Kitchen Ranch

Peach Wine Racking #1

 

Remember back in July when I made Peach wine? Well, it has been fermenting under the sink for long enough to face its first racking time.

"Racking" wine is the process of separating wine from its sediment and transferring the wine into another container using a siphon. Racking is fun to say the least. Fun and impressive for all ages.....

Here is how it is done:

1. Place the bottle of wine on a table.
2. Place an empty container or bottle below the table, such as on the floor (in this case) or on a lower table.
3. Place the notched end of the siphon tube into the container of wine. Be sure the tube is in the wine but does not touch the layer of sediment. (The sediment should be at the bottom of the container.)
4. Suck on the other end of the tube until wine begins to flow.
5. When the wine begins to flow, insert the tube into the lower container.
6. Fill the bottle (a Carlo Rossi bottle in this case)

Now we will wait another 3 months to rack once again before bottling.

Peach Wine

I started my first batch of peach wine this weekend past. I plan to post the step by step process in making this wine as it goes....

I am attempting a small batch-only a gallon. This is sort of my trial run before I attempt to make 5 gallons of red wine this fall. I want to simply acquaint myself with the process.

I crushed the peaches and put them in a cheesecloth that rests in a large stainless steel pot...draining as much liquid as possible.

Then I added enough hot water to make a gallon... as well as:

• 2 lbs. Granulated Sugar
• 1 1/2 tsp acid blend
• 1 tsp pectic enzyme powder
• 1/2 tsp yeast energizer
• 1/4 tsp tannin
  
• 1 Campden Tablet

Cover...not necessary to be airtight at this point.

I purchased all these goods at my local home brew store... there are plenty of places on line if there is no brew shop near to you. The acid blend... I actually used citric acid that I had on hand back from my cheese making moment...

 

As the day unfolded, the brew smelled nice but started looking icky. 24 hours later I added the wine yeast (after activating it in lukewarm water 1/4 cup).

Nothing happened.

But, when I woke up the following morning I had plenty of bubbles and sweet smelling fermenting peaches. Apparently, it can take up to 24 hours for the yeast to start working.

Now I wait for 3-5 days, stirring daily, until I strain the brew into a glass gallon jug and seal with an airlock.

To Be Continued......