Adding "Kick" to peach wine - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Adding "Kick" to peach wine

Reply
 
Thread Tools
Old 02-04-2013, 02:22 AM   #1
tkmorgan
Recipes 
 
Nov 2012
Posts: 22
Liked 3 Times on 2 Posts



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:
  1. Sugar combined with artificial peach flavoring
  2. Heavy syrup taken from canned peaches
  3. A peach reduction made by boiling peaches and water
  4. 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.



 
Reply With Quote
Old 02-04-2013, 02:31 AM   #2
AlCophile
Recipes 
 
Nov 2012
Strafford, New Hampshire
Posts: 322
Liked 29 Times on 25 Posts


Hmmmmm......
A while back there was a McCormick(flavors & spices) ad on HBT. I checked it out, and they have all sorts of stuff. Worth a try.
You prob'ly should add flavors AFTER ferm'n, so yeast don't turn it into crud. Good luck.



 
Reply With Quote
Old 02-04-2013, 03:07 AM   #3
tkmorgan
Recipes 
 
Nov 2012
Posts: 22
Liked 3 Times on 2 Posts


Quote:
Originally Posted by AlCophile View Post
Hmmmmm......
A while back there was a McCormick(flavors & spices) ad on HBT. I checked it out, and they have all sorts of stuff. Worth a try.
You prob'ly should add flavors AFTER ferm'n, so yeast don't turn it into crud. Good luck.
Thank for the response, Al. I did find some artificial peach flavoring at a small business supply store. I am still leaning toward making a peach syrup, because I've never had artificial flavoring that tasted like the item depicted on the label. That does give me a thought, though. I really should label the one gallon mark on my primary. I could divide the batch into two or more sub-batches, at bottling, adding peach flavoring to one, and peach syrup to the other.

And I agree with you about waiting until the ferment is finished. I would definitely hold off on any of this until it has been stabilized.

 
Reply With Quote
Old 02-04-2013, 06:21 PM   #4
MA-Honey
Recipes 
 
Jan 2013
Posts: 14

I would try doing a reduction and a simple syrup. I would do it because you don't want to over sweeten the wine but you want to make sure you get the max flavor. Wait till after adding the potassium sorbate and then give it a whirl. They do make flavoring a specifically for wine making but I have never tried them. Good luck!

 
Reply With Quote
Old 02-04-2013, 09:26 PM   #5
Inner10
Recipes 
 
Dec 2012
Ottawa, Ontario
Posts: 512
Liked 44 Times on 37 Posts


The thought never crossed my mind to back sweeten with the syrup from a can of peaches...but it actually sounds like a pretty good idea....

 
Reply With Quote
Old 02-04-2013, 10:33 PM   #6
tkmorgan
Recipes 
 
Nov 2012
Posts: 22
Liked 3 Times on 2 Posts


Quote:
Originally Posted by Inner10 View Post
The thought never crossed my mind to back sweeten with the syrup from a can of peaches...but it actually sounds like a pretty good idea....
Thanks. Wal mart sells them in restaurant sized containers. At ones time I considered getting a can and making peach cobbler, while using the syrup to help them wine.

 
Reply With Quote
Old 02-04-2013, 11:23 PM   #7
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


I back sweetened my last peach wine with frozen/thawed Welch's white grape peach concentrate. It has a very peachy aroma and worked real well.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 02-23-2014, 05:58 PM   #8

Necro-thread alert!!!!

Racked a peach wine today and am thinking ahead to backsweetening. I like the idea of using peach juice or perhaps a combination of peach juice and simple syrup. Any other thoughts, ideas, advice?

 
Reply With Quote
Old 02-23-2014, 08:06 PM   #9
jensmith
Recipes 
 
Aug 2012
Posts: 430
Liked 55 Times on 52 Posts


Welches frozen white grape and peach frozen concentrates. Sweet and flavorfull. A little goes a long way. You can simmer it down further if you want it more concentrated.


Sent from my iPod touch using Home Brew



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ever made a "wine cooler" and I am not talking about adding 7up to a glass of wine Daze Winemaking Forum 24 03-20-2012 06:24 PM
Adding commercial wine to "dry" out the wine? Brewkowski Winemaking Forum 3 10-28-2011 02:23 AM
First time All-grain brew nightmare aka "kick in the nuts brown ale" brewhaha1964 All Grain & Partial Mash Brewing 4 02-26-2011 11:14 PM
adding character to "welches" wine Tim Rhoads Winemaking Forum 11 08-23-2008 01:04 AM
Critique my "kick in the mouth" IPA recipe SkinnyShamrock Extract Brewing 14 06-17-2008 09:17 PM


Forum Jump