Peach Fruit Wine Base

$35.95 -- Lake variety peach fruit with outstanding flavor, grown in Oregon and California orchards. Click on name for sample recipe.

Purchase Peach Fruit Wine Base

Typical recipe for 5 gallons of wine:

One can of Fruit wine base product

6 cans warm water (4.5 gallons)

11 lbs white table sugar (or 14 lbs corn sugar)

7 tsp Acid Blend

3 tsp Yeast Nutrient

3 tsp Pectic Enzyme

1/2 tsp Tannin

5 Campden tablets, crushed or 5 liquid tsp SOLUTION of bisulfite

1 package of Red Star Premier Cuvee wine yeast. If a sweeter wine is desired, use Red Star Cote de Blancs wine yeast instead

2.5 tsp Potassium Sorbate to stabilize

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EQUIPMENT AND SUPPLIES:

· Primary fermenter, a minimum of 2 gallons larger than batch size
· Secondary fermenter, 3 or 5 gallon carboy, depending on batch size
· Fermentation locks and stopper if needed
· Nylon straining bag of size sufficient to hold fruit
· Very fine mesh cloth for fermenter cover
· Siphon/racking equipment
· Hydrometer and testing jar
· Bottles, corks and corking device
· Other useful items include cleaning brushes, funnels, plastic spoon or paddle and thermometer

TYPE OF SUGAR TO USE:

What type of sugar you should use is a matter of taste. Many wine makers use white cane table sugar. Some prefer the taste of corn sugar and say that the difference can be noted in the finished product. Corn Sugar produces a cleaner flavor profile during fermentation and is less sweet than cane sugar pound for pound. If you prefer to use corn sugar be aware that you may need to adjust your usage upward to achieve the desired level of sweetness. Wine conditioner, which is a sugar solution containing a yeast inhibitor can also be added after fermentation is complete to adjust sweetness.

WINEMAKING PROCESS:

The following process is to be used in conjunction with the recipes that appear on each can of Vintner's Harvest products. The recipes may vary slightly with each product.
Sanitize all equipment and utensils with bisulphite solution.
(See note at end of directions for making a bisulphite solution).
Put straining bag in fermenter, add fruit and tie off bag.

Add all ingredients as directed on can label, excluding those with an "*” which will be added later. Add solution of sodium bisulphite (not powder form) and stir well to make sure sugar is dissolved.
Cover with a damp cloth or fine mesh fabric and let sit over night to allow So2 to be released.
Sprinkle yeast on top of must. Temperature should be between 70-80° F.
Next day, gently stir top half of "must" mindful not to stir sediment at bottom. Repeat daily until specific gravity lowers to 1.040 (4 or 5 days).
When gravity reads 1.040, remove bag of fruit. Press and strain juice from pulp and discard pulp. Rack "must" into secondary vessel, top up with water to minimize air space. Attach fermentation lock.
Rack wine again (3 to 4 weeks) when gravity reads 1.010 to 1.000. Add 1 tsp. bisulphite solution per gallon of must.*

After wine is clear (2 or 3 months) stabilize with potassium sorbate to prevent renewed fermentation, sweeten to taste if too dry. Enhance flavor and aroma with natural fruit flavor at this time if desired. Bottle.
Wine can be consumed at this point but will benefit with aging of 6 months to one year.
* Dissolve 5 teaspoons of sodium bisulphite in 1 cup (8 ounces) of water to make "bisulphite solution."

ON MAKING AND USING SULFITE (SULPHITE) SOLUTION

We make a distinction between using powdered sodium (or potassium) bisulphite and a sulfite solution. Please be aware of this difference as it will affect your winemaking process. Dissolve 5 teaspoons of sodium or potassium bisulphite powder into 1 cup (8 ounces) of water to make the bisulphite solution. Of this liquid, you add one liquid teaspoon per gallon of must (unfermented juice) when directed. Use 1 to 2 teaspoons of liquid solution per gallon of water to sanitize equipment

Purchase Peach Fruit Wine Base

SKU: M50

Other products in the category Wine Making / Fruit Wine Bases:

Blackberry Fruit Wine Base -- Evergreen variety of blackberry, the most common grown in the Pacific Northwest. Click on name for a sample recipe! Makes 5 gallons.

Raspberry Fruit Wine Base -- An Oregon grown gem, bright red, medium sized berry with the familiar flavor. Click on name for sample recipe

Strawberry Fruit Wine Base -- Click on name for typical recipe and instructions. A mix of strawberry varieties selected for their superior flavor and stweet/tart balance. Oregon strawberries are smaller but more flavorful than those grown elsewhere.

Blueberry Fruit Wine Base -- Elliot variety of blueberry, a high bush berry, sweet with a hint of tartness, grown in Oregon. Click on name for sample recipe and instructions.

Cherry Fruit Wine Base -- Lambert, a black, tasty fruit with superb cherry flavor. Click on name for a sample 5 gallon recipe.

Plum Fruit Wine Base -- Italian variety plum, large delicious black-purple fruit with yellow-green flesh, from Oregon. Click on name for typical recipe.

Apricot Fruit Wine Base -- Patterson variety of apricot, grown in California. Known for full flavor and aroma. Click for sample recipe! Makes 5 gallons

Apple Fruit Wine Base -- Recipes for 3 and 5 gallons of apple wine are shown on the can. Good for cider, too!

Marionberry Fruit Wine Base -- A variety of blackberry, developed in Oregon with large fruit and intense flavor. Click on name for sample recipe

Boysenberry Fruit Wine Base -- A large, long "blackberry" with few seeds and robust raspberry-like flavor.

Cranberry Fruit Wine Base -- Dark red fruit with characteristic tartness, grown in Washington state. Click on name for typical recipe

Loganberry Fruit Wine Base -- A tangy purplish-red cross between wild blackberry and red raspberries grown in Oregon

Gooseberry Fruit Wine Base -- Oregon grown, pale green fruit with superior flavor. Click on name for typical recipe.

Oregon Fruit Purees - Many Flavors! -- Want to add a little fresh fruit flavor to your wine or beer? These purees contain 3 lbs, 1 oz of pure fruit. Adds a fruit twist to any wine. Use at primary fermentation. Choose from 5 popular flavors! No seeds, skins or crushing of solid packed fruit.

Wine Additive Pack -- Contains all chemicals, yeast etc necessary to make fruit wines from fruit bases. Contains Yeast Nutrient, Campden Tablets (25), Acid Blend, Tannin, Bentonite and 3 Pkgs of Wine Yeast (we select) if you have a choice, let us know. Sufficient for 15+ gal