Peach Pie Moonshine

Peach Pie Moonshine2

  1. 2 – 64 oz bottles white grape peach juice.
  2. 1 cup granulated sugar
  3. 1 cup brown sugar
  4. 1 cup splenda
  5. 2 – 29 oz cans sliced peaches with juice
  6. 6 cinnamon sticks
  7. 1/2 tsp cinnamon
  8. 1 bottle peach schnapps
  9. 1 bottle 190 proof grain alcohol (such as everclear)
  1. In a large pot, bring juice, canned peaches, sugar, cinnamon sticks, cinnamon, and cloves to a boil. Turn down heat, cover, and let simmer for 1 hour. After simmering, remove from heat and let the mixture cool to room temperature. Once cooled, pour in the bottle of peach schnapps and everclear. Stir and then strain through a cheesecloth to separate the peaches and cinnamon sticks from the moonshine. Pour into jars and then, if desired, divide the peaches between the jars. Store in a cool dark place for a few weeks to allow the flavors to strengthen, or you can drink it right away.
  1. The end product is fairly sweet, so I used no sugar added white grape peach juice to cut the sweetness a bit. You can also use peaches in light syrup as well.
Adapted from Dave’s Peach Pie Moonshine and from
Photo Credits

About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
This entry was posted in Everclear Recipes, Homemade Liquers, Homemade Moonshine, Peaches and tagged , , , , . Bookmark the permalink.

4 Responses to Peach Pie Moonshine

  1. Now this is my kind of recipe.

  2. Pingback: 2014 Year in Review for Cottage Cupboards Blog | Cottage Cupboards

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