Last February I shared my recipe for peach wine. I had had the wine for a while, and it was pretty good, definitely worth making again (which I have), but then Cait and I went a while without having any. A few months, and it underwent a transformation. A really, really wonderful transformation.When we opened our third-to-last bottle of our 2010 Peach in early October, it was very dry, fruity yet woody, complex. There are ways in which I would liken it to a nice dry Rioja. Now we have no bottles left.
The recipe is really quite simple, and if you'd like to make a cheaper version or if you simply can't get raisins and lemons in time, then you can always substitute a little acid blend and a tiny bit of grape tannins (less than 1/8 tsp). Of course if you are using fresh peaches, slice them up and boil your water, then pour it over them to kill off the wild yeasts, or use a campden tablet crushed. If you recall from the original post, I use my mom's home canned peaches, and it could not have turned out any better.
I am visiting my parents this weekend, and raiding their peaches.
I must warn you about something if you plan to make this recipe. After two months the wine still is too woody, it's drinkable, but almost a little disappointing. After four months, it might be hard to save any. If you make it to six months, you're half way there. On its first birthday, this wine is good for any occasion. Give it as a gift (if you can stand to part with it), bring it to a get-together.
You must try this recipe!
The Winemaker
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