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Peach Wine

I have recently made some peach wine from peach cider.

Simple Recipe.

1 gallon of peach cider from a local cider store. 1 cup chopped raisins 1 tsp pectic enzyme 2 tsp yeast nutrient Sugar to bring SG to 1090 (about a cup) I don't have my notes and I cant remember if I added acid blend. But I don't think I did.

Ok I started this three weeks ago. In less than three weeks if had fermented dry and was crystal clear. I couldn't believe how fast it cleared. Since the carboy it was in had considerable head space I went ahead and bottled it. I got 4 bottles and enough to fill a full glass out of it. I tried a little bit and it tasted ok. Not quite peachy but more like a white wine. The question I have about it though is that it tasted a little smoky. That is the best way I can describe it. Is that normal? See, I left it in the primary about 3-4 days too long and was wondering it could have suffered some oxidation. I know is still young (practically unborn), but was just curious is anyone else had input on young peach wines.

I had some apple wine left offer from another batch that I bottled the same say. There was enough peach and apple to fill a beer bottle so I just blended it. Couldn't pour it out but I didn't really want to drink it. That will be interesting.

David

Reply to
David J.
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In message , David J. writes

Never made a peach wine, but just one thing springs to mind. Did you use a rubber bung when it was in the secondary fermentation? Sniff it, and see what it smells like. I remember getting a packet of bungs a couple of years ago, that had a pretty intense smoky aroma, which was evident in the wine (sloe) when I bottled it. Luckily it dispersed quickly.

cheers, robin

Reply to
Robin Somes

hmm...The bung is a drilled champagne cork. I haven't found any bungs yet to fit my one gallon carboys. Since I save them from juice and cider containers the aren't a standard size. Something to consider though.

David

Reply to
David J.

I have made peach wine several times and never had any come out smoky. Oxidation does not taste smoky so I don't think that is the problem. Do get some rubber bungs thought. You do not want to keep using cork. It is not a good idea to reuse cork as it can become infected between uses.

Ray

Reply to
Ray Calvert

That could very well be my problem. I just bottled a muscadine that was bunged with a cork as well and it had the same smell.

David

Reply to
David J.

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