I will confess to just making up recipes by the way..
I can imagine you do too! Great to see you on here!
Im hunting around for a peach wine receipe tha suits what i want to do and so far this is the best Ive found so far, please note I have adapted all the ingredients upto a 23 litre batch from a 4.5 litre receipe by adding in 5 x of everything. Bbut am wondering if the sugar or anything else is too much and do I add 5 campdon tablets or one... Anyones thoughts would be greatly appreciated.
Peach and Raisin Wine
6.8 kg ripe peaches
2 1/2 cup chopped raisins
5.65 kg granulated sugar
5 large lemons
2 1/2 tsp pectic enzyme
5 litre boiling water
1 (or 5?) crushed Campden tablet
5 tsp yeast nutrient
Sauterne wine yeast
Wash peaches in cool water. Do not peel. Slice thinly into primary, discarding stones. Mash the peaches and add chopped raisins and half the sugar. Pour in the boiling water and stir to dissolve sugar. Cover primary with sterile cloth and set aside until reaching room temperature, then add cool water to equal 23 litres. Add juice of lemons and crushed Campden tablet. Recover and set aside 12 hours. Add pectic enzyme and set aside another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Allow to ferment 5 days, stirring twice daily. Strain through nylon straining bag, squeezing firmly to extract juice. Add remainder of sugar, stir well to dissolve, then pour into secondary without topping up and fit airlock. Top up when fermentation dies down. Rack every three weeks until wine clears and fermented to bone dryness. Allow another two weeks, rack final time and bottle. Can drink right away, but will mellow considerably in six months.