Making Peach Wine from Fresh Peaches - Part 2 Racking The Peach Wine
Welcome Back.
It's been a while and I have been pushing down the cap on this Peach Wine for a couple weeks now, and the fermentation has slowed dramatically.
So now it's time to rack the wine into a carboy and take out the pulp. We test the specific gravity again and calculate the current alcohol percentage ABV.
The next update is going to be a few weeks away as we see how long it takes the wine to start clearing up. It's already starting to smell pretty good, but it won't be ready to taste until bottling time. It takes a while for the sulfur taste from the campden tablets to dissipate. It does eventually age out over time. With the Muscadine wine I made last year it took about 4 months to go away.
While this batch has a high ABV the other batch I started with less added sugar and it has a lower alcohol percentage so I think when it comes bottling time I should be able to blend the two to get ABV to around 18% without having to dilute the wine.
Make sure you subscribe and stick around for the bottling as I have a few more flavor experiments I want to perform during the finishing process.
I would like to make a "Peaches & Cream" flavor so I have another special ingredient in mind for that.
I also want to try back sweetening some of the wine without adding additional sugar. I also want to make 3 different sweetness levels Dry semi, and desert of both the plain peach wine and the peaches and cream variant.
So at bottling time I plan to bottle 6 different variation from this 12 gallon batch to see which I think has the best flavor and finish.