Homemade Peach Wine

hey YouTube I'm back got another special recipe for you guys um the watermelon wine recipe that I had previously put on here on YouTube uh seems like it's pretty popular so um I figured I would uh film this uh next recipe this next wine recipe I'm doing is Peaches now I'll tell you these peaches is store-bought froze um but I saw them on sale um I got four pounds uh but I will tell you the best peaches is override orange that's been freshly picked it's going to give you a good color as well but these right here will they'll make some good wine so I'm fixing to show you how the process goes so stay tuned all right hey YouTube like I said I got uh four pounds of sugar I mean four pounds of uh peaches here so first thing I want to do is uh macerate them that's some of that sugar that Sugar uh suck out some of them uh Waters out of there and flavors I got three pounds of sugar here this will be what's going actually in my ferment um but I'm going to use about half this as you can see I ran out of white sugar so I just topped it off with some light brown it'd be fine um so I'm gonna put half of this in there get all that Brown in and then just Stir It In get to get the peaches good and coated and it's going to draw all that water that flavored Peach syrup I can know because Peaches it's kind of Surfing anyway it's going to draw that out we're gonna let this sit a few hours before we even get it into the primary bucket okay so we're gonna let that sit a few hours um and I'll I'll update you on it and show you how it's going as it goes and then as I get close I'll go over all my ingredients I'm gonna put in the primary bucket so y'all can see how I do that so until then catch you on the next part all right hey YouTube it's been a couple uh about over an hour or so um they really loosened up and they put a lot a lot I went ahead and put the rest of the sugar in there and I actually took this potato masher and worked them a little bit um but now I'm fixing to add everything in I got a cup of uh white white raisins I need to put a 1T One Touch at the end so I'm gonna put one teaspoon of our yeast nutrient and you could add this straight to the bucket or you can just add it in here because I'm gonna pour it in anyway one teaspoon of yeast nutrient you want a half teaspoon of pectin enzyme the best to get clothes here half teaspoon of a hectic enzyme help it kind of break down them peach peach skins or Peach meat I got one put one teaspoon of acid blend all right that's everything you add to it um I got a bucket just over a gallon and I'll show you here in a second just over a gallon of water with a one candid tablet in it to sit overnight now this stuff's gonna sit overnight I'm not gonna piss the yeast until tomorrow um which I'll come back to you and show you that stir this up good and the raisins just gives it a little body gives the wine a little body at the end with that with the peaches because the Peaches I mean it'll be a real clear wine I won't have a lot of flavor really because I've done this before it's hard to get a good strong Peach flavor when you're using frozen peaches that's like like I said overripe cut off the cut off the tree is the best to use I'll be right back to you we'll show you show me getting in the bucket bye all right hey YouTube what I'm gonna do is I'm putting all my the peach they're going to be in this bag so I put this bag and this thing's full just over water it's already got the camera and tablet absolved in there I'll put this right there on that bucket I'll get it tight right at that leaded cinch it down something I don't really mention a lot but I do do it it sanitized everything really really well and I use this uh star stand I'm sorry to clean everything every utensil every Bowl everything that you use to make wine so that way you don't introduce no bad bacteria or bad yeast or whatever all right with that it's in there now we'll add uh all of our peaches and all our mix and stuff we've got in there before all right hey YouTube everything's added let me show you real quick how that looks got my net bag on there so that when I get ready to go to my secondary fermentation I can just pull all that pieces of peaches out of there and then I can get it to my secondary vessel so yeah we'll be back when we pitch these it's going to sit 24 hours just like this at that Camlin tablet do its work in there and I didn't boil or anything like that so uh I'll be back in 24 hours when I pitch these bye all right hey YouTube just want to let you know on this peach wine I just it's sprinkle a packet of uh Lavin ec118 yeast right on top it's been 24 hours so there's the yeast I used but yeah I'll let that sit on top and I'll come occasionally check it I'm not gonna put it down with the airlock to start out with though because I like to stir the first few days and then I'll cap it but I'll come back and show you that as we go so yeah there we are and we'll be back as we progress on this peach wine hey YouTube yes I want to show it's been a whole other day I'm only on my first full day um but I want to show you this cap that forms on this peach wine uh what you got to break down and get mixed back up that's the reason I stir for about eight to ten days in this primary uh and keep that cap down once a day well let's go ahead and open it