Ingredients:

2 ½ lb  Apricots

7 pts    Water

2 lbs     Sugar

1 ¼ tsp Acid Blend

1 tsp     Pectic Enzyme

¼ tsp    Tannin

½ tsp    Energizer

1          Campden, crush

1 pkg   Wine yeast

Starting S.G. 1.085-90

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Varieties:

            To some extent peach trees are not recommended in areas prone to late spring frosts. But they make a handsome tree for shade and of course for fruit. Good all-around peace varieties are: July Elberta, Redhaven, Halehaven, and Heath Cling.

Method:

1. Wash fruit, remove stones and any brown patches, and weigh out correct amount.
2. Mash and strain out juice into primary fermentor. Keep all pulp in nylon straining bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hours, add yeast. Cover primary.
5. Stir daily, check S.G. and press pulp in bag lightly to help extract juice.
6. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has reached 1.000—about 3 weeks) siphon off sediment into clean secondary. Reattach lock.
8. Syphon again in 2 months and again if necessary until clear before bottling.

Tags: peach wine

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