I was given a recipe for peach wine with no added yeast. Ive never done a wine without yeast and im kinda worried on what to expect. Will it ferment like normal or will it look a bit different? heres the recipe, maybe someone has done this before to tell me some tips
6.5 medium can peaches (1 gallon of fruit)
Drain peaches from syrup from cans. Mash peaches well. Then dissolve sugar in 1 gallon of water, DO NOT boil just warm enough to dissolve sugar. Then add peaches to 5Gallon jug, add sugar syrup, add syrup from fruit cans, then top off with water. Place non-latex glove on top of jug and secure to make sure no air escapes. ready in 60 days. rack off and let particles settle then rack again.
does that even sound like it would work?