20 lbs. of fresh, ripe peaches
Water to reach to 23 Litres
10 lbs Sugar to reach S.G. 1.085 - 1.095
5 Campden Tablets
5 teaspoons Pectic Enzyme
5 teaspoons Yeast Nutrient
1 teaspoon Tannin
1 pkg. Lalvin 71B-1122 Yeast or Wyeast # 3766 Cider Yeast

Hint - Freeze peaches after pitting to extract more flavour.

Add 1 Litre of White Grape Concentrate for more body- Highly Recommended.

Starting Gravity should be S.G. 1.085 - 1.095.

Wash peaches, quarter, remove stones and any brown patches.
Place peach quarters in nylon straining bag and place in primary.
Add all ingredients to primary except yeast.
Add water and mix thoroughly to dissolve sugar.
Cover and let set for 24 hr.
After 24 hr add wine yeast.
Ferment for 3-5 days (S.G. 1.030 or less ).
Rack into secondary and attach air lock.
Rack in 3 weeks to a clean carboy and add 5 more Campden Tablets and 3 tsp. Potassium Sorbate.
If you can, let it age a few more months and then clear with Sparkolloid™.

Age 1 year to develop the wines full potential.