After much research I am making a batch of Peach wine using an FPac. Below is the recipe and steps to making it, I would appreciate it if some of the more seasoned Peach wine makers would read it over and give me your opinion. My plan is to start with an 8 gallon batch of must and end with a five gallon completed batch. The reason I'm starting with 8 gallons is because I know the losses due to sediment I've had with other fruits, such as apple, and I want to make sure I don't have to top with water.
1. I've already pitted and cut up 48 pounds of peaches (6 lb per gallon), and will have them in the freezer for two weeks.
2. Thaw them out to room temp and then mash them and put in a five gallon bucket.
3. Add 1/4 tsp of Potassium Metibisulfate and set of 24 hours.
4. Add 6 tsp pectin, 4 tsp yeast nutrient, 6 tsp acid blend (whatever needed to bring level to .60% and wait another 24 hours.
5. Add whatever amount of water and dissolved sugar to make the batch at 8 gallons at a SG of 1.090
6. Pitch the yeast. I'm planning on using Lalvin 71B-1122 because I read somewhere on this forum that is is a better yeast to metabolize the malic acid in peaches to help make a smoother finish.
7. Stir twice daily until SG reaches 1.010. I will then scoop off the pancake of peach residue and dump the remaining liquid through a strainer bag. Then rack it to glass with airlock, hopefully having near 7 gallons.
8. Let it in glass until about two weeks after it stops working to allow sediment to pack down as much as possible.
9. Rack into a clean carboy adding sorbate to kill the active remaining yeast, then using a funnel add the flavor pack and stir well. I made the FPac using Joeswine recipe and instructions. I cut up 7 large peaches and sauteed them for about 25 minutes and then froze them in a freezer bag.
10. Let stand a month and then rack to a clean carboy and top with whatever is left from original batch.
11. Bulk age 3 month's
12. Rack to bucket, sweeten to taste. At this point I'm hoping to have enough Peach flavor and smell to leave it at that and bottle. However, if not satisfied I will add Peach extract made by Olive Nation (Joeswine recommendation).
Once satisfied, sulfite and bottle.
This is my plan. I would appreciate and comments or concerns. Not thawing out the peaches for two weeks yet so I have time to modify the plan.
Thanks for any advice...
1. I've already pitted and cut up 48 pounds of peaches (6 lb per gallon), and will have them in the freezer for two weeks.
2. Thaw them out to room temp and then mash them and put in a five gallon bucket.
3. Add 1/4 tsp of Potassium Metibisulfate and set of 24 hours.
4. Add 6 tsp pectin, 4 tsp yeast nutrient, 6 tsp acid blend (whatever needed to bring level to .60% and wait another 24 hours.
5. Add whatever amount of water and dissolved sugar to make the batch at 8 gallons at a SG of 1.090
6. Pitch the yeast. I'm planning on using Lalvin 71B-1122 because I read somewhere on this forum that is is a better yeast to metabolize the malic acid in peaches to help make a smoother finish.
7. Stir twice daily until SG reaches 1.010. I will then scoop off the pancake of peach residue and dump the remaining liquid through a strainer bag. Then rack it to glass with airlock, hopefully having near 7 gallons.
8. Let it in glass until about two weeks after it stops working to allow sediment to pack down as much as possible.
9. Rack into a clean carboy adding sorbate to kill the active remaining yeast, then using a funnel add the flavor pack and stir well. I made the FPac using Joeswine recipe and instructions. I cut up 7 large peaches and sauteed them for about 25 minutes and then froze them in a freezer bag.
10. Let stand a month and then rack to a clean carboy and top with whatever is left from original batch.
11. Bulk age 3 month's
12. Rack to bucket, sweeten to taste. At this point I'm hoping to have enough Peach flavor and smell to leave it at that and bottle. However, if not satisfied I will add Peach extract made by Olive Nation (Joeswine recommendation).
Once satisfied, sulfite and bottle.
This is my plan. I would appreciate and comments or concerns. Not thawing out the peaches for two weeks yet so I have time to modify the plan.
Thanks for any advice...
