White Grape and Peach Wine

[Val-the-Brew-Gal]

I want to try out a wine made from the juice concentrate. I only have 2 white grape and peach containers in the freezer but would like to substitute some frozen peaches for the other can of concentrate. Has anyone tried this? If so, do you have a recipe or suggestions?

In the event I don't find any recipe, I am planning to sort of combine Jack Kellers Peach Wine and White Grape and Peach recipes and hope for the best. Any input on this draft would be greatly appreciated!


1 lb frozen peaches
2 - 12 oz can frozen white grape and peach concentrate
1-1/4 lbs granulated sugar (or the amount needed to reach 1.085)
1-1/2 tsp acid blend
1 tsp pectic enzyme
1/4 tsp tannin
water to one gallon
1 crushed Campden tablet
1 tsp yeast nutrient
Champagne wine yeast

Put the water on to boil. Put peaches in nylon straining bag and tie it closed. Put in primary and mash and squeeze with hands until no solids remain. When water boils, dissolve sugar in it. Pour over peaches. Add both cans of frozen white grape juice. When must cools, add acid blend, yeast nutrient, tannin, and crushed Campden tablet. Cover primary and set aside 12 hours. Stir in pectic enzyme and set aside another 12 hours. Sprinkle yeast on top of must and recover. Stir daily for 10 days, then drip drain pulp without squeezing. Siphon off sediments into secondary and fit airlock. Rack every 30 days until fermentation completely ends and wine clears. Set aside two months and rack again into bottles. Taste any time after three months.

I am also playing with the idea of adding some frozen raspberries because I am a bit shy of a pound of peaches.

Again, any comments or suggestions would be greatly appreciated!

Thanks,
Val

 

[reefman]

You really should measure the specific gravity.
A hydrometer is a cheap investment, and will improve your wine making (as will other equipment).
Otherwise the recipe sound like it will work. Don't expect much peach flavor in your wine unless you plan to back sweeten with an F-pack.

 

[Val-the-Brew-Gal]

Thanks for your reply. I do have a hydrometer and will add sugar to acheive about a 1.085 specific gravity as that seems to be the general consensus that I have seen as I searched the forum. Since the concentrate is White Grape and Peach, I am hoping that that will help give it more of a peach flavor and that the actual fruit will give it a bit more body.

 

[olusteebus]

Very interested how it will turn out. I have some skeeter pee and white grape and peach that actually has been ageing for over 6 months. Gonna bottle it next month.

I also have some scuppernong (white muscadines) and white grape and peach wine that I am clearing right now.

 

[Boatboy24]

I think it'll work. If you are planning to backsweeten at all, you can do so with white grape/peach concentrate. That will sweeten, but should also bump up the "peachyness".

 

[jpike01]

I have some bulk aging now. Used JsWordy's blueberry bliss recipe, just swapped the fruit to peach and the concord to white grape peach concentrate. Looks good but too early to judge.


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[blackspanish777]

I have a peach bulk aging right now made with one can of vinters harvest peaches. Very little peach flavor so I highly recommend either going heavier on your peaches or plan on using an F-Pack to add peach flavor.


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[terroirdejeroir]

I have made all of Keller's peach recipes and like the peach/white grape the best. I generally use 3-5 lbs of peaches per gallon depending on availability and funds. I think the 5 lb is noticeably better. I have tried variants with raw sugar and with granulated sugar - both are good. I usually backsweeten to 1.005 and serve it chilled.