Posted 06 July 2011 - 06:31 AM
Have an abundance of peaches right now and was planning to make some peach wine, also have a 2 gallon primary and was thinking about a small batch using some brown sugar. No real reason to use the brown sugar just curious.
Posted 06 July 2011 - 06:44 AM
Posted 06 July 2011 - 06:48 AM
I've never used brown sugar in wine, but peach would be a good candidate for it I'd think.
The Best of Times is Now! :0)
Posted 06 July 2011 - 07:08 AM
what's brewing; 6gal local plum 6gal strawberry/rhubarb 6gal pinot noir 6gal blueberry/grape 6gal old vine zin 9gal local apple
Posted 06 July 2011 - 07:32 AM
Dont mess with Mr peach.
Posted 06 July 2011 - 08:23 AM
Posted 06 July 2011 - 06:45 PM
We used about 1/3 brown sugar in our peach wine last year. We also topped up with dark brown sugar. It turned out wonderful. The only downside is that it will darken your wine.
I made a batch from a recipe in a book called "Peach Perfection" back in the '70s It used a 50/50 mix of sugar. It was hard to clear so I filtered it. It finished sweet on its own and was a nice golden brown color. I thint it was made useing the feed the yeast technoque to get a high alcohol to kill off the yeast. It started out with a bitter taste which rounded out after 2 or 3 years. I had given much of it away and one friend came back and asked if I had any more of that GREAT peach perfection. I would like to make more.
That was using '70s style brown sugar.
Molassis is just the surup left over from the sugar refining process, so don't be afraid of it. It is still from sugar cane or sugar beets.
Edited by A_perfect_ashler, 06 July 2011 - 06:56 PM.
It was the accepted practice in Babylon 4,000 years ago that for a month after the wedding, the bride's father would supply his son-in-law with all the mead he could drink. It was belived this would insure fertility. Mead is a honey beer and because their calendar was lunar based, this period was called the honey month, which we know today as the honeymoon.
da"Penicillin cures, but wine makes people happy." Alexander Fleming (1881-1955), the Scottish bacteriologist who discovered Penicillin in 1928.
Posted 07 July 2011 - 12:43 AM
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Posted 08 July 2011 - 07:04 PM
Posted 10 July 2011 - 10:27 AM
My Grog is made from Brown sugar, it comes out fine.
If you want some color to your wine, adding some in, is a great way.
the banana with BS. sounds divine!
as far as adding color- has anyone boiled down simple syrup to the light caramel stage and used that as your sugar?
I think it would work-
Not too sure if I would do that on peach, being I enjoy the lightness of peach, I rather use honey and make a nice strong mead...
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Posted 29 August 2011 - 06:43 PM
Dark brown sugar fermented great in my banana wine and the stuff tastes fantastic only 6 months in. I say experiment away!
I would love to get a copy of your recipe if you're willing to share!
Posted 22 March 2014 - 07:51 PM
I made a spice apple wine with light brown sugar and it is absolutely great. I wouldn't hesitate to use it in a peach wine at all .. It will darken it just a touch, but the apple is a nice dark golden color
3 gal apple spice wine 5 months
3 gal blueberry w/ raisins 5 mos
3 gal blackberry w/ persimmon 3 mos
Posted 24 March 2014 - 07:25 AM
I prefer demara (raw sugar), or light brown sugar over dark brown.
Noiret; Muscat; Vignoles; Pear/Apple, Zinfandel/Merlot/Cab-Sav Blend; Elderberry; Blackberry/Elderberry;
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