This recipe makes a fine peach mash, although I would use 4 litres (1
US gallon) of water - a 2:4:1 metric proportion.
--- In BEVERAGE-RECIPE@yahoogroups.com
, "Marla in Las Vegas"
May 25 - National Wine Day Peach Wine
2 Kg Peaches
1 Kg Sugar
1 tsp Citric Acid
1 tsp Yeast Nutrient
All Purpose or White Wine Yeast
1 tsp Pectic Enzyme
5L Water To Produce
Stone the Peaches and place the pulped fruit into a plastic bucket.
Cover with 3L of boiling water. Add 1 crushed campden tablet and the
sugar then stir until dissolved. When cool (20 - 28 deg C) add the
pectic enzyme, citric acid, yeast nutrient and the yeast. Cover and
allow to ferment for 5 days stirring regularly. After 5 days strain
the juice into a 5L bottle and discard the pulp, add the remaining
water, fit an airlock and ferment to 990 on the hydrometer. When the
wine falls clear, rack 3 times at intervals of about two weeks, adding
1 crushed campden tablet at each racking. Stabilize at the final
racking stage with potassium sorbate, sweeten to taste then bottle.
Allow to mature for at least 3 months, 6-12 months will produce a much
GOD Bless, Marla
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