Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi guys, I have 3kg of nectarines that my neighbour just dropped over... wondering if there is a wash that uses peach or nectarines...

Ok, lots of people have looked but no responses... i guess I will need to figure it out myself.

Nectarines are naturally a pretty low sugar fruit, so will need to add more than to something like a plum...

I am thinking of something like this, it is basically a mix of a plum brandy and a TPW wash:

3 kg's of Nectarines (pulped)
5 kg's of white sugar
20 ltrs of warm water (around 30' centigrade)
80 grams of Lohans yeast

Bear in mind this is going to go through my reflux still so the remaining flavour would be minimal, but still hope to get a bit of it through...

Boomgate wrote:Ok, lots of people have looked but no responses... i guess I will need to figure it out myself.

Nectarines are naturally a pretty low sugar fruit, so will need to add more than to something like a plum...

I am thinking of something like this, it is basically a mix of a plum brandy and a TPW wash:

3 kg's of Nectarines (pulped)
5 kg's of white sugar
20 ltrs of warm water (around 30' centigrade)
80 grams of Lohans yeast

Bear in mind this is going to go through my reflux still so the remaining flavour would be minimal, but still hope to get a bit of it through...

Everything in your recipe looks fine except for the Lowans yeast, I would use a wine/champagne yeast like EC1118 or the likes :handgestures-thumbupleft:

Sometimes you've got to boldly go, Boomgate! Keep us posted with the results, you might be onto something good :handgestures-thumbupleft:

MacStill wrote:Everything in your recipe looks fine except for the Lowans yeast, I would use a wine/champagne yeast like EC1118 or the likes :handgestures-thumbupleft:

My local HBS charges just under $3 for 5 grams :( .... might be a bit rich for my blood. But point taken... Ill keep looking around to see if I can get EC1118 for a reasonable price.

Make a starter with that $3 of yeast and you'll be happy with the outcome, bakers yeast isn't really suited to fruit wash's ;-)

For that amount, you'll only need 5-7grams....I reckon it will smell real nice when fermented. :handgestures-thumbupleft:

Triangle Going Sick wrote:For that amount, you'll only need 5-7grams....I reckon it will smell real nice when fermented. :handgestures-thumbupleft:

thanks... everyone...

I will try making a starter with the 5gr, and if it doesnt fly add some baking yeast if it stops....

This might be of interest.
Palinka

The bloke is in Hungary and regularly does fruit washes.

DBV

dogbreath vodka wrote:This might be of interest.
Palinka

The bloke is in Hungary and regularly does fruit washes.

DBV

Thanks for that, a good read.

Interesting read, I've tried quite a few of those European spirits, they are all doubtless beautifully crafted, and just before bottling they add the petrol, anti freeze, sump oil and carefully selected at random dog turds just to make them as foul tasting as possible.
These Europeans are crazy.

hehehe nice.

I got myself some of that fancy fruit yeast, got ready to de-pitt the nectarines... and found that quite a lot of them were beginning to rot. So I took out the 600gr of good nectarines and de-pitted them and will try for a Nectarine Liquer instead of a nectarine wash.


Thanks for all your feedback all, turns out it was a thought experiment more than anything else.

Interesting fact... Nectarine pits (along with many other stone fruit) have Cyanide in them... enough to kill a small child apparently... I am guessing you should never use the stone in flavouring.

Boomgate wrote:Interesting fact... Nectarine pits (along with many other stone fruit) have Cyanide in them... enough to kill a small child apparently... I am guessing you should never use the stone in flavouring.

Extract from the link to Palinka
"On those summer nights, after a bucket of two ripe apricot is collected, they are properly washed by hand in a baby bath tub filled with water, destoned and cut into pieces. If a varieties' stone can be used in the mash, it is collected and dried separately, a part of them is cracked when dry. Most of the apricot variants' stone has a pretty high cyanide content, so a select variety with a "sweet seed" can be used only, it will give enough almondish kick, no need to use poisonous seeds."
End quote.

So the seeds are removed before fermenting.



Dog turd and petrol - wonder how that ferments? :laughing-rolling: :shock:


DBV