Making Larger Batches Of Wine
As a note, you can easily scale this wine recipe up – in fact, there’s a function inside the recipe card itself to do the math for you!
One note, though: You don’t need to multiply the yeast, but the software doesn’t know that. We will use one pouch of yeast for anything from 1-5x batches, and then 1 pouch for every 5x batches beyond that.
As a related note: The recipe software is definitely geared towards cooking, not wine making. Therefore, you can pretty much ignore all of the info it gives you: The nutritional info is calculated on everything that goes into the wine.
It does not take into account how much sugar will be fermented out, how much volume is lost to racking, the fact that the fruit pulp is removed before the final product, etc.
Peach Wine Recipe Ingredients
Now that the materials are ready, its time for the main essentials!
Note that the amount of peach wine you make is entirely up to you these are general measurements for a one gallon batch.
- Fresh peaches or frozen peaches
- Sugar
- Yeast Packet
- Water
- Acid blend or lemon juice
- Yeast nutrient or raisins ,
- A pectic enzyme
- Wine tannin
- Campden tablet or Potassium Sorbate
Before We Get Started
I want to tell you how to make peach wine, but first I have to tell you a short story. Bear with me.
We have a little orchard with over 30 young apple trees that dont bear fruit yet, one old cherry tree, one old pear tree, and one old peach tree. This peach tree is one of the saddest excuses for a fruit tree Ive ever seen. In fact, I spent my first winter here swearing it was a plum treeDavid believed it was a peach, and he turned out to be right.
I was roaming around our little orchard some time ago after doing some mowing with the brush cutter and saw, to my surprise, peaches on the peach tree! This was the first time in three summers I have seen this thing bear fruit.
Holy. Cow.
I picked one, even though I knew the fruits werent ripe yet. I bit in, and despite the hardness of the flesh, it was the most delicious peach Id ever tasted. It tasted like peach flavoring wants to taste.
I skipped off to find David and tell him about the peaches and to let him have a bite . I raved about these peaches for about 20 minutes, with visions of peach wine, peach cobbler, peach preserves, and pancakes with peaches dancing in my head. David recommended that we wait a week or so for them to ripen. I agreed.
Well, about a week later, I returned to the tree in the middle of a thunderstorm, afraid the rain and wind would knock all of the peaches off the tree only to find that the peaches were gone. All of them! I couldnt even find one measly peach on the ground!
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Stabilizing And Back Sweetening
Sometimes the yeast does its job a little too well, and you end up with less tasty wine, especially if you are not a dry wine person. This is where back sweetening comes in although you have to stabilize it first since the fermentation process may keep going.
The best point to stabilize your wine is after racking it several times, clarifying, and checking that the activity inside has stopped. Otherwise, your stabilization attempts will only be able to slow down fermentation.
The most common stabilizers you can use are potassium sorbate and Camden tablets . You can only stabilize wine that you dont intend on carbonating naturally. Otherwise, the carbonation process wont work.
As for back sweetening, dont let the word fool you it is as simple as adding a sweetener to the wine that is done fermenting. If you are new to wine-making, you may often find yourself with wine that is too dry and requires more sweetening. Not to mention, sometimes the sugar is all it takes to bring out the flavor, especially in fruit wines.
Is Peach Wine Made From Peaches
Peach wine can be made pretty easily. In the fermenter, place the sugar juiced peaches, lemon juice, tannin source, and water. Seal the fermenter with a water lock and let it sit for several hours. After about 10-14 days, let it bubble away. Fermentation takes place in this phase as the primary one.
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How Do You Make Wine Out Of Tinned Fruit
Pour over the sugar syrup after boiling 4 pints of water and dissolving the sugar in it. Pour mashed fruit into primary with juice and place the sugar syrup over it. In a gallon of water, add the acid, tannin, pectolase, grape concentrate, yeast energiser, and yeast, let it cool to room temperature, and then add the acid, tannin, pectolase, grape concentrate if used,
How To Make Peach Wine
If you plan to have company over one evening and want to make a delicious beverage for them to enjoy, one easy one to make is peach wine. If you like peaches, which most people do, then you can enjoy them too each evening as you relax while lying in the bathtub and reading a book. Peach wine is not only tasty but is quite refreshing and calming. Therefore, to make peach wine, you will need to have your apparatus and ingredients set up and square out the time to prepare the beverage. First, lets go over what apparatus and components you require to make the peach wine before beginning the process.
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What Is A Wine Slushie
The name itself pretty much says it all. A Wine Slushie is a frozen drink made with wine. Usually various fruits are added and are served in glasses.
There are lots of different flavors of Wine Slushies such as berry, apple, pineapple, mango, etc. You can pretty much use any fruit to make this recipe.
It can be made in single batches or large batches depending on how many people you are planning on serving.
