Making Homemade Peach Wine
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- Опубліковано 27 сер 2024
- How to make homemade peach wine with fresh peaches. The recipe for 5 gallons of peach wine at 14% alcohol by volume.
15 pounds (pre cut weight) fresh ripe peaches (about 40 peaches)
10 pounds sugar
4 cups sugar at bottling
1 TBS pectic enzyme powder
5 tsp yeast nutrient or yeast energizer
wine or champagne yeast
1 TBS acid blend (optional) adds fruit tartness
2 tsp wine tannin (optional) adds body
Campden tablets and/or other winemaking sulfites
2.5 tsp potassium sorbate
ferment, rack, rack, rack, rack, and bottle, age one year
play at 1.5x speed, sounds completely normal
🤣🤣🤣🤣🤣🤣🤣
you just saved me 1.5x time of my life... thank you.
No, you just saved us 50% of our time, thats how it works peeps
It's so true!
Don’t do peaches kids!
When you ferment the must in the primary fermentor, you should ALWAYS cover the fermentor with a sheet or clean towel.
Why? The yeast needs to grow first. This is accomplished by letting a small amount of air to get the yeast to grow.
After the primary fermentation is over, you need to air from you wine so not to oxide the wine. Peach wine is easily to oxide.
Thank you for the in depth instructions. My grandpa would make bing cherry wine and I'm going to attempt to make a batch to surprise my dad with. So again thank you for the tips on equipment and process you use.
Yu. Yeah I’m not YyyyyyyyyybyyybbyyyyyyyyyuyyyyybbuUbyy
How did he like it?
GREAT VIDEO. WE ARE JUST FINISHING OUR WINE AND IT IS GREAT. WE USED YOUR RECIPE AND TECHNIQUES AND WE ARE VERY PLEASED! KEEP UP THE GREAT VIDEOS
+sugrnspice1 Thank you for the awesome feedback! I am currently enjoying the batch made in the video and working on more projects. Should have a couple more videos done by the end of the year.
Second year making this wine. Thank you for the recipe!
Glad you like it. I should be making more soon. Waiting on a tree to ripen. The last batch I made went a little longer between racking and picked up more color. It's all good and ages well. Thanks for watching!
@@beoracha thank you for making the video!
@@mcintosh167 You are quite welcome. I sort of fell into the video making of what I was already doing.
this is the best way i know to make wine great video thanks!
Leave off some of the chems and use a cup of strong black tea brewed with some lemon and/or orange for acid and tannins. Honestly seems to make a better product, as well. As someone here talked about, some honey, particularly in back-sweetening, might give it some floral notes if that is pleasing to you.
tannins are made from grape seeds... nothing "chemically" about that. ill agree on the honey part though.
Hello 👋 welcome 🙏- thanks for come back and new video ✋♥️
love the video just made 12gallon of peach it never last a year here
thanks a lot sir for complete video of wine making.
I have been using your recipe for the last 3 years. It’s fantastic! Thank you for your video.
It makes me happy to know that. Glad you like it. Thanks for the feedback and thanks for watching!
Same here! When it comes time to make wine I always come back to this and your other videos. Thank you!
@@xbub44x I'm glad they make good references. Winemaking is not extremely difficult but getting all the little details is important. Thanks for watching often. 🙂
Brother I love your videos. Thanks for sharing your knowledge. BTW apples are coming along good.I got me a "wine thief". I had to get all fancy with it,LOL. Thanks again
a person can't have too much equipment, those are handy for large carboys, thanks for watching and good luck with the apples!
Outstanding video as usual, I have watched your video on blueberry wine 5 times, each time I get something new from it. You should be an instructor, your methods and mannerisms are so thorough that anyone can learn to make good wine, thanks for the great videos.
Thank you and I am happy I helped. There are so many details it makes for long videos. I try to make it worth the time to watch.
Hey Man I’ve watched ur vid probably 20 times while making my batch of peach wine. Thanks for all the knowledge. I’m gonna use this for all my other wines. Thanks!!!
Wow thanks for watching! That is more than I watch while editing. Happy to share what I enjoy doing.
I like to rack the hell out of my wine rack it once a month for about 6 months until the carboy has very little settlement
Throw away those Camden tablets, you do not need sulphur in your wine. The other ingredients are fine.
Heat the peach pulp in the water, mashing with a potato masher or whatever you have that works, bring it up to 180 degrees under a low heat, keep it covered when not mashing. After mashing strain it through a nylon bag add sugar, stir well.
After sugar dissolves sit the whole container in a sink full of cold water.
Bring the temperature down to about 80 degrees. You can put ice packs in the water and stir the juice occasionally to lower temperature quicker. Then add all your nutrients, acids and pectin enzyme, stir well!
Your yeast should be kept in a refrigerator and then taken out about an hour or so before you use it. Allow the liquid to come down to right at 75 degrees, rehydrate your yeast and add to the wort. Put airlock on, in about 4 hours it will start to ferment, keep ambient temperatures between 70 and 75
In about four or fives days it should be done fermenting, keep ambient temperature around 60 degrees for about another 2 or 3 days and then rack the must into another container preferably glass.
Continue to let it work and keep temperature as constant as possible about 60 degrees
Rack again in about a month, rack again after another month, then wait two weeks and bottle it.
Camden tablets are just sulphur that’s what gives you a headache from drinking wine. Heat the fruit pulp and it will pasteurize it, no need for sulphur.
Make sure you sterilize everything you’re going to use in the process
I just bought a Rich guys wine kit. I got like $500-$700 worth of equiptment for $200. I got all the additives and chemicals. I got a cider press and everything. Anyways i have made alot of wine but i used no additives. I also used bread yeast like for pruno and as soon as it reach ABV i cold stabilized and drank immediately when a guy would rack 1st.
