I have made Peach wine last 2 years. I use 30 - 35 lbs for 6 gallons. I find
you get better body with this amount. Then add enough sugar to get the % you
want. 15 lbs sounds LIGHT for 6 gallons.
Note: what I do is slice, pit and peel peaches add 5 LBS of sugar with
campton tablets over night. then remove peaches and add water / sugar to 6 +
gallons and add yeast.

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Home of the
MOON RIVER BREWERY
&
DELANCO VINEYARDS


"spud" wrote in message
...
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