Peach Wine

[Moley]

Third from left is a Gooseberry & Elderflower, that's bright but not brilliant and not ready for bottling yet. Extreme right is a Wheat & Raisin, which I might bottle today. Also an Elderberry & Blackcurrant, which was wine#01 on my return to this most excellent hobby, which looks excellent and could be bottled now, but I've always found anything with Elderberry in it is a long-term wine for maturation.

 

[ChrisG]

How long do you think it'll be till you bottle them?

I fell for the rookie mistake and bottled after 2 months, guess what happened....lost all 12 to popped corks.



You live and learn.

 

[Moley]

How long do you think it'll be till you bottle them?

The gooseberry & elderflower, maybe another month.
The wheat & raisin, tomorrow.
The elderberry & blackcurrant, rack again tomorrow then probably leave it in bulk until Christmas.

As for the Peach, it doesn't seem to be in any great hurry to clear, so I will re-rack the 2 gallon batch tomorrow and try the old banana trick.

 

[Moley]

Update on the above:
Gooseberry & Elderflower is still in DJ, completely clear but acidic like a cheap Hock. I'm in no hurry to bottle it.
Wheat & Raisin was bottled but I think I've only drunk 2 bottles so far.
Elderberry & Blackcurrant, still in DJ, completely clear, coming on nicely, ready for drinking by next Easter.

I've just bottled the first 2 gallon batch of Peach.
The second 4 gallon batch is ready for bottling, but I don't have the bottles at the moment.

I have to confess that I got slightly impatient with this, although it cleared fairly well after finings and old bananas, it still kept a bit of a persistant haze, so I polished it through a Vinbrite filter.

I've only used it 3 times so far but I'm seriously impressed with the Vinbrite Mk.3, it's inexpensive, dead simple to use, and does exactly what it says on the box.

2 gallons of Peach wine now bottled, back-sweetened slightly to .995 wth 30ml white grape juice per bottle, 13.9% abv, 46p a bottle.

A couple more months and that is going to be very nice indeed.

Not a great photo, but that's my DJ neck tag which I'm holding about 6" behind the jar.

 

[TheCheekyMonkey]

gimme your address moley, i`ll be down to yours for christmas, easter, spring, summer and autumn!!!!!!!!!!!

 

[Trucker5685]

Well after much deliberating I've taken the plunge and decided to make a peach wine from scratch following Moley's recipe. Until now I've only made kits so it's a leap into the unknown :shock:
I got things started today so Ive got the peaches covered in water and I'll get the sugar etc in tomorrow

Any tips/hints/advice from anyone will be gratefully received :

 

[Tim_Crowhurst]

I don't know Moley's recipe, but I'd add some pectolase now. Use 1tsp for every gallon you intend to make. It will start breaking down the peaches, releasing more flavour and turning the pectin into fermentables.

 

[Trucker5685]

I don't know Moley's recipe, but I'd add some pectolase now. Use 1tsp for every gallon you intend to make. It will start breaking down the peaches, releasing more flavour and turning the pectin into fermentables.

Cheers Tim :

 

[Scots_Pagan]

I recently did a peach wow wine (ie. made from supermarket juice) which turned out excellent - I think instead of doing a re-run, I will tweak the recipe to include some actual peaches if I can get some cheap enough....

I'd advice you to do the obverse - which is to say instead of topping up with water, substitute a litre or two out for the supermarket peach stuff, it's about a £1 a litre in tescos so isn't gonna push your budget up but will increase the peachiness a little...

Hope yours turns out well...need to find myself some cheap peaches now...

 

[Trucker5685]

I recently did a peach wow wine (ie. made from supermarket juice) which turned out excellent - I think instead of doing a re-run, I will tweak the recipe to include some actual peaches if I can get some cheap enough....

I'd advice you to do the obverse - which is to say instead of topping up with water, substitute a litre or two out for the supermarket peach stuff, it's about a £1 a litre in tescos so isn't gonna push your budget up but will increase the peachiness a little...

Hope yours turns out well...need to find myself some cheap peaches now...

Good idea Scots :thumb:
SWMBO will be happy with a bit more peachiness, when I get home from work I'll be straining the pulp out and transferring into DJ's, should I be topping up then or wait in case it starts trying to escape as it's fermenting quite vigorously in the FV atm?

Also as I said earlier in this thread this is my first non kit wine, I've read a lot about campden tablets/powder. Do I need to use this when I rack into DJ's?

 

[oldbloke]

Also as I said earlier in this thread this is my first non kit wine, I've read a lot about campden tablets/powder. Do I need to use this when I rack into DJ's?

While you have live yeast you don't really need to as the yeast can eat any oxygen you introduce. Once the ferment is done you likely want to - some people don't though. Depends a bit how good your siphoning technique is. I always do, as I've had one of my wines oxidised and didn't like it much! (and my siphoning isn't that great, to be honest)

 

[Trucker5685]

Also as I said earlier in this thread this is my first non kit wine, I've read a lot about campden tablets/powder. Do I need to use this when I rack into DJ's?

