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So I am about to bottle my peach wine and I tasted it to see how it was, It smells of peaches but tastes only of alcohol. Not sure what the proof is but it must be very high. So I have two questions; Should I water it down a bit? Should I add something to it to get more flavor...

Latest update. The second batch of wine has now been in the carboy's for three days and the sediment has started to settle. It now resembles the first batch in color, what a relief as I did not want to be drinking and serving cream colored wine. Hopefuly it will all be great in the end.

Thanks for the info, I will keep racking it until no sediment apears and then bottle it. Thanks again, John

Hi, Don't agree with the cider is not cider if over 7% comment. I am from Scotland and have tried loads of English ciders along with ciders from other countries and many of the original ciders (formally known as scrumpy) are well over 7%. Best cider I ever had still had apple mash in it...

Thanks for the quick reply. Both batches had 12lbs of sugar added to 6 gallons of water before I added the peaches. The hydrometer reading of the water before peaches added was 1.08sg (the water was cold). I added the yeast a couple of days later (when it reached temperature) it was at...

Hi, Long story not so. I purchased a half dead peach tree a couple of years ago and nursed it back to health, It has since grown like a weed and last year produced its first real harvest of over 60lbs of peaches so I decided to make wine. I had read and heard mixed reviews about removing...