Peach wine

Wine made from peaches is equally pleasing on a hot summer afternoon, giving a gentle and invigorating coolness, and on a frosty winter evening, plunging into memories of a sunny summer. Although preparing it correctly at home is not the easiest of tasks, all efforts will certainly be rewarded with an easy-to-drink drink with a distinct taste of your favorite fruit.

How to make wine from peaches

Winemaking, in general, is a real mystery, but in the case of peach wine, many details take on additional depth.

After all, the peach fruits themselves, despite their delicate taste and attractive aroma, can hardly be called a suitable raw material for making wine.

1. Firstly, there is practically no acid in them, which means it is difficult to start the fermentation process itself.
2. Secondly, peaches are also distinguished by the almost complete absence of tannins necessary to produce quality wine.
3. Finally, on the surface of their peel, in addition to wild yeast, there may be many more “associates” unfavorable for winemaking, especially when it comes to processed imported fruits.

But all these difficulties are easily overcome, but the result is able to attract the attention of any lover of homemade alcoholic drinks.

How to choose peaches suitable for winemaking

Of course, the best qualities will be found in wine made from so-called wild peaches. They are still found here and there in the southern regions of the country, but they are not easy to find. When choosing a suitable variety on the market or in a store, you should be guided by the following considerations:

1. It is advisable to refuse imported representatives of the peach family, because they are necessarily treated with a variety of chemicals for better preservation and a beautiful appearance.
2. You should not choose fruits that are perfect in shape; the most delicious peaches are always slightly asymmetrical.
3. The color of peaches can also tell a lot. Dark varieties have a more intense aroma, but light varieties have the sweetest taste. It is best to combine these two characteristics in a wine, so half light and half dark fruits are usually chosen.
4. The density of quality peaches should be medium. A slight pressure on the peel may leave dents on it.
5. In general, fully ripe natural peaches have a very intense aroma that remains even on the palms after holding the fruit in them.
6. It is this aroma that becomes very attractive to insects.If there are bees or wasps hovering around the fruit tray, the peaches are most likely of good quality.
7. The seed can also tell about the quality of the fruit. If you break one of the peaches and the pit inside turns out to be dry and even half-open, then such fruits have been treated with chemicals more than once and are unsafe to eat them raw.
8. And, of course, there should be no signs of rot, damage, dark or black spots or dots on the peaches. Such fruits are not suitable for making wine, but they can be processed using high temperatures to make jam.

Rules and secrets of making peach wine

To make peach wine truly tasty and healthy, you need to pay attention to the following points:

1. Do not deal with metal utensils during the manufacturing process. Containers should be either glass or wood, or, in extreme cases, plastic or enameled (less desirable).
2. Even to chop peaches, it is not advisable to use metal utensils (a kitchen blender, a meat grinder or a knife). It is better to chop the fruits with your hands wearing sterile disposable gloves or use a ceramic knife. Otherwise, bitterness may appear in the finished drink.
3. To wash and rinse the vessels in which future peach wine will ferment and be stored, do not use synthetic detergents. You should only use a solution of water and baking soda. It perfectly removes all unnecessary odors and dirt.
4. Fruit intended for winemaking should not be washed. Wild yeast can remain on the surface of their peel, without which the fermentation process cannot be started.
   Comment! However, in the case of making peach wine, it is better to play it safe and add special wine yeast (usually about 1-2 g of yeast is used per 1 liter of juice obtained).
5. The lack of acid in peaches is usually compensated for by adding citric acid, or even better, freshly squeezed lemon juice.
6. The sugar content in peaches is also not enough for full fermentation, so it is also added to the wine must without fail.

How to make peach wine according to the classic recipe

According to this recipe, the proposed components are enough to make approximately 18 liters of peach wine.

You will need:

• 6 kg of ripe peach fruits;
• 4.5 kg granulated sugar;
• about 18 liters of water;
• squeezed juice from 5 lemons;
• 1 packet of wine yeast;
• 1.25 tsp. wine tannin (can be replaced with 5-6 tsp of black tea).

Manufacturing:

1. The fruits are sorted, removing all spoiled specimens if necessary and wiping them with a damp cloth if they become dirty.
2. Remove the seeds and chop them by hand or using a ceramic knife.
3. Chopped peaches are placed in a vessel with a capacity of about 20 liters, which are filled with clean filtered water at room temperature.
4. Add half of the recipe's sugar, lemon juice, tannin or black tea and, if desired, 5 crushed Campden tablets to the bowl.
5. Stir, cover with a clean napkin and leave for 12 hours in a cool place.
6. If necessary, add wine yeast after 12 hours and leave in a warm place without light for about a week for fermentation.
7. Twice a day it is necessary to mix the contents of the vessel, each time drowning the floating pulp.
8. After the end of the first stage of rapid fermentation, the contents of the vessel are filtered through several layers of gauze, carefully squeezing out the pulp.
9. Add the remaining amount of sugar, mix thoroughly and add water if necessary to bring the total volume of contents to 18 liters.
10. Place a water seal or a regular rubber glove with a hole in one finger on the container.
11. Place the future peach wine for further fermentation in a cool place without light.
12. Regularly (every 3-4 weeks) the drink must be carefully filtered, trying not to affect the sediment that forms at the bottom.
13. When the wine is completely clear, you can taste it and add more sugar if desired.
14. If you decide to add sugar, then install a water seal on the vessel again and keep it in the same cool place for another 30-40 days.
15. Finally, the peach wine is filtered (removed from the sediment) for the last time and poured into prepared sterile bottles and sealed tightly.
16. To obtain the full flavor of the homemade peach drink, it should be kept in a cool place for another 5-6 months.

