Peach wine

[Stillfarmin]

Its about that time of year to start making my fruit wine rounds. I usually make 15-20 gallons of different fruit wine each summer, peach being a staple
As far as sourcing good, fairly priced peaches for the job, I go to the farmers market in town. The producers always have blemished fruit that they can't sell full priced and would love to get rid of. I suggest this to any of you who haven't done this. Make a deal with them! They will usually give you one heck of a deal for a whole lot of fruit. I just picked up 20 pounds for 8 dollars. Not bad for good local stuff.

I usually start out with more peaches than less for a 5 gallon batch. Usually around 25 pounds. Put them in mesh bags after slicing, and give them a good squeeze to start getting some juices out. No pits of course. I will put raising and currants in the bag as well. About 1.5 cups of each. Pour a gallon of boiling water over the bag in fermenting bucket, along with about 9 pounds of sugar, (or not). Top that puppy up to equal 5-6 gallons liquid. Then I let that rest until it cools to room temp. Add Juice of 3-4 lemons along with a campden tablet or two, crushed. Wait half a day with the bucket covered, and add pectin enzyme. Wait the other half of the day, add nutrient and yeast. I use a champagne yeast. Give it a stir every day, and let it ferment out. Strain, rack, age, do whatever works best for you. I leave mine in carboys for the year until my next batch is done fermenting and needs to bulk age.

Sorry, this recipe Is a little scattered, but it's all about feeling it out as far as how sweet/dry you want it to be. Mine usually starts off around with a potential for 13 percent, and I leave it a little sweet.

[Hawk_]

I did a 6 gallon batch with 20 pounds of peaches. Ive pulled one glass from the carboy on new years this year. The rest is 2.5 years old. Getting ready next week to bottle it and the 5 gallons of blackberry up. Needing the carboys to the group for other ferments. The peach is amazing. I put too much sugar on purpose as to not ferment dry. Its been racked 5 times and has no sediment anymore. The wife will be gone to Alaska for a few weeks so that will give me time to get all the carboys emptied out and bottled up!

[HolyBear]

MMM love them Georgia peaches, makes me feel right at home.... one of tha best peaches I ever had was a Georgia peach, mmm, but, luckily I found an Arkansas peach that was even better!!! Never tried stillin em, I can see how they're make some dandy fine spirits though!!!