Peach Wine, Take Two

Ingredients:

Pealed and pitted the peaches.  Next time I think I will need to cut out the inner red part of the peach–it provides a bit of bitterness that could be avoided.  4 boxes of peaches fits in roughly 10 gallons of bucket.

Boiled 2 gallons of water, and put about one in each container.  In addition, I added 2 crushed campden tablets, and 2 1/2 teaspoons of pectic enzyme to each container.  Let it sit over night.  A peachy clear liquid will separate to the bottom, with a peach sludge at the top.  The peach sludge had a pretty significant amount of liquid left in it that was not salvaged this go around.  I mixed champaign yeast with some warm water and a bit of the peach juice run-off for a starter and pitched it.

Original Gravity: 1.036 — This is disappointing, and similar to the numbers I got last time (though slightly higher).

Notes for next time:

4 boxes of peaches is sufficient, but do not add any more water then necessary for blending.  Get two large cheese cloth bag to filter all the blended peach through, and make sure to gently squeeze out the liquid–hopefully this will raise the OG.  The bucket with the spigot on it leaks if left full of liquid over night–make sure the washer is tight prior to filling.  An open container is most likely necessary in order to squeeze out the peach pulp–two open containers will be necessary for 4 boxes of fruit.

10/21/2012 update: Bottled with a Final Gravity of 1.01

11/4/2012 update: Bottles have settled out more to about half way.  I’m thinking next time I will need to let it sit for at least 3 months in a fermenter.

September 3, 2012 • Posted in: Brewing

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