How To Make Peach Wine
Dissolve sugar in 3 pints/2 lires boiling water to make a syrup.
Add syrup to fermenting bin.
Add peaches to fermenting bin.
Add hot or boiling water and allow to cool.
Add acid blend.
Add pectic enzyme.
Fit lid to fermenting bin and place in warm position for 24 hours.
Now add yeast and nutrient and stir.
Fit lid to fermenting bin and place in warm position for 10 days (stir every day).
Strain the must into a sterile demijohn and top up to 5 litre level with cold water if needed.
Fit airlock and leave until fermentation finishes.
Rack wine into clean demijohn and add crushed campden tablet, fit airlock.
After 2 months bottle wine and label.
For best results leave for around 10 months before sampling.
Preparation time: 40 minutes
Initial fermentation time: 10 days
Time to be ready to drink: 10 months
Calories per bottle: 400 approx
Yield: 6 bottles
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