Peach Liqueur – Part Three
The other day we bottled our peach liqueur. We’d kept in in the wine closet for about three weeks after straining out the solids. We stored it in a big glass bottle and were surprised by the amount of solids that settled in the bottom. It’s a little hard to see in the below photo so I’ve added an arrow to show just how much sediment there was.
The cherry liqueur we made earlier in the year had almost no sediment so this was an interesting development.
The Man of the House siphoned the liqueur into a bottling bucket. From there it went into five wine bottles. Because of the extreme amount of sediment we didn’t quite get that fifth bottle filled.
I’m quite pleased with the flavor. The liqueur is very smooth and tastes primarily of peaches. There’s little to no alcohol taste. It’s very light and very, very good.
Here’s the entire series of posts:
Thank you for all your information, I will be trying to make the peach liqueur this summer when the peaches are ripe. It has a lovely colour, thanks again for your recipes.
chris
what is in the bottle held by a clothespin in part three of the peach liquer recipe? What is the purpose?
thank you
Deb – Great question! The clothespin is attached to the siphoning tube. (You can even see the liqueur being siphoned out via the tube.) We want to leave behind the debris at the bottom and so it’s best if the tube goes to just above that point. The clothespin holds the tube steady and prevents it from sinking down into the stuff that we want to leave behind.