Peach wine (White, Sweet, Table)
Ingredients:
tokaj or sauternes yeast leaven
1020 g of fine sugar
430 g canned peaches (no preservatives)
3 mg vitamin B1
1/2 teaspoons of grape tannin
2 flat teaspoons of pectolytic enzyme
1 heaped teaspoon of citric acid
1 flat teaspoon of tartaric acid
1 flat teaspoon of medium
230 ml of concentrate of light grapes
potassium metabisulphite
Pour sugar into a bucket, pour 1,7 liter of hot water and mix thoroughly. Add the finest chopped peaches, make up with cold water to the volume 4,2 Litre, and when the temperature drops to 21°C, add the remaining ingredients, in addition to concentrate. Set aside for 4 days for fermentation and daily mix. Then we pour the mash into the gander, add concentrate and clog with a stopper with a fermentation tube. We set in a warm place, and when the yeast stops working, remove the wine and add potassium metabisulphite. After 28 days again pull the liquor. Wine can have a dry taste, so at the end they should be sweetened, to reach specific gravity 1024 Units. They can be drunk after 3-4 Months.