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