Makes one gallon.

Ingredients:

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.

Directions:

Note: Use only peaches that are firm, ripe and not brused or rotten.

1. Wash peaches, remove stones and any brown patches, and weigh out correct amount.
2. Mash and strain out juice in primary fermenter. Keep all pulp in nylon straining bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary fermenter.
4. After 24 hours, add yeast. Cover primary fermenter.
5. Stir daily , check S.G. and press pulp in bag lightly to help extract juice.
6. When ferment reaches S.G. 1.040 (usually 3-5 days), strain juice lightly from bag. Then syphon wine off into glass jug secondary.
7. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
8. Syphon again in two months and again, if necessary, before bottling.
9. Allow the wine to age.