Peach wine
Posted: Mon Jun 18, 2012 5:04 am
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.
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.