Wine Tips

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We are in need of finding out how to clearify home made peach wine?

We have made wine from grapes and blackberries in the past. We know that they clearify on their own. Well, for the first time we are making peach wine from fresh peaches. We skinned and pitted a bushel of peaches then put them in a container along with one gallon of distilled water and 5# of sugar. Latter we added 5# and another gallon of distilled water. We left this to set for 3 weeks. We then strained the peaches through nylon close nit. We then added a fifth of peach schnapps, then a dissolved package of yeast. We have this working in a five gallon water bottle with a ballon covering it. The ballon is slightly puffed up, nothing like it is when we do berry wines. It seems that the peach wine is not visably working and is not clear. We need to know how to clearify this wine and also if we have added enough ingredients to the mix. Btw, we do like our wines sweet.
Any help you may give is deeply appreciated

hi
sounds like you may have what is known as a ‘stuck fermentation’. Your local wine/beermaking shop will have ‘yeast energizer’ to help with this. Also, a simple hydrometer will tell you the specific gravity of the “mash” you are working with. The mash must be fully fermented before bottling, which is where the hydrometer comes in. Your first mash should be merrily fermenting away if there is a high enough sugar content for the yeasty beasties to live on.
As far as clarifying, strain through cheesecloth into yor secondary fermenter, test for three or four days with hydrometer. If the reading does not change in this time, it is ready to be ‘racked’, that is, siphon the wine into another vessel leaving the dregs behind. Each time you ‘rack’ the wine off the sediments the wine will be clearer. The last ‘rack’ you can add a clarifying agent ( also found at a winemaking supply shop, add it and just be patient and let it settle out. ( you might want to taste at this point….if it has an ‘off’ smell and/or flavor, it has been contaminated somewhere along the way and you might as well toss it and start over. The most important thing in all home made fermentables is CLEANLINESS. Sterilize anything that comes into contact with your ‘brew’ during the fermenting and ‘racking’ process. otherwise you may contaminate the whole batch! ….hope this helps. PS as if after adding your snapps, it is possible to increase the alcohol to sugar ratio so much that it kills off all the yeast before it can fully ferment out, which will be apparent by the lack of robust activity you describe.

Wine Making Tips : Different Containers for Aging Wine

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Southwest Specialty Products 51003C Dr Pepper Diversion Can Safe $3.95 The best place to hide anything is in plain sight. The Chicago Crime Commission states that a burglar spends an average of 8 minutes in the victim’s home. Put the odds in your favor… hide your valuables in plain sight. The diversion safes are a unique home-security product. We offer a wide variety of personal care, household products and food containers with removable tops and bottoms. Valuables…

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