BOB wrote:
> "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?
>
> Skins off. You'll get better contact between the peaches and the
> vodka that way. Oh, and slice the peaches in half or quarters.
>>
>> I was hoping someone in the group could help. I've googled and all I
>> come up with are recipes for martinis or drinks using peach infused
>> vodka, not the particulars on how to make it.
>
> It'll need to steep for several months. The longer, the better.
>>
>> The vodka isn't for me, by the way, but for the hubby. He's trying
>> to reproduce a flavor similar to McCormick's Peach Vodka (which he
>> loved) that he only found in Tennessee and can't get anymore.
>>
>> Any ideas or suggestions would be welcomed.
>>
>> kili
>
> I'm betting that using "Tennessee Spring Water" would be better than
> Vodka, but it's harder to find down here, and with shipping, handling
> and carrying charges, much more expensive.
> ;-)
>
> BOB

I was thinking skins off, too, but the hubby went ahead and made it, skins
on. He couldn't wait an hour or so to get a response from people who are
more in the know than we are. Well, it's his beverage. I'm not going to
drink it.

kili