Dried Peach Wine Recipe

Dried Peach Wine Recipe from Brewers Barn

A dried peach wine recipe that makes 1 gallon.

This wine can be made all year round from dried peaches and produces a stunningly crisp drink.

This dried peach wine recipe kit is designed to be used with the equipment in the Country Wine Starter Kit.

The ingredients are available in the Dried Peach Wine Recipe Pack.

You will need to bottle the finished wine, using either glass bottles, Corks and Corker or using Plastic Bottles.

Ingredients;

1 Kg Dried Peaches

1.5 Kg Sugar

1 Gallon (4.5 Litres) Cold Water

2 tsp Citric Acid

1 tsp Pectolase

1 sachet of All-purpose White Wine Yeast

1 tsp Yeast Nutrient

1 Campden Tablets

½ tsp Fermentation Stopper

1 sachet of Wine Finings

Method;

Ensure you sterilise all equipment before you start.

Soak the peaches in the cold water for 12 hours in your Fermentation Vessel.

Pour into a large saucepan and bring to the boil and simmer for 5 minutes. Strain off the liquid and put back into to your Fermentation Vessel along with the sugar, Yeast Nutrient and Pectolase. Mix well until sugar has dissolved.

Allow to cool to room temperature (about 21oC) and add Citric Acid and the sachet of Yeast.

Place the lid on loosely and leave for four days, stirring daily.

Strain the liquid into the demi-john, fit the airlock and bung and leave to ferment in a dark place with a temperature of about 18-22C.

When the airlock stops bubbling or you get a hydrometer reading of about 1.000 you will know fermentation has stopped. After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.

When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas then add the Finings as per instructions on the sachet.

Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.

This wine is best after 6 months of maturing in the bottle, but will get better if left longer.



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