Peach Port

[Goodfella]

Hello Everybody,


I am getting ready to do a peach wine. (with Tepe's help) Thanks again buddy.


But I have some left over peaches... So I am going to try an expirement. (with Wades help).


Its a Peach Port....

 

[Wade E]

Looking good, did you follow the recipe that I suggested or did you veer from it a bit? Please post recipe for others to judge.

 

[Goodfella]

Just barley tweeked it.......




6 1/2 lbs of peaches destoned and 1/4rd
1/2 cup of dry Light malt extract
sugar to sg of 1.115
1 tsp yeast nutrient
1/2 tsp yeast energizer
1 campden tablet
1 1/2 tsp pectic enzyme
just a touch of absorbic acid
1/4 tsp bentonite
1 1/4 tsp of acid Blend
1/4 tsp of wine tannin
6 pints of water
1 packet of Red Star Champagne yeast

 

[Waldo]

Looks like a good recipe goodfella. Only thing I might add if i was making it would be about a half pound of golden raisins and a couple of cans of Welches white grape and peach concentrate.

 

[Goodfella]

Would it be to late to add this stuff? I havn't pitched the yeast yet. What would this do to the SG?

 

[Waldo]

The concentrate will raise the SG some goodfelal but not sure by how much

 

[Wade E]

What finished SG are you looking for on this? adding much more might leave you too sweet. If this ferments down to 1.010 then you could use a can or 2 to chaptalize it.

 

[Goodfella]

Thats exactly what I was thinking about doing. Maybe when it hits 1.010, I could add some to bring it back up. What do you think Waldo?

 

[Wade E]

It really depends on what finished sg you are wanting as this yeast is not a very high tolerance so let us know what desired sg you are looking for.

 

[Goodfella]

To be honest Wade. I'm not sure what SG I am looking for. I have never made anything like this, or even tasted something like this. At this point I am just rolling with the punches, and taking any advise I can get.






What is your suggestion?

 

[Wade E]

Ports are usually pretty sweet and typically finish with an sg some where around 1.030 or the likes. So if this batch gets down to 1.010 I would raise it to about 1.020 and see what happens from there as you can always use the concentrates to sweeten the wine afterwards.

 

[Tom]

Looks like a good recipe goodfella. Only thing I might add if i was making it would be about a half pound of golden raisins and a couple of cans of Welches white grape and peach concentrate.

Where do you get peach concentrate?

 

[Wade E]

You can get peach nectar at and maybe even concentrate at health food stores. Ive bought a few nectar's at a place near me.

 

[Goodfella]

OK... here's the update.


I checked SG. Before piching the yeast but after letting things sit a bit. SG was 1.110. So I added 3/4 can white grape/peach concentrate from the grocery store. (as to Waldo's recommendation). It brought the SG to 1.115.I will use the 2nd can to raise SG after fermentation has began.


I also added some golden raisins.


Pitching yeast this afternoon....

 

[Wade E]

Dont go any higher until she drops down to 1.010 just in case this yeast wants to quit early.

 

[Goodfella]

You got it buddy.


Thanks again for all your help Wade. and yours too Waldo.


Yeast is in..... Here we go.

 

[Waldo]

All right....let the fermenting now begin !!!

 

[peaches9324]

whats the 1/4 rd stand for?

 

[Tom]

1/4rd = quartered

 

[Wade E]

Cut the peaches into quarters.