Copper Moonshine Stills

Peach Infused Moonshine Recipe

For every gallon of moonshine, you will need:
60 ounces of peaches canned in heavy syrup
4 cups of dried peaches, in about ½ inch pieces

After collecting the spirits from your moonshine still into glass containers, add the canned peaches with the syrup and dried peach pieces to a gallon of moonshine. Cover the glass containers and let them stand at room temperature in a dark location for at least 1 day. Leaving the peaches in the moonshine for up to 1 week will create a stronger peach flavor. Strain the solids from the moonshine, and discard them. Your peach moonshine is ready to enjoy.

If you can find them:The “sweet but tart” blood-red Indian Peach is reportedly the best type of peach for flavoring a peach moonshine recipe. If you can find this rare fruit, use between 8 and 10 to flavor each gallon produced by your copper moonshine stills. If you use Indian Peaches, you don’t need to strain the moonshine before serving, and the moonshine will gain peach flavor every month it sits on the shelf.

Our peach moonshine recipe has been adapted from several classic and modern moonshine recipes.

Distilling alcohol such as bourbon, moonshine, or whiskey - even for personal consumption - without a proper license is illegal in some US states. Be knowledgeable about local laws and comply with them. Enjoy your copper moonshine stills for many years, and enjoy it responsibly.