Peach brandy mash
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- čas přidán 8. 09. 2024
- Hey y'all thanks for watching please like and subscribe if y'all have any questions please comment below or follow The shine shack Facebook page and message me there I'm always glad to help ...Shine on and have fun doing it 😁
My brandy is less pounds per gallon of fruit to water but I use a thumper to infuse more flavor into the brandy it's a lot cheaper and in my opinion a better product I choose to use a thumper on my brandy if you don't want to it will still have plenty of flavor
Mash Bill
52lbs peaches 🍑
40lb sugar
25 gallons water
lemon juice (inverting sugar)
5 tbs pectic enzymes
8-9 tbs dady yeast (EC-1118 yeast is preferred)
I fully agree. I'm in several groups and every time I post there's always at least 2 people that are just rude af. Makes me want to stop helping people and leave the groups.
Your right and it's BS it should not be like that it kills me to see that shit
I would buy a shirt, just found your channel probably one of if not the best shine channels I have found
Thank you for supporting my channel I really appreciate it I am working now on getting some designed I will have some soon
I aint never made peach brandy so I am going to try to make it your way... I hope I dont screw it up man. Thanks and take it easy.
Awesome peach brandy is really good just use 3-5 lbs peaches per gallon of water if possible you can use as low as 2 but the more the more flavor you get and put peach snhappps in the thumper or infuse it really helps pack it full of peachy goodness 😆
Hey buddy I just discovered you're video love it man thats the way I am simple and keep things simple I definitely just scribe look forward to see more thanks a whole lot
good Lord must need more moonshine.
Always there is never enough 😂
I appreciate how much help you give and are willing to help. You are absolutely right though. Some people refuse to even answer simple questions as they probably feel it is stupid. But as a beginner you can only see so much and some of the smallest skipped steps are the most important. But thanks again for all the help and info. shine on!
Your right the small things are huge when starting out people say they wanna help new people but when they ask a question they get rude and don't help it drives me crazy that's why I don't do the FB groups anymore I kills me to see that going on I always help when I can no matter the question if I don't know it I'll research till I do 😂
Hey bro, I totally agree with you on that sugar thing. I’ve done all grain and I’ve done sugar added, somebody will bitch but it’s your likker so do what you want.
Absolutely I don't care either way I do both as well you should do what makes you happy not someone else 😜
We spoke the other night about me being a newbe, your videos are the most informative that I've seen
Thank you I try to give all the information I can I know first hand how helpful it can be I just commented back to you on the other video actually I was trying to plan for filming that video was curious what kind of still you have pot still , column , bubble plate etc I have a FB page also (Shine Shack)
I love the shirt. Shine on!
Hey Red... I just run across you today and I subbed .... you no BS... running and gunning....like me... and I'm a Yankee from ..... North of you🙂.
Shine on👊🏻
Right on thank you....Shine on
I just ran my peach brandy a week ago with red star dady. Turn out good for me 140 proof. Quite tasty but definitely going with the ec1118 next time.
Yep I had to do it to I was out of my ec-1118 Dady will definitely work tho I love peach brandy it's one of my favorite Likkers when possible use ec-1118 yeast and let it ferment cold like around 60F it will slow down fermentation a little will take longer to work off but In my opinion comes out the still tasting alot better gives the mash more time with the fruit...Shine On
Red, enjoy the videos. Can you spend a little time discussing Temps in some of your upcoming videos and the adjustments you make during the run. Thanks, and keep up the good work.
I can I usually don't tho because I only use my thermometer that is in my pot to let me know I'm getting close to starting to run after that I don't look at it anymore I go by likker off take (what's coming out the worm) I do bump the heat up a little the closer I get to the end of the run but every still is different for example my copper still starts producing when the pot is 205° but my stainless still starts at 190° if varies so much....Shine On
I appreciate that thanks for supporting the channel 😁
Rest in Peace Shiner Sam! Great video!
