r/winemaking • u/Own_Bookkeeper_3498 • 3d ago

Fruit wine question Beginner asking for advice

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I have 9.5 gallon bags (didn’t get a weight yet) of cleaned and cut peaches in the freezer. Got a slight idea of what to do though reading and YouTube but was hoping someone would share a recipe they like. Looking to make a 5 gallon batch. Also any tips and tricks would be appreciated. Trying to make something not too dry do my wife will like it. Thanks in advance, hope everyone is having a good weekend!

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u/lazy_longevity 3d ago

that peach looks perfect, bet the whole batch is gonna smell amazing while it's fermenting

for a 5 gallon batch you'll want around 25-30 lbs of fruit once thawed, maybe more if you're going heavy on the peach flavor. backsweetening is the key to keeping it from getting too dry for your wife, stabilize with potassium sorbate after fermentation stops then add a simple syrup or reserved peach juice to taste. just go slow with it so you don't accidentally make syrup

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u/Own_Bookkeeper_3498 3d ago

If I’m using 25-30 lbs of fruit how big of a primary would you suggest?

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u/Liquidator-Brunt-FCA 3d ago

At least a 6.5 gallon primary if making 5 gallons.

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u/totalalbatross 3d ago

Okay so i made some peach wine recently. I think its lovely, very reminiscent of plum wine. NEEDS backsweetening, something about a peach with no sugar is deeply offensive to me. Pectic enzyme is going to be your friend

I let mine ferment for 3 days on the flesh with pectic enzyme to get everything real goopy and ran it through a muslin bag. It was an unholy mess and my forearms hurt but my goodness it comes out so well in the end.

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u/Own_Bookkeeper_3498 3d ago

Do you discard the bag with contents after or leave it all in to finish fermenting?

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u/totalalbatross 2d ago

I removed the bag and strained after 3 days. If you have access to a fruit press I suggest it this is a job where mechanical advantage is a life saver. Doing it by hand is doable just understand that that step sucks

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u/Own_Bookkeeper_3498 2d ago

Ok thank you. Tips and tricks are appreciated

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u/maenad2 2d ago

Pectic enzyme is crucial. Don't skip it.

For that amount you should consider making two smaller batches.

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u/Own_Bookkeeper_3498 2d ago

As in two different primary’s? That’s kinda what I was thinking but really just shooting from the hip here