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Watermelon and Peach Brandy Recipe

This recipe makes an 18L wash for a delicious, fruity brandy


  • 1 1/2 large watermelons
  • 10 peaches (ripe)
  • 1 1/4 cup chopped golden raisins
  • 8 lemons (juice only)
  • 25 cups of sugar
  • 18L water
  • wine or distillers yeast


  • Extract the juice from the watermelon and peaches, saving the pulp
  • Boil the pulp in 5L of water for 1/2 an hour, then strain and add water to the extracted juice.
  • Allow to cool to lukewarm, then add water to make 18L total
  • Add all the ingredinets to the primary fermentation vessel except the yeast.
  • Cover well with cloth and add yeast 24 hours later.
  • Stir daily for 1 week and strain off raisins.
  • Fit fermentation trap, and set aside for 4 weeks


  • Fill the boiler with your wash
  • Make sure to toss your heads and tails
  • Distill slowly through a pot still stabilizing between 80 – 85 degrees C throughout distillation


No aging: Dilute to 40% and chill for 48 hours in the freezer and enjoy on the rocks or with a mix of your choice

Aging: Dilute the finished product to 55% ABV and put it onto French oak blocks, staves, chips, or even better a barrel. Let the brandy naturally age until you are happy with the product

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