On Fri, 13 Aug 2004 18:05:49 -0700, spud
wrote:

Hello, Hello:

Headed off to the u-pick for peaches tomorrow. Reading the archives
yielded some useful findings concerning peach wine. I have a whole
fistful of recipes, but am lacking one.

There are references to recipes that use brown sugar for peach wine,
evidently to help with the lack off body, but I haven't found an
actual recipe. Any pointers would be appreciated.

Also, for those that might have tried peach wine with the various
adjuncts, grape juice, raisins, bananas, brown sugar, etc., which do
you like the best.

Thanks!
Steve Vegos

I am not sure where I got these from:

PEACH WINE

* 15 LBS PEACHES
* 2 tsp citrus pectin
* 10 lbs WHITE SUGAR
* 4 LBS BROWN SUGAR
* YEAST


15 LBS PEACHES --- crush, cover with water, and let stand overnight.
Next day, stir and add 2 tsp citrus pectin (if you have it). Next day,
melt 10 lbs WHITE SUGAR AND 4 LBS BROWN SUGAR, then add yeast when
lukewarm. Add to peaches with enough water to make 5 gallons. Cover
and stir daily, skimming off foam and solids for 1 week. Cover and
protect from insects. Let stand 3 to 5 weeks before first siphoning.
When siphoning, do not siphon sludge from bottom of container. Repeat
stand and siphoning process until wine is clear. Bottle and enjoy.

Summer Evening Peach Wine
Recipe: Don
E-Mail Address:
AMOUNTS INGREDIENTS
15 lbs Peaches (very, very ripe)
10 lb. White sugar
5 lb. Dark brown sugar
5 tsp acid blend
1 1/4 teaspoon Grape tannin
3 3/4 tsp pectic enzyme powder
5 tsp yeast nutrient
1 1/2 cups Orange juice (for yeast starter)
1 pkg Yeast (LALVIN 71B-1122)
INSTRUCTIONS


* Wash the peaches, cut them in pieces, discard the stones and any
spoiled parts, and smash the pieces with your clean hands into the
primary fermenter.
* Add enough boiling water to cover. over and 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. Wring it
out well to get all the juice and discard the pulp.
* Boil enough water to dissolve the white and dark sugar. Let cool
and then add to primary fermenter.
* Add enough water to bring primary fermenter to slightly less
than 19 liters. Let it cool to 24oC.
* Prepare the yeast starter by placing the orange juice in a
suitable bottle with a cap.
* Place bottle in pan of water on stove and warm O.J. to
approximately 24oC.
* Add the yeast and the yeast nturient. Shake it to mix
everything, then loosen the cap (make sure the cap is loose!!!)
* When the starter is bubbling nicely -- in 1 to 3 hours, add it
to the peach liquid.
* When the fermentation slows, in 1 to 2 weeks, rack to carboy and
top up with water.
* Rack as necessary.
* Bottle when still and clear, SpG = 1.000.


COMMENTS


T'is the season when one might consider making peach wine. I usually
search the fruit stands for suitable peaches. You can often find a box
or two of peaches there that are so ripe that they must be sold that
day -- or be thrown away. You may have to ask for them. Those are the
ones to buy. They are not only cheaper, but they are fully ripe. Even
if there is some spoilage, buy them and cut out the spoiled areas.

This peach wine has always pleased my palate. Made with Lalvin
71B-1122 yeast it has a very peachy flavor. When made with other
yeasts the flavor is never as good -- in my opinion. Be choosy about
which yeast you use.

This wine has always completed its fermentation quickly and cleared
well. It will taste better if aged several months to a year, or more,
but if you like peaches -- well, try to keep some of it back anyway.