Peach Wine for Beginners (Mike Caraway)

Peach Wine (Mike Caraway)
Category Fruit
Yield One Gallon US              

Beginning SG/PA 1.1

Ingredients:

2 1/2 lbs. peaches (about 10 peaches)
7 pts. water
Enough sugar to make the SG = 1.100 (about 2 lb)
1 campden tablet, crushed
1 1/2 tsp. acid blend
1 tsp. pectic enzyme powder
1/2 tsp. yeast energizer
1/4 tsp. tannin
1 pkg. wine yeast

 Instructions:

1. Wash peaches, quarter, remove stones and any brown patches.
2. Place peach quarters in nylon straining bag and place in primary.
3. Crush peaches, extracting as much juice as possible.
4. Add dry ingredients to primary except yeast.
5. Add hot (tap hot works fine) water and mix thoroughly.
6. Cover and let set for 24 hours.
7. After 24 hours, add wine yeast.
8. Ferment for 3-5 days (SG=1.040).
9. Rack into secondary and attach lock.
10. Rack in 3 weeks and again in 3 months.
11. Clarify, stabilize, bottle and age as expected

Strawberry Wine for Beginners (Mike Caraway)

Strawberry Wine

By Mike Caraway

Date 2006-06-20                                          

Category Fruit

Yield Five Gallons Imperial

Beginning SG/PA 1.095

Ingredients:

4 kg. damson plums (freeze and thaw out to remove pits and improve

juice extraction)

2 kg. strawberries

16 kg. (1 case) palomino grapes

1/2 liter red grape concentrate

15 liters water

1 tbsp. pectic enzyme

2 tsp. nutrient

1 tsp. sulfite crystals

Sugar to SG 1.095

Acid blend 'B' to 3.8 sulphuric

1 pkg. wine yeast (Lalvin D 47 or K1-V1116)

 

Instructions:

1. Chop fruit and add to crushed grapes.

2. Put into primary fermentor and stir in all ingredients except yeast.

3. Make SG and Acidity adjustments.

4. Cover primary and let sit 24 hrs.

5. Sprinkle yeast and let sit undisturbed on surface for 2 hours.

6. Stir vigorously and cover primary.

7. Stir several times per day until Specific Gravity reaches 1.030 (4 to

5 days). (continued on next page)

  

8. Squeeze juice from ferment and place into glass secondary.

9. Attach airlock.

10. When fermentation is complete (S.G. 1.000 or lower / 15-20 days)

rack off sediment into clean secondary and reattach airlock.

11. Rack every 7-8 weeks and add 0.1 gr/l. sulfite crystals during

aging (6-7 months).

12. Add 1/2 tsp sulfite crystals before bottling.

13. If you desire a sweeter wine, at this point can add 1 1/2 tsp.

stabilizer and a solution of 30 gr/l. dissolved sugar.