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Peach Brandy

This recipe sent in by Virginia, an internet friend. She says this brandy is very smooth, as smooth as any bought brandy. She had some bottles of this for about 5 years, and it was as good as when it was first made. Thanks, Virginia.

9 lbs. canned or fresh peaches (she likes O'Sage)
9 lbs. sugar
3 lemons, sliced
2 lbs. golden raisins
3 gallons water
2 pkgs. dry yeast

Boil sugar and raisins in part of the water on medium high for about 20 minutes. Put in a large container (5 gallon bucket works well). Mash peaches well; add to the sugar mixture. Add lemons. Stir in the yeast, mixing well. Add remainder of water, stir again.

Stir once a day for 7 days. Let stand for 24 days.

Syphon off through several layers of cheese cloth. Let stand for 4 days, then strain again. This time, strain through several layers of cheese cloth with cotton in the middle. Syphon this into dark bottles with corks or caps. Should be very little sediment.