Make Wine at Home: Peach wine recipe
2.25 kg/5 lb ripe peaches
450g/1 lb ripe bananas
230 g/8.1 oz can concentrated white grape juice
1 kg/2 lb 2 oz white sugar
3 level teaspoons citric acid
2 level teaspoons pectolytic enzyme
4 Campden tablets
3.5 litres/6 pints cold water
Sauternes wine yeast and nutrient
1 Peel and stone the peaches. Scrape away and discard the flesh immediately surrounding tinstone. Peel the bananas. Liquidize the fruit or mash it fine with a fork. Add one crushed Campden tablet, the pectolytic enzyme, the acid and the cold water. Stir well. Cover and leave in a warm place for 36 hours.
2 Strain the must through a line nylon straining bag or sieve, roll it around thoroughly, but do not squeeze the pulp. This may be discarded or added to another must in preparation.
3 Stir in the concentrated grape juice and yeast. Pour the must into a fermentation jar leaving some head room for possible frothing. Fit an airlock and ferment at around 18.3°C/65°F.
4 After four days remove half the must, stir in the sugar and return to the jar. Continue fermentation to near the end about another two weeks or to a specific gravity of 1.016.
5 Siphon the wine into a sterilized storage jar. Add two crushed Campden tablets. Top up with cold boiled water and store in a very cool place until the wine is bright. Rack again. Add another Campden tablet, then bottle and store in a very cool place.