best fining for peach wine?

TIME. I have always had difficulty in clearing peach wine. The thing that always works is just let it be for 7 months or so.

I make an apricot nearly every year and that is troublesome in clearing and is a similar fruit to peach! I certainly use a good dose of pectic enzyme at the beginning of the fermenting process and if it looks as though it is going to be slow to clear I will fine and then if it is still stubborn after about 7 months or so I will treat it with bentonite. It is important to check and maintain SO2 levels to prevent oxidisation if you are continually treating and reracking. I somewhat spoiled my 5 gallon batch 2 years ago which gave me a lot of trouble with a persistent haze. By the time I had got it reasonably clear I had forgotten to check the SO2 at latter stages and finished up with an oxidised apricot wine which is more akin to a sherry -- but not as nice. It is however very good for marinating a salmon fillet before I poach it in the wine ( with a wedge of lemon , bay leaf and a few peppercorns ) or BBQ it

mmmmmmmm salmon in apricot? Sounds great.

You put the peppercorns right in the frying pan?

Dave Stacy

Well if I am poaching a whole salmon I do it in a fish kettle but with individual sized pieces I normally microwave it, with the dish covered in cling film, for about 6 mins + --- but if I was poaching in the pan --- yes I just put the peppercorns in whole. I squeeze the lemon to release the juices but leave it in the pan as well. I use a mix of half wine and half water for the actual poaching. Microwave poaching is an excellent way of cooking fish especially!

Rick,

In all honesty....time....

Made 6 gallons of peach wine from the best fruit I've ever seen out of the Columbia Gorge (Hood River). This was a 2002 harvest. Stubborn thing took more then one year to clear. Finally bottled December of 03. Total time in the carboys 16 months. But it tastes fantastic!

Tom