tue, aug 18, 20
If peaches are frozen, take out of freezer and allow them to reach room temperature.
Dice peaches into small cubes and add to large pot with sugar.
Stir occasionally until the base melts into a liquid.
Strain the juice to remove any excess peaches and add sugar adding it to gallon container.
Open your brewsy bag and pour the contents in. Seal your juice again and shake well.
Apply airlock and store in a dark and warm area for 3 days (75-77°F is best).
Use sweetness calculator to determine how much juice to remove and sugar to add
Pour into gallon container (if you haven't already) and stir well.
Open your Brewsy bag and pour the contents in. Seal your juice again and shake well.
Add airlock and store in a dark and warm area for 3 days (75-77°F is best).
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, your yeast will have fallen to the bottom of your container. optionally, you can now carefully pour your wine off of the sediment into a secondary container for bottling. you may find that sediment will build up again, and your wine might need to be poured off ('racked') once more.
(optional) Once fermentation is complete, add black tea and lemon juice at your discretion to compliment taste.
Enjoy! Your wine will continue to improve with age. When you're ready to serve, add a few sliced peaches to your wine (optional).