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With enough of fruits I suggest you make a peach wine following this 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)
Step 1: Step 1
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.
Step 2: Step 2
Carefully crush peels and pulp until you get homogenous mass.
Step 3: Step 3
Place the obtained brew into a wide container (for example, a pot). Add 2.2 lb / 1 kg of sugar, water, citric acid (or squeeze the juice out of 5 lemons).
Step 4: Step 4
Stir it well, cover it with gauze and leave for 2-3 days in a dark place with a room temperature. Stir it once a day by clean hands.
Step 5: Step 5
In case of foaming, hissing or a sour smell (showings of successful fermentation starting) filter the must through gauze. Squeeze the pulp.
Step 6: Step 6
Pour the obtained juice into the fermentation container; fill it up to 2/3 of its volume. Install a water lock or a glove with a hole in one of the fingers (poke with a needle).
Step 7: Step 7
Leave the container in a dark place with a temperature of 65-77F° / 18-25°C. After 12-36 days the water lock will start bubbling or the glove will inflate. This means that everything is going smoothly.
Step 8: Step 8
After 5 days upon installing the water seal 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 the seal (or the glove).
Step 9: Step 9
After 5 more days add remaining sugar (1.1 lb / 0.5 kg) with the same technique described in previous step.
Step 10: Step 10
Active fermentation of peach wine lasts 20-45 days. Fermentation ends when: the water lock stops bubbling (the glove is deflated), 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.
Step 11: Step 11
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.
Step 12: Step 12
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.