Peach Country Wine

Total timeline: 140 days (50 fermentation + 90 aging)

  1. Day 0

    Pit and chop

    Remove pits (cyanide concern with broken stones); chop peaches roughly into bag.

  2. Day 0

    Add hot sugar-water

    Pour hot sugar-water over fruit; cool to 70°F.

  3. Day 0

    Add Campden

    Crush Campden, stir in. Add extra pectic enzyme — peaches are stubborn.

  4. Day 1

    Pitch yeast

    Add nutrient and yeast.

  5. Day 1-8

    Primary

    Punch down twice daily 5-7 days. Expect haze.

  6. Day 8

    Press + rack

    Squeeze gently; rack to carboy. Pectin haze may persist for weeks.

  7. Day 8-50

    Secondary

    Ferment to dryness; allow 4-6 weeks for clarification.

  8. Day 50

    Stabilize

    Rack off lees; add k-meta + sorbate. Back-sweeten 1-2% if dry tastes thin.

  9. Day 90

    Bottle

    Bottle and rest 60+ days.