tinned peach

[jay]

i started a batch of tinned peach wine yesterday.
just wonderd if any one had made this befor and what did it come out like.

[Cellar_Rat]

Millions of years ago and it was repeatably good, and v simple.

1 can of pears (in syrup),
1 bag of sugar
Yeast and dap.

Bugger - you said peaches.

Well now. The pear should also be tried!! I know nothing about peaches (apart from in Prestige brandy which can also rcommend.

So throw the peaches away to make room for pears !! (only kidding)

[lockwood1956]

I would always add sugar using your hydrometer (it is your friend) to a start gravity of 1.080 if you go higher it wont help the wine at all.

I made peach wine, from fresh peaches and was dissapointed with the result. Tinned peaches are better, but I think as a stand alone wine it isnt brilliant, ok, but not brilliant.

regards
bob

[Zebedee]

I rather like Peach and Gooseberry

[Mamgiowl]

I have made both tinned peach and pear wine, both of which have turned out very drinkable.

However, to both I have added a tsp citric acid, a pinch of tannin and a dose of pectolase. The last is essential in any fruit wine IMO. I would also query the one tin of pears in Cellar-Rat's recipe, (depending on size of course) but I would always use two.

[jay]

im following the recipe from recipe section on this site.
I have used the 2 tin recipe.

[james]

I make a really nice rose (the colour, not the flower) wine using tinned peaches:

2 tins peaches (cheap, own-brand, in syrup)
800g sugar.
1 tsp tartaric acid & 0.5 tsp citric acid
1lt supermarket red grape juice
2 tsp pectolase
Champagne yeast
1 tsp Yeast nutrient

1 Dissolve sugar, yeast nutrient & acid in 1.5 lt water
2 Take a desert spoon of syrup and dissolve in 1/3 pint cold water (in a pint glass), add champagne yeast; cover glass with kitchen roll.
3 Leave for a few hours to let syrup cool and yeast activate.
4 In a blender, whizz the peaches with the pectolase.
5 Put grape juice, cooled sugar syrup, peach pulp and activated yeast into a fermentation bucket.
6 Top up to 1 gallon, cover & ferment out as per the other tinned fruit recipe thread.

[Mamgiowl]

That sounds good, going to make it asap.

BTW I have copied this into the relevant Recipe section. It makes it easier to find when the original post gets lost in the mists of time.