Peach Wine Recipe #2 (Summer Evening)
Ingredients for 1 US gallon:
Peaches (very, very ripe) 2 1/2 to 3 lb.
White sugar 2 lb.
Dark brown sugar 1 lb.
Acid blend 1 teaspoon
Grape tannin 1/4 teaspoon
Pectic enzyme 3/4 teaspoon
Yeast nutrient 1 teaspoon
Orange juice (for yeast starter) 1 1/2 cups
Yeast 1 Pack (LALVIN 71B-1122 Preffered 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 F, 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 F.
Add the yeast and the yeast nturient.
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 an SG of 1.000. This wine will taste better if it aged several months to a year.
Peach Wine Recipe #1
2 1/2 lb peaches (about 10 peaches)
7 pts water
Sugar to get SG=1.100 (about 2 lb)
1 Campden Tablet
1 1/2 tsp acid blend
1 tsp pectic enzyme powder
1/2 tsp yeast energizer
1/4 tsp tannin
1 pkg 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.
Crush 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 (SG=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.
timmy wrote:Or if you're in the SE suburbs I'll gladly take some off your hands in exchange for some brew....
Chris wrote:Firstly, SANITISATION, not sterilisation!
The chemical added was quite possibly metabisulphate. I wouldn't do it though.
As far as the recipe goes, I'd consider an amount of citric acid.
And finally, DON'T BOIL THE PEACHES UNLESS YOU WANT JAM!!! Heat them to around 70-75*C and hold for 20-30mins. That is easily sufficient to kill off wild yeasts. Boiling will release pectin that may cause your beer to 'set.' You don't want that, as the pectin molecules clog up your tap. If you must boil, consider adding a pectinase, but when it comes down to it, do you really want to add more stuff to your brew than you have to?
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