Home Distiller

I picked 50 pounds of Loring and Tex Royal peaches this summer to make wine with. I halved the peaches, pitted them, and put them into the freezer. I got busy and was not able to start on the wine until i realized i needed to free up some freezer space for deer. Once i thawed the peaches i crushed them with the bottom of a mason jar and my hands. I originally put everything in carboys to ferment because i didn't have any clean buckets, but decided to go to home depot and grab a few clean ones. I cut a 3" hole in the top of the lids and taped a few layers of cheesecloth underneath to keep any flies out.





I put equal amounts in each bucket



After a few days the peaches started rising to the top. It got to about 2" from the top but never went over




I stirred the must twice a day. Before work and when i got home. Day 4 this how much it bubbled once i stirred



Today was 8 days since i started. The peaches broke down really good. I squeezed every drop out of them and strained everything through a mesh bag twice. Ended up with 7 1/4 gallons. I will update as i go along.

someone is going to yell at you for using home depot buckets.. just a warning

My other buckets had deer guts in them.

I hope you used them bags of sugar for your tea?

Peach mash looks great. Did you check the brix or a hydro reading of some strained juice before adding sugar? What was the SG?

I am not going to yell at you for HD buckets. I have questions though. Did you use any particular wine recipe? Did you add "x" amt water and "Y" amt of sugar, or use plain juice? I saw the sugar bags jn the photo so I guess you did use sugar. You should be on the lookout for a larger fermenter like the sixe of large pool chlorine buckets or feed storage barrels for that much fruit as it would make life easier and everything more consistent. Jimbo makes a lot of fruit wines and some others on here made a lot of peach this year to make brandy out of. None of it must have been worth a damn as I havent seen anyone bragging on it yet. Good call on the open fermenter though if you hadnt done thst itwould have been everywhere! Good luck.
GA Flatwoods.
send me a quart of them peaches for some cobbler and vanilla ice cream!

ga flatwoods wrote: Jimbo makes a lot of fruit wines and some others on here made a lot of peach this year to make brandy out of. None of it must have been worth a damn as I havent seen anyone bragging on it yet.

HAHAHAH!!!!!!!!

Trade ya some for some 'dat Muscodine!

It's the Christmas/Hanukkah/Kwanzaa season, I'm not gonna yell at ya. Not if you send me some of that yummy peach wine. Just kidding.

This is my first peach wine. Im new to wine making too so im kinda learning as i go. As far as the recipe it basically called for half the pounds of sugar as fruit, yeast nutrient, pectic enzyme. I wanted a sweeter wine so i decided to use less sugar. I ended up using 17 pounds of sugar to 50 pounds of fruit. My sg was wayyy off. I guess i should have added a little at a time and checked my reading each time . It was 1.160 and that was with No water. So i went to do some adjusting and i knocked my hydrometer off the counter and it of course broke. It took 5 days for my new one to come in. I then split the must into equal parts in each bucket and topped with water to bring each to a few inches from the top. I added 3/4 gallon water total. When the hydrometer finally did come in i checked my sg and it was at 1.010 . I added everything to carboys not long after. I guess ill have to see how it turns out. Keeping my fingers crossed

What kind of yeast was used?

I completed this recipe yesterday and have to say it doesnt come close to any peach brandy ive ever had.

I used Montrachet red star.

The wine is still very young, 5 months. I hear peach needs to age at least a year. According to my vinometer the wine is at 13.5% . It is slowly starting to clear. I have noticed on this wine and my current blackberry wine, they clear much slower than muscadine wine. I will hit it with a clearing agent here in the next month or so.