Peaches - Tom or anyone else who makes often

[ffemt128]

I've recently found my cousin has three peach trees that are loaded with peaches. She asked if I want the peaches for wine. Of course I said yes, I'd take whatever she was willing to give up. My question is this; with peaches, what is the best way to extract the juice? Steam? Bag? Press? Obviouly, regardless of the method, the peaches would be de-stoned then frozen. Looking for opinions from those who have previouly made peach wine as to the best method? If pressing or bagging, ferment on the skins?

 

[Deezil]

Ferment on skins, yes.

Once you freeze them, they'll give up a bit of juice upon thawing but i released some anger with a potato masher on them then bagged them in straining bags & let them float during fermentation.

My biggest mistake was adding too much water, its a little thin

 

[banannabiker]

I am only on my third batch of wine-so I'm no expert-but my first was peach. I took them fresh, cut out the pit, and put them in a blender with sugarwater at low speed. I didn't leave them long-just enough to chop them up a bit. When the primary fermentation was done-there was just a bag of mush left-and the wine came out pretty fair I think.

 

[ffemt128]

Just finished de-stonning peaches. After cutting the bad parts and the seeds out I have 17.5 lbs of peaches in the freezer. Getting more this weekend.

 

[winemaker_3352]

I just freeze them for 2-3 days.

Then i thaw them out - put them in a mesh net - and throw on the pectic - and let fermentation start.

Pull the mesh bag out around 1.025 - let it drain (just drip drain) and discard. The pulp bag will not have much left - the pectic will break that down pretty good.

I also toss a little absorbic acid as well - as peaches brown easy.

 

[Wade E]

Freeze them and ferment on the skins! Quarter and destone them also and se extra pectic enzyme with Peaches. I almost dble the amount of pect. enzyme when making peach wine.

 

[Sammyk]

I realize this is an old thread but do you de-stone before or after freezing? I thought I would be easier to wash them to remove the fuzz and cut them up with skins on BEFORE freezing. Does this sound like a plan?

 

[cybergirl5710]

I just started a batch of peach wine on Sunday 6/25/2012 based on advice from this board. I cut-up, destoned the peaches, sprinkled a little pectin enzyme over them and froze them. When I put them in the primary on Sunday there was a lot of juice already. I pitched the yeast on Monday. At this point there's not a lot of pulp left in the straining bag. (I added more pectin when I made the must)

 

[winemaker_3352]

I realize this is an old thread but do you de-stone before or after freezing? I thought I would be easier to wash them to remove the fuzz and cut them up with skins on BEFORE freezing. Does this sound like a plan?

Yes destone and slice before freezing...