I Drank What!!!!
(October 1998)

Peach Wine
By Daria of Atlantia

1 Bushel Peaches	1 pkg Champagne Yeast
5 lbs. + 5 cups Sugar	15 Campden Tablets
10tsp. Pectic Enzyme	7 oz Raisins
Water to 6 Gallons	3t Sorbistat – K

De-stone peaches and slice. Package in freezer bags and freeze.

Thaw frozen fruit in primary fermenter (a 6 gallon bucket is good). Add water to 6 make gallons. Add 5tsp. pectic enzyme & 5 crushed campden tablets dissolved in a little water. Cover and let sit overnight.

Check temperature of must to be sure it is appropriate for your yeast and adjust if needed. Pitch yeast and stir once or twice daily to keep fruit moist.

In approximately 1 week when fermentation of the fruit is complete, stir in 5 lbs. of granular sugar.

When fermentation slows ( 7 to 10 daysish) remove fruit with strainer and add raisins.

After 24 hours siphon off sediment into a clean bucket removing the raisins and any remaining fruit pulp.

When fermentation is complete (varies by sugar content of fruit and temp) siphon off sediment into a glass carboy with 5 Campden tablets dissolved in a little water – top up. Bulk age 3 months in darkness.

GENTLY siphon wine off sediment into a bucket containing a syrup solution (2 ½ cups water boiled with 5 cups sugar and cooled), 5 crushed Campden tablets, 3tsp. Sorbistat-K – mixed together well.

Stir VERY GENTLY, bottle and cork. Bottle age at least 3 months.

Daria of Atlantia

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