My white grape peach recipe wine is coming along nicely and will be used for the holidays. 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
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 all but the yeast & pectic enzyme. 12 hours later pitch the enzyme. Another 12 hours later add rehydrated yeast. Make sure to shake up and aerate a lot in the first 24 hours. I stabalixed with Camden and potassium sorbate once fermented dry and clear from racking. Back sweeted to a gravity of 1.014 - 1.016. My starting gravity was 1.068.
A painting says a thousand words. But a painting while on good mead just looks funny!