Making Peach Wine Complete
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- Опубліковано 4 лип 2022
- This is a re-release showing the making of 1 gallon of peach wine and the resulting tasting 14-months later.
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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I apreciate your honest opinion on the result of the wine you make. It helps a lot on improving the taste. It takes a lot of character to do that. Thanks!
I’m thinking I want to make a peach mead now.
I haven't done a peach mead yet. I might give that a try when I'm done re-releasing these older videos.
You should! Its definitely my favorite. I would do at least 4lbs/gallon or if you can afford it, no-water.
I just got into making wines and I'm having a blast. You've been my guide to the learning process and I appriciate it.
Thank you for watching. Glad I could help.
I just started my second 15 gallon batch of peach for the year. I pit the peaches then freeze them for a few days. I also put 2 pounds of red plums in with the peaches.
Thank you for sharing.
What mangoes?! 🤣I thought I was watching peach wine! Love the video!
Thank you.
I am novice wine maker myself, I tend to use overly ripe peaches (before they spoil). This helps me to get more peach flavor
I'd have to agree. The peaches used in this video didn't look ripe enough (slightly green). Freezing them at the peak (dark orange/red) will bring out the peach flavors. I tend to cold macerate with Lallzyme C-Max for 7 days before I even start fermenting. Even then, its not a bad idea to hit it with a little peach extract to round it out.
They were frozen peaches. Only one was fresh.
Maybe try a more fragrant peach varietals?
There are many different peach types out there.
Also maybe try fermentation with the skins of the peach as well?
Thank you for your comment.
Thank you, I’ll try it!
I'm returning to this video because I have a bunch of peaches. And I just have to ask Charles... honestly, how hard was it to get that peach back out of the wine glass? Haha
For better peach taste use more peach, and minimum water. U can try use apple juice instead water.
Estou fazendo sua receita, sem o limão, ainda estou na primeira semana de fermentação, acho que seu vinho não ficou muito com gosto de pêssego porque voce usou eles congelados, quando eu tiver o vinho pronto volto pra te dar o feedback
In the original video you useed only 1 fresh peach and the rest were frozen. Maybe do a combination of fresh peaches unpeeled and frozen? Maybe that might help the flavor or puree half the mixture of peaches? Great video
I just ran your numbers and either I heard you wrong or your hydrometer reading was wrong. 1.086 will not come out to 16% alcohol even if it goes completely dry. the best it will get is around 13.5 %. Let me know if I am wrong.
Good catch. Actually, using the standard method it comes to 12.6%. However, Since that early video was made I now just use an online calculator and call it a day.
Jarrod Rod Joyce from PELICAN La, 🙏👍💯💩👀🕊️