19 replies to this topic

[psassy23]

I am relatively new to wine making and I am trying to break out of the kit wine rut. I picked up 2, 3 lb. cans of peach puree from my local brew shop with the hopes of making some peach wine. Unfortunately they didn't have a 3rd can in stock so I decided I'd try to improvise with the recipe to make up for the shortfall. I have been looking a few peach recipes and I've come up with a recipe I plan to try based primarily on Jack Keller's peach recipe. But I wanted to run it by you all to see if you can find any errors in my recipe before I begin. Here's what I was thinking:

Peach & White Grape Wine
2, 3 lb. cans of Vinter's Harvest peach puree
4 12 oz cans of Welch's white grape concentrate
Sugar to SG of 1.085 (no idea how much sugar to use so I figure I would wing it until I get to the right SG)
3 tsp acid blend
1 1/2 tsp pectic enzyme
3/4 tsp. tannin
3 Campden tablets (I don't know if I need 3, please advise)
3 tsp yeast nutrient
Cote des Blancs yeast

I was hoping to get this started today because I want to use the slurry to try a batch of Skeeter Pee. I hope to take the Skeeter Pee to the beach to share with my family in July so I think I need to get it started right away.

Anyway, I would really appreciate it if you all would give me your thoughts and any corrections to the recipe before I begin.

Thanks!

Susan

[dagobob]

Doesn't Welch's or Old Orchard have a concentrated Peach; I would use that instead of just white grape.
Also; I seriously don't think that you need to add tannin to peach wine.

Otherwise, good luck

[psassy23]

Thanks, dagobob. I don't have any peach frozen concentrate on hand and I need to get this batch rolling today. Also, I like the looks of Jack's recipe using some grape in with the peach. I haven't made too many scratch wines so I didn't even think about peach and grape together when I bought the peach puree, but I think it sounds really good. I think I would like it better then 100% peach. I wanted to try to follow Jack's recipe as closely as possible, which was why I included the tannin in my recipe.

Do you think the amounts of the other ingredients looks like the right ratio for 3 gallons?

Thanks again,

Susan

[dagobob]

As I'm sure others will point out; peach is a delicate wine; the less water you use the better.
Also I would keep your starting Gravity around 1.080-1.085 so not to make a "hot" wine.
The peach flavor will thank you.

[psassy23]

Okay, then I think I am going to get started. Thanks for the tips. Oh, I called my brew shop and he suggested leaving the Campden tablets out since it's probably for killing the wild yeast in the peaches (the original recipe called for fresh peaches) and I am using canned peach puree and frozen white grape concentrate. Does that sound right? He said everything else looked spot on.

I will shoot for 1.080-1.085 as you suggested. Thanks!

[dagobob]

yea, you probably don't need to add any campden tablets with the ingredients that you are using. You can add some canned peaches smashed up if you want to kick up the flavor.

[Noontime]

he suggested leaving the Campden tablets out

I agree...don't see a need for kmeta just yet. As was stated, the peach is going to be a delicate flavor...so not going too far in any one direction will be important in keeping the wine balanced i.e. too much water, too little water, too much tanin, high alcohol, etc. I'm also not sure if you need the acid additon since the frozen concentrate already has acid added (I think ).

I'm sure it will come out fantastic. Enjoy!

[psassy23]

I just mixed up the water, sugar, and juices, but I haven't added the pectic enzyme, acid, yeast nutrient, or tannin. The temp of the must is 102 degrees and the gravity is 1.080. I think this means my actual gravity is closer to 1.085, right? I am heading out to the dentist and will allow the must too cool and check it again later. I have a total of 3 Imperial gallons (I wanted more juice to use to top up later.)

I dumped a 4 pound bag of sugar into the boiling water to dissolve and didn't make any adjustments from there. Unless you all think I need to make some adjustments now, I will just wait until it cools to add the rest of the ingredients. Should I wait until tomorrow before I pitch the yeast?

I hope I am on the right track here.

Thanks

[saramc]

I always wait at least 12 hours from the time I add the pectic enzyme before I pitch the yeast.

