Make Wine at Home: Peach wine recipe

METRIC/IMPERIAL

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.

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14. November 2011 by admin
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