Peach Wine

Started 8/26/2002
Bottled 5/18/2005

Alcohol 13%
Initial SG 1.095
Final SG 0.992
sweetend to 3% residual sugar
pH ND TA ND
Yeast Lalvin K1-V1116

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8/26/2003

2 lugs of fresh Colorado peaches were cut up and the stones removed to yield 33 pounds of peach flesh. This was added to the primary. 3 gallons of white grape (niagra) juice was added. The peaches were crushed with a paint stirrer and by hand. Another gallon of water and 5 pounds of sugar were added. This brought the total must level over 7 gallons. Pectic enzyme was added.

8/27/2003

After about 12 hours the SG was measured at 1.070. 4.5 pounds of sugar was added bringing the SG up to about 1.095. 1 TBSP acid blend, 1 TBSP citric acid and 1/4 tsp tannin were added. Lavlin K1-V1116 Yeast was sprinkled on top of the must. 2 Tsp fermaid yeast nutrient was added.

8/30/2003

SG 1.006 – must was strained to yield almost 7 gallons of wine. Placed in 6.5 gallon carboy and 3/4 of an imperial gallon bottle to finish fermenting out.

9/21/2003

SG 0.992. Racked into 6.5 gallon carboy. 2.5 g potassium metabisulfte was added. Nice body – the nose and flavor is full of peach. This will be great. Still a bit cloudy.

11/90/2003

filter #1 into 6 gal + 1.5 Liter --- still cloudy.

8/15/2004

racked into 6 gallon carboy and a 750 mL bottle. 2.5 g sulfite added. Not sure if added before, but it has a pronounced SO2 smell. Will test SO2 level before next racking. Tastes nice and dry. The peach nose is strong and lots of peach flavor. It was sampled with a little bit of sugar and that really made the peach explode in the mouth. I think I will sweeten this one a little bit before bottling.

5/1/2005

Taste tests with 0, 1, 3, and 5 percent sugar – best peach flavor and aroma without harsh/acidic aftertaste is 3%. Wine was racked into 6 g. carboy with 24 oz sugar, 5 g sorbate, 2.4 g suflite.

5/18/2005

Filtered through #3 filter pads. Titrets show 40-50 ppm SO2. 1 g metabisulfite added. Bottled into 31 750 mL bottles.