I would also consider NOT adding the tannin in that amount, if any perhaps 1/4 tsp, agree that the Campden is not needed -at the start- since you are working with frozen concentrate and canned puree; and I would use 1 tsp pectic enzyme PER GALLON. You can go ahead an add the additional amount of pectic enzyme, if you choose to amend, after your pitch the yeast and get the ferment rolling, but add soon--so it can get to work on all that pectin.

Sound like a good recipe.

When you are in the grocery, consider looking for frozen Welch's White Grape Peach concentrate. That way if you need anything to top up, you can use that OR you can purchase shelf stable ready-to-drink Welch's White Grape Peach juice and use that for topping up.

Using the slurry from your transfer from primary to carboy will make for a good Skeeter Pee.

Keep us posted!

[psassy23]

Oh dear. Too late on the tannin and waiting to add the yeast after the pectic enzyme. Rookie mistakes. I added all the rest of the ingredients after it had all cooled tor room temp. I sure hope I didn't screw this up.

I'll make some edits on my recipe and blog so I don't lead others astray. Thanks for taking the time to advise me.

Can't wait to try the Skeeter Pee. I hope to have that rolling some time in the next week or two.

Thanks, All!

[psassy23]

Here's my updated recipe. Please let me know if you see any other mistakes.

Peach and Grape Wine

• 2, 3 lbs cans of peach puree
  
• 4, 12 oz can frozen white grape concentrate
  
• 4 lbs granulated sugar (or to SG of 1.080-1..085)
  
• 3 tsp acid blend
  
• 1 1/2 tsp pectic enzyme
  
• 3/4 tsp tannin 1/4 tsp tannin
  
• enough water to raise must level to 3 Imperial gallons
  
• 3 tsp yeast nutrient
  
• Cote des Blanc wine yeast

Dissolve sugar in 10 quarts of boiling water. Add to primary along with peach puree, grape juice concentrate and pectic enzyme. When must cools, add acid blend, yeast nutrient, and tannin. Wait 12 hours and add the acid blend, yeast nutrient, and tannin. Activate the yeast and add it to the must. Stir daily for 7 days, then rack 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.

[saramc]

Just some thoughts: most ferments are dry within 30 days, so then you are just waiting on clearing to take over, which can take up to a year for some wines. On the racking, I would only rack every 60 days at the most once you are in the fine lees stage (the fine dusting that settles on the bottom), the less exposure to oxygen the better. You will also want to make sure to maintain SO2 levels, so you are going to need to decide when to add your k-meta/Campden.
If you plan on backsweetening, be sure to stabilize with k-meta(or Campden) PLUS sorbate, add your backsweetening component and place back under airlock for a good 10 days. During this time you will use your hydrometer to check and make sure your wine has not started fermenting again AND the addition of the backsweetening agent (sugar, juice concentrate, etc) WILL cause further sediment to drop. If you need to adjust the acid level or tannins, you can do so prior to bottling, but I suspect things will be fine there.

Enjoy!

[psassy23]

Thanks, Saramc! This is very helpful information. Everything you said makes total sense (it wasn't all that long ago that all of it would have been Greek to me.) I feel like some more pieces of the puzzle are falling into place. So much yet to learn, but I am willing and I am thankful for all those who take the time to help me to understand.

Do you think it's possible that the 3/4 tsp tannin will ruin this batch from a taste standpoint? I will be so bummed, but it's a lesson learned.

Thanks.

[CairnsT]

I don't think that small amount of tanin will affect the taste very much.

[psassy23]

Thanks for your reply, CairnsT. I wouldn't think so either, but I am too new to know for sure. I Googled "too much tannin in wine" and thought it was a possibility based on what I read, but it still seemed to me like 3/4 tsp ruining 3 gallons was a stretch. But I am just not experienced enough to know for sure. Anyway, thanks for putting my mind at ease about it. The must is going crazy! Compared to a chocolate mint wine I mixed up last week it's completely different. NIght and day difference. I have a batch of vanilla wine I just started too and it's going to town. Can't wait to see how they all turn out.