hey it's Kyle with Colin haymer supply in this video I'm gonna show you how to make aged peach pie moonshine so of course you're gonna need some moonshine some spirits you can use any kind of white on aged whiskey that you prefer I am going to be using this ole smoky white lightnin moonshine this is a hundred proof they make this specifically for making cocktails and mixing with other stuff so it's a higher proof which is good because we'll be diluting it with some juice okay as far as juice goes I'm gonna be experimenting with two new recipes in this video the recipe fo is used uses peach white grape juice like actually in jugs you can you can pick that up from Walmart you can pick that up anywhere but recently I discovered that Welch's makes a white grape peach concentrate so I'm gonna be trying that out and one version of this recipe and then also you can find this stuff it's called lose a peach nectar at like health food stores and whatnot it's kind of pricey but it tastes delicious on its own I mean like it's seriously good stuff and I'm gonna make a batch with that as well moving on we'll talk about the spices here so we've got some dried peaches I think we have 8 to 10 big chunks of dried peaches here we have some woodchips so a tablespoon to 2 tablespoon of woodchips and I mentioned it at the top of the video here that we're gonna be aging this recipe the peaches are gonna take some time to infuse the alcohol with their flavor that's going to take at least a week I would recommend probably taking a week and then just giving it a little sip to see how concentrated it is and then if that's to your liking then you move on we have an eighth of a teaspoon of the following cinnamon ginger orange and cloves we have about a half an inch of vanilla like a stick vanilla dried vanilla bean and then I have in there about 1/4 teaspoon of pink peppercorn if you didn't catch all that or that didn't cents just look for the link below in this video description and I'll point you to an article where I will list all of that out alternatively those ingredients are roughly what we use in our peach pie moonshine spice kits and I will link to these as well in the description the first step here is that I'm actually going to take these peaches and I'm going to cut them up into smaller chunks basically so there's more surface area for the alcohol to come into contact with there are two reasons I'm not using fresh peaches number one peaches is kind of tend to disintegrate pretty quickly when you use fresh peaches and you end up with like kind of a lot of chunky slimy stuff in the mix that's why I've never used something like this before it's kind of cloudy but it there is some pulp in there I guess but there's not much but I'm gonna try it out and see how I like it the people who really have been around the block and they've done this a number of times and they've learned from people in the past especially like mountain folk who do this kind of stuff what they'll tell you is that the best peach moonshine is actually made with what are called Indian peaches or blood peaches they're generally not something you can just pick up at a grocery store you have to go to an orchard or go to a farmers market or something like that to find those they're super hard they're not really for eating they're for baking they look blood-red on the inside and if you're using the fresh peach like that which I don't have right now because it's the middle of December you just cut slits in the side of the peach and then you would put that in a mason jar and you'd leave that set for as long as six months or so alright so I have my peaches here what I'm going to do is just pop the peaches into my kettle and then I'm gonna put the spices in there as well all right next I'm going to add the moonshine and like I said I'm experimenting here in this recipe so I'm gonna make this batch a bit bigger than I normally do just to see if I can extend the spices a little bit make a bit bigger of a batch without diluting the flavors too much I'm gonna be adding six cups of alcohol all right I'm gonna pop a lid on this and I'm gonna leave this set for about one week and then we'll come back and we'll wrap this up hey it's only been 24 hours actually since I last put the ingredients in pot here and then it occurred to me two things actually one I don't want to leave the alcohol in this container for a week despite the fact that it has a lid on it I'm worried that too much is going to evaporate out of it and two I made a mistake when I added the ingredients I should have used a muslin bag for the wood chips and the spices that's what I normally do one of these guys right here I did not do that that's okay that's fine this is gonna be just a test run for for a new recipe Stiles anyway so I think what I'm going to do is I'm going to strain the ingredients here and I'm going to pull out the peach chunks I'm going to set the woodchips aside then the other spices aside like I said this is just an experiment here this is not the normal recipe because I'm using two different peach ingredients I ain't worried about it what is gonna be kind of a pain though is pulling the peaches out of this strainer and not the other ingredients it's alright I might get some woodchips in here that's fine think really what I want to leave out are the cloves and there's some pepper in here Vennela would probably be okay to transfer over all right well that's that I'm going to now leave B sit for the rest of the week and then we'll come back and I will add some different types of peach juice to this and we'll figure out which is going to be the best all right it's been a week everything's done infusing so I'm going to wrap this up the first thing I'm gonna do is strain the ingredients the peaches and whatnot I'm actually gonna put it back in I ended up with a couple of wood chips in here I didn't end up with much wood in there and it's gonna just continue to add some more flavor however I don't want it in my like finished jar and like I said I usually separate these ingredients in a muslim' bag and I don't have to do this process of manually picking stuff out but forgot to do that so we're gonna pick through this one last time and just get these last few wood chips out of here I do want the peaches in the jar they'll continue to provide flavor and you know they're not going to make anything bitter or you know like overly oaky or anything like the other ingredients might so they're a nice addition okay so I'm gonna set the peaches aside here generally this much alcohol makes about three mason jars of finished product six cups I'm making two different kinds so I'm not really sure how I'm going to what I'm going to do no one's going to be a one type of juice and ones the other I don't know maybe I'll do a mix for the one in the middle what I do need to do is split the infused moonshine into the jars evenly nope got a wood chip in there I've about two cups in each so 400 500 milliliters it looks like in each one of these this has been in the fridge I let it fall out so I'm going to top this off for the most part I'm gonna leave some room to add some peaches back in and I'm going to do the same with this give this guy a little shake alright I'm gonna set this guy aside and I'll figure out what I want to do with that here in a second just give both of these guys a little shake strong oh yeah all right clear winner and there's the clear winner here I've always really liked this stuff I bought this from the grocery store before it's really delicious so I thought it might make it a nice peach moonshine it's just not strong enough though you know like when you drink this on on its own tons of like fresh peach flavor we were nice but it's not very strong obviously not strong as a concentrate it's gonna be that's just not doing it for me this however yeah it's sweeter it's on the sweeter side but at the petrol it comes through as well and with this recipe what I generally do is I will toss the peaches back in here and I'll leave these even longer like I'll leave them set another few weeks before actually drinking them and the peach just continues to infuse into the alcohol this is definitely something that gets better with age up to a point obviously you want to keep it refrigerated but at this stage this is way better than this is so what I'll do with this last year I think is I'll do like a 50/50 mix of this and the peach nectar do good good amount of that probably 2/3 of the can I'd say and then I'll top it off with this and then I'll add the peach back to you all of these all right and that's that aged peach moonshine I probably wrap this video up and then I'll come back with a separate video in a few weeks and I'll let you know after aging which one tastes the best at this point I am going to throw this in your refrigerator you know I'm not sure what the final abb on this is and what the ABV would need to be for it not to sort of like spoil so I'm gonna refrigerate it I'll come back in a few weeks with another video and I'll let you know which one is the definitive way thanks for watching see ya