Peach Wine

[timmy k 591]

Anyone got any peach wine recipes please

[random 659]

I like a bit of winemaking and have and overlooked peach,anyway had a Google and after doing my usual of taking a bit of each from several recipes found this,

 

Ingredients;

2.5/3 lbs peach

2 lbs sugar

1 cup lemon juice/1 tsp citric acid

1 tsp yeast

1 tsp yeast nutrient

 

Method;

Slice the peaches into 4/6 pieces removing stem,stone and bruises etc,

Boil the slices for 15/20 mins,

Pour the boiled juice over the sugar in primary fermenter,

Allow to cool to room temp then add the citric,yeast and nutrient,

Cover and leave for six days to ferment,

Transfer to a demijohn and leave fermenting to end,

Rack off and leave to clear,3 months ish,

If clear bottle,

 

There is talk of sg and aging and stuff and these recipes are flexible from what I can make out but I like them simple with as few ingredients and steps as possible,my few attempts have so far come out alright with basic equipment and ingredients so good luck with it...

Edited July 21, 2016 by random

[timmy k 591]

I've already found a recipe thanks, I'll put it up when I've got a bit of spare time

[timmy k 591]

As promised here goes

2.5kg peaches

1kg sugar

250ml grape concentrate

Tannin ( I used a mug of black tea)

1tsp pectolase ( I never added this because I wanted to lessen stuff that was added)

Yeast nutrient

1 tsp acid blend

Yeast

 

Take the stones out the peaches and roughly chop pour a kettle of boiling water over the peaches. Allow to cool then add the rest of the stuff, give it a good stir and within 12 hours should be bubbling away ( mine was bubbling in less than 6 hours)

[timmy k 591]

Sorry don't know why I've had to make another post but here goes top up to 6 litres with water. Stir daily, on the third day pour into a Demi Jon using a funnel and doubled over muslin cloth, when the cloth start to get full of peaches, squeeze out the juice and discard the pulp, then carry on until the Demi Jon is at the shoulder, top up with water if necessary. Add the bung and bubbler and leave until it bubbles once every 2 mins, I'm not up to that stage yet so I'll post again

[timmy k 591]

 

And here it is in the Demi Jon bubbling away. When I sieved it their

Was a bit left over and being a piss head it tasted really strong, as in

You could feel the vapours strong, is that right or is it going to be rocket

Fuel?

[3175darren 1,101]

Never made peach wine, would that recipie work with nectarines too??

[timmy k 591]

Yes I think where I found that one it was exactly the same

[timmy k 591]

A little up date, I had to add the pectin enzyme as it wasn't clearing and within three days it's started to clear a treat, going to give it another few weeks to settle and then bottle it. I might throw some sugar in the bottles to give it a fizz, anyone done that.