This peach moonshine recipe is super simple, is ready in as little as 2 hours and tastes like a liquid peach crisp meets a college party.
I am able to get this homemade moonshine ready to serve thanks to using sous vide infusion. This technique gets alcohols infused in less time. Hours instead of weeks! Be sure to try sous vide vanilla extract, cucumber infused gin, homemade limoncello and lilac infused alcohol.... all make with sous vide. Be sure to check out my complete collection of sous vide recipes.
What you'll love about this recipe
- Enjoy the refreshing sweetness of peach slices complemented by the warmth of cinnamon in every sip.
- Impress with a homemade peach moonshine that captures the flavors of summer.
- Treat yourself in a versatile and flavorful beverage, blending the natural charm of peaches and cinnamon.
What do you need to make peach moonshine recipe?
- peach juice
- brown sugar
- peaches peeled and quartered
- whole cinnamon sticks (optional)
- cloves (optional)
- vanilla bean
- Everclear
- peach schnapps
What is moonshine?
Moonshine was once a term for high-proof spirits that were distilled, usually illegally, and without government authorization. In recent years moonshine has been legalized in various countries and has become a commercial product. Still runners, as they were called, would transport the illegal alcohol under the dark of night and with only the light of the moon.
What other names does moonshine go by?
- White lightning
- Mountain dew
- White whiskey
- Bootleg
- Firewater
- Hooch
- Rotgut
- Bathtub gin
- Home brew
How to make sous vide fresh peach moonshine recipe?
- Set the sous vide bath to 140F.
- In each quart mason jar divide the peach juice, place brown sugar, 1 cinnamon stick, 3 cloves, ½ a ripe peach and a ¼ of a vanilla bean.
- Divide the Everclear and peach schnapps between the jars.
- Place on a clean lid and a ring. Tighten finger tight.
- Once the water has come to temperature, submerge the jars in the water bath.
- Cook for 2 hours.
- After the cook, remove the jars and allow to cool.
- Shake the jars to ensure the sugar has dissolved completely.
Make this recipe for homemade peach moonshine on the stove:
- Pour the peach juice, brown sugar, peaches, cinnamon sticks, cloves and vanilla beans into a large pot.
- Bring the mixture to a low simmer and bubble 3 to 4 minutes or until brown sugar is dissolved, stirring well occasionally
- Remove from the heat and let it sit to room temperature or cool in an ice bath.
- After the mixture has completely cooled, add the Everclear, peach schnapps and stir to combine.
- Pour into an airtight container and refrigerate.
- Let the moonshine sit for a couple of days before serving, strain peaches and reserve peaches to serve as a garnish.
Simple to make homemade slow cooker or crock-pot moonshine:
- In a large crockpot, add peach juice, brown sugar, cloves, vanilla beans, sliced peaches and cinnamon sticks.
- Cook HIGH for 4 hours, stirring frequently.
- Once cooked, strain out peaches and spices.
- Divide the peach juice base between 4 pint sized mason jars.
- Combine the Everclear and the peach schnapps and divide between the jars.
- Cover with a jar lid and ring.
- Store moonshine in a cool, dark place for 30 days to finish. This will be good for up to a year!
How to serve peach flavored moonshine.
- Serve peach moonshine over ice or neat in a glass.
- Garnish with a peach from the jar and a few turns of freshly grated nutmeg.
- Add to a cocktail that calls for a peach flavor liquor such as a spicy peach bourbon smash.
Can I freeze homemade moonshine?
You can freeze peach moonshine by transferring it into airtight containers, leaving some space for expansion, then storing it in the freezer for a couple of weeks before enjoying its peachy flavor and freshness.
Is it okay to use another grain alcohol instead of Everclear?
Yes, it is possible to substitute another grain alcohol for Everclear; however, make sure the chosen alternative you get from your local liquor store maintains a high alcohol content for fermentation.
Are peach cobbler moonshine and peach pie moonshine the same?
Peach cobbler moonshine and peach pie moonshine are similar, typically both featuring peach flavor infused with spices and sweetness, but the specific ingredients and preparation methods may vary.
Ingredients
- 33 Ounces peach juice
- 1 Cup Brown Sugar
- 2 ripe peaches peeled and quartered
- 4 whole cinnamon sticks optional
- 12 cloves optional
- 1 Cup Everclear
- ½ Cup peach schnapps
- 1 vanilla bean
Instructions
- Set the sous vide bath to 140F.
- In each quart mason jar divide the peach juice, place brown sugar, 1 cinnamon stick, 3 cloves, ½ a ripe peach and a ¼ of a vanilla bean.
- Divide the Everclear and peach schnapps between the jars.
- Place on a clean lid and a ring. Tighten finger tight.
- Once the water has come to temperature, submerge the jars in the water bath.
- Cook for 2 hours.
- After the cook, remove the jars and allow to cool.
- Shake the jars to ensure the sugar has dissolved completely.
Nutrition
Notes
- Pour the peach juice, brown sugar, peaches, cinnamon sticks, cloves and vanilla beans into a large pot.
- Bring the mixture to a low simmer and bubble 3 to 4 minutes or until brown sugar is dissolved, stirring occasionally
- Remove from the heat and allow to sit until room temperature or cool in an ice bath.
- After the mixture has cooled, add the Everclear, peach schnapps and stir to combine.
- Pour into an airtight container and refrigerate.
- Allow the peach moonshine to sit a couple of days before serving, strain peaches and reserve peaches to serve as a garnish.
- In a large crockpot, add peach juice, brown sugar, peaches, cinnamon sticks, cloves and vanilla beans.
- Cook HIGH for 4 hours, stirring frequently.
- Once cooked, strain out peaches and spices.
- Divide the peach juice base between 4 pint sized mason jars. Combine the Everclear and the peach schnapps and divide between the jars.
- Cover with a jar lid and ring.
- Store moonshine in a cool, dark place for 30 days to finish. This will be good for up to a year!
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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