Recipe for 1 gallon of peach wine.
Multiply ingredients by # of gallons to be made.
Sanitize all equipment thoroughly.
Be sure peaches are fully ripe. Remove stones and any brown patches. Wash peaches. Place them in nylon straining bag and mash or press lightly to release juice. Keep all pulp in straining bag, tie off and place in primary fermenter.
Stir in all other ingredients EXCEPT yeast. Be sure to crush campden tablet. Cover primary fermenter. Check SG to be sure enough sugar has been added. Should be around 1.085-90. Let mixture set for 24 hrs.
After 24 hrs. check temperature to be sure it is at 70 degrees. If so, add yeast. Cover primary fermenter.
Stir daily, check SG and record in notebook, press pulp lightly.
When "must" reaches SG of 1.030 (about 5-6 days) remove fruit pressing lightly to extract juice.
Siphon (rack) peach wine off sediment into secondary fermenter (carboy). Attach airlock filled 1/3 with water.
When "must" has fermented to below 1.000 SG (.990 is ideal), (about 3 weeks) rack again into clean secondary (carboy). Reattach airlock.
Rack again every 2 months until wine is clear and the sediment is gone.
You will then be ready to bottle. The wine you have just made will be on the dry side(under 1.000 SG). If you prefer a sweeter wine, go ahead and sweeten prior to bottling.
Add 1/2 tsp stabilizer to wine, then add your simple syrup or glycerin.
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