The Art of Aged Peach Pie Moonshine: A Step-by-Step Guide to Crafting Your Own [3 Ways]

by Karl S | Updated: June 6, 2023

Hey, it’s Kyle with Clawhammer Supply. In this video, I’m going to show you how to make aged peach pie moonshine. Of course, you’re going to need some moonshine or spirits. You can use any kind of white, unaged whiskey that you prefer. [how to make moonshine at home]

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.

As far as juice goes, I’m going to be experimenting with two new recipes in this video. The recipe I’ve used uses peach white grape juice, like actually in jugs. You can pick that up from Walmart or anywhere.

But recently, I discovered that Welch’s makes a white grape peach concentrate, so I’m going to be trying that out in one version of this recipe. Also, you can find this stuff, it’s called Looza Peach Nectar, at health food stores and whatnot.

It’s kind of pricey, but it tastes delicious on its own. I mean, it’s seriously good stuff, and I’m going to 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 wood chips, so a tablespoon to 2 tablespoons of wood chips. And I mentioned at the top of the video here that we’re going to be aging this recipe.

The peaches are going to 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 make sense, 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 tend to disintegrate pretty quickly when you use fresh peaches, and you end up with 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 there is some pulp in there, I guess, but there’s not much. But I’m going to 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 a 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 going to put the spices in there as well. Alright, next I’m going to add the moonshine, and like I said, I’m experimenting here in this recipe, so I’m going to 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 going to be adding six cups of alcohol.

Alright, I’m going to pop a lid on this, and I’m going to 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 the 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 going to be just a test run for a new recipe style 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 wood chips 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 going to 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 wood chips in here, that’s fine. I think really what I want to leave out are the cloves and there’s some pepper in here. Vanilla would probably be okay to transfer over.

Alright, well that’s that. I’m going to now leave this to 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.

Alright, it’s been a week, everything’s done infusing, so I’m going to wrap this up. The first thing I’m going to do is strain the ingredients, the peaches and whatnot. I’m actually going to 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 going to just continue to add some more flavor.

However, I don’t want it in my finished jar. And like I said, I usually separate these ingredients in a muslin bag, and I don’t have to do this process of manually picking stuff out, but I forgot to do that, so we’re going to 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 they’re not going to make anything bitter or overly oaky, like the other ingredients might, so they’re a nice addition.

Okay, so I’m going to 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 do it. One’s going to be one type of juice and one’s 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 got 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 thaw out, so I’m going to top this off for the most part. I’m going to 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 going to 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.

Alright, 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 a nice peach moonshine. It’s just not strong enough though.

You know, like when you drink this on its own, tons of fresh peach flavor, really nice, but it’s not very strong. Obviously not as strong as a concentrate is going to be. That’s just not doing it for me. This, however, yeah, it’s sweeter, it’s on the sweeter side, but the peach flavor 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 jar, I think, is I’ll do like a 50/50 mix of this and the peach nectar. Do a 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 all of these.

Alright, and that’s that. Aged peach moonshine. I’ll 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 the refrigerator.

You know, I’m not sure what the final ABV on this is, and what the ABV would need to be for it not to sort of spoil, so I’m going to refrigerate it. I’ll come back in a few weeks with another video, and I’ll let you know which one is the definitive winner. Thanks for watching. See ya.