Peach Wine Complete

Welcome to Fyreflye’s Follies!
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In Today’s video, I will show you how I make Peach Wine.
I make what is commonly called “Country Wine” and you can make it with just about any fruit you want. It is a little stronger (not much, 1-2% more) than most of the commercial wines. I never knew how easy it was to make wine until I went home for a visit and found out that my Aunt Juanita had made some of the best wine I had ever tasted. She showed me how easy it was, and I have not bought a bottle of commercial wine since.
13 POUNDS PEACHES
10 POUNDS SUGAR
1 TBSP YEAST ENERGIZER
1 TSP PECTIC ENZYME
2 1/2 TBSP ACID BLEND
1 TSP WINE TANIN
10 CAMPDEN TABLETS, CRUSHED
(5 to start, 5 to finish)
5 GALLONS WATER
1 PACKET WINE YEAST
3 3/4 TSP POTASSIUM SORBATE
It is IMPERATIVE that you sanitize all your equipment thoroughly.
DAY 1
Mix together water and all dry ingredients except yeast in a primary fermenter. Collect fruit in a straining bag and submerge in the mixture. Cover with a clean towel and wait 24 hours.
DAY 2
Sprinkle on the packet of yeast, cover with a clean towel, and wait 5-7 days
DAY 6-8
Remove the straining bag, squeeze out the juice, and discard the pulp. Transfer the wine into a secondary fermenter, being careful to leave the sediment behind. Attach an air lock and allow to ferment for an additional 4-10 weeks, or until completely clear.
WEEK 6 (MAKE SURE YOUR WINE IS COMLETELY CLEAR. IF IT IS STILL COUDY AT ALL, TRANSFER TO A CLEAN FERMENTER AND ALLOW TO FERMENT ANOTHER 3-6 WEEKS. REPEAT AS MANY TIMES AS NECESSARY UNTIL NO LONGER CLOUDY)
FOR DRY WINE
Transfer to clean fermenter, leaving behind any sediment. Stir in 5 crushed campden tablets. Wine is now ready to bottle if DRY WINE is preferred.
FOR SWEET WINE
Transfer to clean fermenter, leaving behind any sediment. Stir in 5 crushed campden tablets. Allow the wine to sit for 24 hours to absorb the Campden tablets.
Make a simple syrup from one cup of water and two cups of sugar. Bring the mixture to a simmer and cook it until all the sugar is dissolved. Cool the syrup to 70F.
Take one cup of wine and add cool syrup to it, measuring the quantity of syrup with each addition added to the wine. Taste and see if you reached the desired sweetness. Continue to add in measured amounts until the desired sweetness is reached. Based on the ratio measured, add the right quantity of syrup into your wine.
Add 3/4 teaspoon of potassium sorbate to each gallon of wine to prevent further fermentation. Seal it with an airlock and let the wine sit for at least one week, watching for any bubbling in the airlock, before bottling.
Typically, 5 gallons of wine will fill 24 bottles. I have found that I can buy wine bottles locally cheaper than ordering online, but I used the bottles in the links below to begin with while I was searching a local source. I usually get my bottles and supplies at a local (to me) supply company. Their website is labelpeelers.com
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Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. All video footage, new designs and craft projects are my own & may only be used with my permission. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
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WINEMAKING SUPPLIES
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Yeast Nutrient amzn.to/3n27lkS
Yeast Energizer amzn.to/3DTBhpa
Pectic Enzyme amzn.to/3C0ygBZ
Acid Blend amzn.to/38TP1BX
Wine Tannin amzn.to/3jTPue5
Campden Tablets amzn.to/3zOPAZZ
Potassium Sorbate amzn.to/3n3Hjh7
Air-Lock amzn.to/3BIABkE
Straining Bag amzn.to/38MsYNz
Primary Fermentation container amzn.to/3tjiZJ3
Secondary Fermentation Container amzn.to/3jKqENA
Fermentation Rubber Stopper amzn.to/3yPSZX5
Hydrometer amzn.to/3zODIH3
Siphon amzn.to/2X0h8wY
Hand Corker amzn.to/3zT0Y6X
Corks amzn.to/3tkgZAq
Heat Shrink Capsules amzn.to/2WZqfOD
Wine Bottles amzn.to/3yP9djh
Wine Bottles amzn.to/3yMsgL2
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What I use to film
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Camera Remote Shutter Release: amzn.to/3e4XC6D
Canon EOS Rebel SL2 DSLR Camera: amzn.to/3oAjKL5
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#PeachWine #Delicious #HomeMadeWine #LabelPeelers

[@veganmichelle]

Thank you!

[@rolandhandy9030]

This is so tempting. Thanks for this informative video.

[@FyreflyesFollies]

You are very welcome!!

[@Michael_Kerstein]

Lady you covered it with a towel...😂😂 You already got the wine infected

[@Michael_Kerstein]

Put a lid on that bucket use an old inkpen as a vent from the lid .. put a piece of tape on a ballon and poke a hole thru the tape and that is your vent ..less smell better react with wine

[@Michael_Kerstein]

You need to add
Sugar to warm water to disolve it ALL
Add peaches
LET IT SIT A DAY
the add your yeast and whatever else you want and stir it as you do

[@philesg2544]

Thank you. I learned a lot.

[@FyreflyesFollies]

Glad it was helpful!

[@Billbobaker]

I made peach wine and it was nice.

[@mongosmom1676]

It helps a lot if you soak your corks in Camden tablet water for about 8 hours prior to bottling.

[@FyreflyesFollies]

Thank you for that tip. I have another batch that I will be bottling in about a month, I will definitely try that. Using that corker is a workout for me some days.

[@briandanner9312]

Hi thank you for the video. I’m going to try a half batch. Curious why wait to pitch yeast the next day?

[@Susan-mo9mr]

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.

[@user-kt1ru1ib3p]

Didn’t look like many peaches for 5 gallons of wine??!! I thought it took like 18 pounds of peaches?

[@Michael_Kerstein]

Give you another hint ...use stainless or glass ..NEVER PLASTIC

[@nancysmith8944]

Can you make rhubarb wine with this recipe?

[@Michael_Kerstein]

I bet your wine has a sweet beginning and bitter after taste ...

[@Michael_Kerstein]

1 minute in and youve already showed me you are going way overboard...ginna have a bitter taste at the end