Peach Wine

[Tom]

26# Free Stone Peaches pitted and sliced
Add to2 paint straining bags. You will need 2 primaries.
3tsp pectic enzyme
4tsp acid blend or to bring TA in line
sugar to 1.085
5 gallons water
Cote des Blancs yeast
Ferment dry.add k-meta and sorbate.
make a f-pac with 10# of peaches
Add simple syrup to taste.
wait a week and add clairifier.
Bottle in 6 months

 

[B-well4200]

26# Free Stone Peaches pitted and sliced
3tsp pectic enzyme
4tsp acid blend
10# sugar or bring to 1.095
5 gallons water
Cote des Blancs yeast
Ferment dry.add k-meta and sorbate.
make a f-pac with 10# of peaches
Add simple syrup to taste.
wait a week and add clairifier.
Bottle in 6 months

Tom,
Does that say 26 lbs of peaches for 5 gal batch?

 

[Tom]

Yes 5 gallon batch.
This is minimum # per gal. I would go 6#+ per gallon. Peach needs a f-pac as well.

 

[winemaker_3352]

26# Free Stone Peaches pitted and sliced
3tsp pectic enzyme
4tsp acid blend
10# sugar or bring to 1.095
5 gallons water
Cote des Blancs yeast
Ferment dry.add k-meta and sorbate.
make a f-pac with 10# of peaches
Add simple syrup to taste.
wait a week and add clairifier.
Bottle in 6 months

Tom - why did you go 1.095 with the SG on this? Being a fruit wine i would have thought the SG would be around 1.085.

Is absorbic acid needed in a peach wine? I have read that apple and peach wine brown easier and to use this to prevent that.

 

[Tom]

God EYE.. a typo S/B 1.085
You could use ascorbic I didnt on this one. Also I have been bumping the fruit up to 30-35 # for 6 gal. The body seams to increase when I added more.

 

[winemaker_3352]

Yeah - i normally use 6#'s per gallon for fruit wine.

Thanks

 

[sly22guy]

couple questions, my peaches are frozen should i just throw them in the strainer bag and let them thaw for a day and then add my water and enzimes? also should i punch it down for a couple days then pull the bag and add yeast or should i leave the bag in and add the yeast?

 

[Tom]

I like to thaw 1st in a straining bag as it will release some juice.
Whats the recipe and how many #'s you have?
Add yeast when gravity and temp is right. Leave bag in till gravity is 1.020ish
Yes punch it down 2X a day w/ lid laying on top

 

[sly22guy]

gona use ur recipe with 45 lbs of sliced frozen peaches. (store bought) Got a deal on 2.5lb bags for $35.00 Figured 35lbs for wine and 10lbs for Fpac

 

[Tom]

OK here's what y need to do;
Split the peaches in 2
1/2 in one bag 1/2 in another. Use 2 fermenting buckets
water to 2.5 gal ea bucket.
Use 1 gal of each bucket to heat and dissolve sugar and return

 

[sly22guy]

Just started this and split in 2 batches, one is 3 gal & one is 2 gal.

sg on 3 gal is 1.021 (sliced peaches) n on the 2 gal is 1.032 (canned peaches)

from the calculator i found to get 12.5% would be 2 lbs on the first and 1.75 lbs on the second does this seem right. i know you stated 10# for 5 gal?

im heating the juice now and desolving these amounts of sugar then ill add them back and stir and recheck the sg

 

[Sammyk]

Will soon be starting my peach wine soon. Shouldn't there be K-meta added to the peaches first?

 

[CoastalEmpireWine]

Why the use of so much water? Is it because you only get like one gallon of juice from the actual fruit? It just seems like that is a bit much on the water, but I could be wrong.