My first peach wine

[Deezil]

When the wine comes 'of age', you should be able to sneak the raisins past any but the most discerning palettes... I cant taste nor smell raisin in any amount, although i have read that some people are more sensitive to it - just like sorbate, k-meta, sweetness, abv, etc

But yeah, should be a wine you can be satisfied with

 

[tonyandkory]

Pectin is a water-soluble fiber that is divided into very fine particles. When heated with a sugar solution, it takes up position, bonds with the sugar molecules and expands in a way that makes it nearly impossible to separate out from the rest of the product. From what I understand this causes a lot of problems with clearing.

 

[seth8530]

@ Deezil, good to hear about the raisins not stealing the show. When she comes of age I will be sure to make good use of her, and tell you all about it.

@tonyandory Ah, so what is why it happens, Do you thing that something like superklear could take care of this?

 

[tonyandkory]

That is what I use. That and time. I had a pepper wine that took 5 months to clear.

 

[seth8530]

5/25/12

Checked the specific gravity, It was around .991 so it is pretty much as dry as it can get. I found the volume of the must to be 12.048 gallons using the volume of a cylinder formula. pi*r^2*h

Using the math expressed on page 4 that means if I assume that the raisins released ALL of their sugar they would of contributed 4.69oz sugar/gallon which means that the raisins raised the sg by 1.26 percent. Putting the final gravity at approximately 13.26. Possibly a little lower depending on how much sugar from the raisins were actually used.

 

[seth8530]

Racked the wine into carboys, turns out the mathematical estimate was pretty much right on. I filled 1-6 gallon, 1-5 gallon and 1-1 gallon carboy. I plan on getting some peaches sometime and pressing them for their juice and concentrating it down. I plan on adding the f-pac after the next racking.

 

[Deezil]

Just make sure you stabilize with k-meta&sorbate first or you'll just send the ABV through the roof

 

[saramc]

Pectin is a water-soluble fiber that is divided into very fine particles. When heated with a sugar solution, it takes up position, bonds with the sugar molecules and expands in a way that makes it nearly impossible to separate out from the rest of the product. From what I understand this causes a lot of problems with clearing.

Has anyone used bentonite pre-ferment with the pectin rich fruits, such as crabapple, apple, peach, or pear? Won't that typically help prevent a protein haze?

 

[seth8530]

Alright, here is one for the crowd. Their is a good chance I wont be near my wine when the peaches are still being picked. However, I did find this...

http://www.midwestsupplies.com/peach-vintner-s-harvest-fruit-bases.html

What do you think about using two of these cans in my wine as an fpac? That would give the 1.5 gallon dilution I was hoping for to tone the alcohol down. And it would also mean no buying peaches, juicing them and any of that hassle.

 

[Deezil]

Hell, its worth a shot..
I've never used vintner's harvest, but i know people recommend 2 for 5-6 gallon batches, dilluted as normal..

I'd add 1 at a time, stir, taste & check your SG though.. Hard to tell what those would do to it. But they'd probably give you that peach flavor you were looking for

Although with the 28.99 x 2 + shipping... That could be a lot of peaches @ 49 - 99 cents / pound in a few months..

 

[seth8530]

Yeah, it could be a lot of peaches... That is the thing im facing. Im afraid I wont have time to drive an hour south to my house and hope to catch a farmers market selling peaches on the way down. Its kinda of an ease of use vs cost thing i reckon.

Then again, if I added those two cans it would be the equivalent of having half enough fruit body to start another 12 gallon batch. So, I think at the very least it would ensure that it had plenty of fruit taste lol

 

[seth8530]

Ok guys, I did a calculation. Based on a claimed 1.050 sg of the peach concentrate and assuming that I lose nothing when I rack off the lees (when I rack to mix the concentrate in) and contributing in the fact that I would be adding 1.5 gallons of liquid into the must I come up with a sg of 1.005 after adding in the concentrate.


To do this I would need to add 36 oz of sugar along with the concentrate to get me a sg of about 1.010. That does not sound too sweet does it?

 

[seth8530]

Alright, I bit the bullet and purchased 2 cans of vinters harvest peach concentrate. Im going to go ahead and add it in as an F-pac as well as a little bit of sugar. Im perhaps looking for somewhere on the sweet end of semi sweet.. So 1.008 sound good?

 

[FTC Wines]

Seth, That is a good SG for Peach Wine. I just back sweetened 10 gals. to 1.006 [my taste] and 5 gals. to 1.114 for "sweet gifts" my 15 gals. is now 1 yr. old in the carboys, guess I be bottling real soon. Roy

 

[seth8530]

Eggcelent.... I most likely wont stick to 1.006 exactly but I will go from their and bring it to my taste. Perhaps when my wine is ready we could do a wine swap?

 

[FTC Wines]

Sure I'd love to do a swap. Almost out of my 2010, but will be bottling 75 bottles of 2011 shortly. Roy

 

[seth8530]

Excellent, Ill hold ya to it once I got something to trade ya.

 

[seth8530]

Ok, after the juice from the cans was added ( the cans were half filled with chopped peaches) I added the rest of my sugar syrup to it and that brought the gravity to 1.010. As of now I currently have around 12.5 gallons of peach wine aging. Im hoping this one will turn out down the road.

 

[FTC Wines]

Seth, Did you mean a S.G. of 1.100, if so it's a little high but will work. You may need an F-Pac to increase flavor & reduce the ABV. My Peach Wines are usually 12-12.5 %, I wouldn't go much higher. Roy

 

[seth8530]

I think you misunderstood where I am at in the process. I added the juice as an f-pac and to dilute the alcohol down. I added the syrup to back sweeten. And I do indeed mean 1.010.

Right now im gona let it age for atleast a year I reckon and see what we have got on our hands.