Peach has a great significance in different cultures. It can be of different colors such as red, yellow, pink, white or a blend of these colors. The tradition of making peach wine is popular in many countries. The Bellini is an Italian sparkling peach wine, which was believed to originate during 1930s at Harry’s Bar in Venice. It was named after a famous opera composer.
Peach wine is good for general health and making peach wine at home is an easy but wonderful hobby. In practice, peaches generally contain a very little character and a second ingredient is mandatory for giving it a delicious shape. Here is a recipe for making peach wine that uses raisins in it.
Peach With Raisins Wine
The first step for making peach wine is to select good and fresh peaches. Thoroughly wash 3 lbs of ripe peaches in cool water. You do not need to peel the peaches. Cut them into thin pieces and throw the stones aside. Now mash the peaches and mix ½ cup chopped raisins into the mix. Take 1 qt of boiled water and add 1 lb of sugar and stir it carefully to dissolve. Wrap it with disinfected cloth and let it sit until it comes to room temperature. Now mix cool water to make it equal to one gallon.
After that, add the juice of one large lemon and one crushed campden tablet into the mixture and let it sit for the next 12 hours. Now add ½ tsp peptic enzyme and set aside for another 12 hours. Mix 1 tsp yeast nutrient and blend it thoroughly. Now ferment the solution for next three to four days and stir it twice daily. Now pour all the mixture into a nylon-straining bag and squeeze it tightly so that the maximum amount of juice can be extracted.
Now it is the time to add more sugar to the solution. This is a crucial phase in making peach wine. The sugar not only gives the additional flavor, but it helps in further fermentation. Add ½ lb sugar into the mixture and stir well to dissolve it. Now move the mixture into secondary fermenter and make it airtight. After that the fermentation slows down and terminates.
Now, you are on your final phase of making peach wine. Within the next two weeks, you need to stir it for the final time and put it into bottles. If possible, age it for six months to one year to give it an aged flavor.
Source: secrettowinemaking.com
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Question! Can we multiply this recipe by 6 to get a carboy-sized volume or would it require a different ratio of campden, sugars, yeast, etc?
ReplyDeleteThanks!
Dan
www.muddywine.blogspot.com
I haven't actually tried the recipe, but I can't see it being a problem, just follow the instructions for yeast, energizer and Campden per volume and check the specific gravity for the amount of sugar.
ReplyDeleteWinemaking, although a science turns out to be more of an art with room for flare and creativity. I tend not to sweat the directions too much, most of mine resulted from flying by the seat of my pants.