Peach Wine...

[Scooter68]

Roger that! My wife loves mangos, but, like many people, she has a mild allergic reaction to the oil (urushiol) in the skin of the mango. So I have to peel them for her, and then sloppily gnaw on the pit over the sink!

That's weird - My wife has the same problem. She tried to gnaw the last bit of fruit from the skin and got little blisters around the outside of her mouth. They lasted less than a hour but really odd - so it's not that unusual I guess. More for those of us who are not allergic. !!!

 

[sour_grapes]

That's weird - My wife has the same problem. She tried to gnaw the last bit of fruit from the skin and got little blisters around the outside of her mouth. They lasted less than a hour but really odd - so it's not that unusual I guess. More for those of us who are not allergic. !!!

Yes, she is not alone! To be fair to her, urushiol is the same stuff found in poison ivy and poison sumac:

From Wikipedia: Urushiol - Wikipedia

Urushiol
Urushiol/ʊˈruːʃi.ɒl/ is an oily mixture of organic compounds with allergenic properties found in plants of the family Anacardiaceae, especially Toxicodendron spp. (e.g., poison oak, Chinese lacquer tree, poison ivy, poison sumac) and also in parts of the mango tree

 

[john west]

There is a lot of variation in peach variety. @Aiserock you didn’t mention if you grow your own peaches, and @john west I have harvested when the first few are attacked by vermin or start to drop and plan two days to ripen/ get juicy/ get sweeter on the counter in a flat box.

Peach is a hard wine to clear, as suggested double or more the added Pectic enzyme. Some will age a minimum of a year to let it drop, ,,, HOWEVER it still tastes good with a pectin haze so as a first timer I would take this as a given and empty the carboy for another wine, not wait. Sugar (backsweetening) is magic on the finished wine. It can change the taste/ aroma from “hard green” store peaches to “full ripe”, I do lots of fruit per gallon as a style and back sweeten to 1.010

Thanks Rice_Guy, I think that I will opt for a flat box of peaches and get to it. I also appreciate the heads up related to the pectin haze.

 

[Aiserock]

Aiserock, I'm from Knox county. Branstool peaches in Utica just put their sign up, and their freestones are to die for. You might want to consider them since you missed the "peach truck". Good luck......................Dizzy

Thanks for the info!

 

[hounddawg]

I'd be buying the peaches, I wish I grew my own. I was hoping to get some from the "peach truck" but I may have missed the boat on that option this year.

where i'm from i get a crop about once every five years, frost always get them when in bloom, but it looks like good Lord willing i'll get a good crop this year, my trees are loaded been thinking about knocking a third off, luckly i get pears most every year, well what the squirrels don't destroy, a few year back i started killing squirrels, but my conscience got the best of me, so i stopped killing em, heck i got a huge pecan tree with killer pecans, i've got maybe a dozen in the last twenty years, i reckon i'm soft in the head, but i sleep good,
Dawg

PS
i was hacked and never admitted to none of this,,lol

 

[G259]

i feel for her, i'm mildly allergic to bananas, i'd kill for some banana pudding, not to mention i got 18 gallons banana wine bulk aging, i get mildly sick, and just feel ruff after bananas, but dang i like bananas, may god bless you both,
Dawg

LOL! Don't we all love what kills us!

 

[G259]

I won't do a peach, after 'The Apricot Reduction', I won't go there again, not worth it for me.
(1 gal. ended up in a 1L bottle!)

"i get pears most every year, well what the squirrels don't destroy, a few year back i started killing squirrels, but my conscience got the best of me, so i stopped killing em, "

I hear pear wine is very good, I want to try a semi-dry version, it is said that you can make it as a Riesling, Kabinette style.

 

[MPM]

peach makes a very good wine, um, i don't add grapes to mine and yes i like at least 10 lb per gal, but i like my wines sweet, i try to keep my wines depending on the fruit or berry with a SG of 1.030 to 1,040, and yes at that SG they taste like a really good peach right off the tree, john west where boughts are you from, my peaches still have a way to go before i can start to pick, seems both my elderberries and peaches are loaded but are slow to getting ready, and as stated by riceguy and others use lots of pectic enzyme , from the very first of starting your must, and freezing tree picked peaches helps break the cell walls down, if buying homewinery.com concentrate is good for a max of 4 & 1/2 gallons, but if you call them you can buy a 1/2 gal concentrate and a extra pint, on, any fruits i have to buy i buy 3 concentrates,, that lets me make 13 & 1/2 gallon, when i rack from primary to secondary carboy, plus put the extra gallon and a half i use to top off with and i end up with 12 gallons of peach wine, best of luck,
Dawg

When you say that you like 10lb per gallon, does that mean you take 10 lbs of fresh fruit (with pits), remove pits and mash? Does that ensure you have a full gallon to ferment?

