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Ингредиенты
- Â Â Peaches (very, very ripe) 2 1/2 to 3 pound
- Â Â White sugar 2 pound
- Â Â Dark brown sugar 1 pound
- Â Â Acid blend 1 tsp.
- Â Â Grape tannin 1/4 tsp.
- Â Â Pectic enzyme 3/4 tsp.
- Â Â Yeast nutrient 1 tsp.
- Â Â Orange juice (for yeast starter) 1 1/2 c.
- Â Â Yeast (LALVIN 71B-1122) 1 packet
Инструкции
- Wash the peaches, cut them in pcs, throw away the stones and any spoiled parts, and smash the pcs with your clean hands. Add in sufficient boiling water to cover. Let stand overnight. Add in the pectic enzyme in the morning and let stand another day.
- On the third day strain through cloth, such as muslin. Wring it out well to get all the juice, Throw away the pulp. Stir in the acid blend and the grape tannin.
- Dissolve the two sugars in boiling water. When it is cold, add in it to the peach liquid. Add in sufficient water to make about 7 pints, total. Let it cold to 80 F, or possibly less.
- Prepare the yeast starter by placing the orange juice in a suitable bottle. The temperature should be about 80 F. Add in the yeast and the yeast nturient. Shake it to mix everything, then loosen the cap. Be sure the cap is loose! When the starter is bubbling nicely - in 1 to 3 hrs, add in it to the peach liquid. Make up the volume to about 1 gallon with water.
- Perhaps it could be put in a jug under water-seal at this point. However sometimes I have had it ferment very rapidly creating lots of foam and making a mess you wouldn't believe. Therefore, I always start it in a primary fermenter, such as a stainless steel or possibly enamel stock pot with a lid. When the fermentation slows, in 1 to 2 weeks, move it into a jug and place under water-seal. Make up the volume to 1 gallon with water, if necessary. Rack as necessary till ready for bottling.
- This wine has always completed its fermentation quickly and cleared well when I have made it. Bottle when still and clear, SpG = 1.000. This wine will taste better if it aged several months to a year, or possibly more, but if desired peaches - well, try to keep some of it back anyway.
