As a rule I use 5 - 6 lbs of fresh fruit per gallon. I have used this with
Peaches, Strawberry, Blackberry and Blueberry. I did make a Cranberry wine
but since Cranberries are bitter and less moisture I used 35 lbs. If you use
more fresh fruit I feel you get a better body. Also, less sugar to be added.
I generally add enough sugar to make 13 - 14 % in my wine.
Currently I have fermenting:
6 gallons of Strawberry
12 gallons of blueberry
6 gallon Blackberry
Soon to make 6 gallon Peach
In 2 + weeks the wine juice will be ready and plan on making 30 + more
gallons.
Tom

--

Home of the
MOON RIVER BREWERY
&
DELANCO VINEYARDS


"spud" wrote in message
...
Tepe:

Thanks for the tips concerning quantity of fruit.

I am a noobie and have discovered I am prone to some typical noobie
mistakes. # 1 is to make the wine to high in alcohol, and #2 is to
scrimp on fruit to avoid adding to the cost if there is a failure.

For this 'trial' of peach wine I would rather err on the side of too
much fruit than not enough, so I intend to use 5lbs. of sweet, tree
ripened, just picked peaches per gallon of wine. Then add the other
ingredients and the various adjuncts for body to each gallon as a
trial for future peach wine efforts.

I made a carboy of cranberry wine using too little fruit and made it
too high in alcohol. While it is palatable, I don't think peach wine
would be as forgiving of these particular transgressions.

Thanks
Steve Vegos

"Tepe" from thoughtlfully suggested the
following:

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.