Peach Wine - First Timer

Came into a decent amount of peaches and decided to try out a peach wine. Did a little bit of internet browsing to find a recipe I thought sounded good, yet simple enough for a first time wine.

This is the original recipe (5 gallons):
-13 lbs. of peaches
-10 lbs. of sugar
-1 tbsp. Yeast Energizer
-1 tsp. Pectic Enzyme
-2 ½ tbsp. Acid Blend
-1 tsp. Wine Tannin
-1 Packet of Wine Yeast: EC-1118
-10 Campden Tablets (5 prior to fermentation and 5 at bottling time)

I converted the recipe to make two gallons. It went pretty smooth for my first wine try. Only mistake so far is that I prepared two gallons of water, instead of one > adding fruit > topping off to two gallons, so as I added the peaches into the fermentation bucket, I got a bit of spillover.

Here's the peach must after ~16 hours, getting ready to add yeast:


Twenty four hours after pitching yeast, there was a lot of activity and bubbling coming out of the fermentation bucket. I'll update/add to this post when I rack from the fermentation bucket in a few days.

Karch

 

I just did this a couple of weeks ago, same recipe and also downsized it. I wish I have used the mesh bag. When I racked it off of the fruit I was down to .982 with an ABV of 14+% I am wondering if I should have caught it earlier because most of the peach is gone and it is really dry. I am waiting for the time to filter it again and then bottle it.

Let us know how yours goes.

 

Will do! It still smells really peachy, I hope that flavor stays.

thanks for the reply.

 

Thanks for the feedback Yooper, I will take another look at my hydrometer and confirm and rack when appropriate. Not to derail the thread but... (He does it anyways) My biggest concern is that I have 2 gallons in a 3 gallon carboy. What should I do with all that headspace?

 

Thanks Yooper,
Racked mostly clean to a 1 gallon and a half gallon jug.
The SG was .992, good call.

 

I racked the peach wine last night. It tasted like it has potential and had a great smell. It wasn't down to 0.99 (closer to 1.010), but I wanted to try and preserve some of the natural peach flavor. Because I made two gallons, I racked into two separate one gallon carboys. I'm going to let them age and settle for a while then re-rack. Will try and remember to post a picture when that happens.

 

Mine went dry and smells great, but tastes really hot. Will that mellow out? Should I wait to bottle or just go for it....

 

Hey Everyone,

After about 3.5 months of sitting in carboys, I racked the wine onto fresh carboys and will let it sit another 3 months before bottling.

I pulled a little bit out and sampled it. It tasted pretty good with an obvious peach flavoring. Looking forward to how it tastes in 3 months. I added a picture of the wine pre-racked.

 

Looks tasty

 

Did you use anything for fining?

 

I bottled up the two gallons of wine and got 8 bottles out of it. I'll let it age in the bottle for at least 3 months before cracking into it.

The flavor was good. I was happy with the peach flavor and aroma. Wine was crystal clear. I liked how it was dry, but the fruit flavor gave it just enough sweetness. Only critique I'd have of it is that it lacks some body. I'm hoping the body will increase in the bottle. Not sure how that works.

I'll update again when I open the first bottle.

 

Hi, looks like you did well and have quality wine there!

I have been making peach wine too, I did use old traditional recipe without adding any yeast, since peaches have wild yeast's on them, if they were not washed out. I did wrote everything in step by step guy, so if you anyone is going for another peach wine, feel free to use my tested recipe - http://www.moonshiners.club/peach-wine-recipe

 

Missed this last time.

No, did nothing for fining. Cracked open the first bottle this weekend (the wait was killing me), I thought it tasted pretty good. Almost like a chardonnay with a peach scent/taste. I think it'll be delicious on a summer night garnished with a fresh peach slice.