I never took my time or bottled. I
Just started a 1 Gallon batch of raisin wine:
36 ounces raisin... Organic no oil coating.
2 lbs. Sugar
1 gallon well water put thru a ZERO WATER filter.
1 tsp. Yeast nutrient
1 tsp acid blend
1 tsp pectic enzyme
1 Campden tablet
1 packet montrachet wine yeast
I heated purified water in a pot with a lid to a boil. Added 36 ounces mashed raisins. 4 cups sugar. And stirred and reduced heat for 10 minutes. Took pot off burner. And stirred occasionally till it was cooler.
Added the yeast nutrient. Pectic enzyme. Acid blend and poured into primary fermentation bucket with a mesh bag inside to pull must out and squeeze later at racking to 1 gallon carboy.
Are you still making wine and you do it without Campden tabs and u have had no contamination issues?
Enjoyed your video, thank you Greetings from Iowa
Great vidio man. You have inspired me to make some.
its peach time here in Louisiana as well! I drove to Ruston La and purchased 75#'s of peaches. I am going to start tomorrow it will be my very first winemaking experience I'm going to follow this tutorial wish me luck
The batch I made in this video turned out to be excellent. I did end up with some sediment in the bottles. It should have been racked one more time. Keep racking until bright and clear to minimize the sediment. It's not difficult to make but it takes more settling time than most wines. Good luck!
After bottling, do you leave the bottles upright while they age, or do you set them on their sides to keep corks from drying out?
Store on their sides to keep the corks moist.
Thanks!
yvette beech I'm actually in Shreveport, how did that wine turn out? Might make that drive over to Ruston myself 😀
, I will do this next, and I will use fresh Strattford peaches here in Oklahoma. should be great. nice video thank you
Thanks for the feedback. It's almost peach time here. Fresh local peaches are the way to go. Wine will lack flavor if the peaches are not ripe and tasty. Have fun and good luck!
Thanks for the info.
I hope to have a batch of Blueberry, and a batch of Peach set up in the next week or two.
That sounds great. I recently opened several very old bottles of both, and they were still good. Don't recommend keeping them for 9 years though. Haven't made blueberry lately, but I know where there is a tree full of green peaches. Have fun!
Truly enjoyed this video man. We share the same style of making wine. I live in the South and currently have 6 gal of peach and 6 gal of red plum in the secondary. Waiting on 12 gal of blueberries (fresh), 5 gal of fox grape and 12 gal of muscadine that I had frozen.
20 years in the game, I built my first hydraulic fruit press today, going to give it a trial run later this evening. BTW I'll be driving east for scuppernong in a couple of months.
Thanks, we love our wine
Glad you liked it. I try to keep something fermenting. There's a lot to choose in the summer. I have to resist the urge to make too much. Equipment is always a good investment. Be careful with the force. Love the sweet muscadines.
I definitely wouldn't have added so many campden tablets but I appreciate your attention to sanitation. I do 1 campden tablet per gallon at the beginning, and once at the end. And I sanitize all the equipment there after.
When I do single gallon batches I don't add any sulfites when racking. I didn't do it in the past when racking 5 gallon batches and didn't have any problems. Trying to maintain "ideal" sulfite levels is too much trouble, I should stop reading so much wine making literature.
no his right it harms you and have been making wine last 40 years there was making wine 1000s of years ago without campden ect if you look at wine aditives now you will see a human cheast and a star saying danger lol better reading a tad more i say old ways a re best trust me putting all the cems in you may as well go to the shops lol
I bought a Mehu Liisa which is a steam juicer. I get a lot of juice in an hour I let it cool add my sugar water and let things start doing their thing.
I started just with a 3 gallon batch if it works I’ll do a bigger batch next time as I’m new to this whole wine making deal. I’ve been making homemade beer for several years wine was the next logical step haha
The Georgia free stone peach is? THE BEST PEACH EVER Yes just like blackberry wine for ever racking the bottom off. I just rack it and drink it. 🤪 I went to glass Jugs 1 gallon and 1/2 gallon glass jugs. I like them better than bottles> Can use corks or caps. I use the plastic caps, its got a seal on the inside of them. This is my personal winery! I don't sell it!
Hello, I'm starting a batch of peach wine today using your method. Hopefully it will come out as clear as yours. Love your videos.
Kelvin, Georgia
Keep racking until it looks clear. I don't use filtration or finings, which is something to look into if you want more clarity. The bottles may develop sediment over time so get it as clear and bright as possible before bottling. Thanks for watching and good luck!
I have made peach wine. I liked your presentation and you gave great instructions. I will have to try adding the Camden tablets like you did each time you racked. Never heard of that suggestion before. Anyway. Nice job
It's probably overkill but it didn't hurt anything and the wine was protected. I had recently read about maintaining correct sulphite levels in wine and it was an experiment. I often try new things. It worked but I've also not had problems not adding at each racking. I always do it at the beginning and bottling time. Glad you liked the video. There are more to come if I can get them edited.
Now for some dandelion wine
Greetings from Chicago! Thanks for this awesome video; I'm currently fermenting my peaches! Rookie question: after adding in the yeast, some people say that you should do the first racking after 7 days, but you wait until fermentation is complete. Does 7 days vs. 16 days of fermentation make a big difference?
Glad you liked it. The time really depends on how fast it ferments. If it is mostly done at a week then rack it. I think the point I was making is that if it goes a little longer it's OK. Going a long time adds some risk of getting off flavors from the solids deteriorating. 16 days is pushing it. If it is still bubbling at a slow rate it won't hurt to rack it. It can bubble in the carboy too. Most batches are done at a week or so. Some take longer.
@@beoracha Awesome! Thanks!
@@beoracha One more question, please: if my first racking picked up a lot of sediment and peach debris, should I re-rack it with 1/2 a Campden tablet? Or should I still wait a month? Thank you once again for your advice earlier!
