Peach wine

miloa · 01-01-2010, 01:24 AM

In the spring i'm planning on making a peach wine,I have 6 white peach trees, these peaches are super sweet and super juicy and i was just wondering if you could make it like cider, you know grind, press and use just the juice?

**Wade E** · 01-01-2010, 01:49 AM

Sure you can but the skins will add some body to it which fruit wines typically lack. Will make some good stuff. Make sure to use extra pectic enzyme in this as Peaches have lots of pectin is can usually give you a hard time clearing, also have a package of SuperKleer handy just in case it doesnt want to clear on its own.

ByCandleLightWinery · 01-01-2010, 04:15 AM

There is a fruit wine maker in Astoria, OR who does exactly what you are proposing. He is quite proud that there is no added water, sugar, fillers, flavors, etc. He also says that he has a hard time getting it stable, and the last two bottles we got from him later had lees. He puts a "Refrigerate" sticker on them, and we didn't, so that probably is why the lees were there.

Website: http://www.shallon.com/chocwine.htm
Peach: semi-sweet, gold awards in past years, may make again, difficult to make, the ultimate food to serve with - lobster.

**Brew-boy** · 01-01-2010, 01:36 PM

Newbie here on wine but what are "Lees"?

DaveAllen · 01-01-2010, 01:56 PM

Quote:

Originally Posted by Brew-boy

Newbie here on wine but what are "Lees"?

You guys call it trub. It's the sediment leftover after primary fermentation.

CandleWineProject · 01-01-2010, 02:54 PM

Quote:

Originally Posted by DaveAllen

You guys call it trub. It's the sediment leftover after primary fermentation.

In addition to being sediment, it is usually thought of as being dead yeast and can mess up the flavor if the drink is allowed to remain in the container with them too long when fermentation has stopped.

**Wade E** · 01-01-2010, 03:17 PM

Lees are dead yeast and remains of solids that have fallen out of the wine. If wine is left on lees from primary fermentation they can spoil due to these fruit solids and ruin your wine, if these are lees from secondary fermentation then they are much finer an d they can actually add body and mouthfeel to your wine but if left too long still then the yeast that uis still alive can actually start cannibalize (eating then dead yeast in there) and give your wi ne an off flavor and taste.

DaveAllen · 01-01-2010, 03:28 PM

Quote:

Originally Posted by CandleWineProject

In addition to being sediment, it is usually thought of as being dead yeast and can mess up the flavor if the drink is allowed to remain in the container with them too long when fermentation has stopped.

You have two different logins? CandleWineProject/ByCandleLightWinery? That's interesting.

miloa · 01-01-2010, 03:33 PM

When i make my peach wine will the wild yeast be the same as on my apples when i make my apple wine? I've done afew batches of apple wine now and the wild yeast is MUCH better tasting than any other yeast that i've used like 1116, 1118, or d47, all had about same abv but the wild yeast is so much smother it is unbelievable.

basudec19 · 01-02-2010, 04:45 AM

Sure you can but the skins will add some body to it which fruit wines typically lack.

Make sure to use extra pectic enzyme in this as Peaches have lots of pectin is can usually give you a hard time clearing, also have a package of Super leer handy just in case it doesn’t want to clear on its own.

There is a fruit wine maker in Astoria, OR who does exactly what you are proposing. He is quite proud that there is no added water, sugar, fillers, flavors, etc.

He also says that he has a hard time getting it stable, and the last two bottles we got from him later had lees. He puts a "Refrigerate" sticker on them, and we didn't, so that probably is why the lees were there.