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Peach Wine



INGREDIENTS:

• 2 1/2 lb peaches (about 10 peaches)
• 7 pts water
• Sugar to get SG=1.100 (about 2 lb)
• 1 Campden Tablet
• 1 1/2 tsp acid blend
• 1 tsp pectic enzyme powder
• 1/2 tsp yeast energizer
• 1/4 tsp tannin
• 1 pkg wine yeast

METHOD:

1. Wash peaches, quarter, remove stones and any brown patches.
   
   
2. Leave the skin on and remove all of the reddish colored meat around the stone.
   
   
3. Place peach quarters in nylon straining bag and place in primary.
   
   
4. Crush peaches, extracting as much juice as possible.
   
   
5. Add dry ingredients to primary except yeast.
   
   
6. Add hot (hot tap works fine) water and mix thoroughly.
   
   
7. Cover and let set for 24 hr.
   
   
8. After 24 hr add wine yeast.
   
   
9. Ferment for 3-5 days (SG=1.040).
   
   
10. Rack into secondary and attach air lock.
    
    
11. Rack in 3 wks and again in 3 months.
    
    
12. If you can, let it age a few more months or up to a year.
    
    

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