@@ncha195 I'd wait. If it is a lot of stuff you can re rack sooner, at 2 or 3 weeks if you want.
@@beoracha Thank you; I'll do just that!
Enjoyed your video, thank you...
Thanks for the reply. I have another question. When you sanitize do you use tap or bottled water with sulfites?
tap water for sanitizing, I use filtered water for the wine. My refrigerator ice and water dispenser is carbon filtered and the water has no detectable chlorine flavor. Since I use a lot of water this way, I installed a filter in the water line that could be changed cheaply and often without paying the high price for the filters that go inside the frig. Bottled water would work too. Just avoid chlorine when possible.
@@beoracha When does the potassium sorbate get added? I see it listed in the ingredients but don't see it in the video. Thanks!
@@joshbeyer610 It is added at bottling time along with crushed Campden tablets to prevent fermentation in the bottle. I talk about it at 17:30 to 18:30 but don't actually show the crushed Campden tabs and sorbate being added before adding the sweetening sugar.
all that waiting ... woow
Thanks for all the great info! Can I use my homegrown peaches that are cut up and are stored in the freezer? They don't have the skins, didn't think of making wine with them at the time. Also, have muscadine in primary fermentation right now, how would it be to add the peaches to the fruit leftover for another go round? Your suggestions are greatly appreciated!
Frozen fruit works. It may even ferment more completely. Freezing breaks down the cells. Many fruits are intentionally frozen before using for that reason. Muscadine and peaches? It would be easy enough but I have no idea what it would be like. You might want to sanitize your peaches and sugar with sulfites and let it sit for a day before pouring on the skins. It would be a good use of the existing yeast at work. It might turn out really great, or not. Good luck with whatever you do.
beoracha thanks so much!
The skins add the beautiful color on the wine
Status report. My peach wine is done, color is bit red , as I keep the must all 4 months in the fermentation bucket, but tasting great and alcohol level seems high. It’s ready for thanksgiving dinner.
I am glad it turned out well. The worry is too much oxygen may break it down. If it tastes good it is good. Happy Thanksgiving!
Hi, I Love all your videos. Very informative and clear. I am a novice wine maker and am starting my second batch. I am using your recipes and instructions completely. I love Peach wine so I'm pretty excited about this one. Wondering how strong the peach taste ended up being? I don't want a peach koolaid tasting wine but I would really like to know that its peach and have that nice strong peach hint of flavor. I see this video is from 2015. Would you do anything different or have you changed anything up to make it better? Thanks again for the videos I am really enjoying them!
I have made another peach video in HD but haven't edited it yet. There are still a few bottles left of this batch and I drank one a few weeks ago. It ages well. I may have added sulphites at every racking, wouldn't do that again, only at the very beginning and bottling. Peach usually ferments fairly dry. Normally I try to achieve balance, not too sweet or dry. The peach wine I like sweeter but not kool-aid sweet. Sweeten to your taste at bottling. The flavor is kind of weak at first but gets better with age. The body is very light unless you add tannins, which I don't do because I appreciate it for it's difference. It's not what you might expect. I usually rack every 4 weeks. If you want more color and flavor rack less often but it can turn out almost red. To keep it very light colored rack every 3 weeks. It may turn out looking like a white grape wine but the peach flavor will be there. It's easy to tweak the recipe to your liking by varying the amount of peaches and sugar. I am happy you enjoyed the videos. Thanks for watching.
I'm looking forward to brewing up some meads & (melomels?) now that we have some fruit trees around. Peach seems like it would be great, just apples around here at the moment. Thanks for the demo!
So you only used 1 packet of yeast for 5 gallons? This would be my first time and all the recipes I see are for 1 gallon and they use 1 packet. I assumed I would need 5 packets for 5 gallons. Thanks.
Always a good idea to read the yeast packet but most are good for up to 5 or 6 gallons.
Trying both your blueberry and peach. Both seem to be doing well. I guess in 1+ yr I'll know results.
It's OK to try a bottle around 6 months to see how it's doing. Tasting it at different ages is fun and educational.
Question: Do I add the Campden Tablets and all the other ingredients and let it sit for least 24 hours, then add the Yeast?
I followed your Blueberry wine recipe easily. But this is a little different. Js
Yes, the main idea is to let the Campden tablets do their sanitizing then dissipate to lower levels the yeast can tolerate.
Why don't you use bentonite to clear up the wine?
I don't use finings in an attempt at simplicity and I'm not fond of adding stuff like clay to my wine but it might be worth a try for the peach.
thats what the pectic enzyme is for
I read that bentonite clay will clear ur wine but at a cost. I read everything u put in changes the final taste. Like even though bentonite wont leave a taste it may
Take out fruit flavor.
Great video,, I love making peach wine, but it always goes very dry. This video is going to help me get my peach wine to the sweetness I want, Thanks so much. I also make Blueberry, Blackberry, Cherry, and Muscadine wines as well. Peach is such a hard fruit to make sweet wine out of! Thanks again,,,,,,,,,,,
+Tom Jones Glad it was helpful. Trying to ferment down to a particular sweetness never worked well for me. I'd usually end up with something very dry and very high in alcohol. The EC1118 yeast I use sometimes will go to 18%. Now I try to finish dry but not too strong and then it's easy to sweeten just right.
thanks so much, I intend to keep trying and I will keep in mind what you've said here . I've sweetened mine too, even added some peach flavor to help out,, Making wine is such a great hobby! Thanks so much,,
Thanks so much for publishing your video. I am will be making my very first batch of wine Peach Melomel. Your video was VERY helpful as I was not sure how to 'finish' the batch with sorbate and sulfites. I will be watching your video again soon. Thanks again!
