"Do you have a couple of peach wine recipes that I can try?"Kerry Cabeen
Peach wine is very good, but peaches themselves have very little body and a second ingredient is necessary for a healthy body. I've provided three recipes below. The first uses raisins; the second uses bananas and makes a superb golden wine; the third uses white grape juice. I think you'll find something acceptable among them.
Wash peaches in cool water. Do not peel. Slice thinly into primary, discarding stones. Mash the peaches and add chopped raisins and half the sugar. Pour in the boiling water and stir to dissolve sugar. Cover primary with sterile cloth and set aside until reaching room temperature, then add cool water to equal one gallon. Add juice of large lemon and crushed Campden tablet. Recover and set aside 12 hours. Add pectic enzyme and set aside another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Allow to ferment 5 days, stirring twice daily. Strain through nylon straining bag, squeezing firmly to extract juice. Add remainder of sugar, stir well to dissolve, then pour into secondary without topping up and fit airlock. Top up when fermentation dies down. Rack every three weeks until wine clears and fermented to bone dryness. Allow another two weeks, rack final time and bottle. Can right away, but will mellow considerably in six months. [Adapted from Dorothy Alatorre's Home Wines of North America]
Peel bananas, slice, and place in saucepan with one pint boiling water. Simmer 20 minutes, then strain without squeezing. Meanwhile, destone and slice peaches into primary. Mix half the sugar in with peaches and cover with four pints boiling water. Stir to dissolve sugar. When cool, add banana juice, citric acid, crushed Campden tablet, and enough water to bring total to one gallon. Cover and wait 12 hours. Add pectic enzyme, recover and wait another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Recover and ferment 3-4 days, stirring twice daily. Pour through nylon straining bag, squeezing well to extract as much juice as possible. Stir in half the remaining sugar, transfer to secondary and fit airlock without topping up. In 5 days add remainder of sugar, stir well, and refit airlock. When active fermentation dies down, top up and refit airlock. Rack every three weeks until fermentation is complete and wine clears. Wait additional three weeks and rack into bottles. Allow to age 3-6 months before tasting. [Adapted from Brian Leverett's Winemaking Month by Month]
Put the water on to boil. Wash the peaches but do not peel. Cut in halves, remove stones and put in nylon straining bag and tie it closed. Put in primary and mash and squeeze with hands until no solids remain. When water boils, dissolve sugar in it. Pour over peaches. Add can of frozen white grape juice. When must cools, add acid blend, yeast nutrient, tannin, and crushed Campden tablet. Cover primary and set aside 12 hours. Stir in pectic enzyme and set aside another 12 hours. Sprinkle yeast on top of must and recover. Stir daily for 10 days, then drip drain pulp without squeezing. Siphon off sediments into secondary and fit airlock. Rack every 30 days until fermentation completely ends and wine clears. Set aside two months and rack again into bottles. Taste any time after three months. [Author's recipe]
My thanks to Kerry Cabeen for the request.