Peach Wine from The Complete Book of Home Preserving by Mary Norwak
Wipe the peaches and remove the stones. Place the fruit in a bucket, and with thoroughly-washed hands, squeeze the peaches until well-mashed. Add 1 Campden tablet, cover the peaches with boiling wa...
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Cooking tools:
- Bucket
- Cheesecloth
- Kettle
- Spoon
Ingredients
- Yeast starter of Sauterne(s) or general purpose yeast
- 2 lb/1 kg granulated sugar
- 1 saltspoon grape tannin
- 1 teaspoon nutrient salts
- 1 lb/450 g Demerara sugar
- 1 teaspoon pectic enzyme
- 3 lb/1.5 kg fresh peaches
- 1 teaspoon tartaric acid
- 1 teaspoon citric acid
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