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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
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
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.
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.
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