Peach Wine

[Johnd]

Edit: Pressed last night and got 13 gallons which I thought was pretty good but it was a mess. With a mesh bag in the press the sediment clogged the pores almost immediately so I placed a second bag on the bucket and let the, whatever you call it, peach pulp fill the second bag to about 1/4 full then hand rang it out to the consistence of a modeling clay. When done out of 100 lbs of peaches I might of had the bottom of a bucket filled 2" of pulp. I was a pain and took around 4 hours. I surely hope this turns out to be worthwhile.

I have had similar messes with fruit wines in the past. Best I've done so far is using various sizes of hardware cloth (mesh screen) as a progressive filter. Starting with the most course, placed on top of a target bucket, dump the must through, catching the biggest chunks, put the chunks in a mesh bag. Continued with 3 progressively smaller screens and ended up with a bag of goo to squeeze the juice out of. Put the wine in carboys and racked it off of the sediment a few days later. Makes you appreciate the ease of pressing grapes....................

 

[Scooter68]

I have had similar messes with fruit wines in the past. Best I've done so far is using various sizes of hardware cloth (mesh screen) as a progressive filter. Starting with the most course, placed on top of a target bucket, dump the must through, catching the biggest chunks, put the chunks in a mesh bag. Continued with 3 progressively smaller screens and ended up with a bag of goo to squeeze the juice out of. Put the wine in carboys and racked it off of the sediment a few days later. Makes you appreciate the ease of pressing grapes....................

I bet it does Johnd. I've only done the fruit wines so I have chosen a route that makes me appreciate the wines even more when it's all done. I will say that after pressing, wringing etc my peach wine before and after fermentation - My clothes have that wonderful smell of peaches and it sorta helps me remember why I did it. Then of course there is that first glass when you pull that cork and that aroma.....ahhhh.

Now you've done it - got me thinking about that peach wine. Have to go get bottle from the basement get it chilling.

 

[joeswine]

Sometimes it's just that way..it takes work , understanding and patience tó be a decent wine maker, doesn't it?

 

[Sage]

Have 3 trees to clean off. Thinking about making some too. Should have 15-20 lbs or more.

 

[Scooter68]

Have 3 trees to clean off. Thinking about making some too. Should have 15-20 lbs or more.

Crabapple? Apple? Peach ?

 

[mainshipfred]

Sometimes it's just that way..it takes work , understanding and patience tó be a decent wine maker, doesn't it?

That it does!

 

[Sage]

Peach trees, Redhaven variety. Already canned 40 quarts, given away several boxes, but still a lot of smaller fruit that was still green when we picked early.

 

[Scooter68]

Congrats !!!

Break out your juicer (slow juicer not the ones with the high speed blades)
Destone, Freeze for a week then thaw and process through the juicer.

Just racked this years peach wine. 28 lbs (after de-stoning) for 3 gallons. Starting volume just under 4 gallons. Now in a 3 gallon carboy with a 16 and 12 oz bottle airlocked and available for topping off when needed. ABV is about 15.5% and will plan on sweetening up before bottling next year into a Dessert Wine.

 

[porkchopmessiah]

Planted a peach tree this year, looking forward to peach wine in my future..