The peach is only one species (Prunus persica) of cultivars. White peaches are usually sweeter with less acidity and yellow peaches tend to have an acidic tang. Wine may be made from both types and the same recipes also may be used for nectarines. The following steps will show make peach wine.
Instructions
1. Weigh the peaches. You should need about ten peaches (about 2 1/2 lbs) but this can vary considerably depending on the variety. Wash and quarter them while removing the brown spots. Leave the skin but remove all of the flesh from the stone.
2. Place the sections in a nylon straining bag and crush them in the first container to extract as much juice as possible. Add all of the ingredients except the water, sugar and yeast.
3. Pour in the hot water and mix thoroughly. Mix in the sugar until the specific gravity (its density to water) is 1.1. This will normally require about 2 ? lbs, but the specific gravity must be measured because there are so many different varieties of peaches. Cover and let stand for one day.
4. Add the yeast and allow the mixture to ferment for three to five days until the specific gravity is 1.04. Rack the liquid into the secondary container and fit the air lock. Rack again in three weeks.
5. Rack into bottles in another three months and allow the wine to age for a year.
Tags: specific gravity, until specific, until specific gravity