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)
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 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).
- 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.
- 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. Install a water lock or a glove with a hole in one of the fingers (poke with a needle).
- 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.
- 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).
- 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: 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.
- 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.
- 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.