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Dried peach wine (sweet)
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Ingredients |
Metric |
British |
USA |
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Dried peaches |
1 kg |
2 lb |
2 lb |
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Sugar |
1.5 kg |
3 1/2 pound |
Two and three-quarter pound |
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Citric acid |
10 g |
One desert spoon |
1 tablespoon |
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Water |
4.5 L |
1 gallon |
1 gallon |
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Pectic enzyme |
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Yeast nutrient |
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Wine yeast |
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- Soak the peaches in cold water for 12 hours,
- then place them in a large saucepan or preserving pan.
- Bring the mixture to a boil, then simmer for five to six minutes.
- Strain the liquid into a fermenting bucket,
- add the sugar, yeast nutrient, and enzyme, and stir well until everything is dissolved.
- Allow it to cool to about 21°C,
- then add the acid and one level teaspoon of super wine yeast compound or a wine yeast of your choice.
- Cover the bucket tightly and maintain it at a temperature of 21 to 24°C for four days, stirring daily.
- After that, transfer the contents from the fermenting bucket into demijohns and fit an airlock.
- When the wine is clear and fermented, siphon off the sediment into clean bottles and cork securely.
Dried Peach Wine Equipment & Ingredients
