I have finally ordered my winemaking equipement, anyone have any suggestions on my first batch. I am thinking of making Skeeter Pee for my annual Halloween party. Any others that may be a hit, and quicker fermenting time like SP. Thanks in advance for any suggestions.
Finally the Homebrewing will begin!
- Thread starter gbower
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Welch's White Grape Peach wine seems to do very well. There are several variations to the recipe with slightly different results here and there. My batch is 2.5 months old and is already nice. Here is the recipe I used:
1 gallon of Welch’s White grape juice
3.5 gallons of Welch’s White grape peach juice
4 cups of cane sugar (Just make sure gravity is at 1.070)
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 (This yeast is important if you want it good as a young wine)
Mix everything up except yeast and wait 24 hours. Make sure to whip up or shake up the must plenty in that first 24 hours to introduce plenty of oxygen into the must. Pitch the yeast and let her run. When the peaches are all sunk to the bottom you can rack it for the first time. Stabalize with more Camden and potassium sobate. Back sweeten it to a gravity of 1.015. I do not think this was very good dry, but may be with aging. At the 1.010 - 1.015 it tasted good. Use finning agents to get it really clear in time for your party.
1 gallon of Welch’s White grape juice
3.5 gallons of Welch’s White grape peach juice
4 cups of cane sugar (Just make sure gravity is at 1.070)
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 (This yeast is important if you want it good as a young wine)
Mix everything up except yeast and wait 24 hours. Make sure to whip up or shake up the must plenty in that first 24 hours to introduce plenty of oxygen into the must. Pitch the yeast and let her run. When the peaches are all sunk to the bottom you can rack it for the first time. Stabalize with more Camden and potassium sobate. Back sweeten it to a gravity of 1.015. I do not think this was very good dry, but may be with aging. At the 1.010 - 1.015 it tasted good. Use finning agents to get it really clear in time for your party.
