Peach (Tinned)
1 411g tin peaches
Sugar to SG 1.080
1 teaspoon citric acid
1 Tsblespoon (3 teaspoons) pectic enzyme
1/2 teaspoon tannin
1 nutrient tablet (B1) (or 1 teaspoon yeast nutrient)
Sauternes yeast
Water to 1 gallon
recipe above is for a light dry table wine, for fuller bodied wine use two tins of peaches and increase the sugar to SG of 1.090 increase citric acid to two teaspoons and increase tannin to 1 teaspoon.
Remove the fruit and keep the juice to one side, Mash the fruit and put into primary fermenter, boil two quarts of water and dissolve the sugar in it and pour over the fruit pulp. allow to cool to tepid (70 F) add the acid, tannin and pectic enzyme, stir well and cover and leave in a warm place.
Next day stir and add the juice from the can, the yeast nutrient and yeast and water to 1 gallon, fir airlock and leave in a warm place for ten days, shake the jar daily to disperse the pulp through the liquid. after this time strain into a new fermenter, top up and ferment out, racking and bottling as normal
recipe courtesy of Winemaking with canned and dried fruit (C.J.J. Berry)
1 411g tin peaches
Sugar to SG 1.080
1 teaspoon citric acid
1 Tsblespoon (3 teaspoons) pectic enzyme
1/2 teaspoon tannin
1 nutrient tablet (B1) (or 1 teaspoon yeast nutrient)
Sauternes yeast
Water to 1 gallon
recipe above is for a light dry table wine, for fuller bodied wine use two tins of peaches and increase the sugar to SG of 1.090 increase citric acid to two teaspoons and increase tannin to 1 teaspoon.
Remove the fruit and keep the juice to one side, Mash the fruit and put into primary fermenter, boil two quarts of water and dissolve the sugar in it and pour over the fruit pulp. allow to cool to tepid (70 F) add the acid, tannin and pectic enzyme, stir well and cover and leave in a warm place.
Next day stir and add the juice from the can, the yeast nutrient and yeast and water to 1 gallon, fir airlock and leave in a warm place for ten days, shake the jar daily to disperse the pulp through the liquid. after this time strain into a new fermenter, top up and ferment out, racking and bottling as normal
recipe courtesy of Winemaking with canned and dried fruit (C.J.J. Berry)
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