I am making a 6 gallon batch of peach wine for swmbo. Whenever we are west of Knoxville, I take her to a winery in Crossville, Tn, because she loves the smell of their peach wine.
The batch I am making doesn't seem to have as much "peachiness" as the Crossville wine, and I am looking for a way to add a little bit of extra flavor when backsweetening. Here are the options I have considered:
- Sugar combined with artificial peach flavoring
- Heavy syrup taken from canned peaches
- A peach reduction made by boiling peaches and water
- A peach syrup made by soaking peaches in sugar, or sugar-water for a few days
I am leaning toward the last option, but I would like to hear your thoughts on which option you would go with. Also, for the last two options, does it make much difference whether the peaches are canned, frozen, or fresh? I assume fresh is better, but it may be hard to get good fresh peaches this time of year.