Introduction Last few weeks I have played around with the new iStill Extractor Column a lot. One of the most interesting recipes I produced is a drink made with peaches. It's not exactly a liqueur (because the recipe only uses 100 grams of sugar per liter), and it is not really a "cello" either, since it is made with the fruit flesh and not with the fruit skins. But it is good. Darn good! Here is an instruction, with pictures, on how to make it, using the iStill 100 and the new Extractor Column. Same procedure holds for the iStill 500, iStill 2000, and iStill 5000 with their related - and bigger - Extractor Columns. Ingredients, preparation, GNS production, fruit handling, extraction and bottling, it's all there ... Ingredients What you need is:

• Lots of sugar, water, and turbo yeast (to make the GNS - if you are not buying it in);
• 25 kilo's of peaches (to extract taste from).

Preparation

Buy an iStill 100 with Extractor Column ...

GNS Production

Use the Turbo Yeast, water, and sugar ...

To whip up 240 liters of ferment ...

After 3 to 4 days use the i100 to strip and then finish the ferment into 96% Hearts ...

Fruit Handling

Buy 25 kilo's of peaches ...

Peel them, cut them in quarts, and remove the stone ...

Toss the skins and stones ...

Extracting

Put the iStill Extractor Column in place ...

Dilute 50 liters of GNS to 38% and add it to the boiler ...

Put the peaches in bags ...

And put the bags in the Extractor Column, all 25 kilo's ...

Run four extractor cycles and you now have 54 liters of 36% Peach Essence ...

Bottling

Add sugar, bottle, and end up with the world's most amazing Peachcello Liqueur ...

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