Thread: Homemade Country Wine Production

Lots happening at the same time this morning, found the Little Water Leak in the Skeeter and just finished racking the Pear wine into a Secondary Fermenter.



I usually throw out the remains in the filter bag but this time I would like to top off the Secondary fermenter after racking the wine off the settled solids with the same mixture.

After twisting the filter bag enough to shorten it to where I could clamp it above the bottom of the bucket, I covered the Bucket mouth with cling wrap. The cling wrap was secured with rubber bands to provide close to a air-tite seal. I need to allow the CO2 the yeast are still producing to escape but keeping as much air out at the same time.

This year I'm looking to only make 15 bottles or 3 gallons of Peach wine. I made 45 bottles last time with over half still in the wine rack. Peach wine takes forever to clear and forever to mellow. This is 20.5 pounds of Meridian MS Mathis Peaches, the very best tasting peach that ever passed my lips. I drove up during prime time and bought 80 pounds for our eating & winemaking. 20+ pounds of Mathis peaches for 15 bottles of wine, this is going to be some excellent wine.

Yummy lookin for sure.

2025 PEACH WINE

20.5 pounds of frozen fresh Peaches
1 box Golden Raisins
1 gallon distilled water
6 pounds white sugar
3 pounds Turbinado sugar
4 teaspoons Pectic Enzyme
4 Campden Tablets
1 packet Lalvin 71B Wine Yeast
Yeast Nutrient
Fermoplus
GoFerm




Peaches are thawed! Time to make wine.



After cutting all the bags and adding the fruit to the Primary Fermenter I use a Potato Masher to crush the fruit up a bit. You can see by freezing the fruit first the juice pours out of the fruit flesh.



This is a full 2 gallons of fruit & juice, 20.5 pounds to be exact. I will be only adding 1 gallon of distilled water to this batch.



After weighing out 6 pounds of white sugar & 3 pounds of the Turbinado sugar I add both to the 1 gallon of distilled water on the stove. Afterwards I heat the mixture till I have a clean syrup at a temp of 200 degrees before pouring the syrup over the fruit.



While the syrup is heating one box of Golden Raisins is chopped and added for yeast fermentation support. I also like the added background the golden raisins adds.



I'm shooting for a 3 gallon batch of wine so after fermentation and straining of the Must I hope to not need to add much to the Secondary fermentation. If I do I have plenty of Peach wine from a previous batch. At this point my storage racks are pretty full anyway using some finished wine to top up is OK with me.



I prep the Campden tablet for adding to the Must by crushing between two spoons. Only the Pectic Enzyme and Campden tablets are added at this time. After a good stir the Must will be covered with a towel and then the lid for 24 hours. After the 24 hour wait I will remove the lid and wait another 24 hours before adding the yeast. This gives the Pectic Enzyme a good head start. It really worked on the Pear wine to wait 48 hours before pitching the Yeast.

Those peaches look good. Going to be a good wine!!

Rojo do you know what variety the peaches are? I looked up Mathis and they are a fruit farm type place. Thanks for any ideas.

Originally Posted by tnduxcaller

Rojo do you know what variety the peaches are? I looked up Mathis and they are a fruit farm type place. Thanks for any ideas.

Yes, they have several fruit stands and their Peaches are famous even down here on the Coast. Bite into one and the juice runs down your chin. Outstanding homegrown flavor. I don't know if they will give the variety or if they developed their own. They may be running a truck to Georgia or Alabama and buying them. I do know they were worth the 6 hour round trip to pick them up. I bought 80 pounds last trip. My Peaches look good this year, if I harvest 50 pounds it will be tough to drive to Meridan for more.

What variety are your peaches? I have one Saturn peach and it has always sucked because of leaf curlers and me not spraying it.... I may get to it here this year...