Glad it was helpful. I've made many fruit wines and meads but have yet to mix fruit and honey. Peach sounds good and it's about the same color as mead. Stealth fruit. It may take a while to get completely clear by racking or filtering or fining. That's the nature of peaches, honey usually settles in a month or so. You will learn a lot by trying something challenging. The first wine I made was grapes from an old Concord arbor. After all the learning to manipulate acid and sugar levels to make good grape wine, fruit wine seemed easy. Good luck!
Great to hear!
Do you degas your wine? If so how, or what method do you recommend. Also can acid blend for tartness, and pectic enzyme for clarity, be used during or after fermentation? Thanks
I usually do not degas because the wine, especially peach, is very flat after many months in carboys. I think degassing is overrated. If you see many bubbles forming when racking you might want to degas. I use one of the wine bottle plug things with a pump that pulls out the air of half full bottles to save them for a few days. Place tightly over the carboy stopper hole and pull the pump a few times. If it needs degassing many bubbles will come out of the wine.
You can add acid blend any time I think. Pectic enzyme brings out more fruit flavor when used on the fruit. It could be added later for haze.
@@beoracha Thanks for both responses. I went ahead and added Pectic to my orange -passion fruit-mango juice and it really has cleared it up.The orange juice was loaded with pulp, so Ill be racking it probably 3 times. I've got my blueberry's (frozen) for my next fruit wine. Thanks again.
Nice
If you like the EC1118 you should try the QA23. That stuff is insane.
The QA23 is good. I've made mead, Niagara, apple and strawberry with it. The strawberry was very aromatic. I keep packs of EC-1118 because it does everything. It's not always the best choice. It finishes dry. QA23 would likely be good with peach.
I love your videos. Making Peach wine ourselves and following your recipe. At time stamp 16:44 how long do you microwave your sugar water for to get it completely dissolved? Your measuring cup is so much bigger then ours haha
Had a family member that used to work at the glass company and got a discount. Handy for brewing tea for ice tea. If you want to ensure it is sanitized then heat it to near boiling. Be careful. Sugar water can boil over and make a mess.
Hi there from Dallas, TX. great video thanks
one question. 15lbs of peaches...is this pre-cut weight? or after all the prep work.
thanks
just found your comment awaiting approval, it's the pre-cut weight
thank you! could I ask, you mention a sulfite solution for sanitizing. do you make this yourself with campden tablets? could you expand on that please?
thank you, this is great fun!
I appreciate your detail capture of your wine making. I am now in day 3 of fermentation on my first try at making wine, homemade peach! I noticed your 2nd fermenter was glass and the subsequent racking vessels were the plastic Carboys. Do you find any difference in the two? I'm torn on what to buy for the 2nd phase of fermentation. I was a little ambitious and I have 2 five gallon buckets brewing, so I'm thinking I'll do two glass Carboys and then 4 of the Better Bottle carboys for the racking phase. Any advice would be appreciated.
Mo B I have two glass carboys but one is a heavy 6 gallon size that I rarely needed (except for Concord season) so I started using plastic water bottles a few years ago. I am sure the water company doesn't like to see that but they really do work well in my experience. No oxidation problems. The only problem is the shelves and ridges catch yeast which sometimes won't stay put when racking. Glass is the best material but fragile, heavy and dangerous. There are the plastic Better Bottles and plastic carboys from the Vintage Shop. I am testing a 5 gallon vintage shop bottle with blueberry wine right now. Most liquor bottles are plastic anymore so I guess it is the wave of the future. Stainless steel is always nice fermenter material if you can find it. Peach wine is good but it takes a loooong time to clear. I like it best when it's not too cold, about 45-50. Good luck!
THANKS!!!
Hello bro, I live in Afghanistan. As access to wine yeast is very difficult so I planned to make my first home wine to use the bread yeast. I used 11g bread yeast (Saccharomyces cerevisiae) in 4 litter natural juice after activating it. The initial gravity was 1.11(1.04 was before mixing sugar and this is also target). But surprising when after 25 hours I took the gravity, it showed 1.07. Could you please update if this is normal. If yes then when the target gravity achieves 1.04, how should I make the yeast dormant/killed?
+Tahir Khan That is close to normal. The first day or two fermentation is fast and converts a lot of sugar. It slows after a few days. In about a week or two the gravity will be down to around 1.000 to 1.010 or less, depending on the yeast. I have no idea how bread yeast performs in wine. It does work but I don't know how well. The yeast will stop when the alcohol gets high. When it does will depend on the alcohol tolerance of the yeast. To make the yeast stop at a certain point might require adding a full dose of sulfites (1 crushed Campden tablet per gallon) and sorbate. I'm not sure you are interpreting the gravity reading correctly. Unless you are trying to make a very sweet wine you want it to finish near 1.004 not 1.04. Good luck!
+beoracha thank you for such useful and prompt reply. Could you please update me if I can kill yeast by freezing the wine and also what if any live yeast goes into stomach?
+Tahir Khan Freezing is an interesting idea. It stops the yeast from growing but I do not think it dies but is dormant until warm again. Even in clear wine there are probably some live yeast present. Filtering can remove many or all yeast. I'm not sure of these answers so it may be good to search for more info. Heating to pasteurization temperatures over 160 F will kill yeast. I believe that's what some breweries do for beer but how it would affect the flavor of wine I do not know.
You do a great job on your wine making videos. Do you ever have to add bentonite to clear your wine or have to degas your wine?
I don't normally degas or use finings like bentonite, partly for philosophical reasons. Enough time and racking usually takes care of clarity and gas. I am not fond of the idea of adding clay or other weird things to my wine. Removing gas is appropriate sometimes but not usually needed for something that's going to be sitting around unbottled for a long time.
for your campden tablets, are you using the potassium or sodium ones??
