Making My 2025 Peach Wine

[Rojoguio]

2025 PEACH WINE

20.5 pounds of frozen fresh Peaches
1 box Golden Raisins
1 gallon distilled water
6 pounds white sugar
3 pounds Turbinado sugar
4 teaspoons Pectic Enzyme
4 Campden Tablets
1 packet Lalvin 71B Wine Yeast
Yeast Nutrient
Fermoplus
GoFerm







After cutting all the bags and adding the fruit to the Primary Fermenter I use a Potato Masher to crush the fruit up a bit. You can see by freezing the fruit first the juice pours out of the fruit flesh.



This is a full 2 gallons of fruit & juice, 20.5 pounds to be exact. I will be only adding 1 gallon of distilled water to this batch.





After weighing out 6 pounds of white sugar & 3 pounds of the Turbinado sugar I add both to the 1 gallon of distilled water on the stove. Afterwards I heat the mixture till I have a clean syrup at a temp of 200 degrees before pouring the syrup over the fruit.

 

[Rojoguio]

While the syrup is heating one box of Golden Raisins is chopped and added for yeast fermentation support. I also like the added background the golden raisins adds.



I'm shooting for a 3 gallon batch of wine so after fermentation and straining of the Must I hope to not need to add much to the Secondary fermentation. If I do I have plenty of Peach wine from a previous batch. At this point my storage racks are pretty full anyway using some finished wine to top up is OK with me.



I prep the Campden tablet for adding to the Must by crushing between two spoons. Only the Pectic Enzyme and Campden tablets are added at this time. After a good stir the Must will be covered with a towel and then the lid for 24 hours. After the 24 hour wait I will remove the lid and wait another 24 hours before adding the yeast. This gives the Pectic Enzyme a good head start. It really worked on the Pear wine to wait 48 hours before pitching the Yeast.