Last year I froze the peaches from my "Frost Peach" trees. I was going to
make jam. I added pectin and sugar but not much, and a little lemon juice,
all was boiled and placed in plastic bags and froze. Color is very bright,
no oxidization.

I now want to make wine, probably a peach(80%) apple(20%) blend. I
currently make wine from Eastern Washington grapes and do not use kits.
Most on line "recipes" are a teaspoon of this or a few tablets of that. I
have a good pH meter and can calculate Total Acid, a refractomiter for sugar
(prior to fermentation), hydrometer, a digital gram scale for chemical
additions, and I use "rippers" for SO2.

That being said I want to share my process and see if I'm within existing
perimeters..

Add 4 gallons frozen peach pulp to open top (with lid) primary fermentor,
add a gallon of unfiltered pasteurized apple juice and wait for thaw.

Add water to 10-12 gallons and check pH, sugar and TA

Add Acid blend to get TA to .6%, add water/more sugar to get to 25 BRIX, SO2
to 35 PPM, add pectic enzyme @10g/gallon (too much?)

Should I also add Grape Tannin? if so how much

In a day or two add Wyeast, not sure which one...but the brew shop is
helpful, add ML at rapid fermentation.

Since I crushed the peaches, and have added pectic, I'll probably just
transfer to carboy and let it all settle..then do a series of racks every
3-4 weeks till clear. Once Fermentation is over add SO2 to 50PPM

Once clear I'll rack to bottling tank, add sugar to 1-2%, add sorbate,
verify SO2 to 50 PPM and bottle.

"Dave A." > wrote:

> Last year I froze the peaches from my "Frost Peach" trees. I was going
to
> make jam. I added pectin and sugar but not much, and a little lemon
juice,
> all was boiled and placed in plastic bags and froze. Color is very
bright,
> no oxidization.

Since you added pectin, you MUST add a pectin enzyme, preferably before
fermentation begins. Otherwise, the wine will never clear, and it may even
gel. The boiling and freezing will probably enhance flavour extraction. The
sugar addition is ok. You will just need to add less sugar to the must. "A
little lemon juice" may or may not be ok. If the must is too acidic, it may
not ferment (or taste good). But you will surely be adding water to the
peaches, which will lower the acidity.

> I now want to make wine, probably a peach(80%) apple(20%) blend. I
> currently make wine from Eastern Washington grapes and do not use kits.
> Most on line "recipes" are a teaspoon of this or a few tablets of that. I
> have a good pH meter and can calculate Total Acid, a refractomiter for
sugar
> (prior to fermentation), hydrometer, a digital gram scale for chemical
> additions, and I use "rippers" for SO2.

Try to insure your starting SG is 1.095-1.100, and your TA ~0.60. It might
be a good idea to add a bit of white wine concentrate, or raisins, to
enhance the vinosity. And I would recommend 1 tsp. DAP per gallon as well.

If you want a dry wine, a champagne yeast (e.g. Premier Cuvee) would work
well. If you want a slightly sweet wine, Cotes de blanc will bring out the
fruitness more.

Dave,

are you sure you want to add so much water? If you haven't already done so,
read Ben Rotters notes on 100% fruit wines
(http://members.tripod.com/~BRotter/100juice.htm). My last years peach wine
was made from 90% peach pulp and 10% water (mostly just to thin it out to a
stirrable consistency) with excellent results.

Good luck...Ken

> Add 4 gallons frozen peach pulp to open top (with lid) primary fermentor,
> add a gallon of unfiltered pasteurized apple juice and wait for thaw.
>
> Add water to 10-12 gallons and check pH, sugar and TA
>