Phase One: Make A Yeast Starter
This will help get the fermentation going in the peach wine much faster than if you added the dormant yeast directly to the peach juices.
In a glass or small container, pour about ½ cup orange juice. Pitch the yeast into this. Let it sit in a warm place out of direct sunlight for a few hours or until you see foaming action. When the OJ stops looking like OJ and starts looking frothy, your yeast is active and ready to go!
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What Are The Items You Need To Make Peach Wine
The first thing you must have in place is a sanitary and clean bucket for the primary fermentation. You cannot make wine without this essential item. You must have a plastic bottle or a glass that can hold up to a gallon for secondary fermentation. Once you have those items in place, then you can begin the process.
The other items you will need are a knife to cut the peaches, a measuring cup or two, and a small bucket for the yeast starter. You also will require to have on hand either a nylon bag or a plastic zipper close bag, in addition to some cheesecloth. Now you know what items to use for preparing peach wine. It is time to understand what ingredients you require to make the good stuff!
Adjust The Alcohol Content
The alcohol content will highly on your ingredients and processes, such as:
- The amount of sugar you poured in the beginning
- The type and amount of yeast
Sugar
Its the sugar and same yeast interaction that produces the wine. So the more you pour in, the higher the alcohol content.
This is why we said not to worry about the amount of sugar you use in terms of sweetness.
Their primary role here is for the wine-making and not so much for sweetening
Most people prefer white sugar for fruit wines. But if you want a peach cobbler consistency, you may opt to use organic sugar. Either way, it delivers the same purpose.
Yeast
The type and amount of yeast are crucial when you make peach wine. It determines how the fermentation goes and plays a massive role in how the finished wine will turn out.
Tweak the sugar and yeast levels to achieve your desired taste with the same recipe.
- Sweet wine with low ABV: yeast with low alcohol tolerance with sugar
- A dry wine with low ABV: yeast with low alcohol tolerance no sugar
- Sweet peach wine with high ABV: yeast with high alcohol tolerance sugar
- A dry wine with high ABV: yeast with high alcohol tolerance moderate sugar level
Yes, the yeast talk can be confusing for beginners. There are many ways to handle them, and you should also learn to preserve them so they wont die. Once the yeast dies, the fermentation also stops.
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Extract The Peach Juice
There are plenty of ways to extract the juice. If youre not particular with wine home brewing, you can use a processor, blender, or masher.
But the best way is the slower process, which is using white sugar. Pour 3 pounds of sugar on your peaches and stir in a large bowl.
You can extract more juices with the help of an boiling water.
Dont hesitate to put in more sugar. It helps with the yeast starter process later on and is not necessarily for sweetness.
You may use organic sugar, sugar cane, and other healthier alternatives for those careful about their sugar content intake.
We suggest pouring less sugar in this procedure so you can control it more in the latter process. We can always add more sugar, but its hard to fix excess once its dissolved!
After giving it a nice stir, cover the bowl with your wrap, nylon bag, or cheesecloth and leave it alone for a few hours.
Observe from time to time if the juices are extracted. If you want to squeeze out more, go ahead and mash it up.
How Do I Make A Dry Peach Wine
The sweetness of your finished wine comes down to both the amount of sugar you add and how much sugar your wine yeast can eat. Different strains of yeast eat different amounts of sugar and live to a higher alcohol contenta yeast that can tolerate a higher alcohol content will typically give you a drier wine.
When you are just starting out, I recommend starting with 2-3 pounds of sugar and a yeast that has an average alcohol tolerance. With a 14% alcohol tolerance, Red Star Premier Blanc is a great yeast for a semi-dry wine for beginners, and you can sweeten to taste from there.
For a sweeter wine, add more sugar with the same yeast during the winemaking process, or add a simple syrup just before serving.
For a drier wine, use less sugar with the same yeast during the winemaking process, or choose a yeast with a higher alcohol tolerance.
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A Carboy For Secondary Fermentation
This is just a fancy word for a big glass jug! We buy one gallon carboys in a bundle with an airlock and cork, but you can also buy them in larger sizes if you plan to make larger batches of wine. Whichever size you choose, make sure your carboy has a narrow neckhaving less surface area of the wine exposed to oxygen is a good thing!
What Is Peach Wine
Peach wine is a sub-variety of fruit wine, and as the name suggests, is made and fermented from the fruit of the peach tree. Peach is a tree that is local to most Asian deciduous forests, mainly northwest China and surrounding areas. Historically, it was brought to Europe from modern-day Iran, otherwise known as Persia. Peach is also known as fuzzed fruit, mainly because of a distinct fuzz on its skinquite like the other fruits of that ilk, stuff beyond the fuzz mostly has something amazing to offer!
