Peach Pie MoonshineDeborah Kellogg Kellogg
This recipe yields a little over 3 fifths. You can easily double this recipe if you want a bigger batch.
- 1/2 gal (64 oz.) Welch’s White Grape Peach Juice.
- 1 1/2 cups whit sugar.
- 1 can sliced peaches. (15-16 oz.)
- 3 cinnamon sticks.
- 1 cup (8 oz.) Peach Schnapps
- 1 cup (8-9 oz.) 190 Proof Grain Alcohol, Everclear, Graves, etc.
In a pot put 1/2 gal Welch’s White Grape Peach juice, 1 1/2 cups white sugar, 1 can sliced peaches with juice, 3 cinnamon sticks, 1/2 cup Peach Schnapps and bring to a boil, then let it simmer covered for about an hour. Let it cool down to room temperature, then add the following:
1 cup 190 proof grain alcohol.
1/2 cup peach schnapps
Strain through cheesecloth or a clean peace of cloth until all fiber is removed. Some people like to leave the fruit in.
Pour into mason jars or old whiskey bottles, seal and let sit for a couple of weeks in a cool dark place.
You can drink it right away, but the flavor does mellow and taste better after a week or so.
Source: Clyde Kellogg