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Even a novice winemaker can make wine from fresh peaches at home. In terms of aroma and taste, such an alcoholic drink turns out to be no worse than expensive store ones. But making it costs a penny, and the task becomes even easier if you have your own garden. In order for the wine to turn out not only tasty, but also safe, it is necessary to strictly observe the proportions.
Peach wine preparation features
The step-by-step instructions for making a peach drink are somewhat different from the usual for a grape one. More on the algorithm, it resembles the process of producing a homemade apricot drink.
In order to make peach wine, you need to choose the right ingredients. So, only four varieties of peaches are used for alcohol. Moreover, each of them gives a different taste and aroma. People choose:
- ordinary peach fruits, which are distinguished by their fleecy skin, which practically falls out of the stone when ripe;
- pavies, similar in appearance to the former, but distinguished by a tight bone to the flesh;
- nectarines, recognizable by a very smooth, almost shiny surface;
- brugnons, which are a cross between smooth and rough varieties, while the knuckle in them is fused with the flesh.
Usually, varieties are selected in which the bone is very easily separated from the pulp. There is a simple explanation for this - the kernel is not added to the wine, the drink will taste very bitter with it. But if the question of time and the fact that you have to throw out some of the pulp is not so relevant, then you can take other varieties.
Preparation of ingredients
There shouldn't be any particular difficulties in making homemade peach wine. After choosing the ingredients, you need to rinse them thoroughly. If the skin is rough, it is better to soak the peaches in cold water for several hours. So all the dirt and dust will go into the water, and the fruits will be easy to wash off.
After that, the damaged parts are removed from the peaches. But if the fruits themselves are very beaten, they have already begun to turn black or even a subtle smell of rotting or mold emanates from them, then they are not taken.
Be sure to remove the bone.
Use one of the recipes given.
The simplest recipe can be performed by a novice winemaker who knows only an approximate algorithm for creating an alcoholic drink and is not sure of any nuances. You will need to take:
- 5 kilograms of peaches;
- 3 liters of water;
- 2 kilograms of sugar;
- a standard sachet of citric acid.
Peaches need to be washed (but you do not need to do this too carefully - the tannins contained in the peel should be preserved), select the seeds. Mash the peaches or simply cut into thin slices. Add a kilogram of granulated sugar and lemon, pour clean water. Cover with gauze folded in two or three layers, then leave for three days in a warm room. Stirring two or three times a day, stand this pulp.
The juice must be squeezed out, added water or poured into a fermentation container. Install a bolt or a regular rubber glove, leave to ferment for up to two months. But you need to take certain actions every day. For example, on the fifth day of fermentation, add another 500 grams of sugar in the container, add the rest of the sugar after ten. The fact that fermentation has ended can be understood by the fact that the foam has ceased to appear on the surface, the release of carbon dioxide has ended. It is necessary to filter and seal the wine drink for two months. Then it is better to filter it again and finally leave the wine alone.
The more filtration there is, the more transparent and brighter the drink will be visually.
Wine with the addition of alcohol will turn out to be the same in strength as cognac or liqueur. Homemade alcohol can easily replace these store drinks, while after it you will definitely not have a headache in the morning, even if you overdo it. You will need to take:
- 3 kilograms of peaches;
- 3 liters of water;
- 1 liter of alcohol;
- 5 kilograms of sugar;
- spices to taste (for example, you can take a vanilla stick, honey, cinnamon, or lemon juice).
Prepare peaches or nectarines in the usual way. They are ground to a state of porridge, a little water and honey are added. The container is closed with gauze and left to ferment for several days. It is worth making sure that the temperature in which the pulp for future wine is located does not drop below 23 degrees. Otherwise, fermentation will stop, and in the case of peach wine, it is not so easy to restart it.
Squeeze the pulp, add spices, sugar and alcohol to it. Insist for at least three more weeks, while stirring. Only then does the filtration take place. In a recipe with alcohol, the sediment is often mixed very strongly with the bulk, it is difficult to separate it. Winemakers use the fresh egg yolk method to make the color even and attractive.
From fermented peaches
It is not at all necessary to throw out peach jam that has become unusable. It is possible to create a delicious alcoholic drink even from the jam on which traces of mold have appeared. You will need to take:
- 1.5 kilograms of jam or jam;
- 1.5 liters of water;
- 1 cup granulated sugar;
- 200 grams of raisins (cannot be washed).
First, the jam is transferred to an enamel container, hot water is added. Add unwashed raisins and a glass of sugar. Leave for several hours to start the primary fermentation.
As the water cools down, it is placed in a fermentation bottle. Add water, install a rubber glove or a special shutter. Fermentation will take several weeks, and may even take a month. You need to be patient. The wine will be ready when carbon dioxide stops coming out.
From the juice, the drink is very reminiscent of champagne with a fruity taste. It is taken:
- 1.5 liters of regular champagne;
- 0.5 liters of juice.
This recipe is quite simple, since there will be no fermentation. The juice is mixed with champagne, stirred and cooled. A drink is served, which, by the way, is called a Bellini cocktail, with pieces of ice, honey or a sprig of mint.
And to make this wine you will need:
- 3.5 kilos of peaches;
- 7 kg plums;
- 4 liters of water;
- 3-4 kg of sugar;
- 3 grams of vanilla sugar.
Peaches are peeled, but not washed - this is how tannins are removed. Sugar syrup (water and sugar) is made separately in a non-iron container, vanilla is added at the very end. Pour peaches with this syrup, set aside in fermentation containers for several weeks. Plums are added after 2-3 weeks. It is better to puree them with a blender, rather than toss them in chopped pieces.
Raisins are a kind of yeast analog. To prepare such wine, you need to take:
- 3.5 kilograms of peaches;
- 2 kilograms of sugar;
- a glass of raisins (do not wash);
- 3 lemons;
- 3 liters of water.
The fruits, cut into small pieces, are mixed with raisins. Add one kilogram of granulated sugar, pour warm water. Stir for 5 minutes, then pour in chilled water. They set to wander according to the classic recipe. Be sure to strain after two weeks, then add water to the light composition again. Repeat the procedure after another two weeks.
The banana recipe is made according to the classic algorithm. The grated bananas are added as soon as the peaches are immersed in the fermentation bottle. At the same time, raisins are not put, wine yeast plays its role.
With grape juice
This recipe also doesn't differ much from the classic one. Fresh natural grape juice is added at the stage of the first fermentation. In this case, yeast is needed - without it, the drink will not be prepared.
It is made according to the standard recipe. Better to take a stick of vanilla rather than powdered. So the taste will be much more natural, brighter and richer. The color from the stick will not deteriorate.
With honey and nutmeg
For 3 kilograms of the main ingredient you will need:
- 200 ml of natural honey;
- 150 grams of ground nutmeg.
The peaches are ground, honey is added, and left for three days to produce pulp. Then everything is done according to the standard recipe.
- 1 jar of jam;
- 1 cup of sugar;
- 200 g of raisins.
Hot water, raisins and sugar are added to the jam, placed in a bottle for fermentation. Add water, install the shutter. Fermentation takes 3-4 weeks.
The production of wine from nectarine is no different from the usual. The only caveat is that the seed is not separating well, so more fruit may be required.
Shelf life and storage rules for finished wine
Stored up to two to three years. In the refrigerator - open up to 3 months.
Contraindications to use
Contraindications are diseases of the duodenum, too high blood pressure.