A simple homemade peach wine recipe

Using a very simple technology, you can prepare sparkling wine with peach flavor at home.

For this you will need:

• 7 kg of peach fruits, pitted;
• 7 kg granulated sugar;
• 7 liters of water;
• 1 liter of vodka.

Manufacturing:

1. Pure spring water is poured into a large glass vessel or bottle.
2. Peaches are washed, pitted, cut into pieces and placed in water.
3. Add granulated sugar and vodka and mix.
4. Leave the vessel in the sun or place it in the warmest place for fermentation.
5. Every day the contents of the vessel must be stirred until the sugar is completely dissolved.
6. After 2 weeks, all the fruits should appear at the top and the drink is filtered through several layers of gauze. The remaining fruit is removed.
7. The strained wine is placed in the refrigerator, sealed tightly.
8. After a few days, the peach wine drink is filtered again, corked again and placed for aging in a cool place without light.
9. After 2 months you can already try it.

Wine from fermented peaches

You can make excellent homemade wine from fermented or simply candied peach jam. The main thing is that there are no traces of mold on the jam, since in this case it will need to be thrown away.

To make wine from fermented peaches, you will need:

• 1.5 kg of fermented peach jam;
• 1.5 liters of water;
• 1 cup granulated sugar;
• 1 tbsp. l. unwashed raisins.

Preparation:

1. The water is slightly heated to approximately + 40 ° C and mixed with the fermented jam.
2. Add raisins and half the dose of sugar.
3. Place everything in a glass or plastic bottle of suitable volume (about 5 l).
4. Put a glove with a hole over the neck or install a water seal.
5. Place in a warm place without light for several weeks until the fermentation process is completed.
6. After which the drink is filtered, the remaining granulated sugar is added and the future wine is again placed under a water seal.
7. After about a month, the wine is carefully poured through the filter again, without disturbing the sediment at the bottom.
8. Pour into dry, clean bottles, seal tightly and place in a cool place for several months.

How to make wine from peach juice

Using peach juice or even peach puree, you can make an interesting and light sparkling wine at home.

For this you will need:

• 1.5 liters of semi-sweet or dry champagne;
• 0.5 liters of prepared peach juice or peach puree.

If you use semi-sweet champagne, you don’t need to add sugar at all. Otherwise, another 100 g of granulated sugar is added to the ingredients.

The process of making sparkling wine from peach is very simple.

• All ingredients are thoroughly cooled.
• Mix peach juice with champagne in a glass jug.
• If desired, add a few pieces of ice.

When pouring the drink into glasses, decorate each with a slice of peach.

Making Peaches and Plums Wine

You will need:

• 3.5 kg of peaches;
• 7.5 g plums;
• 4 liters of water;
• 3.5 kg granulated sugar;
• 3 g vanillin.

Manufacturing:

1. The seeds are removed from both fruits, but not washed, and in case of severe contamination, they are only wiped with a napkin.
2. In a separate container, mash the fruits using a wooden masher.
3. Syrup is made from water and sugar and cooled to room temperature.
4. Pour syrup over the fruit puree, add vanillin and mix thoroughly.
5. Pour the entire mixture into a container for subsequent fermentation, install a water seal (glove) and take it to a warm place where there is no light.
6. Active fermentation should occur for a week or more.
7. At the end of it (the glove is deflated, the bubbles in the water seal are gone), you need to carefully drain the main contents of the container through a tube into a separate container, without disturbing the sediment at the bottom.
8. At this point, you need to taste the peach wine to finally decide on the amount of sugar. If necessary, it must be added.
9. The wine is then filtered again through cotton wool or several layers of cloth and bottled into suitable bottles.
10. Cover tightly and place in a cool place without light to ripen for several months.

Peach wine at home: recipe with raisins

It is considered almost classic to add raisins to future peach wine. This will enrich its taste and allow you to do without adding special wine yeast.

You will need:

• 3500 g ripe peaches;
• 1800 g granulated sugar;
• 250 g unwashed raisins;
• 2-3 lemons;
• 2.5 liters of warm water plus the required amount as needed.