While you have live yeast you don't really need to as the yeast can eat any oxygen you introduce. Once the ferment is done you likely want to - some people don't though. Depends a bit how good your siphoning technique is. I always do, as I've had one of my wines oxidised and didn't like it much! (and my siphoning isn't that great, to be honest)

Thanks oldbloke, I need as much info/advice as I can get lol

 

[Scots_Pagan]

I recently did a peach wow wine (ie. made from supermarket juice) which turned out excellent - I think instead of doing a re-run, I will tweak the recipe to include some actual peaches if I can get some cheap enough....

I'd advice you to do the obverse - which is to say instead of topping up with water, substitute a litre or two out for the supermarket peach stuff, it's about a £1 a litre in tescos so isn't gonna push your budget up but will increase the peachiness a little...

Hope yours turns out well...need to find myself some cheap peaches now...

Good idea Scots :thumb:
SWMBO will be happy with a bit more peachiness, when I get home from work I'll be straining the pulp out and transferring into DJ's, should I be topping up then or wait in case it starts trying to escape as it's fermenting quite vigorously in the FV atm?

Also as I said earlier in this thread this is my first non kit wine, I've read a lot about campden tablets/powder. Do I need to use this when I rack into DJ's?

I'd top up later if I were you.
If your real peaches are anything like the pulp in the juice I brewed with, you're gonna have an inch thick scum of peach stuff at the top - if that gets into your airlock, you'll be buying a new one!

Also means you have some time to source the peach juice to top up with...see which juice has the most pulp/juice % (none will be 100% obviously, but you might get a 40% peach somewhere)...

 

[Trucker5685]

[quote="Scots_Pagan":27e75y53]I recently did a peach wow wine (ie. made from supermarket juice) which turned out excellent - I think instead of doing a re-run, I will tweak the recipe to include some actual peaches if I can get some cheap enough....

I'd advice you to do the obverse - which is to say instead of topping up with water, substitute a litre or two out for the supermarket peach stuff, it's about a £1 a litre in tescos so isn't gonna push your budget up but will increase the peachiness a little...

Hope yours turns out well...need to find myself some cheap peaches now...

Good idea Scots :thumb:
SWMBO will be happy with a bit more peachiness, when I get home from work I'll be straining the pulp out and transferring into DJ's, should I be topping up then or wait in case it starts trying to escape as it's fermenting quite vigorously in the FV atm?

Also as I said earlier in this thread this is my first non kit wine, I've read a lot about campden tablets/powder. Do I need to use this when I rack into DJ's?

I'd top up later if I were you.
If your real peaches are anything like the pulp in the juice I brewed with, you're gonna have an inch thick scum of peach stuff at the top - if that gets into your airlock, you'll be buying a new one!

Also means you have some time to source the peach juice to top up with...see which juice has the most pulp/juice % (none will be 100% obviously, but you might get a 40% peach somewhere)...[/quote:27e75y53]

I managed to get some Peach Nectar from Lidl, 99p/litre, it's a juice/pulp mix 50% juice so I've topped it up, I'm getting plenty of bubbles but it's calm, at least so far lol

The airlock is bubbling about once every second or two so it's all going well so far.

 

[Scots_Pagan]

99p a litre? Hadn't tried Lidl...and I need to put another batch on...cheers for that. Think maybe a couple of pun nets of peaches and then the rest being peach juice with a litre of WGJ and it should have a lot of body...

 

[Trucker5685]

Think maybe a couple of pun nets of peaches and then the rest being peach juice with a litre of WGJ and it should have a lot of body...

Sounds like a plan :thumb:

 

[oldbloke]

I tried the peach nectar from Lidl... Be prepared for 3" of pulp at the bottom of your demi... Leave 5" of headspace or it'll get out...

 

[Trucker5685]

I tried the peach nectar from Lidl... Be prepared for 3" of pulp at the bottom of your demi... Leave 5" of headspace or it'll get out...

I've already got the 3" of pulp but it's tried to get out.......yet!

I was thinking about putting the whole lot through a muslin bag to get rid of the pulp when it comes to rack it?

 

[oldbloke]

I tried the peach nectar from Lidl... Be prepared for 3" of pulp at the bottom of your demi... Leave 5" of headspace or it'll get out...

I've already got the 3" of pulp but it's tried to get out.......yet!

I was thinking about putting the whole lot through a muslin bag to get rid of the pulp when it comes to rack it?

Can't remember what I did. Probably that.

 

[Trucker5685]

I tried the peach nectar from Lidl... Be prepared for 3" of pulp at the bottom of your demi... Leave 5" of headspace or it'll get out...

I've already got the 3" of pulp but it's tried to get out.......yet!

I was thinking about putting the whole lot through a muslin bag to get rid of the pulp when it comes to rack it?

Can't remember what I did. Probably that.

Cheers ob