A friend who works at a warehouse of a large supermarket chain, stopped bye last night and dropped off numerous cans of peaches. Guess they were damaged either in the warehouse or in shipping (and the price was right, FREE). Anybody ever done peach wine using canned peaches ? Recipes ?
Thanks, Mark
That was actually the first batch of wine I ever made. I think I used
2 cans of peaches for a gallon, three pounds of sugar, and various additives (ntrient, pectinase, acid, energizer, tannin) as usual.It turned out to be a short-lived wine; it tasted very nice when I bottled it, but lost a lot of peach flavour by the time I opened the first bottle a few months later. By the time it was a year old, all that I could taste was sugar, alcohol and tannin- not a trace of peach left.
If I were in your shoes, I'd use more peaches per gallon, and skip the tannin.
I used to have a book full of recipes for wines from canned and dried fruit- don't recall the author.
Cheers,
---The Mad Alchemist---
I'm a big fan of blenders. I'd frappe the hell out of those peaches before I fermented the whole lot.
If it's not too late, I suggest draining and freezing the peaches to help breakdown the cell structure. Also you need to add pectic enzyme to break down the pectin. If you don't your wine will never clear. You will also need to add some acid blend. Search for recipes with these ingredients.
Good Luck, Robert
Mark, go to
It can be very good or just so-so. Fruit quality is the determinate.
Jack Keller, The Winemaking Home Page
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