Mmmmmmm Peaches

[Mcamnl]

Prepping peaches for a batch of wine.
I had a bottle of my friends peach wine and loved it. So, I got a copy of his recipe and off we go.

 

[Tom]

Please post it

 

[Mcamnl]

Approximately 5/8 bushel of peaches – scald, peel, remove pits and weigh -> 20# prepared peaches.
Crush the prepared peaches in the primary container.
Crush 6 Campden tablets – add powder – stir in.
Cover loosely and let stand 3 days – stirring 2-3 times per day.

Add (stir after each ingredient):
2 Tbsp Acid Blend
4 tsp Yeast Nutrient
3 tsp Peptic Enzyme
1 ½ tsp Grape Tannin
3 Gal Water, then add water to a total volume of 5 ½ Gallons
Measure and record Specific Gravity
Add Sugar to raise SpGr to 1.100 – 2# at a time stirring until dissolved (expect to add approx 10 #)
Stir well, then record starting Specific Gravity.
1 Packet Montrachet Yeast
Add cover – sealed – with air lock – check SpGr daily.

When SpGr reaches approx. 1.040, rack into a carbouy, leaving the pulp behind.
Add air lock and finish fermentation
Check SpGr (final SpGr should be below 1.000)
Rack batch.

Add:
1 Tbsp Potassium Sorbate
SuperKleer (per instructions on label)
Let stand a few days (approx. 1 week) to settle
Rack

Clear with Sparkloid if still cloudy and rack

Add:
2# Sugar – check SpGr – add sugar to SpGr = 1.010 – 1.015
4 oz bottle of ID Carlson Peach fruit flavoring
Stir well
Adjust to SpGr = 1.020 with Wine Conditioner

 

[Mcamnl]

I noticed there is no addition of k-meta before bottling.
I may add some since this is more of a summer drink and will be aging for a while.
He is making a batch at the same time so it will be interesting to see how they compare.

 

[JasonH]

I like to leave the skins on when I make peach. It helps add body to a wine that lacks it.

 

[Tom]

WOW !
HIGH in alcohol and low in fruit.
I would add a f-pac as well (look it up here) then back sweeten
To dissolve sugar do not add directly. Rather take some of the water from the bucket heat it up and dissolve the sugar.
I would have left the skins as well
No reason to scald peaches.
I would shoot for 6#'s per gal (you have 4# per gal)
I also would go no higher than 1.085. You will have more alcohol than big reds do.
I would also do a TA test and not add acid blend blindly. I bet you need more.
Also in addition to sorbate you need to add Potassium Metabisulfite
Do not use wine conditioner .. use a f-pac instead and back sweeten.

BTW
I make alot of Peach and fruit wines. Look at my signature. So, I speak from experience.

 

[Wade E]

I have to agree wit Tom on this as 20 lbs for a 6 gallon batch is very low! Id also only go to 1.090 for a starting sg on this.

 

[lhunkele]

...Do not use wine conditioner .. use a f-pac instead and back sweeten.

BTW
I make alot of Peach and fruit wines. Look at my signature. So, I speak from experience.

Tom, just curious about the wine conditioner and why you say not to use... I too am making a peach wine and had the extra peaches for the f-pac, but while at the brew shop yesterday buying the degassing tool, I let them talk me into using the peach flavoring and conditioner instead. They said I could add them both at the same time as (pt2) of the Super-Kleen, which I did...

 

[Tom]

Wine Conditioner leaves a cough medicine taste. If you used the little bottles it will do very little to your peack. Taste ehat you have and tell us how much peach flavor you get.
Now add the f-pac and taste.
Get back as to which U like. Taste is a personal thing..

 

[lhunkele]

Not sure what a little bottle is, I used 2 oz of a 500ml bottle... can I add the f-pac even if I've already added the Super-Kleer?

Thanks!
Linda

 

[Tom]

Yea but give it a stir

 

[myakkagldwngr]

I've got 6 gallons sitting right now clearing. Will it clear on it's own in time? I see mention of adding superkleer and other clearing agents. Is it necessary or will time work?

 

[Tom]

Yes time will clear super kleer helps do it faster.