I went peach picking the other day and it hit me that a lambic would take about 10 years to make so, I’m going to give peach wine a try. It should be ready just in time for the birth of my first child. I hope to keep you updated on the progress in this new category I am creating titled: Home Brewing.
I will follow this recipe:
Peach Wine Recipe
2 1/2 lb peaches (about 10 peaches)
7 pts water
Sugar to get SG=1.100 (about 2 lb)
1 Campden Tablet
1 1/2 tsp acid blend
1 tsp pectic enzyme powder
1/2 tsp yeast energizer
1/4 tsp tannin
1 pkg wine yeast
Wash peaches, quarter, remove stones and any brown patches.
Leave the skin on and remove all of the reddish colored meat around the stone.
Place peach quarters in nylon straining bag and place in primary.
Crush peaches, extracting as much juice as possible.
Add dry ingredients to primary except yeast.
Add hot (hot tap works fine) water and mix thoroughly.
Cover and let set for 24 hr.
After 24 hr add wine yeast.
Ferment for 3-5 days (SG=1.040).
Rack into secondary and attach air lock.
Rack in 3 wks and again in 3 months.
If you can, let it age a few more months or up to a year.
If you have any suggestions please send them along. I just ordered the yeasts I need and hope to start the process by next weekend.