Peach Wine

4.49 from 131 votes

Peach wine is a beloved southern country wine known for its smooth, sweet flavor and dangerously easy drinking. This golden wine captures the essence of ripe summer peaches using a simple sugar extraction method.

Prep Time2

Fermentation Time60

Total Time60 2

Course: Winemaking & Brewing

Cuisine: American

Servings: glasses (1 gallon, about 4 bottles)

Author: Ashley Adamant

Equipment

Ingredients

3 lbs Peaches chopped
2 1/2 lbs Sugar
1/8 tsp Tannin Powder
2 tsp Acid Blend
1 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme optional, for clarity
1 packet Wine Yeast See Notes

Instructions

Prepare the fruit: Wash the peaches, remove the pits, and chop the fruit. You can leave the skins on, as they help add color and flavor to the finished wine.
Make the must: Place the chopped peaches in a primary fermenter and pour in enough boiling water to help break down the fruit. Stir in the sugar until fully dissolved, then add the remaining water to bring the batch up to the proper volume.
Add the winemaking additives: Once the mixture has cooled to room temperature, stir in the acid blend, tannin, yeast nutrient, and pectic enzyme. Mix well to distribute everything evenly.
Pitch the yeast: Sprinkle the wine yeast over the top of the must, or rehydrate it first according to the packet instructions if your yeast recommends that method.
Primary fermentation: Cover the fermenter with a towel or fit it with a lid and airlock, and let the wine ferment in primary for about 5 to 7 days. Stir daily, pushing the fruit back down into the liquid to keep it moist and extract flavor.
Strain and transfer: After the vigorous primary fermentation slows, strain out the fruit solids and transfer the liquid to a clean one-gallon glass fermenter. Top up with water if needed so there is minimal headspace, then attach an airlock.
Secondary fermentation: Let the wine ferment in secondary for about 4 to 6 weeks, or until fermentation is mostly complete and sediment has settled to the bottom.
Rack as needed: Siphon the wine off the sediment into a clean container. If more sediment forms, rack again until the wine is reasonably clear.
Bottle and age: Once fermentation is fully finished and the wine is clear and stable, bottle it. Age for at least 3 months before drinking, though longer aging will usually improve the flavor.

Notes

Sugar Amounts and Sweetness

Use 2 pounds of sugar per gallon for a drier wine or up to 3 pounds for a sweeter result. The yeast strain's alcohol tolerance affects final sweetness since higher-tolerance yeast consume more sugar. If your finished wine is too dry, you can stabilize with Campden tablets and potassium sorbate, then backsweeten to taste before bottling.

Ingredient Substitutions

2 tsp Acid Blend = 2 tablespoons fresh lemon juice
1/8 tsp Tannin Powder = 1 cup strongly brewed black tea, cooled
1 tsp Yeast Nutrient = 1/4 cup golden raisins (must be filtered out before secondary)

Yeast Recommendations

Red Star Premier Blanc (formerly champagne yeast) is ideal for peach wine with high alcohol tolerance and reliable fermentation. Lalvin ICV-D47 enhances fruity and floral notes. Lalvin QA23 produces clean, crisp wines. Lalvin EC-1118 for a drier, higher alcohol wine. One packet treats 5 gallons; use the whole packet for smaller batches since yeast does not keep well once opened.

Using Canned or Frozen Peaches

Canned peaches (including home-canned) work well for wine. Use the fruit and juice together. Reduce sugar slightly if canned in heavy syrup. Frozen peaches work excellently and actually help break down cell walls for better juice extraction. Thaw completely before using.

Peach Mead Variation

To make peach mead, substitute 2-3 pounds of honey for the sugar. Use a lighter honey like clover or orange blossom to complement the stone fruit flavor. Mead ferments more slowly and benefits from longer aging.

Backsweetening

If your finished wine is too dry, stabilize before adding sugar. Add 1 crushed Campden tablet and 1/2 teaspoon potassium sorbate per gallon, wait 24 hours, then add simple syrup (equal parts sugar and water) to taste. Without stabilizing first, the yeast will ferment the added sugar.

Aging Recommendations

Peach wine is drinkable after 1 month of bottle conditioning but improves dramatically with age. Best results at 6 months to 1 year. The sharp edges mellow and the peach flavor becomes more integrated over time.

Nutrition