Peach Wine

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 3 lb/1.5 kg fresh peaches
  • 1 teaspoon pectic enzyme
  • 1 teaspoon citric acid
  • 1 teaspoon tartaric acid
  • 1 saltspoon grape tannin
  • 2 lb/1 kg granulated sugar
  • 1 lb/450 g Demerara sugar
  • 1 teaspoon nutrient salts
  • Yeast starter of Sauterne(s) or general purpose yeast


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.

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