I prefer potassium because there's enough sodium in my diet. Not sure what I used in that batch. I use powdered potassium metabisulphite when I can in large batches and for sanitizing. I reuse an old Campden tablet bottle, originally sodium, not sure what I filled it with last time.
Thank you for your response, I did find a Wine forum that does the numbers for you, but they multiplied by 131 instead of the 129 (the differences of 2). I am still trying to find out what the multiplied ###'s stands for or represent as a whole.
+Florence Cook I found the 131 too. The math for mine must have rounded differently, it's been a long time ago. 130 or 131 might be closer. Lots of variables in the measurements so it's not an exact process but it's good to be precise as possible.
Hi! My husband and I followed your recipe for the peach wine and it turned out awesome! I have a question regarding a mistake I made with my strawberry wine: during the first racking i accidentally added 5 campden tablets instead of 1 to rack into carboy. It was a rookie mistake not to check my notes from the peach wine to confirm to use only one tablet between racking. Is my wine doomed or is there a way to save it? Thank you!
It will slow or stop the yeast but it should be OK if it was already well fermented and has a couple months to sit yet. Glad the peach was good.
good job dude
Hey man. Thanks for the video. I’m going to give it a try. Any tips or tricks to avoid such a light body with the peach wine?
Tannin will give structure. Either add a cup of strong tea or add tannin from a wine making shop. I like to sweeten it a good bit and that helps too.
Thanks for the reply.
A cup per 5 gallons works?
@@joekdc1 From some recipes I've seen. Some call for more or less. It's an old time traditional ingredient. I've not tried it. I have used the powdered tannin and it says how much to use. I adjusted my taste buds to the light body and use no tannins.
Appreciate ya, bud!
As I transferred the peach to the second card boy, the smell was not as sweet as the apple wine that I transferred at the same time. It’s not a bad smell, but it doesn’t give me that peaches smell. Is that normal?
That sounds about right. The flavor of peaches in the wine is subdued. It tends to be dry and low in flavor compared to most fruit wines. The last batch I made was left in the carboys a little longer between racking to pick up more flavor and color. It was darker and more flavor but not necessarily better. I like to make it fairly sweet at bottling time.
beoracha On the Apple wine. I’m in the second cardboy and am noticing a white film atop of the liquid. Is that normal?
@@leslieadams1965 hmm, not sure, it may be normal. I just don't recall if I had anything like that. You can hit it with a full dose of sulphites if you think anything undesirable is trying to grow.
I talked to someone over the weekend. He mentioned it might just be a mold. I think I’m going to rerack it today. He said it might be a penicillin. Look at me! Creating a cure for infection!!! Lol
beoracha it’s a mold coming from the yeast. Sulfate it and re rack it, says a fellow on you tube.
How sweet is this recipe? We like fruit wines but normally a little on the semi-sweet side. It seems like with that much sugar it would be more like a sweet dessert wine. Great video!!
Thanks!
It finished very dry with the alcohol on the high side. It really needed sweetening at the end. I find that peach is better on the sweet side. I think every batch I make ends up getting sweetened more than the last. You can make that judgment call when you bottle. It's something about peaches for me. Most of my wines are only semi sweet. I assume you're talking about the sugar at bottling. Everything at the beginning was eaten by the yeast. If you use a yeast that will lay down at certain alcohol levels then you can get the little beasts to stop and leave some sugar. The ec-1118 I use most of the time won't stop until it's jet fuel. So I ferment dry and re-sweeten to taste. Thanks for watching!
I prefer wine as dry as possible.
Great video! I'm a beginner and I just added the yeast to my peach must and followed your recipe. But I was curious why so many groups and forums say to not put an air lock on during primary fermentation? Just hoping you could give me your thoughts on yes air lock or no air lock during primary? I currently have the lid and air lock on. Thanks!
The must is free to breathe for the first 24 hours to let sulfite gases escape. Once the yeast is added and fermentation begins I don't know why you would not want an airlock. During vigorous early fermentation an airlock may not technically be necessary because so much is coming out. Do an image search for open fermenters and you'll see many examples. I don't want fruit flies in my wine and the bubbles give an indicator of the progress being made so I'll keep using one.
Okay thanks! This makes sense and I'll keep my airlock on. Also is it really bad if I can't rack it right away after primary? I'm heading on vacation for a week in a few days.
It's not ideal to let it sit a long time after the bubbles stop but that may be better than racking too soon. It will probably be OK. I once racked a batch early to go on a trip and it fermented in the carboys for months. There was yeast and sugar but not enough nutrition to multiply well, so it kept going slowly. If it does stop bubbling for a day and the gravity looks finished before the trip rack it, otherwise wait and good luck.
that sounds good, thank you!
Does it hurt after racking the 1st time to let it set for more than a month? I let my blackberry, strawberry, and peach go for about 2-3 months before I racked the first time. Now they've been setting for another 3 months. Work hours went crazy and I couldn't get to it.
I had the same issue with the last batch of peach I made. It made more color and a strong flavor but was still good. You don't want to go too long in primary but once racked you might get by OK if there is not a large amount of solids breaking down. There is danger of getting a rotten fruit flavor from too much solid matter. It may still need to be racked about the same number of times and get bottled at a late date already partially aged in the carboy. You might want to taste it to see how it is doing.
Do you add the extra ingredients to the sugar water first or just put them straight into the pail after the peaches and sugar water are already stirred together?
I put it all in the pail and stir it. You could do it either way. I try to put the additives in first so they can start dissolving while I finish with the rest of the peaches and sugar water but it doesn't really matter as long as it all gets stirred well.
hi fella enjoyed your video what size grommet did u use for your airlock
It's been a long time since I got grommets, it looks like it fits a half inch hole with grommet ID about 7/16 inch
Do I keep the peach slices inside the first fermentation?or take it out after a little bit so it doesn't get moldy or something!??? I made a small batch a few days ago,I just wanna make sure lol
The fruit stays in until it is racked the first time. The sulphites mostly kill off the bacteria and the yeast generates a blanket of CO2 with increasing alcohol. The fruit may eventually go bad but it should be good for a week or two and should be racked by then, even if the bubbles haven't stopped completely.
