Peach Wine Complete

Welcome to Fyreflye’s Follies! If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning and southern cooking, I hope you will subscribe! In Today’s video, I will show you how I make Peach Wine. I make what is commonly called “Country Wine” and you can make it with just about any fruit you want. It is a little stronger (not much, 1-2% more) than most of the commercial wines. I never knew how easy it was to make wine until I went home for a visit and found out that my Aunt Juanita had made some of the best wine I had ever tasted. She showed me how easy it was, and I have not bought a bottle of commercial wine since. 13 POUNDS PEACHES 10 POUNDS SUGAR 1 TBSP YEAST ENERGIZER 1 TSP PECTIC ENZYME 2 1/2 TBSP ACID BLEND 1 TSP WINE TANIN 10 CAMPDEN TABLETS, CRUSHED (5 to start, 5 to finish) 5 GALLONS WATER 1 PACKET WINE YEAST 3 3/4 TSP POTASSIUM SORBATE It is IMPERATIVE that you sanitize all your equipment thoroughly. DAY 1 Mix together water and all dry ingredients except yeast in a primary fermenter. Collect fruit in a straining bag and submerge in the mixture. Cover with a clean towel and wait 24 hours. DAY 2 Sprinkle on the packet of yeast, cover with a clean towel, and wait 5-7 days DAY 6-8 Remove the straining bag, squeeze out the juice, and discard the pulp. Transfer the wine into a secondary fermenter, being careful to leave the sediment behind. Attach an air lock and allow to ferment for an additional 4-10 weeks, or until completely clear. WEEK 6 (MAKE SURE YOUR WINE IS COMLETELY CLEAR. IF IT IS STILL COUDY AT ALL, TRANSFER TO A CLEAN FERMENTER AND ALLOW TO FERMENT ANOTHER 3-6 WEEKS. REPEAT AS MANY TIMES AS NECESSARY UNTIL NO LONGER CLOUDY) FOR DRY WINE Transfer to clean fermenter, leaving behind any sediment. Stir in 5 crushed campden tablets. Wine is now ready to bottle if DRY WINE is preferred. FOR SWEET WINE Transfer to clean fermenter, leaving behind any sediment. Stir in 5 crushed campden tablets. Allow the wine to sit for 24 hours to absorb the Campden tablets. Make a simple syrup from one cup of water and two cups of sugar. Bring the mixture to a simmer and cook it until all the sugar is dissolved. Cool the syrup to 70F. Take one cup of wine and add cool syrup to it, measuring the quantity of syrup with each addition added to the wine. Taste and see if you reached the desired sweetness. Continue to add in measured amounts until the desired sweetness is reached. Based on the ratio measured, add the right quantity of syrup into your wine. Add 3/4 teaspoon of potassium sorbate to each gallon of wine to prevent further fermentation. Seal it with an airlock and let the wine sit for at least one week, watching for any bubbling in the airlock, before bottling. Typically, 5 gallons of wine will fill 24 bottles. I have found that I can buy wine bottles locally cheaper than ordering online, but I used the bottles in the links below to begin with while I was searching a local source. I usually get my bottles and supplies at a local (to me) supply company. Their website is https://labelpeelers.com ================ LET’S CONNECT! ================ Pinterest: https://www.pinterest.com/fyreflye2007/fyreflyes-follies/ Email: [email protected] ================ Disclaimer: This video is for entertainment purposes only. This is not intended to be an instructional video. All video footage, new designs and craft projects are my own & may only be used with my permission. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly. Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel! ==================== WINEMAKING SUPPLIES ==================== Yeast Nutrient https://amzn.to/3n27lkS Yeast Energizer https://amzn.to/3DTBhpa Pectic Enzyme https://amzn.to/3C0ygBZ Acid Blend https://amzn.to/38TP1BX Wine Tannin https://amzn.to/3jTPue5 Campden Tablets https://amzn.to/3zOPAZZ Potassium Sorbate https://amzn.to/3n3Hjh7 Air-Lock https://amzn.to/3BIABkE Straining Bag https://amzn.to/38MsYNz Primary Fermentation container https://amzn.to/3tjiZJ3 Secondary Fermentation Container https://amzn.to/3jKqENA Fermentation Rubber Stopper https://amzn.to/3yPSZX5 Hydrometer https://amzn.to/3zODIH3 Siphon https://amzn.to/2X0h8wY Hand Corker https://amzn.to/3zT0Y6X Corks https://amzn.to/3tkgZAq Heat Shrink Capsules https://amzn.to/2WZqfOD Wine Bottles https://amzn.to/3yP9djh Wine Bottles https://amzn.to/3yMsgL2 ================ What I use to film ================ Camera Remote Shutter Release: https://amzn.to/3e4XC6D Canon EOS Rebel SL2 DSLR Camera: https://amzn.to/3oAjKL5 Lens: https://amzn.to/2TwmevV Tripod: https://amzn.to/3mvDVYW Lighting: https://amzn.to/34Bh87N ================ #PeachWine #Delicious #HomeMadeWine #LabelPeelers