 

[MPM]

There is a lot of variation in peach variety. @Aiserock you didn’t mention if you grow your own peaches, and @john west I have harvested when the first few are attacked by vermin or start to drop and plan two days to ripen/ get juicy/ get sweeter on the counter in a flat box.

Peach is a hard wine to clear, as suggested double or more the added Pectic enzyme. Some will age a minimum of a year to let it drop, ,,, HOWEVER it still tastes good with a pectin haze so as a first timer I would take this as a given and empty the carboy for another wine, not wait. Sugar (backsweetening) is magic on the finished wine. It can change the taste/ aroma from “hard green” store peaches to “full ripe”, I do lots of fruit per gallon as a style and back sweeten to 1.010

This thread is so informative! If I am going to let the peach wine age, is it okay to just let it clear naturally as I syphon it to a new carboy every three months?

 

[Scooter68]

Yes, But you might want to add a fining agent somewhere along the way. Typically I use bentonite and have not had a problem with color or flavor loss. I have batch that is 1 year old and still hazy.

 

[hounddawg]

When you say that you like 10lb per gallon, does that mean you take 10 lbs of fresh fruit (with pits), remove pits and mash? Does that ensure you have a full gallon to ferment?

no it means i use 60 lbs of peach in 6 gallons of water, the extra must i keep in smaller aitlocked jugs to top off with, as i rack every 3 months, as well i destone and freeze my peaches to break down the cell walls so you extract even more juice from your peaches, as well as during fermentation i cover my barrel with towels or sheets so i can stir daily during fermentation, i only airlock after fermentation , when mine falls to around .996 on my hydrometer,
Dawg

 

[hounddawg]

This thread is so informative! If I am going to let the peach wine age, is it okay to just let it clear naturally as I syphon it to a new carboy every three months?

yes i let mine clear with time, but remember to use plenty of pectic enzyme during fermentation,,,
Dawg

 

[hounddawg]

if i use a fining agent i use dura fine or super kleer both are the same just different brands of the same fining agent,
Dawg

 

[MPM]

yes i let mine clear with time, but remember to use plenty of pectic enzyme during fermentation,,,
Dawg

Thank you for sharing your expertise! I'm finishing up day 4 of fermentation. Can I add more Pectic Enzyme now? I initially added 1 tsp when started.

 

[hounddawg]

Thank you for sharing your expertise! I'm finishing up day 4 of fermentation. Can I add more Pectic Enzyme now? I initially added 1 tsp when started.

yes

 

[hounddawg]

another way i go at times is homewinery.com
they sell 53 concentrates, now they say 1 concentrate per 5 gallons, no, i buy 3 concentrates for 12 gallons of water, now that will give you 2 6 gal carboys plus extra for other smaller jugs to airlock for topping up after each rack, i think uline or packageoptions is where i order my smaller jugs , 1 gal. 1/2 gal and 1 pint all with 38-400 threads that way a 6.5 drilled bung will fit them all to airlock my exters, and them small universal bungs that fit glass carboys, are called universal because you turn them upside down and they'll fit a wine bottle to airlock it with spare must/wine for topping up.
Dawg

 

[hounddawg]

or you can call homewinery.com and you can buy a couple pints to go along with your concentrate, they beat in my humble opinion IMHO, venters and golden harvest hands down...
Dawg

 

[bigchuck]

Agree with the orchard stand shopping - that's the best place to go unless you have your own peach trees or a generous friend. Over-ripe are perfect. Just cut off any mold. I leave the bruise/soft brownish as that is really sweet and flavorful. The stems and stones are about all you have to get rid of.

Oh and one thing more - initially an all peach must will be almost like a pudding in consistency and IMPOSSIBLE to get an SG reading from for a day or two - so once the must is basically ready hit it with a good dose of K-Meta and let is sit in a cool place for at least one day. Even then it may take some effort to get a good reading.

By the way folks - that Peaches and Cream that I tried was great - just used about 1/4 stick of Vanilla bean in 2 gallons. In 5 not more than 1/2 of a bean is needed to get the vanilla flavor. Could also be made into dessert wine as well with a higher ABV and extra sweetening on the end - IF one was so inclined.

do u have that for the peaches and cream

 

[Aiserock]

After a year+ thinking and reading about it, I am going to attempt my first peach wine!

God I hope I don't frustrate the crap out of myself

 

[Jovimaple]

After a year+ thinking and reading about it, I am going to attempt my first peach wine!

God I hope I don't frustrate the crap out of myself
View attachment 77466

I have an order of peaches coming this week and another at the end of the month. I am reading these peach wine threads religiously!! I will be freezing the peaches to prep so I won't start it for a few weeks.