Black boy peach wine recipe
We have a number of these peach trees and get loads of fruit each year. This recipe came from my local brewing supply shop on a piece of faded paper that now has fruit stains all over it. Putting it here is an attempt to keep it safe and maybe even track progress.
Ingredients
- 2.5kg ripe peaches
- 1 campden tablet
- 1tsp pectolase
- 1tsp nutrient salts
- 1tsp citric acid
- 1tsp tanin
- 1.2 kg sugar
- water to 2.5 litres
- Gervin var.E yeast
Process
- Cut the peaches and remove the stone.
- Place in a muslin bag in a bucket and cover with boiling water (I tend to just throw them in a bucket a strain through muslin later. It’s messier)
- When cool add the campden tablet and pectolase
- After two days strain ( I tend to leave it for a week and stir daily)
- Add the sugar, water and other ingredients
- Place in fermenter, add yeats and airlock, leave for primary fermentation
- When fermentation is complete, rack into a secondary fermenter to clear
- Leave until clear (I sometimes rack again to remove some of the lees)
- Bottle
- Wait,
- Test (and either throw it out or enjoy)