Homemade Peach Wine

Homestead peach wine made with peaches from our own trees. It’s like a fun chemistry class...but you can drink it! This is my second year making this peach wine, and it makes a great gift. 5 Gallon Recipe: -Cut out any bruises/damages and stone 35-40 peaches and pulp them in a bucket (8lbs of pulp) -Pour 3 gallons of boiling water over pulp and stir in -Add 12.5lbs of sugar into 100 ounces of boiling water to make a syrup. Add syrup to bucket and let cool. -Stir in 5 teaspoons of acid, 5 teaspoons of yeast nutrient, 10 teaspoons of pectic enzyme, 5 teaspoons of bentonite (I didn’t have), 15mg of vitamin B (I didn’t have), and 1 yeast packet -Ferment on pulp for 5-6 days then strain/rack -Rack after 2 weeks -(optional - When the specific gravity reaches 1-1.005 add 2.5lbs of sugar, in a syrup form, to the wine and repeat when the specific gravity drops again) -Stabilize with 5 campden tablets and 2.5 teaspoons of potassium sorbate -Backsweeten if wanted. I used 4lbs of sugar in 4 cups of boiling water -Add 1 tablespoon of sparkolloid and wait at least 1 week to bottle