Friday, November 14th, 2003
| ID: |
140 |
| Date: |
14-Nov-2003 |
| Name: |
Cape Breton Peach Brandy |
| Category: |
Brandies |
| Yield: |
Three Gallons Imperial |
| Beginningsg: |
Not Provided |
| Ingredients: |
48 peaches + 30 Stones 10-12 lbs. brown sugar 2 lbs. seedless raisens 2 cups cornmeal 2 gal. boiling water 2 pkgs. wine yeast |
| Instructions: |
1. Peel and destone peaches and put in crock (primary fermenter) with all rest of ingredients except yeast. 2. Stir vigorously while adding boiling water. 3. Let cool to 70DegF then add yeast. 4. Let stand for 7 days stirring once a day ( keep temp at 70DegF) 5. Strain out pulp and put in Carboy and fit airlock and leave for 2 months 6. Then put in gallon jugs with airlocks and let sit for 6 months. 7. Clarify, stabilize, bottle and age as you normally would. |
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