Biochemically, like any other wine-producing alternative, the starch stored in the peach pulp is acted upon by microbes like yeast, under optimum conditions, and this is further broken into simpler compounds, like ethanol and carbon dioxide. The ethanol is the component that produces the alcoholic pacifying effect that only the finest connoisseur can relate to.
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Final Word: Mixing Ratios
You know how to make peach wine now, but you are not going to put a kilogram of yeast into a kilogram of peach juice, are you? To be safe, here are some more pointers:
- The general rule of thumb is to use sugar and peach in a ratio of 5:2. You could go lower or higher depending on how dry or sweet you like your wine.
- 2 kg of peaches pairs well with about 5 liters of water. Scale it up or down as you wish.
- For 2kg of peaches and 5 liters of water, consider 1 sachet of yeast, a ½ tsp of wine tannin , and ½ tsp of an acid blend .
- Again, for the same ratios above, a single Campden tablet would be enough during stabilization.
- You can add about ½ tsp of Pectic enzyme per gallon before fermentation to help break down the peach cells.
- Add 1tsp of yeast nutrient per gallon of wine to help keep the little beasts thriving.
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All About Wine Additives: Are They Required What Are They For
The main ingredients to make peach wine are peaches, yeast, and sugar. These are a must, but additives help improve the fruit wine flavors.
The common additives are:
- Acid Blend: to regulate the acidity of your brew. You can get a commercial product or use home ingredients such as lemon or orange juice.
- Pectic Enzyme: to add some crisp to your wine. It also helps produce clear wine.
- Tannin: to balance the flavor using astringency. When you sip wine, you feel a dry, rubbing sensation because of the tannin . You can get actual tannin packets or use black tea as a substitute.
- Potassium Sorbate or Campden Tablet: to regulate or stop the fermentation. Its typically done before bottling.
Some people dont like additives or use homemade alternatives for healthy recipes. While its not necessarily bad for your wine, some drinkers want to taste the pure fruit taste and stick to natural.
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Should Peach Wine Be Refrigerated
In general, if the alcohol content of your wine is below 15%, you should keep it refrigerated. If it is above 15%, you should be able to store it safely at room temperature.
To figure out the alcohol content of your wine, you can measure the specific gravity with a hydrometer, or estimate it by looking at the alcohol tolerance of the yeast you used.
Additional Time: Total Time:
Peaches are one of the easiest fruits to use for homemade wine. Follow this peach wine recipe and learn to make peach wine today.
Making Peach Wine: Materials You Need
For a homemade peach wine, everyday household items are sufficient. But if you can get fancy equipment, itll make the process easier for you.
- One big primary fermentation container
- One large bowl
- One secondary fermentation vessel
- One Air Lock
- Wrap, nylon bag, or cheesecloth
- Final container
- Other Kitchen Equipment
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Homemade Peach Wine Recipe
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Homemade Peach Wine is a great way to keep summer flavours available year round. My peach wine recipe is easy to make, and super tasty!
Weird way to start out a food blog, but the todays news definitely put me in the mood to share another peach recipe. I – somewhat recently – posted a roundup of Peach Recipes, but have been waiting to post our Fresh Peach Wine recipe.
Today started out with my friend Houston messaging the phrase Well, slap my peach and call me papa., something that still has me laughing, hours later.
I decided to serve it the way I always to – cream cheese topped with the jam – and a friend later pointed out that if it was Philly cream cheese, that was just a whole other layer of appropriate. I hadnt even considered it!
Anyway, while peaches arent in season, and any wine you put on now wont even be potable for a few months… it feels like the time to share this recipe.
And hey, if you happen to have anything to celebrate, this also makes a really great sparkling wine! More on that in a bit!
Additional Home Wine Making Information
- Before starting your first batch of homemade wine you may want to take a look at the following article listed on our web site: The Top Ten Reasons For Fermentation Failure. This will help you to avoid the mistakes that have been most commonly made by beginners. Being sanitary is one of the keys to great home wine making. Be sure to thoroughly clean all the home wine making equipment and home wine making supplies before getting started. Four crushed Campden Tablets to each quart of water makes a good sanitizer. Just follow the directions provided with the Campden Tablets.
- During the wine making process, it is very important to keep fermentation temperatures stable between 70-75 degrees F. Getting the fermentation too cool could result in the fermentation stopping before all the alcohol is made. Getting the fermentation too warm could result in off-flavors in the wine.
- The wine will be dry tasting when done fermenting. If you prefer your wines sweeter, simply add sugar, honey, etc. to taste. However, you must first add a wine making stabilizer such as Potassium Sorbate, or there will be a strong chance of re-fermentation occurring in the bottles.
- You may decide to purchase a Wine Making Hydrometer. It measures the concentration of sugar in your wine at any given time. With this information you can determine your wineâs alcoholic content or simply monitor the progress throughout the home wine making process.
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