Peach Wine

1½ Kg (3lb)  Peaches (Ripe)
1½ Kg (3lb)  Sugar granulated
1 teaspoon    Citric acid
½  teaspoon  Grape tannin
4½ litres (1 gallon) Boiling water
30 gms (1oz) dried yeast. A general wine yeast for this one
Pectic enzyme (use as instructed on the packet)

Clean and remove stones. Place stoned peaches into your plastic bucket or other container squeeze them with your hands until mashed and then cover with the boiling water. Leave to cool, when cooled add pectic enzyme. Cover and leave for 24 hours then add citric acid together with tannin. Stir, cover and leave for a further 24 hours. Strain through 2 layers of muslin or a straining bag and pour over the sugar. Stir until all the sugar is dissolved, add yeast,  pour into a demijohn and leave to ferment to a finish. The fermenting period could last several months.
When all fermentation has finished syphon off through a wine filter and bottle.
After bottling leave for 6 months to a year before drinking.



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