Peach Wine Recipe #1
- 2 1/2 pound peaches (about 10 peaches)
- 7 pints water
- Sugar to get specific gravity to 1.100 (about 2 lb)
- 1 Campden tablet
- 1 1/2 teaspoon acid blend
- 1 teaspoon pectic enzyme powder
- 1/2 teaspoon yeast energizer
- 1/4 teaspoon tannin
- 1 package wine yeast
- Wash peaches, quarter, remove stones and any brown patches.
- Leave the skin on and remove all of the reddish colored meat around the stone.
- Place peach quarters in nylon straining bag and place in primary.
- Squeeze the peaches, extracting as much juice as possible.
- Add dry ingredients to primary except yeast.
- Add hot (hot tap works fine) water and mix thoroughly.
- Cover and let set for 24 hr.
- After 24 hr add wine yeast.
- Ferment for 3-5 days (specific gravity of 1.040).
- Rack into secondary and attach air lock.
- Rack in 3 wks and again in 3 months.
- If you can, let it age a few more months or up to a year.
Peach Wine Recipe #2 (Summer Evening)
- 2 ½ to 3 pounds peaches (very, very ripe)
- 2 pounds white sugar
- 1 pound brown sugar
- 1 teaspoon acid blend
- 1/4 teaspoon grape tannin
- 3/4 teaspoon pectic enzyme
- 1 teaspoon yeast nutrient
- 1 1/2 cups orange juice (for yeast starter)
- 1 package yeast (LALVIN 71B-1122 preferred for this recipe)
- Wash the peaches, cut them in pieces, discard the stones and any spoiled parts and smash the pieces with your clean hands.
- Add enough boiling water to cover.
- 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 or a nylon bag.
- Wring it out well to get all the juice and discard the pulp.
- Stir in the acid blend and the grape tannin.
- Dissolve the two sugars in boiling water.
- When it is cool, add it to the peach liquid.
- Add enough water to make about 7 pints, total.
- Let it cool to 80 degrees Fahrenheit or less.
- Prepare the yeast starter by placing the orange juice in a suitable bottle. The temperature of the orange juice should be about 80 degrees Fahrenheit.
- Add the yeast and the yeast nutrient.
- Shake it to mix and then loosen the cap. Be sure the cap is loose!
- When the starter is bubbling nicely, in 1 to 3 hours, add it to the peach liquid.
- Make up the volume to about 1 gallon with water.
- Put in a stainless steel or enamel stock pot with a lid.
- When the fermentation slows, in 1 to 2 weeks, move it into a jug and place on an air lock.
- Make up the volume to 1 gallon with water, if necessary.
- Rack as necessary to clear until ready for bottling.
- This wine has been known to complete its fermentation quickly and clear well. Bottle when still and clear, at a specific gravity of 1.000.
- This wine will taste better if it is aged several months to a year.