Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas (Affiliate link helps support the channel)
I was tossing the idea of making homemade wine for years, then I happened to see jack Keller's blog and recipes. I hit the ground running. I am so thankful for him. This was 7 years ago. Thank you for doing his recipes.
Peach is such a fun ingredient to ferment. I made a peach mead for a wedding and used canned peaches in primary and fresh peaches after primary was mostly done. I love the accessibility of these recipes.
@@williampaylorjr9481 first try by following this recipe in the video above, substitute the sugar for honey. Look into stabilizing (doin the most and Man made mead have good info on that). After stabilizing, add in honey. They both go over good ways to do this to balance the mead.
8:21 lol. You have never had Palisade peaches from the western slope of Colorado. Never had an Okie peach but ours make Georgia peaches seem like rocks in comparison.
The Okie peaches he is talking about are probably from Livesay Orchards in Porter OK. They do have some good peaches there. I only live about an hour and a half from them. 2 varieties that I remember them having were Glowhaven and Redhaven. Not sure if I spelled those right on not. I prefer the Red. They have a website that probably tell all their varieties. They raise other fruit and vegetables as well but I don't think in the number they do peaches. Dragging on here but I have a story to tell. My best friends brother was in the Air Force and was deployed somewhere in the middle east years ago. (Can't remember where exactly now it's been too long) But they were in the chow line and he sees this box of fruit was from Livesay Orchards Porter Oklahoma. He said he just started laughing and someone asked him what was going on. He said "Here I am half way around the damn world and gonna be eating fruit from nearly my back yard. You can't beat that! " Anyway I don't know if it was common practice or not but he sure got a kick out of Oklahoma fruit being over there. I know one thing for sure I ain't never eat a better cantaloupe than the 2 I picked up coming back from vacation in Colorado at a roadside stand near Rocky Ford. Smelled those things all the way home and I'll tell you I've never had any as good even when they were claimed to be Rocky Ford because they're picked green. Threaten to drive out there to see if I could get some ripe ones again!!
Let’s put it this way: it’s a good starter to get into fruit wines. I want to try this recipe but with fresh peaches, skins on… and perhaps a bit more fruit. Balance it out properly and add a bit more sweetness after stabilising. Might make a world of difference. I love your peach recipes. 😊
@@DointheMost - Thos year when peaches are at their best, I’m getting myself the ripest, juiciest ones I can find and setting up a peach mead. No more excuses. If need be I’m ordering an extra fermenter. It’s been too long!
I recommend adding white cranberry juice. A had a batch a while back I wasn't happy with, so I added some juice left over from a party. One gallon got white cranberry/peach juice, and cotton candy grape juice to another gallon. It was so popular I made it again. It's evolved now into my wife's #1 most requested summer drink. Not so much of a wine anymore though. I use kveik yeast also.
I made a very similar peach wine a couple of years ago that came out very much like a slightly fruitier chardonnay. It was fine, but I wasn't a big fan of it. Next time I try it I'll use a sauternes yeast (shout-out for Gervin GV6!). They're really good for bringing a honey and apricot twist to the finished product that I think would reinforce a sweeter peach wine quite well.
I can say that when i made mine from canned peaches it turned out like your in that it was like a generic white wine. But then i pureed some peaches with some sugar to back sweeten it and it taste like peach. It's a dessert wine but at least it's good. Great video i'm glad you add your thoughts that it needs sweetened to taste like peach. Now if we could just figure out how to make bandanna taste more like bandannas instead of a hint of bandanna.
I am really glad this series of fruit wines is continuing, I really enjoy them! I can tell how much effort you put into them. I get the impression that most of the fruit wines would be improved with a bit of sweetness. I appreciate your desire to be true to Jack's recipe. Do you think it would be worth it to do a bit of "sweeten in the glass" to finish of the reviews? Sometimes I am not sure if the recipes are worth making, because I am not sure if the extra sweetness would bring them over the finish line or not.
I’ve been kicking around plans to bring out a bottle of each for a capstone episode where we play around with some balancing to try and finish them off. Might do it.
I would suggest using some sort of preservative like potassium metabisulfite if you are going to leave the peaches that long to ferment. That's why you might taste oxidization and tart taste
I have enjoyed the videos of all these Keller recipes. His book is full of great information and, for the most part, new vintner friendly. I really hope these continue forever. Nice work, BC! Also, here before Tiger🐯Pat🤠.
Ordered the Jack Keller book using your Amazon link. Cannot wait to look thru it. I think this is my second brewing book that isn't beer related. The other is on mead so I guess you could argue wther the book counts as the first or not. Been such a hectic week though. Got it Sunday and haven't even opened the package. Just been sitting on the end table by my chair 😂
That english is perfect, dont worry. You can use other forms of yeast nutrient (fermaid-O for example) and pectic enzyme is not necessary but it is beneficial to get the most out of the fruit
Hello! I'm bit new to both the channel and mead making, wanted to know why did you put the yeast in dry? I've mainly worked with 71B and K1-V1116, both of which have rehydrating instructions, was there a reason for not doing that?
