Many people’s favorite fruit – peach gives not only a unique taste, but also many useful trace elements for the human body. Why not make wine from such a healthy fruit?! Conceived – done! Meet a selection of step-by-step recipes for peach wine at home.
They also make peach: liqueurs, liquors and tinctures, schnapps, syrup
Classic peach wine recipe
Peaches have a very low acidity, so for normal fermentation, subsequent storage and stabilization of taste, citric acid has to be added.
Ingredients
Peaches – 5 kg
Sugar – 2 kg
Water – 3 liters
Citric acid – 20 grams (or 5 lemons)
Method of preparation
From unwashed fruits (so that wild yeast remains), remove the seeds. If the peaches are dirty, they can be wiped with a dry cloth.
Crush the skin and pulp with your hands until smooth.
Put the resulting liquid into a container with a wide neck. Add 1 kg of sugar, water, citric acid (or squeeze the juice of five lemons).
Mix well, cover with gauze and put for 2-3 days in a dark place at room temperature. Once a day, stir with a clean wooden stick, drowning in the juice the pulp that has surfaced – particles of peel and pulp.
If signs of fermentation appear: foam, hissing and a slight sour smell, filter the wort through gauze. Then the pulp must be squeezed out. Squeezes are no longer needed.
Pour the resulting juice into a fermentation tank, filled with no more than 2/3 of the volume.
Then, on the neck, install a water seal or a glove with a hole in one of the fingers (made with a needle). Move the container to a dark place with a temperature of 18-25°C. After 12-36 hours, the water seal will begin to bubble or the glove will inflate. This means that everything is going well.
After 5 days from the date of installation of the water seal, add a second portion of sugar (0,5 kg). To do this, drain 0,5 liters of fermenting juice, dilute sugar in it, then pour the syrup back into the must and seal it with a seal (glove).
After another 5 days, add the remaining sugar (0,5 kg) according to the technology described in the previous paragraph.
Active fermentation of peach wine lasts 20-55 days. Its completion is indicated by the absence of bubbles in the water seal (deflated glove), the appearance of a layer of sediment at the bottom and partial clarification of the wort.
Drain the young wine into another container through a thin tube. It is important not to touch the sediment at the bottom. If fermentation does not stop after 50 days from the start of preparation, so that bitterness does not appear, the wine must be drained from the sediment and put under a water lock to ferment.
Evaluate the taste of the finished drink. If desired, add more sugar for sweetness or fix the wine with alcohol or vodka in an amount of 2-15% by volume. Fortified wine keeps better, but is tougher in taste.
If everything suits you, pour the wine into a new bottle to the top (preferably without contact with oxygen), tightly stopper, transfer to a room with a temperature of 5-16 ° C and leave for at least 4-6 months for aging, which will improve the taste. If sugar was added for sweetness, keep the first 7-10 days under a water lock in case of repeated fermentation.
Once every 20-30 days, remove the wine from the sediment, pouring it through a straw into another container, thanks to which the drink will become lighter. Cooking is complete when sediment no longer appears.
After 6 months of aging, pour the finished homemade peach wine into bottles for storage, seal tightly and store in the refrigerator or cellar. Shelf life up to 3 years. Fortress – 10-12%.
Peach wine with alcohol
Ingredients
Peaches – 3 kg
Honey – 100 g
Water – 3 L
Alcohol – 1 l
Sugar – 1,5 kg
Muscat color – 10 g
Cover – 10 g
Vanillin – 5 g
Method of preparation
Wash the peaches thoroughly, remove the pits, rub and put in a bottle.
Pour water, add a little honey and leave to ferment for 2-3 weeks.
Strain the resulting liquid, add sugar, spices, alcohol and leave for 3 weeks.
Pour the wine into bottles and leave in a cool place for 2 months.
Easy Peach Wine Recipe
Ingredients
Vodka – 250 ml
Dry white wine – 2 l
Sugars – 300 g
Peach – 6 amount
Bones (kernels) of peach – 5-6 pcs.
Vanillin – to taste
Carnation – 2 pcs.
Method of preparation
Remove the skin from the peaches, put in a large bowl or glass jar, add the peach pits and cloves.
Pour the white wine over the peaches and put in a cool place.
After 2-3 days, strain the mixture twice through a cloth previously soaked in hot water and thoroughly wrung out.
Add sugar and stir until completely dissolved.
Add vodka and pour the drink into a decanter or bottle. Serve cold.
Relevance: 03.07.2018
Tags: Wine and vermouth, Wine recipes