Peach / raspberry wine ?

[lloyd]

I used 110 lbs of late season free stone peaches to make 25 gallons of wine. We added 36 lbs sugar. I had used Wade's recipe but my girlfriend added about 10 gallons of water. I thought it would be thin but it doesn't seem to be. The starting sg was 1.076 a little low but we went with it. It fermented down to .992 in 8 days. Now it has body, and the alcohol content by taste is readily apparent but it lacks a distinctive peach flavor. I am going to add a peach syrup later in an F-pack. Because I have so much I was thinking of pulling off 3 gallons with some lees while its active and adding 5 pounds of frozen raspberries to the 3 gallon must and re-fermenting for a while. can I get any advice on this?

 

[winemaker_3352]

I would finish fermenting the peach - then do you blending.

I have made peach wine for a few years - and IMO - it is a good wine - but it is a great blending wine.

I blend it with my strawberry wine - and it really improves the aromas and flavors.