Last weekend I started a Prohibition Peach Schnapps home brew. A bit different from the usual home brew I make but should be fun. It should work out to be in the region of 20% ABV liqueur and makes 6 wine bottles. Prohibition has a good range to choose from, I chose the Peach Schnapps as it should be easy to drink even if doesn’t quite come off. I’ve seen a few reviews and the Prohibition Peach Schnapps seem to do well unlike the Prohibition Whiskey, where the reviewer suggested that it wasn’t good to drink but would be ok in a mixer. The cost of the Peach Schnapps was £12.45 from the good guys at Brew Genie (I need an affiliate link!).
The extra kit I needed to buy were a 5 litre demijohn, 6 wine bottles, 1.6 kilograms of white granulated sugar (I had to double check the amount after doing beer kits which are generally 1kg!) and cork bottle tops for this experiment. About another £12 for the overall cost, but all apart from the sugar can be reused.
Prohibition Peach Schnapps Liqueur Process Part 1
The instructions to set up were fairly straight forward, like beer, make sure everything is sterilised.
- Calibrate the fermenter by accurately adding 4.7 litres of water and marking the level.
- Add 2 litres of cold water
- Mix 1600 grams of sugar in 1 litre of boiling water and add to the demijohn
- Add the Sucrose and Citric sachet
- Then shake!
- Add the yeast to a cup of warm water (35-40 degrees) leave for 10 minutes before adding cold water carefully, then add to the demijohn.
- Add the yeast nutrient to the demijohn
- Top up to the 4.7 litre mark
- Fit the airlock, like beer with half filled with water
- Wait 2-3 weeks for it to ferment.
A few images of the Prohibition Peach Schnapps home brew process are below, quite surprised that it looks like milk but not sure what I was expecting. Within a couple of hours of fitting the airlock the bubbles were appearing and after 1 day it was going a bit mad with constant bubbling.
Updates will follow when I move onto stage 2 in a couple of weeks.