Tag Archives: Peach Wine

Home Brewing: A delay in yeast arrival

My local home brew shop was out of wine yeast and I turned to the Internet. A site was recommend to me so I checked them out and placed an order this past Saturday. This morning I received this e-mail:

 

Dear Jerrod,

We are waiting for a fresh supply of the Assmanshausen Wine Yeast as we are completely sold out and don’t have a suitable substitute.  We expect delivery Friday and will ship your order out on Tuesday as we don’t want the yeast sitting in a warehouse over the long weekend. Any questions or problems feel free to give us a call or send an e-mail.

Thank you.

Beer & Wine Hobby

Despite this little hiccup I suggest you check out the Beer & Wine site here. They seem to have a pretty good selection and I am glad they are waiting to send me what I want instead of some replacement.

I have pushed back my start date to some time next week. I may have to go back and pick more peaches.

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Home Brewing: Peach wine

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.