@@beoracha ok so about 2 weeks till I take the fruit out?and I usually cold crash towards the end and 2 times at the Very end of fermentation,just because my brews that I have made latley have been Killing my stomach alot.so im trying to get the lees out as much as possible,but I have never used Real Full fruits.i have made wine the past 2 months
@@dmike391 yes, I usually do the first racking and fruit removal at the same time. Too much acid can hurt the stomach, I cold condition Concords to get the acid down. What you're doing may help. I don't usually do that with most fruit.
@@beoracha oh ok, Awesome,thanks alot.whats the strongest batch you ever made btw? I swear I'm pulling close to 20% at Least my last batch of Wine using juicey juice blends of grape and Kiwi strawberry,Wich came out overwhelmingly Powerful! lol. I'm totally guessing because I don't have a hydrometer :(
@@dmike391 I use EC-1118 yeast frequently. It is specified to go up to 18% and I've measured 17% plus. I try to limit the sugar it gets so it's not so high. 12% to 15% is more balanced. You can look up the alcohol tolerance of a yeast and it's pretty close to what you can get.
Hello, I need some help. I did my peach preparation and its 5 days and I see a white cloudy stuff at the top. Can anyone help me and what is up with it. Thank you.
Pectic enzyme powder can create some strange looking things. Fermentation creates some foam.
What do you recommend for topping up? I made a peach wine in a 6 gallon carboy but because of the extra dead yeast at the bottom I ended up adding 13 cups if water to top off. I calculated it to be at 13.6% alcohol before the water. Did I ruin my wine by adding water? I read after that some people use store wine or vodka.
Normally it's a small amount of water and not significant. I only use water but I could see adding wine or something else if you have a big space. You want to end up around 12% or better to preserve the wine. 13 cups in 6 gallons is significant but as long as you are around 12% or better it should be OK. You may have to do some math to figure that out. I suppose you could dump a little vodka in it if it is too low. Getting correct volumes is one of the trickiest parts of winemaking.
beoracha thank you! Before adding water I calculated to be around 13.6%. So hopefully it will still be okay after the water. I also ended adding maybe 2ounces of vodka.
sounds like a reasonable plan, good luck!
ok.. I have alot of fermentation/foam going on.. but the airlock is not bubbling much..this is just weird. Yesterday I did put more yeast in to make sure ... the bucket IS pretty full... could the problem be not having enough head space? this is just strange to me...sure appreciate your expert opinion...
If you don't have enough head space the foam will come out through the airlock. Or wherever it can go. Maybe the lid is not sealing well. If it is fermenting the gas is going somewhere. One thing that might help is to put less water in the airlock. It will reduce the amount of force needed to push bubbles out. That's about all I got. It's probably doing OK but it is helpful to see the progress based on the bubble rate.
Question. How sweet does the wine come out? IF you wanted a dry wine, would you use a different yeast or less sugar?
Bruce Alan Wilson ...most folks use 3 pounds of sugar per gallon of wine. I use 12 pounds of sugar in making 5 gallons of wine.
It comes out not sweet and not dry, just the nice flavor of natural watermelon.
Less sugar will make it finish less sweet. The EC-1118 yeast I often use has a high alcohol tolerance and normally finishes dry. That's why I usually sweeten before bottling.
If one were to use honey instead of sugar, how much would you use?
Good video, learned a lot, just got into home brew alcohol ginger beer and wondered how to do a peach wine.
Especially good when you see an instructional video with someone explaining the steps as opposed to stupid music and subtitles.
I've been reading my hydrometer wrong also going by your video, I think I may have been reading potential alcohol in final brew stage, oh shit, guess it's not 6% last batch I brewed, lol.
I started a peach batch with champagne yeast before I saw this video, put them through a juicer, boiled with a bit of water and 3kgs of sugar, added another 3kgs and nutrient, (one and a half teaspoons), with boiling water and added yeast once it got down to 28c. Activated yeast before adding to the brew. I'm going to attempt to make this a sparkling wine.
Have you made a sparkling peach wine before?
In my later videos I write out the numbers and math so they can be viewed. I was using the constant of 129 for the math but 131 is actually more accurate. I started using 129 when I only made beer and it was close enough but not for wine. Trying to be helpful and correct. I've not done a sparkling peach wine or have any advice but I made a moderately carbonated mead which was bottled in beer bottles and wine bottles. Nothing exploded so that was good.
beoracha I'll keep going with this sparkling peach and let you know how it turns out.
Good luck. It should be interesting. It's thin bodied in a still state and might turn out to be great with bubbles.
beoracha ok, I'm just bottling it up now, had a little taste of it, if it tastes this good now in 4 weeks it should be awesome. I used white peaches, (red outer with white flesh), I actually have a peach tropical snow variety tree but due to strange weather the fruit got messed up this year, previous years it's made the best peaches I've ever tasted. Next year hopefully I can make an even better one with my own peaches.
happy it turned well.sounds delicious, it will age well. After a year the peach flavor is even better.
Very scientific.
Do you squeeze out the juice from the fruit in the bag, when you transfer it to the secondary?
Yes I think I did. It's been a while ago. The wine has a fairly subdued flavor peach flavor and I try to get as much out of the peaches as possible without reintroducing a lot of fruit particles. Moderately squeezed.
Beoracha, I added yeast EC-1118 from last year yesterday to the must but haven't seen any bubbles. Does it mean the yeast isn't good? The yeast is kept in the fridge since I only used 1 g of it to make one gallon peach wine last year.
