Peach Moonshine Recipe
Makes 1 quarts
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.
Notes
How to make peach moonshine on the stovetop:
- 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!
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