Like I said, we played brewery all weekend long. The last thing we accomplished was setting up to make peach wine. The must is currently airing out and the fabulous Elizabeth will add yeast tomorrow and get things cooking.

Here’s what we did:

Ingredients

• 96 oz peach cubes and juice
• 48 oz peach pureé
• 3.75 gallons water
• 11 lb white cane sugar
• 3 tsp acid blend
• 4 tsp yeast nutrient
• 2.5 tsp pectin enzyme
• 1/4 tsp tannin
• 5 Campden tablets, crushed

Bagged the peaches in a muslin bag and mixed all the ingredients. We’re letting sit about half a day or so to let the Campden tablets do their thing and then adding yeast.

This should sit in the primary for about two weeks–we’ll probably rack it some time around the first of April.

Second racking should happen around 6 May.

Third racking and fining agent should happen around 3 June and we’ll look to bottle on 24 June (depending on gravity readings).

When we add fining agent we’ll also throw in 1.5 tsp Potassium Sorbate to reign in the yeast. If need be, we’ll back sweeten as well. This should be flavorful dessert wine (not unlike the gooseberry). Elizabeth intends to use this as a spritzer come August, but I’d also like to hold a few bottles back to enjoy in late fall / early winter.

Also…someone needs to remind me to do a write up on the black currant wine currently sitting in secondary in the basement. It had a nice ruby sheen to it when we racked it yesterday. Tasted pretty heavily of fusel alcohols and yeast when sampling from the gravity reading. Current SG: 1.011. Should be ready to fine next month and bottle some time in late April. Looking at a drink date in late fall for that one.