2 pounds peaches
4 1/2 cups granulated sugar
1 teaspoon yeast nutrients
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 campden tablet
12 cups water, boiling
1 package wine yeast
Stone and chop fruit. Place in primary fermentor. Add water, sugar and campden tablet. Stir to dissolve sugar. Let sit overnight.
Next day, add nutrients, pectic enzyme and tannin. Specific Gravity should be 1.090 - 1.095. Stir in yeast. Stir daily for 3 days. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows.
Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.
The wine is best if you can refrain from drinking it for one full year from the date it was started.|||This looks like a great recipe, and similar to the one I used but it left out potassium sorbate for making a sweet wine. This needs to be added to try and stop the yeast from re fermenting when you add sugar back to the wine. Also use a nylon straining bag to hold peach chunks when puting in prim
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