I have recently made some peach wine from peach cider.

Simple Recipe.

1 gallon of peach cider from a local cider store.
1 cup chopped raisins
1 tsp pectic enzyme
2 tsp yeast nutrient
Sugar to bring SG to 1090 (about a cup)
I don't have my notes and I cant remember if I added acid blend. But I don't
think I did.

Ok I started this three weeks ago. In less than three weeks if had
fermented dry and was crystal clear. I couldn't believe how fast it
cleared. Since the carboy it was in had considerable head space I went
ahead and bottled it. I got 4 bottles and enough to fill a full glass out
of it. I tried a little bit and it tasted ok. Not quite peachy but more
like a white wine. The question I have about it though is that it tasted a
little smoky. That is the best way I can describe it. Is that normal?
See, I left it in the primary about 3-4 days too long and was wondering it
could have suffered some oxidation. I know is still young (practically
unborn), but was just curious is anyone else had input on young peach wines.

I had some apple wine left offer from another batch that I bottled the same
say. There was enough peach and apple to fill a beer bottle so I just
blended it. Couldn't pour it out but I didn't really want to drink it. That
will be interesting.

David

In message >, David J.
> writes
> Not quite peachy but more like a white wine. The question I have
>about it though is that it tasted a little smoky. That is the best way
>I can describe it. Is that normal? See, I left it in the primary about
>3-4 days too long and was wondering it could have suffered some
>oxidation. I know is still young (practically unborn), but was just
>curious is anyone else had input on young peach wines.

Never made a peach wine, but just one thing springs to mind. Did you use
a rubber bung when it was in the secondary fermentation? Sniff it, and
see what it smells like. I remember getting a packet of bungs a couple
of years ago, that had a pretty intense smoky aroma, which was evident
in the wine (sloe) when I bottled it. Luckily it dispersed quickly.

cheers,
robin
--
Robin's Big Adventures In Oz:
http://www.robinsomes.co.uk/oz

In message >, David J.
> writes
> Not quite peachy but more like a white wine. The question I have
>about it though is that it tasted a little smoky. That is the best way
>I can describe it. Is that normal? See, I left it in the primary about
>3-4 days too long and was wondering it could have suffered some
>oxidation. I know is still young (practically unborn), but was just
>curious is anyone else had input on young peach wines.

Never made a peach wine, but just one thing springs to mind. Did you use
a rubber bung when it was in the secondary fermentation? Sniff it, and
see what it smells like. I remember getting a packet of bungs a couple
of years ago, that had a pretty intense smoky aroma, which was evident
in the wine (sloe) when I bottled it. Luckily it dispersed quickly.

cheers,
robin
--
Robin's Big Adventures In Oz:
http://www.robinsomes.co.uk/oz

hmm...The bung is a drilled champagne cork. I haven't found any bungs yet
to fit my one gallon carboys. Since I save them from juice and cider
containers the aren't a standard size. Something to consider though.

David


"Robin Somes" > wrote in message
...
> In message >, David J.
> > writes
> > Not quite peachy but more like a white wine. The question I have
> >about it though is that it tasted a little smoky. That is the best way
> >I can describe it. Is that normal? See, I left it in the primary about
> >3-4 days too long and was wondering it could have suffered some
> >oxidation. I know is still young (practically unborn), but was just
> >curious is anyone else had input on young peach wines.
>
> Never made a peach wine, but just one thing springs to mind. Did you use
> a rubber bung when it was in the secondary fermentation? Sniff it, and
> see what it smells like. I remember getting a packet of bungs a couple
> of years ago, that had a pretty intense smoky aroma, which was evident
> in the wine (sloe) when I bottled it. Luckily it dispersed quickly.
>
> cheers,
> robin
> --
> Robin's Big Adventures In Oz:
> http://www.robinsomes.co.uk/oz

hmm...The bung is a drilled champagne cork. I haven't found any bungs yet
to fit my one gallon carboys. Since I save them from juice and cider
containers the aren't a standard size. Something to consider though.

David


"Robin Somes" > wrote in message
...
> In message >, David J.
> > writes
> > Not quite peachy but more like a white wine. The question I have
> >about it though is that it tasted a little smoky. That is the best way
> >I can describe it. Is that normal? See, I left it in the primary about
> >3-4 days too long and was wondering it could have suffered some
> >oxidation. I know is still young (practically unborn), but was just
> >curious is anyone else had input on young peach wines.
>
> Never made a peach wine, but just one thing springs to mind. Did you use
> a rubber bung when it was in the secondary fermentation? Sniff it, and
> see what it smells like. I remember getting a packet of bungs a couple
> of years ago, that had a pretty intense smoky aroma, which was evident
> in the wine (sloe) when I bottled it. Luckily it dispersed quickly.
>
> cheers,
> robin
> --
> Robin's Big Adventures In Oz:
> http://www.robinsomes.co.uk/oz

I have made peach wine several times and never had any come out smoky.
Oxidation does not taste smoky so I don't think that is the problem. Do get
some rubber bungs thought. You do not want to keep using cork. It is not a
good idea to reuse cork as it can become infected between uses.

Ray

That could very well be my problem. I just bottled a muscadine that was
bunged with a cork as well and it had the same smell.

David


"Ray Calvert" > wrote in message
m...
> I have made peach wine several times and never had any come out smoky.
> Oxidation does not taste smoky so I don't think that is the problem. Do
get
> some rubber bungs thought. You do not want to keep using cork. It is not
a
> good idea to reuse cork as it can become infected between uses.
>
> Ray
>
>

That could very well be my problem. I just bottled a muscadine that was
bunged with a cork as well and it had the same smell.

David


"Ray Calvert" > wrote in message
m...
> I have made peach wine several times and never had any come out smoky.
> Oxidation does not taste smoky so I don't think that is the problem. Do
get
> some rubber bungs thought. You do not want to keep using cork. It is not
a
> good idea to reuse cork as it can become infected between uses.
>
> Ray
>
>