Fresh Peach Wine

[jsmahoney]

First time with Peaches, and red most of the information on this forum on Peach wine, I have used the wine Recipe for 5 gallons from E.C.Krause. 13 pounds peaches, I added 2-3 pounds black bananas peel and 10 pounds of sugar and etc. This is being made for my friend and would really like it to come out at least good. It really made some nice juice and looks great. The S.G. is reading 1.112 with a temperature of 94 degrees which says to add 4 to the S.G. "I don't want an all alcohol Peach wine", I thought it should be around 12-14 % alcohol,and from reading here they say to keep it to 1.080-1.095. So, do I add more water to lower the S.G.? Do, I wait until tomorrow when the temperature is down. Tomorrow is when I add the yeast EC-1118. Any suggestions is appreciated.
Did the banana's add the extra sugar to raise the S.G.? Or is it just reading because of the warm temperature, and I should wait until tomorrow. The peaches were awsome too! I know a lot of rattle, rattle, and rattle.

Edited by: jsmahoney

 

[Wade E]

When working with fruit you always have to adjust the amount of sugar
added because the brix of the fruit will be different depending on when
it was picked and if it was a good year or bad year. The bananas might
have added a little but no where near that much in my opinion. You
could either water it down which will work out good because then youll
have plenty left after racking so you wont have to top up with anything
else. Or you could use a yeast like Red Star Cotes Des Blanc which will
quit earlier and leave the wine sweeter.

 

[PolishWineP]

What a beautiful color! Holy peach&bananas, Batman!
Bert and I think you should wait until tomorrow, when the must is cooler, before deciding if you're going to add any water to it. We are assuming that you added K-Meta to the mix.

 

[Wade E]

Peach Port!

 

[jsmahoney]

OK! I really don't want to water the batch down, and do like the idea of making a more of a sweet wine, Hopefully not a desert wine, but I only have on hand per yeast is:


K1-V116; Champagne, 71B-1122 and Red Star Premier Cuv'ee.


And, I will wait until tomorrow to double check. I thought I had Lalvin EC-1118 too, but that would be a high alcohol right?
You don't think by adding water it will be weak in the Peach flavor?
JsEdited by: jsmahoney

 

[Wade E]

Everything you have there with the exception of the Champagne is 18%
which is too high. The Champagne ranges from 13-15 which in my opion is
still too high for for a fruit but is the best bet. You should get some
Montrachet and Cotes Des Blanc to have on hand for fruit wines. You
could water it down a little then sweeten it back with some peach juice
BEFORE you clear it as this will cloud it up again. If you do sweeten
with Peach juice you should get some SuperKleer to clear it up in a few
months. I always sweeten back with a juice that I condense on a stove
like you would do to reduce a broth so as not to dilute it down much
but retain all the flavor and sugar from the juice. Jobe just tried my
method and liked it also, OKAY, it was my wifes idea!

 

[Wade E]

You could also cold stabilize if you have a big freezer to stick the carboy in when its around the SG where you want it to stop.

 

[jsmahoney]

I've added the water to bring the S.G. to 1.085. It really didn't need that much water, so I don't feel as if I went from a Peach juice to Peach Kool-aid.
Wade, I'm not for sure when I would add any sweetener or maybe a Peach Brandy for a Port wine (only one gallon with the Brandy). Do I do this just prior to bottling? Or do I sweeten/brandy, Superkleen/wait a week/month until clear and then bottle?
Oh, I will add The Champange yeast on this batch, and get some Montrachet and/or Cotes Des Blanc from George for further fruit experiments. Thanks Wade!

 

[Wade E]

As for sweetening, you wait till your wine is done fermenting by
checking that the SG is stable for a few days (with the SG you have now
it should go all the way down to under 1.00). Then you will add your
sulfite and sorbate and wait a few days and then sweeten back with
juice or sugar syrup and then stir well, then you add your SuperKleer
if your going that route which will speed things up dramatically with a
peach wine. As for making a port I have never done it yet but you could
add it before sweetening so you dont over sweeten since the brandy will
be sweet or you could add it before it finishes fermenting to stop it
as the higher alc will kill the yeast and then sweeten to liking if
needed.

 

[jsmahoney]

Thanks for all your help wade and PolishWineP! I think things will be just fine now!

Yet, if I doubt myself again, or need help I won't hesitate to ask! You guys are just a "click" away! Thanks!