With enough of fruits I suggest you make a peach wine following this peach wine recipe. You’ll end up with a fragrant beverage of light-yellow color with a light pleasant flavor and notes of almond.
Peaches of all varieties will do fine. It is considered that wild varieties are more suitable for winemaking, as they contain more acids. However, cultivars make for a more fragrant beverage. It’s important that all of the peaches are not tainted or molded, that’s why they are thoroughly sorted at the beginning. The problem is that peaches have a very low acidity. That’s why for a normal fermentation, further storing, and stabilizing of taste it is required to add citric acid.
- Peaches – 11 lb / 5 kg
- Sugar – 4.4 lb / 2 kg
- Water – 0.8 gal / 3 liters
- Citric acid – 0.7 oz / 20 gr (or 5 lemons)
- Wine Yeast
Peach Wine Recipe
- Remove the pits out of unwashed fruits (in order to save wild yeasts). If the peaches are dirty, you can wipe them with a dry cloth.
- Carefully crush peels and pulp until you get homogenous mass.
- Place the obtained brew into a fermentation container (for example, a pot). Add 2.2 lb / 1 kg of sugar, water, citric acid, and wine yeast (or squeeze the juice out of 5 lemons).
- Stir it well, cover it with gauze or lid and add airlock and leave for 2-3 days in a dark place with a room temperature. Stir it once a day.
- In case of foaming, hissing or a sour smell (showings of successful fermentation starting) filter the must through gauze. Squeeze the pulp.
- Pour the obtained juice into the fermentation container; fill it up to 2/3 of its volume and install an airlock.
- Leave the container in a dark place with a temperature of 65-77F° / 18-25°C.
- After 5 days installing an airlock add the second portion of sugar (1.1 lb / 0.5 kg). For this you’ll have to pour 0.13 gal / 0.5 liters of fermented juice, dissolve sugar in it, then pour the syrup back into the must and hermetically seal it with airlock.
- After 5 more days add remaining sugar (1.1 lb / 0.5 kg) with the same technique described in previous step.
- Active fermentation of peach wine lasts 20-45 days. Fermentation ends when airlock stops bubbling, there’s a layer of sediment at the bottom, must clarified partially into layers. It’s time to pour the wine into another container through a narrow tube, it’s important not to touch the sediment at the bottom.
- Tightly seal the wine container, leave it in a room with a temperature of 50-61F° / 10-16°C for at least 4-6 months of aging which will improve its taste. I recommend separating the wine from the sediment through a tube once every 20-30 days. This will make the beverage brighter, but you can also use special clarifiers to clarify your wine.
- Bottle the matured homemade peach wine for storing, hermetically seal it and store in a fridge or a basement. Its shelf-life is about 3 years.