I was expecting a pale color, it is a darker color. Did I do something wrong? Was it the dark raisins?

Trying to use this recipe but when you read the directions in the ingredients it tells you to use 2 gallons + 3 quarts of water. In your directions she doesn't call for water so what do you do with the water?

First line of recipe says dissolve yeast in water. You boil 3 quarts and add 2 gallons cold so when mixed it should be the right temperature.

Real brandy is distilled, what ya'll are doin is makin wine which is the first stage, after your wine is done you run that thru your still just as if you are making whiskey, then you add some sort of mellowin just as fruit and age. Now you have brandy.

Can you freeze the alcohol off in freezer?

I made this last year for the first time. My husband loved it and requested I make it again.

I used an air lock, wine yeast, and let it sit after the 7 day time for 30 days, then strain it in to a second sealed with air lock bucket for 5 days, this will clear it, bottle and cork.
it will be around 18-20 GOOD STUFF.

Has anyone put this in a ferment vessel and then ran through a distiller with success?

Beer is OK... wine is fine... but dang peach brandy is divine!

I made this 2 years ago, froze "distilled" it then aged some of it until now. The flavour change is remarkable. It was a huge hit at our recent thanksgiving party and i ran out.

I've made a second batch just now, have experimented with crushing the peaches for just the juice. We use cherokee peaches from my grandfathers trees. 1 tree yielded 8 gallons of juice.

Was able to cut the sugar content down to 4lbs and scaled the batches to 5 gallons each. Has a theoretical ABV of 13% before raisins and 18% after.

I made this. Omitted the raisins and lemons. Added some coconut pineapple and a few pears. Great flavor and ohhhhhh baby smooth

We have been making this for a while now we thought we had a lot of friends before making this brandy but now we have LOTS more friends haha

I followed the original instructions exactly as they appear at the top of the web page. I used yeast from the local supermarket. I left the peach pits and skins in the mixture. It seems just fine. If i die from botulism or peach pit poisoning i will come back from the dead and haunt you. Ha ha just kidding.

I've made peach brandy from a couple different recipes and this is by far my absolute favorite. It's quick and easy and tastes divine!

Grea recipe! First timer last year and who knew it would turn out so good; used oranges and limes (1/2 recipe) in mine too and it was just wonderful. Making full batch this year for Christmas presents - if it lasts that long!

I have made this several times.. the finished product will knock you for a loop! Very sweet dessert wine with fabulous body and flavor! In the past I have not used the raisins, I will this time. I usually rack after 21 days... then again using muslin or tshirt material about a month later..then a dble layer of muslin whenever I bottle it.. I usually dont get to the bottling stage with this recipe.. family " takes a little off the top" lol I used this recipe for some Blueberry.. we will see how it turns out lol