How to blend peach wine with other fruits for the perfect flavour

Peach wine is a sweet, golden coloured wine that is full of the ripe flavour of summer. I like to drink it cold, like sweet white wine, or mixed with a bit of sparkling water for a refreshing afternoon cocktail.

The Perfect Fruit and Peach Wine

The recipe is written for using just peaches, however, I like making a blended peach wine by using a mix of peaches and other fruit. It just provides a more balanced flavour.

Peaches provide both sugar and acidity required to help this wine ferment properly. As such, you don’t want to replace more than 1/4 to 1/2 the peaches in the recipe below. To replace a portion of the peaches, exchange them by weight and follow the rest of the instructions just as they are written.

Here are a few recommend peach wine combinations with the amount of fruit that should be used in combination with the peaches.

Rhubarb: This is my absolute FAVOURITE flavour combination. Something about the tartness of the rhubarb just tastes right when combined with peaches. Replace up to 1/4 of the peaches with finely diced rhubarb stalks.
Berries: For a cup full of summer, replace up to 1/3 of the peaches with ripe, fresh berries.
Plum; Plums contain a lot more of the necessary nutrients for winemaking. You can easily replace up to half of the peaches in this recipe with plums.
Pear: Pear and peach wine is a delicious combination. The pear perfectly complements the flavour of peach without masking it in any way.

How to make wine

The recipe below is written for someone who already knows a bit about how to make wine. If this is your first time, I recommend reading some of my general winemaking posts.

To learn about equipment needed, how rack and bottle win and everything else you might need to know check out my general post on How to Make Cider and Wine.
Here’s a post on How to Use a Hydrometer, to help you determine the alcohol content of your wine.
The fermentation of alcohol also can involve a small amount of methanol production. However, the amount of methanol produced from wines (commercial or homemade) is very low. The danger comes from distilling wine into brandy, which concentrates the amount of methanol. Regardless, the best way to prevent methanol production is to make sure that your ferment is not contaminated with pectin loving bacteria, yeasts and fungi. So sanitize EVERYTHING!
Since peaches don’t contain all the necessary tannins and nutrients to feed the wine yeast, you need to add them to ensure a good ferment. If you skip using them, then the yeasts will die off quickly resulting in a very sweet, low alcohol wine.

Homemade Peach Wine

Make a peach wine blend with berries, rhubarb, plums or pears

Peach wine is sweet and refreshing. Serve chilled for a delicious burst of summer flavour. See the section above for instructions on creating your own balanced peach and fruit wine by substitution a portion of the peaches with rhubarb, berries, plums or pears.

Author: Emillie
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 3 litres 1x
Category: Alcohol
Method: Fermentation
Cuisine: Traditional

Ingredients

Scale

2.5 lbs of ripe peaches
14 cups of filtered water (chlorine-free)
2 lbs of sugar
1 1/2 tsp acid blend
1 tsp fresh lemon juice (not bottled)
1 tsp yeast energizer
1 tsp pectic enzyme powder (optional)
1/4 tsp tannin (optional)
1 packet white wine yeast (LALVIN 71B-1122)

Instructions

Follow the basic winemaking steps, including sanitation of ANYTHING that is going to touch the fruit. See the section above if you need more detailed instructions on the steps involved in making wine.
Wash the peaches. Quarter them and remove the stones and any bad spots. However, you can leave the skins on.
Put the peaches in a large pot and use a potato masher to coarsely mash the fruit.
Bring all 14 cups of water to a boil, then pour the boiling water over the peaches. I often do this in batches, because pouring that much boiling water is difficult.
Put a lid on the pot and stash it in a quiet corner of your house.
After 24 hours, add the sugar, acid blend, lemon juice, yeast energizer, pectin enzyme powder and tannin. Fully stir to mix in the ingredients.
Follow the instructions on your yeast package (mine involves re-hydrating before use) and stir it in as well.
Give everything another good stir one hour after adding the yeast to make sure it is well mixed. If you want to calculate the alcohol levels, remove some of the liquid at this point to measure the specific gravity.
Put the lid back on the pot, and leave it somewhere warm to ferment for 4 days. Give the mixture a good stir once or twice a day.
After the first 4 day ferment, filter out the solids and move the liquid to your carboys. In general, it’s better to leave some of the liquid behind in the solids than to have solids in your carboys.
Top the carboys with an airlock and leave them somewhere dark to ferment for 3 weeks.
After 3 weeks, rack the wine into a clean jug for another round of fermentation.
After 3 months the wine is ready for bottling. The bottled wine needs to age for at least 10 months to develop a nice mellow flavour. I’m often tempted to sample early, but it’s always a disappointment.

Notes

If this is your first time making wine, see the section above for more information on each of the steps involved. Alternatively, try a simple recipe for fruit juice cider.
I enjoy adding a second fruit to peach wine to round out the flavour. See the section above for more information and suggested fruit combinations.

Keywords: plum, rhubarb, pear, blueberry, raspberry, strawberry, cherry, summer, fall