How long did it take for that peach wine to clear.....Ive got a batch on the go right now and it doesnt seem to be clearing on its own very well. Im thinking about filtering it before bottling this weekend. Thanks.
Since you've already bottled, but now have your tasting notes from one. CAN you make adjustments to bottles Two through whatever as you open them? Besides just adding sugar to up the sweetness.
I make peach wine, and I honestly don't like the bagged tea method of a lot of fruit wines. Peaches are juicy enough that you can press them like cider and then chaptalize with sugar plus some acid and tannin.
I like to save up all the fruits that get wasted around the house and freeze them, apples, peaches, bananas berries, watermelon, grapes, and whatever gets wasted and given to me, and freeze them. After a year or so, I usually get about a half a five-gallon bucket full. I use all of that together, and you wouldn't believe how good it turns out! it's pretty tasty.
Some folks say it’s not great to use during the yeast rehydration period. I have never found much negative impact from using it immediately, but I haven’t done any direct testing.
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
(Affiliate link helps support the channel)
I was tossing the idea of making homemade wine for years, then I happened to see jack Keller's blog and recipes. I hit the ground running. I am so thankful for him. This was 7 years ago. Thank you for doing his recipes.
Peach is such a fun ingredient to ferment. I made a peach mead for a wedding and used canned peaches in primary and fresh peaches after primary was mostly done. I love the accessibility of these recipes.
That sounds lovely! 🥂
@dwadeweallin17. Is peach mead something a first timer could pull off?
@@williampaylorjr9481 first try by following this recipe in the video above, substitute the sugar for honey. Look into stabilizing (doin the most and Man made mead have good info on that). After stabilizing, add in honey. They both go over good ways to do this to balance the mead.
@@dwadeweallin17 thanks for the info I'll let you know how it turns out
Two Keller recipes in one week! We're blessed.
And still a couple more to go!
@@DointheMost I'm hoping for some of the truly weird ones, like carrot whiskey.
@@Biedrik4 we started that one, but it didn’t make it across the finish line. It turned into actual porridge in the fermenter.
@@DointheMost :(
I love the Jack Keller series you are doing, it’s a great spotlight on the book and is easy to follow. Keep it up!
Cheers! 🍻
I love how simple this is, something I would love to try between brews and just have going in the background of other projcets, great vid BC!
8:21 lol. You have never had Palisade peaches from the western slope of Colorado. Never had an Okie peach but ours make Georgia peaches seem like rocks in comparison.
The Okie peaches he is talking about are probably from Livesay Orchards in Porter OK. They do have some good peaches there. I only live about an hour and a half from them. 2 varieties that I remember them having were Glowhaven and Redhaven. Not sure if I spelled those right on not. I prefer the Red. They have a website that probably tell all their varieties. They raise other fruit and vegetables as well but I don't think in the number they do peaches. Dragging on here but I have a story to tell.
My best friends brother was in the Air Force and was deployed somewhere in the middle east years ago. (Can't remember where exactly now it's been too long) But they were in the chow line and he sees this box of fruit was from Livesay Orchards Porter Oklahoma. He said he just started laughing and someone asked him what was going on. He said "Here I am half way around the damn world and gonna be eating fruit from nearly my back yard. You can't beat that! " Anyway I don't know if it was common practice or not but he sure got a kick out of Oklahoma fruit being over there.
I know one thing for sure I ain't never eat a better cantaloupe than the 2 I picked up coming back from vacation in Colorado at a roadside stand near Rocky Ford. Smelled those things all the way home and I'll tell you I've never had any as good even when they were claimed to be Rocky Ford because they're picked green. Threaten to drive out there to see if I could get some ripe ones again!!
Really Enjoyed Your Video , Thanks ! 🐯🤠
Cheers, friend! 🍻
Let’s put it this way: it’s a good starter to get into fruit wines.
I want to try this recipe but with fresh peaches, skins on… and perhaps a bit more fruit. Balance it out properly and add a bit more sweetness after stabilising. Might make a world of difference.
I love your peach recipes. 😊
I love peaches! Haha
Seriously though, so great for fermentations.
@@DointheMost - Thos year when peaches are at their best, I’m getting myself the ripest, juiciest ones I can find and setting up a peach mead. No more excuses. If need be I’m ordering an extra fermenter. It’s been too long!
I recommend adding white cranberry juice. A had a batch a while back I wasn't happy with, so I added some juice left over from a party. One gallon got white cranberry/peach juice, and cotton candy grape juice to another gallon. It was so popular I made it again. It's evolved now into my wife's #1 most requested summer drink. Not so much of a wine anymore though. I use kveik yeast also.
I made a very similar peach wine a couple of years ago that came out very much like a slightly fruitier chardonnay. It was fine, but I wasn't a big fan of it. Next time I try it I'll use a sauternes yeast (shout-out for Gervin GV6!). They're really good for bringing a honey and apricot twist to the finished product that I think would reinforce a sweeter peach wine quite well.
Sounds like I need to get my hands on that yeast!
Always interesting!
