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

Blackberry Wine for Beginners (Mike Caraway)

Blackberry Wine
Category Fruit
Yield One Gallon US                      

Beginning SG/PA 1.1

Ingredients:

4 lbs. blackberries (fresh or frozen)
4 1/2 cups sugar
1 tsp. yeast nutrient
1 tsp. acid blend
1 tsp. pectic enzymes
1 campden tablet
1 pkg. all-purpose or Bordeaux wine yeast

Instructions:

1. Crush the fruit in the primary and pour in all the additives and the
sugar.
2. Stir well and top up to 1 gallon with hot water.
3. Let sit until cool and the sulphate (Campden) dissipates. (about 24
hours).