Peach Wine from Canned Peaches

Mark - N1MT

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Oct 20, 2004, 12:01:46 PM10/20/04

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A friend who works at a warehouse of a large supermarket chain,
stopped bye last night and dropped off numerous cans of peaches. Guess
they were damaged either in the warehouse or in shipping (and the
price was right, FREE). Anybody ever done peach wine using canned
peaches ? Recipes ?

Thanks, Mark

Darren George

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Oct 20, 2004, 1:53:56 PM10/20/04

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That was actually the first batch of wine I ever made. I think I used
2 cans of peaches for a gallon, three pounds of sugar, and various
additives (ntrient, pectinase, acid, energizer, tannin) as usual.

It turned out to be a short-lived wine; it tasted very nice when I
bottled it, but lost a lot of peach flavour by the time I opened the
first bottle a few months later. By the time it was a year old, all
that I could taste was sugar, alcohol and tannin- not a trace of peach
left.

If I were in your shoes, I'd use more peaches per gallon, and skip the
tannin.

I used to have a book full of recipes for wines from canned and dried
fruit- don't recall the author.

Cheers,
---The Mad Alchemist---
http://www.mad-alchemy.com
Email sent to the above address, unless clearly marked
as wine or heraldry, will be deleted unread.

Bob

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Oct 20, 2004, 4:51:32 PM10/20/04

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"Darren George" <mad...@starmail.com> wrote in message
news:7a9dn0dn6k6uojmoa...@4ax.com...

> On 20 Oct 2004 09:01:46 -0700, n1...@yahoo.com (Mark - N1MT) wrote:
>
> >A friend who works at a warehouse of a large supermarket chain,
> >stopped bye last night and dropped off numerous cans of peaches. Guess
> >they were damaged either in the warehouse or in shipping (and the
> >price was right, FREE). Anybody ever done peach wine using canned
> >peaches ? Recipes ?
>
> That was actually the first batch of wine I ever made. I think I used
> 2 cans of peaches for a gallon, three pounds of sugar, and various
> additives (ntrient, pectinase, acid, energizer, tannin) as usual.
>
> It turned out to be a short-lived wine; it tasted very nice when I
> bottled it, but lost a lot of peach flavour by the time I opened the
> first bottle a few months later. By the time it was a year old, all
> that I could taste was sugar, alcohol and tannin- not a trace of peach
> left.
>
> If I were in your shoes, I'd use more peaches per gallon, and skip the
> tannin.

I'm a big fan of blenders. I'd frappe the hell out of those peaches
before I fermented the whole lot.

Robert Perkins

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Oct 23, 2004, 9:10:12 PM10/23/04

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If it's not too late, I suggest draining and freezing the peaches to help
breakdown the cell structure. Also you need to add pectic enzyme to break
down the pectin. If you don't your wine will never clear. You will also need
to add some acid blend. Search for recipes with these ingredients.

Good Luck,
Robert

"Mark - N1MT" <n1...@yahoo.com> wrote in message
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Jack Keller

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Oct 26, 2004, 11:39:04 AM10/26/04

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Mark, go to http://winemaking.jackkeller.net/reques21.asp for a recipe.

It can be very good or just so-so. Fruit quality is the determinate.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/