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
Note: Use only peaches that are firm, ripe and not brused or rotten.
- Wash peaches, remove stones and any brown patches,
and weigh out correct amount.
- Mash and strain out juice in primary fermenter. Keep
all pulp in nylon straining bag, tie top and place in
- Stir in all other ingredients except yeast. Cover primary
- After 24 hours, add yeast. Cover primary fermenter.
- Stir daily , check S.G. and press pulp in bag lightly
to help extract juice.
- When ferment reaches S.G. 1.040 (usually 3-5 days),
strain juice lightly from bag. Then syphon wine off into
glass jug secondary.
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- Syphon again in two months and again, if necessary,
- Allow the wine to age.