Peach wine

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hello all;
Last night I whipped up a batch of peach wine. I used 14lbs of peaches. 9lbs of them where frozen. The other 5 were canned peaches in natural pear juice. I used 2 cans of pears in pear juice as well. I used 10 lbs of sugar. I noticed one of the canned fruits had a funny feet smell after I added it to the other fruits. I didn't have campden tablets on hand. So I ended up just boiling everything for about 30 minutes which negated that feet smell. I'm expecting the wine to be Cloudy since I do not have pectic enzyme but that will be fine under the circumstances. I put all fruits in a brew bag. After boil I removed the bag and placed it in the fermenter. I used a bleached potato masher to mash the fruit a few minutes before opening the valve on my kettle and dumping the contents into the fermentor. I topped up to 6.5 gallons. I airlocked it and popped it in a fridge til the temp got down to 65. I took an sg of 1.053. I pitched lalvin d47 as I am under the impression it works well with peaches. I am not trying to make a super high alcohol wine. And I really want a lot of peach flavor so I figured if I racked onto another 15lbs of peaches and 4 lbs of sugar it will be at a relatively low abv. It should finish the primary at 7%abv. If the second ferment gets it to 10% at the max id be happy.
Ok so I'm under the impression that with lalvin d47(never used it before) you leave the fruit in primary a bit longer and rack off the lees after its sit longer. Should I take out the fruit as soon as the primary finishes or leave a few extra days? I'm used to finishing ferment and taking out fruit quickly and then waiting a week to rack to secondary.
 
OP
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I felt upon my initial sg test my readings were of by a lot. 1.054 seems very low in 6.5 gallon must with 9lbs frozen peaches 5 lbs canned peaches in pear juice and ten lbs sugar. So I did some math and estimated the actual sg was 1.092. After 5 days it fermented to 1.020. I removed the fruit from the must and upon tasting it I felt it did not have very much alcohol(9.5%abv) so I added another 6 lbs.
It's been fermenting about 4 days since the addition. The sg with the new addition of sugar which started at 1.020 ended up being 1.063.
If it ends at 1.020 again it will be at around 15 percent abv. It tastes like a slight alcohol taste at the present stage of my primary ferment. I'm going to rack off the lees Monday or Tuesday and let it settle a few weeks to clear then taste. If the peach flavor is lacking I will rack over another 9 lbs frozen peaches. It's sg this morning at 1.035 about 13% I'm thinking. It tastes of alcohol but no major bite. It literally tastes like I bit into a pear but ends strongly of peach. Very rounded and full so I might just call it good and not add more fruit. The pear is front and center on the taste but you almost immediately taste the peach and it finishes strongly.
 

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