. Remove liquid from jars, and bottle. You can now enjoy your work!
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PEACH BRANDY

Steps:

• 1. Place peaches in a wide mouth gallon glass jar with a lid; pour in sugar and gin. Put top on top of jar.
• 2. Every day for for swirl jar to help dissolve sugar. After about a week when all the sugar has dissolved, add more gin to cover peaches (peaches will shrink).
• 3. Store in a secure place (I use the bottom of my linen closet). Taste after two months; you may add more sugar or gin to taste.
• 4. When ready to bottle, remove peaches (they are great on ice cream or pound cake). Strain liquid through several layers of cheese cloth so that it will be beautifully clear. Bottle and enjoy. Makes 3/4 gallon.

BRANDIED PEACHES

Steps:

• Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
• In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
• Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
• Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.