Peach Wine

I am not sure where I got these from:

PEACH WINE

• 15 LBS PEACHES * 2 tsp citrus pectin * 10 lbs WHITE SUGAR * 4 LBS BROWN SUGAR * YEAST

15 LBS PEACHES --- crush, cover with water, and let stand overnight. Next day, stir and add 2 tsp citrus pectin (if you have it). Next day, melt 10 lbs WHITE SUGAR AND 4 LBS BROWN SUGAR, then add yeast when lukewarm. Add to peaches with enough water to make 5 gallons. Cover and stir daily, skimming off foam and solids for 1 week. Cover and protect from insects. Let stand 3 to 5 weeks before first siphoning. When siphoning, do not siphon sludge from bottom of container. Repeat stand and siphoning process until wine is clear. Bottle and enjoy.

Summer Evening Peach Wine Recipe: Don E-Mail Address: snipped-for-privacy@cyberis.net AMOUNTS INGREDIENTS 15 lbs Peaches (very, very ripe) 10 lb. White sugar 5 lb. Dark brown sugar 5 tsp acid blend 1 1/4 teaspoon Grape tannin 3 3/4 tsp pectic enzyme powder 5 tsp yeast nutrient 1 1/2 cups Orange juice (for yeast starter) 1 pkg Yeast (LALVIN 71B-1122) INSTRUCTIONS

• Wash the peaches, cut them in pieces, discard the stones and any spoiled parts, and smash the pieces with your clean hands into the primary fermenter. * Add enough boiling water to cover. over and let stand overnight. * Add the pectic enzyme in the morning and let stand another day. * On the third day strain through cloth, such as muslin. Wring it out well to get all the juice and discard the pulp. * Boil enough water to dissolve the white and dark sugar. Let cool and then add to primary fermenter. * Add enough water to bring primary fermenter to slightly less than 19 liters. Let it cool to 24oC. * Prepare the yeast starter by placing the orange juice in a suitable bottle with a cap. * Place bottle in pan of water on stove and warm O.J. to approximately 24oC. * Add the yeast and the yeast nturient. Shake it to mix everything, then loosen the cap (make sure the cap is loose!!!) * When the starter is bubbling nicely -- in 1 to 3 hours, add it to the peach liquid. * When the fermentation slows, in 1 to 2 weeks, rack to carboy and top up with water. * Rack as necessary. * Bottle when still and clear, SpG = 1.000.

COMMENTS

T'is the season when one might consider making peach wine. I usually search the fruit stands for suitable peaches. You can often find a box or two of peaches there that are so ripe that they must be sold that day -- or be thrown away. You may have to ask for them. Those are the ones to buy. They are not only cheaper, but they are fully ripe. Even if there is some spoilage, buy them and cut out the spoiled areas.

This peach wine has always pleased my palate. Made with Lalvin

71B-1122 yeast it has a very peachy flavor. When made with other yeasts the flavor is never as good -- in my opinion. Be choosy about which yeast you use.

This wine has always completed its fermentation quickly and cleared well. It will taste better if aged several months to a year, or more, but if you like peaches -- well, try to keep some of it back anyway.

Hello AJ Rawls:

Thank you kind sir. 100lbs. of peaches at the homestead, ~1/2 of which must be shared with SWMBO.

Stopped by the gocery store for all of the adjuncts mentioned below and will make 5 gallons of peach wine with raisins.

Then four additional gallons of peach wine. One gallon each with the following adjuncts: white grape juice concentrate, brown sugar, honey and bananas.

What do you call an 'adjunct' in country or fruit wine? Or is this simply blasphemy in the wine making world and not worthy of a name? :-)

Next year I hope someone asks, "which do you like better?". I should be ready!

Thanks, Steve Vegos

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I have made Peach wine last 2 years. I use 30 - 35 lbs for 6 gallons. I find you get better body with this amount. Then add enough sugar to get the % you want. 15 lbs sounds LIGHT for 6 gallons. Note: what I do is slice, pit and peel peaches add 5 LBS of sugar with campton tablets over night. then remove peaches and add water / sugar to 6 + gallons and add yeast.

Tepe:

Thanks for the tips concerning quantity of fruit.

I am a noobie and have discovered I am prone to some typical noobie mistakes. # 1 is to make the wine to high in alcohol, and #2 is to scrimp on fruit to avoid adding to the cost if there is a failure.

For this 'trial' of peach wine I would rather err on the side of too much fruit than not enough, so I intend to use 5lbs. of sweet, tree ripened, just picked peaches per gallon of wine. Then add the other ingredients and the various adjuncts for body to each gallon as a trial for future peach wine efforts.

I made a carboy of cranberry wine using too little fruit and made it too high in alcohol. While it is palatable, I don't think peach wine would be as forgiving of these particular transgressions.

Thanks Steve Vegos

As a rule I use 5 - 6 lbs of fresh fruit per gallon. I have used this with Peaches, Strawberry, Blackberry and Blueberry. I did make a Cranberry wine but since Cranberries are bitter and less moisture I used 35 lbs. If you use more fresh fruit I feel you get a better body. Also, less sugar to be added. I generally add enough sugar to make 13 - 14 % in my wine. Currently I have fermenting:

6 gallons of Strawberry 12 gallons of blueberry 6 gallon Blackberry Soon to make 6 gallon Peach In 2 + weeks the wine juice will be ready and plan on making 30 + more gallons. Tom

*nitpick* Using Honey instead of Sugar makes it a Mead (in particuliar a Melomel), not a wine. *nitpick* Ken

All right. Next Labor Day we have have a taste test of 5 different Peach Wines. Hopefully one will be good!!!

In the primaries are:

5 gal. using 25lbs of peaches and 5 lbs of raisins . This recipe seemed the 'safest' so it got the bulk of the peaches and destined for a carboy instead of a jug.

Then:

1 gal. using 5lbs. of peaches and 1 can of grape juice conc. 1 gal. using 5lbs. of peaches and 1lb. of honey. 1 gal. using 5lbs. of peaches and 1lb. of brown sugar. 1 gal. using 5lbs. of peaches and 1lb. of bananas.

The peaches were pitted, bruises removed, the peels remained on the fruit. Weight was after fruit was cleaned and cut. Peaches are in strainer bags, crushed by hand in the primary. Grapes were minced in a food processor. Juice from one small lemon added for each gallon of must.

TA of the 5 gallon batch is .65% so the gallons will be adjusted to that level in the morning if needed with acid blend. The S.G. of the 5 gallon batch is 1.095 so the gallons will be brought up to that as well in the am. Yeast: Cote des Blanc.

Looking forward to Labor Day next year. Should be interesting.

Steve V. Oregon

If you are still interested you will find the recipe for Peach wine with brown sugar in any of C.J.J. Berry's books. He rates it very highly and, consequently, gives very complete instructions for making it. Look under Peach Perfection.

Ray

Hello Ray:

Thanks Ray, but the peach attempts are all bumping their respective airlocks in various secondaries. One gallon does contain brown sugar, but whether it is 'perfection' will be a mystery 'til next labor day.

Steve Oregon

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