Peach wine at home: 12 easy recipes

Wine from fresh peaches at home can be prepared even by a novice winemaker. In terms of aroma and taste, such an alcoholic drink is no worse than expensive store-bought ones. But it costs a penny to make, 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.

Features of making peach wine

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

In order to make wine from peaches, 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. Choose:

• ordinary peach fruits, which are distinguished by a fleecy skin, almost falling out when ripe;
• pavies, similar in appearance to the first, but distinguished by a tight-fitting stone to the pulp;
• nectarines, recognizable by their very smooth, almost shiny surface;
• brugnons, which are a cross between smooth and rough varieties, while the bone in them is fused with the pulp.

Usually, varieties are selected in which the stone is very easily separated from the pulp. There is a simple explanation for this - the core is not added to the wine, with it the drink will be very bitter.But if the issue 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 should be no particular difficulties with making homemade peach wine. After choosing the ingredients, you need to thoroughly rinse them. If the skin is rough, then it is better to soak the peaches for several hours in cold water. So all the dirt and dust will go into the water, and the fruits will be easy to wash.

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 slight smell of rotting or mold emanates from them, then they are not taken.

Be sure to take out the bone.

Cooking recipes

Use one of the following recipes.

Classic

The simplest recipe can be done even by a novice winemaker who knows only an approximate algorithm for creating an alcoholic drink and is not sure of any nuances. Need to take:

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

Peaches need to be washed (but you don’t need to do this too carefully - the tannins contained in the skin should remain), select the seeds. Peaches mash or just 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, soak this pulp.

Juice must be squeezed, add water or pour into a fermentation container.Install a shutter 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, another 500 grams of sugar should be added to the container, after ten, add the rest of the sugar. 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 cork the wine drink for two months. Then it is better to filter again and finally leave the wine alone.

The more filtrations there are, the more transparent and brighter the drink will be visually.

On alcohol

Wine with the addition of alcohol will turn out to be the same strength as cognac or liquor. Homemade alcohol will easily replace these store-bought drinks, and after it, your head will definitely not hurt in the morning, even if you go overboard. Need to take:

• 3 kilos of peaches;
• 3 liters of water;
• 1 liter of alcohol;
• 5 kilograms of sugar;
• spice to taste (for example, you can take a vanilla stick, honey, cinnamon or lemon juice).

Peaches or nectarines should be prepared in a standard 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 fall below 23 degrees. Otherwise, the fermentation will stop, and in the case of peach wine, it is not so easy to resume it.

Squeeze out the pulp, add spices, sugar and alcohol to it. Infuse for another three weeks at least, while stirring be sure. Only then does filtering take place. In a recipe with alcohol, the sediment often mixes very strongly with the main mass, 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's not at all necessary to throw away peach jam that has become unusable. You can create a delicious alcoholic drink even from the jam, which has traces of mold. Need to take:

• 1.5 kilograms of jam or jam;
• 1.5 liters of water;
• 1 glass of 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 a few hours to start primary fermentation.

As the water cools, it is placed in a fermentation bottle. Add water, install a rubber glove or a special shutter.Fermentation will go on for 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

From juice, the drink is very reminiscent of champagne with a fruity taste. Taken:

• 1.5L 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, which, by the way, is called a Bellini cocktail, is served with pieces of ice, honey or a sprig of mint.

With plums

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. Make sugar syrup (water and sugar) separately in a non-iron container, add vanilla at the very end. Peaches are poured with this syrup, set aside in containers for fermentation for several weeks. Plums are added after 2-3 weeks. It is better to puree them with a blender, rather than throw them in chopped pieces.

With raisins

Raisin acts as a kind of analogue of yeast. To make this wine you need to take:

• 3.5 kilograms of peaches;
• 2 kilos of sugar;
• a glass of raisins (do not wash);
• 3 lemons;
• 3 liters of water.

Cut into small pieces of fruit mixed with raisins. Add one kilogram of granulated sugar, pour warm water.Stir for 5 minutes, then pour already chilled water. Set to wander according to the classic recipe. Be sure to strain after two weeks, then add water again to the light composition. Repeat the procedure after another two weeks.

With bananas

Recipe with bananas is made according to the classical algorithm. 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 is also not much different from the classic. Fresh natural grape juice is added at the stage of the first fermentation. This requires yeast - without them, the drink will not be prepared.

With vanillin

Made according to a standard recipe. It is better to take a vanilla stick, and not ground into a powder. 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 natural honey;
• 150 grams grated nutmeg.

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

From peach jam

Take:

• 1 jar of jam;
• 1 glass of sugar;
• 200g raisins.

Add hot water, raisins and sugar to the jam, place in a fermentation bottle. Add water, install the shutter. Fermentation takes 3-4 weeks.

Nectarine wine

The production of wine from nectarine is no different from the usual. Only caveat: the pit doesn't separate as well, so more fruit may be needed.

Expiry date and storage rules for finished wine

Keeps up to two or three years. In the refrigerator - up to 3 months open.

Contraindications for use

Contraindications are diseases of the duodenum, too high blood pressure.

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