Manufacturing:

1. Peaches are kneaded with your hands, removing the pits.
2. The raisins are crushed using a ceramic knife.
3. Combine softened peach fruits, raisins and half a portion of sugar and pour warm water.
4. Stir until the sugar is completely dissolved.
5. Add lemon juice and add cold water so that the total volume is about 10 liters.
6. Cover with a cloth and leave for a day before fermentation begins.
7. Then, after mixing thoroughly, add the remaining granulated sugar and install a water seal.
8. The container with the future wine is left in a cool, dark room until the fermentation process has completely stopped.
9. The drink is filtered without touching the sediment, water is added again to a total volume of 10 liters and placed in the same place until any signs of fermentation are complete.
10. Every 2 weeks it must be removed from the sediment (filtered).
11. If no sediment appears within 2 weeks, the peach wine can be poured into clean bottles, tightly closed and left to mature for 6-12 months.

Peach and Banana Wine Recipe

The wine is prepared according to the same principle as described in the previous recipe. Only instead of raisins, wine yeast is added.

You will need:

• 3500 g peaches;
• 1200 g bananas;
• 1800 g granulated sugar;
• 1.3 tsp. citric acid;
• 5.5 liters of boiling water;
• wine yeast according to instructions.

Manufacturing:

1. The bananas are peeled, cut into pieces and boiled in 2.5 liters of water for about 20 minutes after boiling.
2. Strain through a sieve without squeezing the pulp.
3. The pulp separated from the peaches is poured into 3 liters of boiling water and, adding half the dose of sugar, mixed thoroughly.
4. Cool, add banana juice, citric acid and the required amount of water to bring the volume to 10 liters.
5. Cover with a cloth and leave the wort in a cool place for 24 hours.
6. Then add wine yeast and the remaining sugar according to the instructions and then proceed in the same way as described in the above recipe.

Recipe for peach wine with grape juice

You will need:

• 3500 g peaches;
• juice from 2 lemons;
• 900 ml concentrated light grape juice;
• 1800 g granulated sugar;
• wine yeast according to instructions;

Making wine from peaches at home using this recipe is not very different from classical technology:

1. The pulp of the peaches is separated from the pits and the maximum juice is squeezed out of it. Pour the resulting juice into a separate container.
2. The remaining pulp of the fruit is poured into 4 liters of boiling water and sugar is added.
3. Stir thoroughly until the sugar is completely dissolved.
4. Cool to room temperature, add lemon juice and concentrated grape juice.
5. Pour everything into a fermentation container, add yeast and squeezed juice from the peaches.
6. Cover with a cloth and leave to ferment in a warm place for 8-10 days with daily stirring.
7. The resulting drink is removed from the sediment and further filtered without squeezing the pulp.
8. Put a glove on the hole (or install a water seal) and place it for further fermentation in a cool place without light.
   
9. Every 3 weeks, check for sediment and strain the wine until no more sediment forms.
10. Then they pour it into bottles and let the wine brew for at least 3 months.

How to make peach wine using alcohol

To make fortified peach wine according to the classic recipe, you must first obtain a fermented mixture of fruits.

Manufacturing:

1. Remove the pits from the peaches and crush the pulp with a wooden masher.
2. Add 2 liters of warm water, add 0.7 kg of granulated sugar, stir and, covering with a napkin, leave for fermentation for 20 days in a warm place.
3. Every day the mash must be stirred, melting the cap of fruit pulp.
4. After 20 days, the liquid is filtered, another 0.6 kg of sugar is added and alcohol is added.
5. After which they insist for another 3 weeks.
6. Almost finished peach wine is filtered again, poured into sterile containers, sealed and left to infuse for 2 months.

Recipe for homemade fortified peach wine with honey and nutmeg

Using the same scheme, you can make wine from peaches at home, enriching it with interesting additives.

You will need:

• 3 kg of peaches;
• 3 liters of water;
• 1 liter of alcohol;
• 100 g honey;
• 1500 g granulated sugar;
• 10 g nutmeg color.

The manufacturing process differs from that described in the previous recipe only in that at the first stage the peaches are infused only with the addition of honey. And sugar and all the spices are added at the second stage along with alcohol.

How to make peach wine with cinnamon and vanilla

Peach wine can be prepared at home using very simple technology. Although it will be closer to peach tincture.

You will need:

• 1 kg of peaches;
• 100 g sugar;
• 500 ml vodka;
• 50 ml water;
• half a cinnamon stick;
• a pinch of vanillin;
• ½ tsp. dry mint.

Preparation:

1. The pulp from the peaches is cut into small slices.
2. Place in a glass container and fill with vodka, which should completely cover the fruit.
3. The container is tightly closed and left for 45 days in a dark place at room temperature.
4. The container must be shaken once every 5 days.
5. After the intended period, the infusion is filtered through cheesecloth, thoroughly squeezing out the pulp.
6. In a separate bowl, dissolve sugar, vanillin, cinnamon and mint in water.
7. Boil over low heat for several minutes, skimming off the foam until it stops appearing.
8. Filter the syrup through cheesecloth and mix with the infusion.
9. Seal tightly and leave for several days before use.

Rules for storing peach wine

Properly prepared peach wine can easily be stored in cool, dark conditions for up to three years without changing its properties.

Conclusion

Peach wine can be made at home in several ways. And everyone chooses something most suitable to their taste and for their conditions.

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