My first WOW - Peach

[Scots_Pagan]

HI all. Having a stab at a WOW-style wine.
Recipe:
1Ltr Peach juice (not from conc.), found in Tescos
1.5Ltr Tescos WGJ
700g sugar
1tsp yeast nutrient
1tsp youngs super yeast
1tsp pectolase
1/2 squeezed lemon
1 cup of strong Earl Grey tea
Handful of raisins for body.
SG was 1.100 at about 4.5ltrs, so I'm guessing about 1.9 when topped to the gallon, which if stopped at 1.00 will realise about 13.3% ABV.

Method:
After sterilising everything, I made up the cup of tea...then put that into a large jug and added about half a litre of cold water. I squeezed the half-lemon into this. Then I added the sugar and swirled it around until it had dissolved as much as it was going to, and poured the resulting syrupy concoction into my demijohn.
I then rinsed out the jug with some of the peach juice, before adding the rest of it into the DJ. I added the white grape juice and chucked in the raisins. Temp was now about room temp. I put the yeast, nutrient and pectolase into a jug with a little water to dissolve, and pitched this into my Dj, and airlocked up. Started going within a couple of hours..

 

[kentmark]

Sounds good, be interested in how this comes out.

 

[Chippy_Tea]

1Ltr Peach juice (not from conc.), found in Tescos

Is this 100% Peach? i cannot find it at Tesco on-line.

I have added your recipe to the thread in my signature below, add your thoughts when it is finished. :thumb:

 

[Scots_Pagan]

It's called "Granini" and it's mostly in foreign language (polish?)
It's not 100% peach juice, as you'd never get that. It's 45% peach puree, water, sugar & 5% concentrate peach juice.
I should have used two I think, but we'll see how it turns out...at £2 a litre though, it would have pushed me over the £5 mark, and I'm doing this on the cheap...

Edit: just noticed in my initial post I'd said "not from concentrate" - meant to put that on the WGJ. I don't think you can get pure fresh peach juice, it'd be mostly pulp...
That said, they had a special on actual peaches, 5 for £1. Might just buy some of them instead if I do this again. Hell, it's only 2 days in, I could buy some tomorrow...

 

[Scots_Pagan]

Right, need a little advice/help here...

Been going for a week, so I figured I'd take a sample.
OMG.

SG was 1.100
It's now down to 0.991, so 14.5% ABV.
Took a tastey, and it's sour, and completely dry (as you'd expect). Trouble is, it's still bubbling away, about one bubble every 12 seconds.

How can I end this now before it completely eats up any sugars, and becomes rocket-fuel??
There's still a lot of fruit pulp at the top (and bottom) of the DJ, and the raisins are still floating...should i rack it off the pulp etc. now, and hope the yeast quits soon?

 

[Apricorn]

Ive got a wow thats just got down to 0.988, but my plan is to back sweeten. Ive just added the campden tablet and fermentation stopper. Already it tasted very strong and worked out its about 17% but with a little back sweetening I reckon it will be lovely.

 

[Chippy_Tea]

Right, need a little advice/help here...

Been going for a week, so I figured I'd take a sample.
OMG.

SG was 1.100
It's now down to 0.991, so 14.5% ABV.
Took a tastey, and it's sour, and completely dry (as you'd expect). Trouble is, it's still bubbling away, about one bubble every 12 seconds.

How can I end this now before it completely eats up any sugars, and becomes rocket-fuel??
There's still a lot of fruit pulp at the top (and bottom) of the DJ, and the raisins are still floating...should i rack it off the pulp etc. now, and hope the yeast quits soon?

If you are happy with the taste rack to another DJ with a crushed campden tablet added, degass, add fermentation stopper and finings.

 

[Chippy_Tea]

Ive got a wow thats just got down to 0.988, but my plan is to back sweeten. Ive just added the campden tablet and fermentation stopper. Already it tasted very strong and worked out its about 17% but with a little back sweetening I reckon it will be lovely.

17% is very strong how much sugar was there in total.

 

[Scots_Pagan]

Thought I'd update; I left it a couple of weeks to see if it would clear itself; there were a lot of sediment to come off so I racked a couple of times and filtered the gunk to strain off the worst and added the resulting murky stuff bak in (I know not the best idea, but I wanted to keep as much as I could) before an actual proper racking...
I've just finished fining it, and it's crystal clear. Took a bottle off early of a pal who didn't mind the residual cloudiness before the final finings were done, so I've got about 3.75 litres left I figure...
Very tasty, with a healthy peachy aftertaste; it's very very very dry tho, so I will be back sweetening to 1.010 I think. It's about 14.5% so quite a heady wine, and it was basically done within a week. I will put this on my "goto" recipe list to do again after I've tried a few other things...
Photos will follow..

 

[samcatbear]

Did the head of pulp ever drop down to the bottom? I put a WOW type thing on which contained peach and pear and the head is still there after coming up on two weeks. It's still bubbling away as well. :wha:

 

[Chippy_Tea]

I have found with certain juces you get small lumps of sediment on the surface and on the bottom, these are what make the lava lamp effect often mention in the forum.

 

[Scots_Pagan]

Oddly, no they didn't. Were still there when I came to wrack, so I just went through them with the siphon head. Had the devil's own hell trying to get all that pulp out, took 2 racings AND a filter, then fining as well, only just got it totally clear!!

 

[samcatbear]

All that to look forward to!

 

[Chippy_Tea]

I have never racked twice, with the oramge or apple wow's you do get a lot of sediment compared to the red type juices, you will get a bit ofcthis in the second DJ however careful you are when racking, when you come to bottle its much easier to avoid picking up the much reduced sediment, racking again in my IMHO is just making the job harder than it need be.

 

[Scots_Pagan]

Definitely the peach..it was a 3 inch thick layer of sold pulp...still clear now, just need to bottle...

 

[Scots_Pagan]

So it's cleared...and fined, and a fair bit of it is drunk as well. I back sweetened it up to

And bottled, with a lovely label thanks to my fiancé's amazing design skills...

 

[Chippy_Tea]

Looks great, now get another on, it's a crime to have an empty DJ. :lol:

 

[Scots_Pagan]

Oh I'm waaaaay ahead of you...had this bad baby bulk-aging in some old 2ltr scrimpy bottles...
I only have 2DJs at present:
DJ1 is full of raspberry mead in secondary...probably be taking that for racking and fining in early Jan.
DJ2 has a pomegranate wow in it that's about ready to fine now...I killed off my yeast a little early, should have let it go longer in secondary, but hey ho.

It's bottles I don't have! Neither the space nor the money to buy a ton of bottles and keep them...

 

[oldjiver]

This would be an ideal wine to try my "float" method of separating juice from gunge.
I pour the juice from the box into a 2 litre plastic bottle (the kind you get fizzy water from in the supermarket) Top up with water and add a pinch of yeast. 24 hours later all the solid content will have floated up to the top in a solid layer.
Then place the bottle in a large bowl, loosen the cap and prick a small hole near the bottom of the bottle with a dart/bradawl or similar. The near clear juice will run out and the wad of gunge slowly descends down the bottle. When it gets to the hole put your finger over it and chuck the bottle away. You will then have a bowl of clear juice extract to add to your other ingredients in the demijohn.

 

[Scots_Pagan]

Might work, but you're forgetting, you WANT that gunk...it's fruit pulp, so it's got a lot of sugars and other needed stuff in it, for colours etc.

A day *might* be enough to extract all that stuff, but it might not...