you can see them peaches and even the a few of the raisins have just all pushed to the top the yeast is bubbling underneath there and pushing everything to the top what you want to do is Stir It get some oxygen back in there and get all them peaches back under that liquid make sure you're using clean clean equipment clean spoon see that kind of foaming up that's that's where you know the yeast is working get everything back under good and that's it so I'm gonna do this about eight to ten days before I go to my secondary vessel which is just going to be a gallon jug um and I'll show you when I get to there so until then catch you on the next part all right hey YouTube hey it's been about three and a half days and I took it out of that primary bucket I didn't like how the fruit the peaches were looking and I just didn't have just wanted to get it off the fruit uh because it was hot down there in my room where I was fermenting that so uh now I got up in the house where it's a little bit cooler temperatures um but I took it off the fruit uh it's real cloudy uh waiting to see if it's still going to do a little bit of work and I ain't got no bubbles but I do have a little pressure in it I had a little bit of uh more a gallon and a half in the bucket so we'll let this start dropping letting it clear out and we'll keep going on it this peach wine and I'll keep you updated as we progress so there you go have a good all right hey YouTube this is where I'm at on this peach wine several more weeks have passed I've rocked off about two more times um there's still a slight pectin Haze but I mean it's pretty clear see um I think it's I think I'm Gonna Leave it where it's at um I'm fixing to uh put it in at least for one bottle and do a taste test and show y'all how it goes it'd probably get a little bit better as it ages off but uh I think we're going to stop on that right now as far as the video goes and we're gonna do a taste test so y'all hang on hey YouTube we're back from a taste test I bottled one of them up that's how it looks there's still a slight pectin Haze to that um it didn't clear out a hundred percent okay it's pretty clear I mean I think I think it's gonna be drinkable um put this in eyes too I don't cold and just down got this cold chilled I will say that I can smell Peach on this faintly there's the color on it not the the peach bouquet and and smell is not profound it's very very faint I would dare say I say I smell more grape uh on this because the couple grapes that I or raisins that I put in here let's try it semi-dry um there's no very little residual sweetness based on the recipe that I used the peach like I said with the smell no abundant Peach flavors whatsoever and I think that's from using Frozen you know store-bought peaches they're not peaches that uh that you could find from an orchard that were overly ripe would be that's the best product to use for making Peach mine but for the purposes of this video I had bought frozen peaches so I've used the same recipe I might would have gone another cup of sugar maybe a couple cups for that one gallon because I like uh a semi-sweet not semi-dry not too dry just a little residual sweetness to that but the peach flavor is not that strong I would probably say it's more like a great one um but good um it's drinkable tastes good so if anybody out there looking at Peach wine recipes I hope you uh take give my recipe a look and see if you want to try it or not um but I would say at the beginning of this video I said I was going to leave my musk on that uh on that fruit for eight to ten days um anytime you're doing a mail-in or a peach or anything that kind of that kind of fruit like berries and grapes I would probably still lit that on eight to ten days um but when I start not liking the way the fruit is looking or smelling like it's fixing to turn even though the yeast are are working on it um you always get it off your your fruit get it off your fruit if you because it will really put some off flavors in your wine if you leave uh your must on the fruit too long and it's mostly it just depends it depends on what temperature you're fermenting at uh the conditions in your bucket um but that's something that there's no set recipe I know I started off by saying eight to ten days but I ended up only going maybe three and a half or four before I took it off my my fruit and then just let it work with just the uh the juice so I just wanted to throw that in there uh in case anybody's you know wondering why I didn't leave it uh eight to ten days like I originally said that was that's always my plan to leave it on the fruit as long as I can without sacrificing flavor from those off flavors that the fruit can eventually give and plus your wine can your musket turn on you um if it gets away too many bacteria get in there if the yeast don't catch hold quick enough based on temperatures it's just a whole bunch of uh parameters that you have to look at whenever you're doing it but good well thank you for going on this journey with me and uh looking at peach wine like I said hope you get my recipe a try and uh you guys take care and I'll catch you on the next video bye

Channel: Pitchin' Woo BBQ

Views: 4,989

Keywords: peach, peaches, wine, homemade wine

Id: 5K1YhYxK7bo

Length: 14min 21sec (861 seconds)

Published: Wed Jun 21 2023