Thank you
The give away and shirts are a good idea, I have a flavor I don’t want to openly mention that would definitely be an off the wall flavor nobody else in the south has
I have shirts designed already multiple different ones but I'm having issues linking them to my website I'm going to have to hire someone who is more technically savvy than me to do it 😂 what flavor is that 😂
@@TheShineshack haven’t heard from you on this, are you familiar with a soda called cactus cooler? Where I grew up in California it was the predecessor to man dew and I have a shine that’s almost the exact same flavor
Great video keep up the good work 👍
Thank you will do ...Shine On
There he goes
What I do 🤣
What happens if you don’t boil or heat the water when dissolving the sugar? I’ve made hundreds of gallons of kool aid and never heat it. Is it just the volume of sugar to water? Thanks! Keep making videos, they’re great!
You can definitely dissolve the sugar without heating the water some people heat their water to pasteurize their fruit prior to fermentation to ward off any unwanted bacteria but I do it sometimes mainly because I like my mash to be between 70°-80° F when pitching yeast my spring water is in the low 50°f's it's really cold I just did a blackberry apple brandy video and the mash was pretty cold when dissolving the sugar it works just fine just make sure you stir,stir,stir so no sugar settles on the bottom and let it rock and roll
Man its like racing all kins and makes but its still racing
I havent done any brady yet, only been doing all grain and corn whisky. Im definitely going to try your recipes out. I wonder if my T500 still will strip out all the fruit flavors.
Is there anyway to run in pot still mode or put fruit in the vapor path ?
@TheShineshack yea, there is a pot still attachment, but I don't own it. Putting fruit in the vapor path might actual work, i didn't think of that.I'm sure the reflux will strip the flavor. I wasn't sure if you tried it. I'm in the process of converting a keg. Maybe I will wait until then. I appreciate the feedback.
@@travist8150 yeah if you try to keep your proof below 160 the retain flavor and possibly put fruit in your column but don't over pack it make sure you can still breathe easy through it you should be able to do pretty good ...yeah keg stills are great and very durable...anytime you have questions I don't mind at all
@@TheShineshack I appreciate it
Isn't the gravity too low? Have you tried a higher gravity to get more alcohol out of it?
You can but the more sugar you add the more flavor is lost in my opinion I never like to go above 1.080 that's the perfect spot for me sugar will change the flavor profile and make the likker hot and burny but everyone's palet is different
Maybe a dumb question but could you use a stainless grate or something like that to hold the cap undee liquid?
You could I've seen people put all their fruit in a brew bag and weigh it down to the bottom of mash barrel also when useing a air lock but the cap also protects your mash I just lightly stir it once a day so it doesn't dry out let me know how it works if you try it out...shine on
Hey buddy if I’m open fermenting how do I tell when it’s done buddy? I have always done airlock now I am doing to big of batches to airlock.
The gravity is the best way to know if it's done. You can let it run until the yeast is all dead but using the measurement of gravity can help cause you're always gonna be within tolerances and doing it that way will shorten the fermentation process which is the stage where more bad things can happen.
The cap will fall to the bottom of your mash barrel the cap is all your grains or fruit that are on the top of the mash while fermenting and all the fermentation activity will stop like bubbling
Absolutely check the gravity first I just noticed I didn't say that in my reply I Apologize i assume people know that sometimes and don't mention it but check your gravity and see if it's .999 or even 1.000 if it's higher than that check it for a few days In A row if there is no change it's done usually happens like this on a rum but the cap falling and bubbling stoping are indicators that it's done working but always pull a gravity before you consider it done
@@TheShineshack gravity is 1.065 with temp adjustment 1.073 before fermentation it’s on day 6 of fermentation now
What mixture do you use for the star san?
6 ml of star san to 1 gallon of water that's the small batch mix
That stuff is super strong and last forever
Thanks for the information.
How bout all this in a recipe form.
The full recipe is in the description of the video
Believe me brother, if you’re one of those people who doesn’t want to add sugar, it takes a lot of grain to get 1.080 .
Why dont you cook your peaches
I don't like the flavor change that happens when you cook your fruit It's just a personal preference. When you cook your fruit, you get a cooked fruit taste when you don't cook it. You get a more fresh fruit taste in my opinion. You can do it either way, whichever way you like. Best, there's no right or wrong way