kilikini > wrote:

> Got a question for you folks. It's peach season here in the South and my
> husband wanted to try making some peach infused vodka. I've got an idea of
> how many peaches I need for a 750 ml pet of vodka, but my question is: do I
> leave the skins ON the peaches going into the vodka or off? Do the skins
> tend to leave more of a peach flavor, a bitter flavor or doesn't it matter?

In Russia, peach-infused vodka was and still is traditionally made with
peach stones. Stones were pounded, put in vodka and left for one or two
weeks. Then the vodka was distilled (distilling things is second nature
to a lot of Russians). I suspect that is how commercial peach infusions
of this kind are made to this day.

However, you can just put a cut-up skinned peach in vodka for a couple
weeks and then carefully strain through several layers of cheesecloth.
It won't resemble any commercial product, though.

Victor