Homemade Peach Wine: A Step-by-Step Guide with Precise Proportions96

Creating your own homemade peach wine is a rewarding experience that yields a delicious, fruity beverage. With careful attention to proportions and a touch of patience, you can craft a wine that rivals the finest commercial varieties.Ingredients (for a 5-gallon batch):
* 20 lbs fresh or frozen peaches, pitted and chopped
* 10 lbs granulated sugar
* 1 gallon spring water
* 1 packet champagne or white wine yeast
* 1 Campden tablet
* 1 packet yeast nutrient
* 1 tsp pectin enzyme
* 1/2 cup bentonite
Equipment:
* 5-gallon fermentation bucket
* Airlock and stopper
* Hydrometer
* Thermometer
* Wine thief
Instructions:
1. Prepare the Peaches: Wash and pit the peaches, and then chop them into small pieces.
2. Create the Must: In a fermentation bucket, dissolve 2 lbs of sugar into the spring water. Add the chopped peaches, pectin enzyme, and Campden tablet. Stir well and cover with a lid.
3. Inoculate the Must: After 24 hours, crush a yeast nutrient packet and add it to the must. Sprinkle the champagne yeast over the surface and stir gently.
4. Ferment: Attach the airlock to the bucket and store it in a dark place at 65-75°F (18-24°C). Monitor fermentation by measuring the sugar content with a hydrometer. The specific gravity should drop gradually over the course of 7-10 days.
5. Rack the Wine: Once the fermentation is complete, siphon the wine into a clean fermentation bucket, leaving behind any sediment.
6. Add Sugar: Dissolve another 2 lbs of sugar into a small amount of the wine and stir back into the main batch.
7. Age: Allow the wine to age for 4-6 weeks in a cool, dark place.
8. Secondary Fermentation: After aging, rack the wine into a glass demijohn or carboy. Add the remaining sugar, dissolved in a small amount of wine. Install an airlock and continue to age the wine.
9. Clarify the Wine: After 6-8 weeks of aging, add the bentonite. This will help clarify the wine and remove any remaining sediment.
10. Bottle: Once the wine is clear, bottle it using a wine siphon and bottler. Leave a small headspace in each bottle.
Tips:
* Use fresh or frozen peaches that are ripe but not overly soft.
* Choose a yeast strain that is suitable for fruit wines.
* Monitor the temperature during fermentation to ensure optimal yeast activity.
* Be patient during the aging process, as the wine will improve with time.
* Serve chilled and enjoy!