This recipe was posted by James in the tinned fruit area. I have moved the recipe here so it can easily be found when the original post gets lost.
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.
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.