It might be expired. There should be a best before date stamped into one edge of the yeast pack. They don't have much more than a year of shelf life, even refrigerated. I've used yeast that was a couple months out of date and it worked. I've used yeast that was 6 months out of date and it didn't work.
beoracha Thanks, it says BBD-11-2018, so it should be okay. I only make 2 gallons and the bucket can hold 6 gallons and that may be the reason it doesn't bubble ? As there is lots of space.
that's a good date, if you have a lot of space it may take a while to build pressure. If the lid isn't sealed it will bypass CO2. If it is fermenting it should bubble or fizz if stirred. It will have an aroma too.
I checked today it's sizzling with slight aroma. 🙂👍
sizzle is good :)
Do you need to take temperature and lighting into consideration when storing your wine for a year?
Generally store at or below room temperature, cellar temperatures ideally, and away from light. Some wine is affected more by light than others. Bright red wines may fade from too much light.
Thanks!
Do i have to stir ever day with the first racking? I had about 26lbs of peaches and broke them down with your same recipe
Maybe not every day, every other one might be good. Generally more stirring and pushing down the fruit will give more flavor and color. Peaches break down well so it may not be as important to do as grapes or berries. I often skip days.
What keeps your racking cane from touching the bottom where the sediment is on bottom.
There is a spring on the bottom.
@@beoracha great where did you get it, cause I want to get one.
@@asimplelifeinthephilippine1465 I got mine from the Grape and Granary in Akron Ohio but it looks like they don't have the same one anymore. Didn't see it elsewhere either. The newer ones have a different tip. There are also ones that you can jiggle up and down to start a siphon. New stuff all the time. I do recommend a stainless steel one. Plastic ones break easily. I broke 2 of them before getting the stainless.
Do you multiply for 129 or 131? on the blueberry wine video you use 131 to get the ABV, now on this one by121. please advice.
131 is the correct value
Have you ever used bentonite clay to clear it faster.
No, but it would be a good wine to try it on.
can i use sodium benzoate instead of potassium sorbate?
Yes I think so. I've only used sorbate.
How much water do you put i one bucket ? Thanks
enough water to make slightly more than 5 gallons so when the fruit is removed you end up with 5 gallons to rack into the carboys, you may have to estimate
Hello, I started my peach wine 6 weeks ago and it doesn't have a nice aroma to it...my husband says it stinks...do you have any advice to give? I tasted it today and it tastes fine so will the smell change as it ages?
Fermenting peaches and other fruits creates many strange smells. Strawberry is really strong and crazy smelling. Fermenting peaches puts one in mind of rotten fruit because that's what we are naturally tuned to. Some yeast will produce a sulfur smell, among other things. If it is tasting OK then it should be fine. The odor can be annoying and fill a room or home. Placing the fermenter far away in a room with the door closed may help. It should be slowing down after 6 weeks. The smell and flavor does improve with age.
I added the hydrated yeast yesterday morning..and I have a nice seal on my bucket but not much fermentation.. should I add another packet of yeast?
If it is bubbling at least a little then it's probably OK but on the other hand it wouldn't hurt to add more yeast. You certainly don't want to lose the fruit and labor put into it. That is one of the classic problem decisions for a winemaker. I would stir it well and wait a few hours to see if the bubbles increase. If not, then add more yeast. It is possible that some of the yeast weren't alive or didn't survive pitching or maybe some sulfite was still hanging around. All that and other problems can cause an agonizingly slow start to fermentation.
its foaming underneath the lid pretty good... stirred it and sealed the lid again with duct tape to make sure its down good :). Will see from here. thanks! looking forward to tasting this next year!!
I have a spiffy stainless steel food mill that I would be willing to trade for a bottle or two of that fine peach libation! It would make short work of macerating your fruits.
Thanks, that's a worthy trade but I'll stick to my primitive methods. I don't do it that often and it's sort of fun smashing them.
Tech Gorilla freezing and defrosting goes a loooong way to helping the fruit break down
that works with blueberries, I'll have try it with peaches
Hi whats the name of the implement that fills the bottles that stops the wine running when you lift it from the bottle bottom
bottle filler, the one I use works with gravity and it's made by fermtech, there's also spring loaded ones but I prefer the fermtech one, it has a slightly smoother flow
Thank you sir I am a Brit living in Austria Europe .I was just watching your Video again when your message came through . I am not sure if I can get the fermtech over here but I will look on the net .Thanks very much I love doing stuff like this . I will check out your other vids . Best Regards Geoff
do you de gas your wine in a second bucket before transfer it to the carboy?
Most of the wines I make I don't degas. They usually are racked a lot and sit around in carboys for months. There just isn't much gas to degas. It's usually more important to degas shorter aged wines like white wine or mead. Peach has to be racked so many times it would be the last thing that would need degassing. If something I am racking is forming a lot of bubbles I might give it some extra stirring but that's about it for me. There are reasons to degas and if your wines are forming pressure in the bottles or seem bubbly then it might be something you want to do. Commercial wineries have to push production out the door fast so I suspect they do a lot of degassing.
beoracha i dont degas. its never something i was taught but like you say racking the wine enough will help
Hello, I started your wine recipe just over a week ago. I made a mistake and added my sugar and Sorbate at my first transfer. Have I screwed myself on this?
If the fermentation was successful and created good alcohol it should be OK. That is if I am reading right and it was just the bottling sugar and not the many pounds of starting sugar. Taste it before bottling and if it's OK the only thing you may need to add at bottling would be sulphites.
Thanks so much!
have to ever run the wine thru a filter for your second racking??
I don't normally use filtering but it would not hurt. Rack enough times and it will clear but running through a filter might speed the process.
Or use Spanish Moss to clarify it
Hello I am very interested in the math computation that you did, You took the first gravity test at 1.1 - .99 =.11 Next you multiply 129? what did the 129 represent?
