Tinned Peach Wine

First time

In season January to December · makes 4.5 L · target OG 1.085

Uses tinned fruit (no stones present), so it teaches racking with no kernel hazard at all.

You will need

1
Sanitise. Tinned peaches come ready stoned and soft — no kernels to worry about, which makes this a gentle beginner wine.
2
Mash the peaches with their juice under cooled boiled water; add pectic enzyme when cool.
3
Add the sugar dissolved warm; top to 4.5 L (reading ~1.085); pitch the yeast and nutrient.
4
Ferment on the pulp a few days, strain into a demijohn.
5
This wine's lesson is racking: when the ferment finishes, siphon the clear wine off the sludge of dead yeast into a clean demijohn, leaving the sediment behind. Do it again a month later. Each racking leaves it cleaner.
6
Bottle bright — a soft, peachy white.

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An original MakeWine recipe.