Welches Whit Grape Peach

I make all of the Welch and some of the Dole juices for my kids.. They like them as social wines... They like all of the wines medium sweet except the White (Niagra) with no other juice.. They like that one dry.

I entered a Welch White Grape/Raspberry made semi-dry into a competition as a "Rose-Other" and took second place, so they can make decent wine.

As I understand it.... It is not really peachy, it has a nice flavor but nobody yet has recognised it as a peach wine.

Later, A.J.

I use this frozen concentrate to sweeten/top up my peach wine... give it some vinosity... and flavour! Rick

I was going to try it too, but I am going to add some frozen peaches to more body. Let us know how's yours turns out. Darlene

I have one going right now. pitched yeast November 29th. According to my reccords, I put One gallon of water, 3 lbs of sugar and 4 cans of frozen concentrate in the primary (Mixed of course) Had a S.G of

Racked from primary to secondary on December 15th (1.050)

Racked just the other day to get off the sediment (1.020)

Already have more sediment on the bottom. The wine seems to be clearing okay, if you can keep it off the sediment. I was waiting for more sediment to drop before I racked the other day, decided to screw it, and the next day (after racking) alot more droped out. Still not clear, but looks like it will take several rackings to acomplish that.

I'm useing kIv-1116 yeast. I understand it only goes to 12-14 &abv, so I don't think my s.g. will come down much more.

Also, keep in mind my basement is around 50 degrees F right now. not the best conditions, but all I have....

email: dallyn_spam at yahoo dot com please respond in this NG so others can share your wisdom as well!

Dave, are you doing all this racking while it is still fermenting? If so, much of that sediment is the yeast. Normally, after moving it to secondary you do not rack it again until fermentation has finished. Other wise you may end with a stuck ferment.

Ray

Ferment had stopped for a month or so. S.G. had not changed in same time. I figure it is done. It may drop another .005 or less in the next several months, but I don't look at it to drop much more than that. I was aiming for a sweeter wine.

dave

email: dallyn_spam at yahoo dot com please respond in this NG so others can share your wisdom as well!

I guess I was reading stuff between the lines. With all that stuff dropping out I thought it was still going. Even so, I do not rack that much. I do not rack until a few weeks after fermentation ends. Then I give it a good 2 months to before the next racking. After that I will rack after 3 months if there is further sediment. But that is my style. I do not like to handle if any more than necessary. I know others rack more frequently.

Ray

Greg, the wine will turn out fine (always has for me), but is not a "peach" wine. The Niagara tames the peach considerably and the taste is quite unique. I added the syrup from a large can of Cling Peaches to one batch after stabilizing and the additional sweetness and peach flavor changed it to an "almost peach" wine. Took a while to clear again after that, but it did eventually clear.

Jack Keller, The Winemaking Home Page

I was hoping Jack would chime in here. I have my batch going. It's now in secondary. It never did get a violent ferment going, just a steady bubbling. I'm using Lavlin 71B 1122. I started with a 1.085 sg. I'll ferment that dry and if I want to go sweeter, I'll look for the syrup addition.

Thanks all for the comments.

Greg