Cheers! 🥂
I can say that when i made mine from canned peaches it turned out like your in that it was like a generic white wine. But then i pureed some peaches with some sugar to back sweeten it and it taste like peach. It's a dessert wine but at least it's good. Great video i'm glad you add your thoughts that it needs sweetened to taste like peach. Now if we could just figure out how to make bandanna taste more like bandannas instead of a hint of bandanna.
Did you see our recent banana peels episode? Definitely added some good insight!
@@DointheMost i did and you and i talked a little bit on that one.
I am really glad this series of fruit wines is continuing, I really enjoy them! I can tell how much effort you put into them. I get the impression that most of the fruit wines would be improved with a bit of sweetness. I appreciate your desire to be true to Jack's recipe. Do you think it would be worth it to do a bit of "sweeten in the glass" to finish of the reviews? Sometimes I am not sure if the recipes are worth making, because I am not sure if the extra sweetness would bring them over the finish line or not.
I’ve been kicking around plans to bring out a bottle of each for a capstone episode where we play around with some balancing to try and finish them off. Might do it.
@@DointheMost I think that would be fun.
@@DointheMost - Please do!
@@DointheMost Count me as a YES on that too . I want to know exactly where the Sweet Spot is on each Brew . Inquiring Mind's Want to Know . 🐯🤠
@@DointheMost P.S. I like mine , anywhere from 1.000 all the way up to 1.016 , with 1.010 being my favorite , with most Things . 🐯🤠
Love this!
Go get some fresh perches from Stratford or something, and make some more!
I would suggest using some sort of preservative like potassium metabisulfite if you are going to leave the peaches that long to ferment. That's why you might taste oxidization and tart taste
I have enjoyed the videos of all these Keller recipes. His book is full of great information and, for the most part, new vintner friendly. I really hope these continue forever. Nice work, BC! Also, here before Tiger🐯Pat🤠.
We will see! It’s quite a lot to keep up with!
Enjoy it while you can , I'm on a Mission Now . 🤼 😜 .
Do you have videos of the recipe with fresh peaches with the skins that you talked about in the beginning?
Ordered the Jack Keller book using your Amazon link. Cannot wait to look thru it. I think this is my second brewing book that isn't beer related. The other is on mead so I guess you could argue wther the book counts as the first or not. Been such a hectic week though. Got it Sunday and haven't even opened the package. Just been sitting on the end table by my chair 😂
Can I make it without dap and pectic enzyme?
I am sorry that I am using a translator because I cannot speak English😢
That english is perfect, dont worry. You can use other forms of yeast nutrient (fermaid-O for example) and pectic enzyme is not necessary but it is beneficial to get the most out of the fruit
I need to make a higher ABV peach mead or wine soon. I have been meaning to, I just made peach hydromel and loved it so much I haven't moved on 😂.
I want to make another no water peach mead. It was absolutely one of the best things I’ve ever made. And you know I’ve made a lot of wines and meads!
@@DointheMost I am scared of no water. Lol
Hello! I'm bit new to both the channel and mead making, wanted to know why did you put the yeast in dry? I've mainly worked with 71B and K1-V1116, both of which have rehydrating instructions, was there a reason for not doing that?
How long did it take for that peach wine to clear.....Ive got a batch on the go right now and it doesnt seem to be clearing on its own very well. Im thinking about filtering it before bottling this weekend. Thanks.
Since you've already bottled, but now have your tasting notes from one. CAN you make adjustments to bottles Two through whatever as you open them? Besides just adding sugar to up the sweetness.
Have you ever done a peach cider
Can I use fresh peaches doe this or is this recipe mainly for frozen precut peaches
What part of Oklahoma?
I live in Enid Oklahoma
can we just keep the pits in for 4-5 days?
What percentage is this like 3%
Around 9.5% with 8 pounds of peaches. Closer to 10.5% with 10 pounds.
What is the easiest way to scale this recipe to 5 gallon?
👍👍👍
"Movin' to the country, gonna eat a lot of peaches..."
I make peach wine, and I honestly don't like the bagged tea method of a lot of fruit wines. Peaches are juicy enough that you can press them like cider and then chaptalize with sugar plus some acid and tannin.
What recipe for one gallon
OK so I did primary fermentation and strained out and crushed peaches now wat
If you would use the skins you wouldn't need to add the tan or enzymes
My wife was begifted a large box of peaches today....
The peach wine i made has no flavior. So im keeping it in the freezer for a few days
You need a new mic or you need to talk louder.
I like to save up all the fruits that get wasted around the house and freeze them, apples, peaches, bananas berries, watermelon, grapes, and whatever gets wasted and given to me, and freeze them. After a year or so, I usually get about a half a five-gallon bucket full. I use all of that together, and you wouldn't believe how good it turns out! it's pretty tasty.
Now THATS country wine
Bet it's not great
So many mistakes in this video ..don't follow this
Don't use bags .. pointless and messy
Is it true you must wait 1 day before adding DAP? Sometimes people say that on forums.
Some folks say it’s not great to use during the yeast rehydration period. I have never found much negative impact from using it immediately, but I haven’t done any direct testing.