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Fresh Peach Wine Recipe Request


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#1 SandSquid

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Posted 01 August 2008 - 12:36 PM

Looking for a proven winner for a semi-sec and very flavorful peach wine...
Did a cursory search of Jack's site and did not see anything for fresh peaches.

A co-worker just dropped off 50 pounds of some seriously ripe "GEORGIA BELLE" peaches. Said "Thought you could make some wine from this."(don;t you just love it when that happens?-)
I'm thinking since I have 50 pounds I can start 2 7 Gal primaries. I'm shooting for a fruity 6 gallon batch into a secondary....
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The SandSquid

#2 Shane Arthur

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Posted 01 August 2008 - 02:19 PM

http://winemaking.ja...et/reques26.asp

his recipe is for one gallon, but will set you in the right direction.


Thanks Y'all

Shane


Everything i say is my way, not the only way. I've been wrong before, will be again soon!


Recipes Ive Used

5 Gallons Strawberry Red Wine
5 Gallons Welches Juice White Wine


#3 zscape123

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Posted 01 August 2008 - 04:29 PM

I used Jack Keller's recipe several years ago on my first batches of peach wine. The recipe was fine, but the quality of the peaches was not. Wound up tossing 10 gallons of fermented peach juice down the drain after a few months. Lesson here was to insure that the quality of the peaches needs to be top notch. Don't use any peaches that are tainted, bruised, or in any way not perfect.
Happy Winemaking luxhello.gif
John Zamarra

#4 SandSquid

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Posted 01 August 2008 - 04:59 PM

Like the looks of the Peach Banana, especially since I have 10 pounds of super-ripe banana's in the deep freeze.
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The SandSquid

#5 SandSquid

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Posted 01 August 2008 - 06:55 PM

I went ahead and sorted and cleaned and pitted the peaches then ran them through my juicer/strainer attachment on the kitchen aid stand mixer, got a solid 3 gallon of "free run" juice out of the deal.

Boiled the peach skins and pulp along w/ a bunch of ripe bananas and bagged it all in two straining bags, added my campden, yeast nutrient, acid blend to 3.2 and enough sugar and water to give me 7 gallons of must at 17°Brix.
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The SandSquid

#6 SandSquid

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Posted 01 August 2008 - 06:56 PM

QUOTE (zscape123 @ Aug 1 2008, 06:01 PM) <{POST_SNAPBACK}>
Don't use any peaches that are tainted, bruised, or in any way not perfect.


I don't think there was a "perfect" one in the lot.... smileyhelp.gif
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The SandSquid

#7 Wade's Wines

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Posted 02 August 2008 - 09:54 AM

QUOTE (zscape123 @ Aug 1 2008, 06:01 PM) <{POST_SNAPBACK}>
I used Jack Keller's recipe several years ago on my first batches of peach wine. The recipe was fine, but the quality of the peaches was not. Wound up tossing 10 gallons of fermented peach juice down the drain after a few months. Lesson here was to insure that the quality of the peaches needs to be top notch. Don't use any peaches that are tainted, bruised, or in any way not perfect.
Happy Winemaking luxhello.gif
John Zamarra

John's right, if it would have spoiled on the counter overnight it will taint the wine. I've learned this the hard way, especially with strawberries.
At the very least, get the pulp out of the wine as quickly as you can. Once it's given all the good it can give, it starts giving the bad. I think sloppy ripe will be okay if done right and right away, but bruised will be something you regret at every tasting.
Good luck with it!
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#8 SandSquid

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Posted 25 August 2008 - 01:15 PM

QUOTE (Wade's Wines @ Aug 2 2008, 11:26 AM) <{POST_SNAPBACK}>
John's right, if it would have spoiled on the counter overnight it will taint the wine. I've learned this the hard way, especially with strawberries.
At the very least, get the pulp out of the wine as quickly as you can.



Yesterday afternoon NavyWife comes out of the bathroom and say's "You going to do anything with that peach wine in the bathtub?
"Huh? Ohh SH!T,I forgot all about it!!!"
The two bags of boiled peach and banana pulp have been sitting it in for weeks!
Figuring it was spoiled for sure. I lugged it outside and was getting ready to dump it, I took the lid off and despite being a bit "brown" it smelled okay, in fact smelled pretty darned good so I took a sip.
Day'um it was "hot", it was like taking a sip of banana/peach brandy.

I lugged it back inside, lined by bottling bucket with a 5-Gal paint straining bag, ran the hose to a 5 gallon carboy and dumped it all in there.

An hour later all the juice had drained out into the carboy so I slapped an air-lock on it and packed it away in the closet to hopefully finish and fall clear. It's still VERY "thick"
\
So, despite my ineptitude, I think I lucked out.

Perhaps all the Campden (10 tablets) I hit the juice with, and boiling the snot out of the pulp saved it?
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The SandSquid

#9 Wade's Wines

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Posted 25 August 2008 - 03:43 PM

smile.gif Some people are just lucky! I'd bet you're right on the campden and boiling, but more than that you're just lucky! smile.gif
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#10 bmckee56

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Posted 27 August 2008 - 03:57 PM

I am heading for the local farm market on Friday evening for some peaches. I will give this a shot and hope for good results as you have apparently had SS. I love peaches, but the better half isn't to fond of them, so maybe I will end up lucky (Good Wine all to myself lmao.gif). Who knows!

Salute! smileycheers.gif


#11 Commcfii1963

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Posted 27 August 2008 - 05:23 PM

Ain't that a peach! I just added the yeast to my 5 gallons worth, using Jack Kellers Peach Banana recipe! It smells great, and I'm hoping for a great tasting wine! I cut out a few small bruises, but the rest were great.

Chris.

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#12 Timechaser

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Posted 28 August 2008 - 09:57 AM

Just picked up 60# of beautiful CA peaches for .29/lb. Not a bruise in site.....might have to try brewing some.

#13 Wade's Wines

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Posted 28 August 2008 - 10:39 AM

Brewing them... peach beer? You meant fermenting some, right? Who knows, a peach beer might be good. That sounds like a great price! A peck is about 7 lbs, and they have sold all the way from $6 to $13 a peck this Summer here in Tennessee at the Produce Auction. That's $.85 to 1.85 a pound. So, $29/lb is fantastic for the buyer, tough for the grower. Make a big batch!
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#14 Timechaser

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Posted 28 August 2008 - 07:45 PM

LOL! It was a trying day yesterday! You are correct that I was intending to ferment them - but.....my kids came home from school and said - "You are going to can them all, right???? That way we can eat them all winter!" So, this round went the way of canned peaches. The sale goes through Tuesday - so I will have to grab some more on the way back from MI. I doubt that anyone in MI will sell those yummy globes for 29 cents/lb this weekend. You might be onto something though with a peach beer!

#15 Wade's Wines

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Posted 28 August 2008 - 08:21 PM

It's a good man who gives the Kids the peaches in stead of making wine! We're proud of you. Now go buy some Wine peaches!!! smile.gif
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