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Peachy Keen

A full bodied peach wine with loads of flavor that keeps getting better with age.

shared by: Jim

Category : Country Wines

Variety : Peach

Yeast : Lalvin - ICV-D47

Ingredients:

Ingredients for 6 US Gallons -------------------------------------------------------------------------------- 18 cans (11.5 oz) Welch's White Grape and Peach frozen concentrate Sugar – 5 pounds approx Water – 4 gallons Pectic Enzyme – 3 teaspoon Yeast Nutrient - 6 teaspoon Potassium Metabisulphite Tartaric Acid / Potassium Bicarbonate Super Kleer - 1 package Potassium Sorbate – 3 teaspoon Wine Conditioner – 1 bottle Lalvin IVC-D47- 1 package

Instructions:

Target Levels: SO2: 40 Start SG: 1.090 Acidity (Must) 6.5 g/L Acidity (Final) 5 g/L pH (Final) 3.3 Finish SG: 1.005 -------------------------------------------------------------------------------- Step No 1 - Primary Fermentation Bring 1 gal water to boil and dissolve 4 lb of the sugar in the water. Pour into primary, add frozen concentrate, and bring volume to 6 gal with cool water After 12 hours, check the starting specific gravity. Specific Gravity should be around 1.090. Add sugar as needed. Check your acid level by using your acid testing kit and pH meter. Your acid reading should be close to 6 g/L. Adjust with Tartaric Acid or Potassium Bicarbonate. Add Pectic Enzyme and Yeast Nutrient to must. Pitch Yeast per instruction on package. Loosely cover the primary fermenter with a plastic lid and place in a warm area (70-75°F) to maintain a constant temperature for the next few days. Fermentation will start within 24-48 hours if the temperature is kept constant. -------------------------------------------------------------------------------- Step No 2 -Secondary Fermentation When the Specific Gravity reaches 1.020 - 1.010, usually 7 to 10 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the clean and sanitized carboy (preferably glass) using a proper siphon system. Attach air lock, but do not top off at this point. Leave the carboy at a temperature between 70-75°F for a further 14-20 days to finish fermentation. After 14 days, check the Specific Gravity. You should get a reading of less than 1.000. If the Specific Gravity is 1.000 or above allow a few more days of fermentation and then check the Specific Gravity again. -------------------------------------------------------------------------------- Step No 3 -Stabilizing & Degassing Dissolve ¼ teaspoon Metabisulphite and 3 teaspoons Potassium Sorbate into 1 cup of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously for 2–3 minutes (you may stir gently and for less time if vacuum degassing) to release any excess CO2 gas. This is very important. Add Super Kleer per instructions on package. Super Kleer will help your wine clear faster. Top off and attach air lock. Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster. Always make sure the airlock and bung is secure after stirring and the airlock is full of solution. Leave your wine in a cool area for 2 weeks to clear. -------------------------------------------------------------------------------- Step No 4 – Sweeten and Polish Rack and if sweetening, do so now (I like 1.005). Test final SO2 and adjust. Top off and attach air lock. Leave set for 30 days to final polish. -------------------------------------------------------------------------------- Step No 5 - Filtering & Bottling Wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. Test final SO2 and adjust.

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