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Old 08-25-2013, 02:40 AM   #1
Littlejoe
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Default Help, fizzy peach drink?

I have a peach tree out back that has more peaches than i can preserve and make into wine. I'm looking for a recipe for a sparkling drink that would be real peachy and sweet and come in at about 5% ABV.

I' m thinking of using a beer yeast that would putter out at about 5 or 6% but i could sweeten it with splenda but would rather use sugar.

I' m gonna do 3 or 5 gallons depending on how many peaches are left.
Any suggestions ? Yeast? Camden? Any other chemicals? I make beer not wine.
Thanks in advance!

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Old 08-25-2013, 03:21 PM   #2
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Use 100% peach juice, leave overnight with camden tabs and pectin enzyme. ferment to 5% and allow to clear, back sweeten to taste with something complementary like honey, carbonate, pasteurize and enjoy

I would use an ale yeast actually, but something like 1122 or d47 would also work. I did a cider with an ale yeast and it was fantastic

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Old 08-25-2013, 03:52 PM   #3
Arpolis
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I have made a few peach wines but never one that low an ABV. However this would be my educated guess on the best way to accomplish this:

3 gallon batch

18lb peaches (frozen then thawed out)
2 lb sugar (1 lb to start and the other to back sweeten)
3tsp black tea (I like earl grey)
3 oz golden raisins
4.5 tsp pectic enzyme
3 tsp yeast nutrient (dap)
2 tsp yeast energizer (any tan colored powder nutrient)
3 Camden tablets
Yeast (Lalvin 71b)

First de-stone all your peaches and then place in the freezer. Once frozen thaw it out in a brew bucket. Add in loose leaf tea, raisins, Camden crushed up, 1 lb sugar and water up to 3 gallons. Mix well until sugar dissolved. Let this sit for 12 hours. Then add pectic enzyme. Pectic enzyme is almost required in fresh peach wines to get them clear at all. They have a lot of pectin that needs to be broken down. Let that sit another 12-24 hours. Now mix in the DAP and aerate the must well. Pitch the yeast. Don't think an ale yeast will putter out at 4%-6% ABV. Wines work differently than beer and many ale yeast will go to 9%-10% ABV. That is why I choose lalvin 71b. I think it makes great peach wines. After 24 hours pitch in 1tsp of yeast energizer and mix well. After another 24 hours pitch in the last tsp of yeast energizer and mix well. Make sure to stir/degas the must twice daily for the first 4-5 days. Let this ferment dry and then transfer to carboy and airlock. Rack every 30 days till crystal clear. Just keep topped up with water, hopefully your brew bucket had a bit more than 3 gallons and you can top up with that. Just keep any leftover from the first racking in a pop bottle in the fridge. Once the wine stops dropping lees then add in 1lb sugar, mix well and bottle. It should self carbonate in the bottle. Check one ever 12 hours and once at the desired carbonation level you need to bottle pasteurize. Here is a link to an awesome thread on stove top pasteurization.

stove top pasteurization

Then you should be all done. This should be about a 6% - 6.5% ABV wine and ending gravity should be close to 1.01 which should be plenty sweet IMO.

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Old 08-25-2013, 08:45 PM   #4
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Thanks for the input guys! I think i'm gonna try both ways a 3 gallon batch of arpolis' and a 1 gallon batch of bluespark's. I don't have any wine chemicals so i'll have to make a trip to my lhbs tomorrow.

Edit... okay so after reading and going over a second time i realised i don't have a 3 gallon carboy. So i' ll have to make a 5 gallon batch ..oh darn more wine to drink

I' ll post how it all goes.

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Old 08-25-2013, 10:24 PM   #5
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5 gallon recipe should be easy enough to convert from the above recipe. Basically:

6 lb peaches per gallon
1/3 lb sugar per gallon, once for primary and again to prime.
1oz raisins per gallon
1tsp tea per gallon
1 1/2 tsp pectic enzyme per gallon
1 tsp dap per gallon
Just round the energizer to 4 tsp 2 after the fist day of fermentation and 2 the next
And 1 Camden tablet per gallon.

Keep us informed on the results.

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Old 08-26-2013, 12:46 AM   #6
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Yeah thats what i my figures look like.

Is there a certain temp i should ferment at for better results? I ferment in my basement and its pretty constant at 68 F.

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Old 08-26-2013, 01:13 AM   #7
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I found out the hard way fermentation of ciders like temps closer to the low 60's. My cider tasted hot and barely drinkable. I used esb1968 yeast, and that was a bad choice for cider I found out. I now use Red Star Montrachet and cool temps, and my cider is very nice to drink now. I backs sweeten with apple juice concentrate, and then I pasteurize my ciders when the plastic "test" bottle gets hard due to carbonation. An hour in the dishwasher, and they are ready to lay down or drink. Lay down for a couple of months is the better choice

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Old 08-26-2013, 01:58 AM   #8
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The dishwasher MindenMan? I guess if it is suppose to sanitize your dishes it should pasteurize the wine. I did not think about the plastic bottle trick though. And thats funny cuz i used it when i started brewing beer.

I don't know if i can get to the lower 60's. I'll put my thermometer on the floor and see if its cooler on the floor. The 68 is on a counter so i dont know if 3 feet will make a difference.

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Old 08-26-2013, 02:02 PM   #9
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If you use lalvin 71b yeast, I believe it is very forgiving. 68*F should be fine. Now if it gets into the upper 70*F range then some bad stuff happens but lower 70 range is fine.

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Old 08-27-2013, 01:04 AM   #10
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Hi guys,just reading your posts and have to ask a few questions cause I have a 5 gallon bucket with peaches brewing and having some problems.First why do most fruit wine recipes especially peach use raisins and or tea? In my wine I used wine yeast ,sugar and peaches nothing else and now after three weeks it tastes vinegary.Is the wine salvagable or do I have to dump it? what should I have done differently? The peaches I used were some I got from the local food store that were really soft and they were going to throw out.

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