Wipe the peaches and remove the stones. Place the fruit in a bucket, and with thoroughly-washed hands, squeeze the peaches until well-mashed. Add 1 Campden tablet, cover the peaches with boiling water, and leave overnight. The next day stir in the pectic enzyme, replace the cover and leave for 24 hours. On the third day, strain through muslin and add the citric acid, tartaric acid and tannin. Add the sugar and sufficient warm water to dissolve the sugar and stir thoroughly. Make up to 1 gallon/4.5 litres. When the temperature is down to 75°F/24°C, add the nutrient salts and yeast starter. After 4 days, transfer into a fermentation jar under airlock, and ferment to a finish in a warm place. Rack as necessary, the first time probably being after 6 weeks.
© 1978 Mary Norwak estate. All rights reserved.