wineaddict
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Finally got brave and am making my first attempt at making 5 gallons of peach wine. Below is the recipe I am going to use and I welcome any advise as I truly am a beginner.
Now revised as of 9/7/2010 thanks to some helpful advise.
1) Wash thoroughly 30 lbs of fully-ripened peaches or nectarines. Quarter them and remove the stone, stem, leaves and any bruised flesh. Then freeze for at least 2 weeks in ziplock bags. Pre- freeze first on cookie sheet for several hours.
2) Mash and put into muslin bag, along with juices place into 5 gallon bucket.
3) Dissolve 5 crushed campden tablets into must, wait at least 24 hours.
4) Add 2 tsp pectic enzyme, 6 tsp yeast nutrient, 2 tsp dry tannin, approximately 6 tsp. of acid blend (enough to bring the level up to 0.55% to 0.65%, prefer 0.60%). Wait 24 hours.
5) Add 8 lbs of sugar that has been dissolved in 1 gallon of water, now at room temperature combine with your must. With water bring total must level to 5 gallons, gravity should be 1.085, if not add sugar and test again. Add 1 package of yeast EC-1118 on top, no need to stir it in. Place lid on loosely after completion each day.
6) Twice a day stir must for about 5 to 7 days until gravity reaches 1.020 or less, then squeeze pulp bag of remaining juices (removing bag) and transfer must to carboy adding water to get to the 5 gallon level. After placing an airlock stopper on the carboy allow to sit for several weeks, or until the yeast settles approximate 1" from the bottom.
7) Transfer the must back into the bucket making sure you leave the yeast sentiment behind. Stir the must vigorously to drive off excess carbon dioxide gas. After cleaning the carboy transfer must from the bucket back into the carboy. Top off the carboy to within two inches from the top with water (optional, may dilute fruit flavor). Stir in 2 1/2 tsp of potassium sorbate to stabilize it, 1/4 tsp of K-meta, and then add Super-Kleer, replace airlock.
8) Wait 1 month and transfer the must back into the bucket making sure you leave the yeast sentiment behind. Stir the must vigorously to drive off excess carbon dioxide gas. After cleaning the carboy transfer must from the bucket back into the carboy. Repeat this step several times for the next 2 to 3 months.
9) When the gravity is at 1.00 or below it is ready to bottle. I will be using a Buon Vino Mini Jet Filter to filter the wine during the transfer.
Again any advise is welcome!
Now revised as of 9/7/2010 thanks to some helpful advise.
1) Wash thoroughly 30 lbs of fully-ripened peaches or nectarines. Quarter them and remove the stone, stem, leaves and any bruised flesh. Then freeze for at least 2 weeks in ziplock bags. Pre- freeze first on cookie sheet for several hours.
2) Mash and put into muslin bag, along with juices place into 5 gallon bucket.
3) Dissolve 5 crushed campden tablets into must, wait at least 24 hours.
4) Add 2 tsp pectic enzyme, 6 tsp yeast nutrient, 2 tsp dry tannin, approximately 6 tsp. of acid blend (enough to bring the level up to 0.55% to 0.65%, prefer 0.60%). Wait 24 hours.
5) Add 8 lbs of sugar that has been dissolved in 1 gallon of water, now at room temperature combine with your must. With water bring total must level to 5 gallons, gravity should be 1.085, if not add sugar and test again. Add 1 package of yeast EC-1118 on top, no need to stir it in. Place lid on loosely after completion each day.
6) Twice a day stir must for about 5 to 7 days until gravity reaches 1.020 or less, then squeeze pulp bag of remaining juices (removing bag) and transfer must to carboy adding water to get to the 5 gallon level. After placing an airlock stopper on the carboy allow to sit for several weeks, or until the yeast settles approximate 1" from the bottom.
7) Transfer the must back into the bucket making sure you leave the yeast sentiment behind. Stir the must vigorously to drive off excess carbon dioxide gas. After cleaning the carboy transfer must from the bucket back into the carboy. Top off the carboy to within two inches from the top with water (optional, may dilute fruit flavor). Stir in 2 1/2 tsp of potassium sorbate to stabilize it, 1/4 tsp of K-meta, and then add Super-Kleer, replace airlock.
8) Wait 1 month and transfer the must back into the bucket making sure you leave the yeast sentiment behind. Stir the must vigorously to drive off excess carbon dioxide gas. After cleaning the carboy transfer must from the bucket back into the carboy. Repeat this step several times for the next 2 to 3 months.
9) When the gravity is at 1.00 or below it is ready to bottle. I will be using a Buon Vino Mini Jet Filter to filter the wine during the transfer.
Again any advise is welcome!
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