[Applause] you hello and welcome back today we're going to be making some peach brandy with all of these lovely peaches so I'm just going ahead and chopping all of these peaches you don't want to use anything that's kind of badly damaged or bruised like this I'm not sure what that is let's take a look and find out but we probably won't be using that one for this oh we can cut around it and just toss that kind of monkey bit into the compost heap we don't want anything that's going to impart any off flavors or anything into the brandy so I'm not gonna make you watch me go through dropping all these peaches cuz that's gonna be super pouring you can take the skin off if you want or you can leave them on you know these are kind of coming off really easily at the moment I've not blanched them or anything it's just cuz they're getting a little bit older now and they're very juicy so some skins I'll leave on some I'll take off it doesn't really make much of a difference it's just down to your own personal preference okay I've cut all my peaches and I'm putting them into the jars and you want you know about three-quarters of the way full with peaches or fruit you're gonna have some disposition you know with the contents once the liquor goes in there the next thing you're going to need is some sugar we're just using standard white table sugar I'm putting in about a cup and a half to two cups and probably in do two cups and these might make it a little bit more on the sweet side all right most most of the sugars in the jar and the next thing to add is some brandy it doesn't it really doesn't matter what sort of brandy you using Oh No I'm spilling it I just grabbed whatever was cheapest to be honest at the liquor store you want to get as much brandy in as you can well you want to leave a bit of a gap so you can mix the fruit and the brandy and stuff together so I've got at least two cups of brandy in these but there's going to be a bit more that goes in okay I'm just going to wipe the sugar off the rims just a damp paper towel it's fine oops that's going to compost it seal the jars and give them a shake and then top pop up as necessary got lovely that is looking already so what you wanting to do in here is dissolve all that sugar this is going to make it much more like a Lakia it's gonna be a bit syrupy but the peaches will be great on yogurt or ice cream maybe with some custard and a cobbler maybe even a crumble can you do a peach crumble yeah we just check in and I'm gonna top it up just a little bit more so the fruits covered that's it I'm now going to leave this somewhere dark and cool and every day or so I'm going to come and I'm going to shake it all up and you'll see that the sugar will start to dissolve and then after at least a month if not longer sample it and see what you think it might need a little bit more sugar at that point or it might be ready to strain off the fruit and enjoy with some lemonade or on its own or however you like to have lakiya preserved peaches let's see the other one does three lids on tight there's lots of different fruit that I do this kind of thing where it's not always brandy we're gonna be doing this with vodka it's make kind of a schnapps I'm gonna be doing it with whisky as well I've got a blended whiskey and a straight bourbon to try it with that's it peach brandy so if you're following along I am trying to tackle through my ginormous peach harvest with lots of different recipes so I'm making peach wine peach brandy peach schnapps peach whiskey peach melly-mel which is peach Mead I'm also going to be doing jams chutneys and whatever else I can think of to do with my peaches so if you have any suggestions or ideas then please feel free to leave a comment at the bottom until next time another from misfit gardening bye bye