All right. Next Labor Day we have have a taste test of 5 different
Peach Wines. Hopefully one will be good!!!

In the primaries a
5 gal. using 25lbs of peaches and 5 lbs of raisins .
This recipe seemed the 'safest' so it got the bulk of the peaches and
destined for a carboy instead of a jug.

Then:
1 gal. using 5lbs. of peaches and 1 can of grape juice conc.
1 gal. using 5lbs. of peaches and 1lb. of honey.
1 gal. using 5lbs. of peaches and 1lb. of brown sugar.
1 gal. using 5lbs. of peaches and 1lb. of bananas.

The peaches were pitted, bruises removed, the peels remained on the
fruit. Weight was after fruit was cleaned and cut. Peaches are in
strainer bags, crushed by hand in the primary. Grapes were minced in
a food processor. Juice from one small lemon added for each gallon of
must.

TA of the 5 gallon batch is .65% so the gallons will be adjusted to
that level in the morning if needed with acid blend. The S.G. of the 5
gallon batch is 1.095 so the gallons will be brought up to that as
well in the am. Yeast: Cote des Blanc.

Looking forward to Labor Day next year. Should be interesting.

Steve V.
Oregon