Homemade peach wine: 12 simple recipes

Even a novice winemaker can make wine from fresh peaches at home. In terms of aroma and taste, this alcoholic drink is no worse than expensive store-bought ones. But it costs pennies to do it, and the task becomes even easier if you have your own garden. In order for the wine to be not only tasty, but also safe, the proportions must be strictly observed.

Content

Features of preparing peach wine
Preparing Ingredients
Cooking recipes
Classical
On alcohol
From fermented peaches
From peach juice
With plums
With raisins
With bananas
With grape juice
With vanilla
With honey and nutmeg
From peach jam
Nectarine wine
Shelf life and storage rules for finished wine
Contraindications for use

Features of preparing peach wine

The step-by-step instructions for preparing a peach drink are somewhat different from those usual for a grape drink. The algorithm is more reminiscent of the process of producing a homemade apricot drink.

In order to make wine from peaches, you need to choose the right ingredients. Thus, only four varieties of peaches are used for alcohol. Moreover, each of them gives a different taste and aroma. Choose:

ordinary peach fruits, which are distinguished by a fleecy skin, the pit practically falling out when ripe;
pavies, similar in appearance to the first ones, but differing in the tightly fitting bone to the pulp;
nectarines, which can be recognized by their very smooth, almost shiny surface;
brugnons, which are a cross between smooth and rough varieties, with the knuckle fused to the flesh.

Usually the varieties selected are those in which the stone is very easily separated from the pulp. There is a simple explanation for this - the kernel is not added to the wine, and with it the drink will be very bitter. But if the question of time and the fact that you will have to throw out some of the pulp are not so relevant, then you can take other varieties.

Preparing 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 for several hours in cold water. This way, all the dirt and dust will go into the water, and the fruits will be easy to wash.

After this, 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 accepted.

Be sure to remove the bone.

Cooking recipes

Use one of the given recipes.

Classical

The simplest recipe can be completed by a novice winemaker who only knows a rough algorithm for creating an alcoholic drink and is not sure of any of the nuances. You will need to take:

5 kilograms of peaches;
3 liters of water;
2 kilograms of sugar;
standard sachet of citric acid.

Peaches need to be washed (but you don’t need to do this too thoroughly - the tannins contained in the skin should be preserved), and pick out the pits. Mash the peaches or simply cut them into thin slices. Add a kilogram of granulated sugar and lemon, fill with 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, soak this pulp.

The juice must be squeezed out, water added or poured into a fermentation container. Install a shutter or a regular rubber glove and 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, you need to add another 500 grams of sugar in the container, and after ten, add the rest of the sugar. The fact that fermentation has ended can be understood by the fact that the foam has stopped appearing on the surface and the release of carbon dioxide has stopped. It is necessary to filter and seal the wine drink for two months. Then it is better to filter again and finally leave the wine alone.

The more filtration there is, the more transparent and visually brighter the drink will be.

On alcohol

Wine with the addition of alcohol will be the same in strength as cognac or liqueur.Homemade alcohol can easily replace these store-bought drinks, and you definitely won’t have a headache in the morning after drinking it, even if you drink too much. 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).

Peaches or nectarines need to be prepared in the standard way. They are ground to a porridge state, a little water and honey are added. The container is covered with gauze and left to ferment for several days. It is worth ensuring that the temperature at which the pulp for the future wine is located does not fall below 23 degrees. Otherwise, fermentation will stop, and in the case of peach wine, restarting it is not so easy.

Squeeze out the pulp, add spices, sugar and alcohol. Leave for at least another three weeks, be sure to stir. Only after this does filtering occur. In a recipe with alcohol, the sediment is often mixed very strongly with the main mass, and it is difficult to separate it. Winemakers use a method using fresh egg yolk 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. You can create a delicious alcoholic drink even from jam that has traces of mold on it. 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 (they cannot be washed).

First, transfer the jam into an enamel container and add hot water. Add unwashed raisins and a glass of sugar. Leave for several hours for primary fermentation to begin.

Once the water has cooled, 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 escaping.

From peach juice

The juice produces a drink very reminiscent of champagne with a fruity taste. 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. This drink, which, by the way, is called a Bellini cocktail, is served with pieces of ice, honey or a sprig of mint.

With plums

To prepare 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. Make sugar syrup (water and sugar) separately in a non-iron container, add vanilla at the very end. Pour this syrup over the peaches and leave them in a fermentation container for several weeks. Plums are added after 2-3 weeks. It’s better to puree them using a blender rather than throwing them in chopped pieces.

With raisins

Raisins act as a kind of analogue of yeast. To prepare this 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.

Fruits cut into small pieces are mixed with raisins. Add one kilogram of granulated sugar and add warm water. Stir for 5 minutes, then pour in already cooled water. They leave to ferment 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.

With bananas

The recipe with bananas is made according to the classic algorithm. The mashed bananas are added as soon as the peaches are immersed in the fermentation bottle. In this case, raisins are not added; wine yeast plays its role.

With grape juice

This recipe is also not very different from the classic one. Fresh natural grape juice is added at the first fermentation stage. In this case, you need yeast - without it the drink will not be prepared.

With vanilla

Made according to the standard recipe. It is better to take a vanilla stick rather than ground into powder. This way the taste will be much more natural, brighter and richer. The color of the stick will not deteriorate.

With honey and nutmeg

For 3 kilograms of the main ingredient you will need:

200 ml natural honey;
150 grams of grated nutmeg.

Peaches are ground, honey is added, and left for three days to produce pulp. Then they do everything according to the standard recipe.

From peach jam

Take:

1 jar of jam;
1 cup of sugar;
200 g raisins.

Hot water, raisins and sugar are added to the jam and placed in a bottle for fermentation. Add water and install the shutter. Fermentation takes 3-4 weeks.