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Peach Pie Moonshine

Deborah KelloggDeborah Kellogg Kellogg

This recipe yields a little over 3 fifths. You can easily double this recipe if you want a bigger batch.

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Makes 3 fifths

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Peach Pie Moonshine photo Save this recipe 7
Makes 3 fifths


  • 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.
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  • 1

    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:

  • 2

    1 cup 190 proof grain alcohol.

  • 3

    1/2 cup peach schnapps

  • 4

    Mix well.

  • 5

    Strain through cheesecloth or a clean peace of cloth until all fiber is removed. Some people like to leave the fruit in.

  • 6

    Pour into mason jars or old whiskey bottles, seal and let sit for a couple of weeks in a cool dark place.

  • 7

    You can drink it right away, but the flavor does mellow and taste better after a week or so.

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  • Deborah Kellogg by ,

    If it gets any better i don't want it. A great hit served in mason jars at your next get together.

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