prepping varieties for next year - planning wedding

So far if everything falls into place, the wedding date will be next August 24th.

I'm in search of some ideas/thoughts/suggestions that would make some good variations/selections for next August. I am aware of the 1 year time constraint.

I have 2 batches of apfelwein currently fermenting, that will all be chilled for serving. I have a strawberry daquiri fermenting for swmbo (she only likes wine coolers).

I'd love to get at least 2 more batches of wine going for the date, of anything that will go over well for a wedding and/or August.

*I'm going to well venture a guess and say I shouldn't create a duplicate post in any of the beer sub-forums, to prevent cross-posting. So, realistically looking for about 2 beer styles as well.

I have two that are bulk aging now and are really good so far. Look at the web site http://skeeterpee.com/ for the first one. Another great wine has been the Welch's White Grape Peach wine. There are many variations to the White Grape Peach wine, here is the recipe I used:

5 Gal Recipe

1 gallon of Welch’s White Grape juice
3.5 gallons of Welch’s White Grape Peach juice
4 cups of cane sugar (Sugar is added to hit a gravity of 1.07)
2 pounds of peaches
4 tsp of pectin enzyme
3 tsp of yeast nutrients (DAP)
2 tsp of yeast energizer (1 tsp added 24 hours after yeast pitch & the second 48 hours.)
5 crushed campden tablets
Yeast: Lalvin 71b

Mix everything lack the pectic enzyme and yeast. After 12 hours pitch the pectic enzyme and make sure to aerate a lot. After 24 hours pitch rehydrated yeast or use a yeast starter. Here is the starter recipe I like to use:

1 cup warm water
1/4 cup honey
1/4 tsp of yeast nutrients

Just mix it together and cover with a paper towel. This can be pitched 6 - 12 hours from mixing together.

Finally back sweeten to a gravity of about 1.015.

Here is the same type of wine from Jack keller’s web site if you can find the concentrate of Welch’s white grape peach juice.


1 Gal Recipe
2 cans (11.5 oz) Welch's White Grape and Peach frozen concentrate
1-1/4 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrients
water to make 1 gallon
Sauterne wine yeast