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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
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- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
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- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Clarify Whiskey &c
- How To Distil Apples
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
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- On Fining Liquors
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- Directions For Making Cider British Mode
- Of The Distiller Of Whiskey
- On Colouring Liquors
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- To Make Improved And Excellent Wholesome Purl

How To Prepare Peaches

Peaches like apples ought to be equally ripe, in order to insure an
equal and regular fermentation--for where ripe and unripe fruit are
thrown into the same hogshead, and ordered for distillation in this way
a disadvantage is sustained. I therefore recommend to farmers and
distillers, when picking the peaches to assort them when putting them in
hogsheads, all soft ripe peaches may go together, as also those which
are hard and less ripe--this will enable a more regular fermentation,
and though the hard and less ripe, will take a longer time, than the
soft and ripe to ferment, and yield less, yet the disadvantage will not
be so great, as if mixed.

They ought to be ground in a mill with metal nuts, that the stone and
kernel may be well broken. The kernel when thus broken will give a
finer flavor to the brandy, and increase the quantity.

When they are ground they must be placed in hogsheads and worked in the
same way with apples, but distilled sooner or they will lose much more
spirit by standing any time after fermentation than apples. It is
therefore better to distil them a short time before they are done
working than at any period after.

Next: How To Double And Single Peach Brandy

Previous: How To Double Apple Brandy

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