+Florence Cook It's mathematically derived but I don't recall where I got it. I found it years ago, maybe in a wine making forum, and just kept using it. if you want to verify your results look at .11 on the gravity scale of a triple scale hydrometer and see what alcohol percentage the scale corresponds to. .110 on my hydrometer looks about 14.4 so the math (or hydrometer) may not be exact but it is a close approximation. Using values from the hydrometer potential alcohol scale may be just as accurate and simpler to calculate.
HOW TO MAKE BEAR AT HOOM
When do you add tannin? In the must when you add yeast? And when you calculate alcohol potential you multiply 129 . Why 129?
yes, at the beginning
beoracha thank you!
Long ago I made only beer and using fractions and rounding I somehow ended up with the 129 number and used it. It was close enough for beer and I kept using it for wine. Only later did I realize there was an error. It should be 131.
Ok, I bought a hydrometer and the initial reading before yeast is 1.12. I turned hydrometer around and the potential alcohol is about 14%.
Tomorrow I'll add yeast. I'm using 4 oz raisin instead of tannins to make 2 gallon peach wine. Last year I used 2 oz raisin for 1 gallon peach wine. It is strong but very thin with very little peach taste.
So for this year I'm adding more sugar and will leave the must in the bucket for longer time so it can have more peach flavor, I hope. 😉😋
Your video is very helpful and thank you!
Raisins and tea or tea bags are used to increase body. Personally I don't care if it is thin and watery but people used to drinking full bodied grape wine might find it lacking. Good luck!
Won't back sweetening it cause carbonation?
The sulphites from the Campden tablets and the sorbate inhibits fermentation.
He hee i eat them raw, off the tree. Then i make jelly from them. If i got any left over is peach cobblers, and peach wine
What about a cold crash to clear it?
It might help. I do that with my grape wines. Might try that next time. I have gotten it to stay clear in a bottle but only after a long time of much racking.
How to make the wine taste very sweet ? And rich ? Add more sugar? Anyone please.!!
Increase the amount of sugar added at bottling time. The amount I used is only approximate. Taste it and add more if you like it sweeter.
Can honey be added. If so, how much should I add?
Honey can be substituted for sugar at about 1.25 pounds of honey per pound of sugar. If you make this with honey instead of sugar then it would be a mead or melomel instead of a wine. It sounds interesting. Or you could just add a pound or two of honey the existing recipe. Might get high in alcohol though.
what is that nylon cloth u have in the bucket??
+Alba Rubira Stokes It's a nylon mesh bag from a wine making supply store. It contains the fruit so when it's time to drain or siphon the fruit won't clog up the tubing. It's not strictly necessary but without the containment you have to be careful racking to avoid fruit clogs.
why do u not use turbo clear to clearify?
It's more trouble to rack extra times but I don't use any finings even though they work. I don't like putting in extra things and spending extra money on it. They are made of strange things and seem alien to wine. It's a choice. I may work more but I continue to rack and use time only. It eventually clears and it ages while in the carboys. Fining and filtering would be appropriate for peach wine for those inclined to do so.
How strong of a peach flavor does it have?
The wine has less peach flavor than the fruit. Dry finished wine has little body and flavor. It is different than most wine. I sweeten it to make it seem more peachy.
You dont taste the bag in your wine flavors? It looks good how is the taste?
No it's nylon. I can't detect any aroma from it. People have used nylon stockings and maybe still do. I got my bags from a winemaking supply store. Peach is not impressive until it ages. It is great at one year old. It's not as peachy tasting as you might think. It is more subtle. Some people love peach wine and others not as much. I like it fairly sweet plus it adds variety to the wine cellar.
beoracha i tried peach also its good, seems to miss something though. We didnt use a bag and was curious how it turned out i suppose itll keep sediment down. We also tried peach tea wine, "kombucha" as its called but is not the same i use wine yeast and not the other thing ithers use, thanks for the reply. Keep us updated about the tastings like your info its very helpful.
It lacks body. That's missing in peach wine. It needs tannin. Making it sweeter helps. Kombucha is a much different thing. I am making a new peach wine video in HD. Also blueberry mead and cherry wine.
I wanna make 1 gallon of that wine can you tell how many peach I use In 1 gallon and how much other ingredients I make first time please tell me the instructions please
+Zaryab Qadir for one gallon: 3 pounds peaches(about 8 peaches), 2 pounds sugar, 3/4 teaspoon pectic enzyme powder, 1 teaspoon yeast nutrient, 1/2 teaspoon tannin(optional), 3/4 teaspoon acid blend(optional). Use 1 crushed Campden tablet at start. I add sulfites at each racking for larger batches but I don't usually add for gallon size batches as I'm not worried about that small amount, plus it is hard to measure small amounts of sulfites..so you can use none or up to 1/4 crushed tablet when racking if you want. When bottling always add 1 crushed tablet per gallon. If sweetening use about 3/4 cup sugar dissolved in about 3/8 cup water and 1/2 teaspoon potassium sorbate. Good luck
+beoracha thank you bro thanks for instructions
Thought you times the number by 131.25?????
You are correct. Many years ago I used an estimate to get the number for my beermaking and kept using it. It wasn't until much later I realized the error. I talk about it in some of my other videos.
Dumb Question, but I guess you also squeezed your nylon bag to get more juice out?
Tom
South Carolina
I probably gave it a light squeeze. Peaches are funny. They break down into tiny particles that take a long time to clear. What fruit is left in the bag might not hold a lot of juice. You may get more solids than liquid if it's squeezed too much. It's up to the winemaker to decide.
Another SCarolina guy here. Doing peaches for the first time. I have not seen your recipe in other posts, still looking and just subscribed to ya. Not far from Mbeach here......