Yield: 2 gallons or 10 bottles
6 lbs peaches, quartered but not peeled
1 cup white raisins, chopped
3 ½ cups dextrose
2 cans white grape juice concentrate
3 tsp acid blend
1 tsp pectin enzyme
½ tsp light tannin
2 gallons water
2 campton tablets, crushed
2 tsp yeast nutrient
1 packet Champagne yeast
1 additional campton tablet, crushed.
¼ tsp potassium sorbate
¼ tsp Sparkalloid
Wine conditioner to taste
Prepare fruit: Boil water, dissolve sugar, place peaches and raisins in nylon bag and mash. Pour water over peaches. Add white grape concentrate. Cool to room temperature. Add acid blend, yeast nutrient, tannin and 2 campton tablets. Set aside 12 hours.
Prepare fruit: Add pectin enzymes. Set aside 12 hours.
Start fermentation: Sprinkle yeast and set aside. Starting temperature should be between 60-70 degrees F. Specific gravity should be between 1.075 and 1.085.
Punch down: Stir daily for 10 days. Temperature should remain low, between 60-70 degrees F. Wine is finished at SG of .997 or below. Set aside.
Stabilize: After 30 days, rack and add 1 campton tablet, potassium sorbate and Sparkalloid, prepared according to package directions.
Back Sweeten: Add wine conditioner to taste. SG after dosage should be between .995-.999 for slightly sweet, 1.00-1.005 for sweet and 1.005-1.01 for extra dry.
Clarify and Bottle: Rack again when clear, usually two weeks. Filter and bottle within 2 months. Age in bottle for at least 1 year.
Notes: Peaches tend to have fluffy sediment; multiple rackings will be required to clarify. Even with multiple racking, consider filtering wine prior to bottling for a clear finish.
Credit: Adapted from Jack Keller and Drink your own garden by Judith Glover.