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.

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

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.

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

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

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.

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

Can you freeze the alcohol off in freezer?

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.

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.

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