I made a 5 gallon batch of peach wine last year using the following recipe
* 3 lbs ripe peaches
* 12 oz can frozen white grape concentrate
* 2-1/4 lbs granulated sugar
* 1-1/2 tsp acid blend
* 1/2 tsp pectic enzyme
* 1/4 tsp tannin
* water to one gallon
* 1 crushed Campden tablet
* 1 tsp yeast nutrient
* Champagne wine yeast
From Jack Keller's page
winemaking: requested recipe (Peach Wines)
so I used 60oz of welch white grape juice. It turned out pretty good, but I was wondering if there might be something that would work better?
* 3 lbs ripe peaches
* 12 oz can frozen white grape concentrate
* 2-1/4 lbs granulated sugar
* 1-1/2 tsp acid blend
* 1/2 tsp pectic enzyme
* 1/4 tsp tannin
* water to one gallon
* 1 crushed Campden tablet
* 1 tsp yeast nutrient
* Champagne wine yeast
From Jack Keller's page
winemaking: requested recipe (Peach Wines)
so I used 60oz of welch white grape juice. It turned out pretty good, but I was wondering if there might be something that would work better?