$9.99 Per Box Shipping

Some Exclusions Apply



  Login Issues Server Issues Wish Lists  

Store Location/Hours

Browse By Category

Commercial Equipment
Starter Packages
Wine Kits
Beer Kits
Wine Ingredients & Additives
Beer Ingredients & Additives
Wine Kits by Varietal/Style
Gift Certificates

Browse Our Store

Customer Feedback
Wine Making Videos
Guide to Selecting a Wine Kit
FVW Grower's Club
Local Events
Local Wineries and Vineyards
FAQS and Tips
Site Map
Positive SSL

Makes one gallon.


2-1/2 lbs. Peaches 7 pints Water
2 lbs. Sugar 1-1/2 tsp. Acid Blend
1 tsp. Pectic Enzyme 1/2 tsp. Yeast Energizer
1/4 tsp. Tannin 1 Campden Tablet, crushed
1 pkg.Wine Yeast  

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.


Note: Use only peaches that are firm, ripe and not brused or rotten.

  1. Wash peaches, remove stones and any brown patches, and weigh out correct amount.
  2. Mash and strain out juice in primary fermenter. Keep all pulp in nylon straining bag, tie top and place in primary.
  3. Stir in all other ingredients except yeast. Cover primary fermenter.
  4. After 24 hours, add yeast. Cover primary fermenter.
  5. Stir daily , check S.G. and press pulp in bag lightly to help extract juice.
  6. When ferment reaches S.G. 1.040 (usually 3-5 days), strain juice lightly from bag. Then syphon wine off into glass jug secondary.
  7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
  8. Syphon again in two months and again, if necessary, before bottling.
  9. Allow the wine to age.


Peach Wine Recipe - Fine Vine Wines - Winemaking kits, concentrates, equipment, supplies, advice, recipes, and tutorials
Home Contact Us Return Policy Privacy Policy Shipping Policy Site Map Copyright © 2013. All Rights Reserved.