mon, aug 24, 20
4 750 ml bottles (about 0.8 gallons)
Open the sweetness calculator to determine how much white grape peach juice to remove and sugar to add. Since this recipe includes peach syrup, be sure to select the sweetness preference one level below your ideal choice (Example: if you want sweet wine, choose the semi-sweet preference on the calculator).
Using the values from the sweetness calculator, pour out your juice, add sugar, seal the juice again, and shake until dissolved (it's okay if it all doesn't dissolve).
Open your brewsy bag and pour the contents in. Seal your juice again and shake well.
Replace your juice cap with your airlock (see video here) add water to 'fill line', and leave in a dark and warm place (75-77 degree F) for three days. Cover with towel if necessary for darkness and/or keeping warm. Save the juice cap!
After 3 days, move to fridge for 48 hours. Optional: remove the airlock and replace with the original cap, but *not* tightened onto the juice container. instead, leave it loosely on top.
After 48 hours in the fridge, you can now carefully pour your wine off of the sediment into a secondary container. Note: this sediment is completely safe to drink if accidentally consumed.
After you finish racking, add the peach syrup and shake the the bottle to mix. The peach syrup is optional for those of us who want sweet rosé - omit if you would rather have a dry rosé.
(optional) Serve with slices of frozen peach to keep it cool and add extra peach flavor!
(optional) If there is leftover wine, return to fridge with any thawed peaches added to the wine - this will give it an extra peach boost as it chills :)