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Ingredientes
- 2Â 1/2 lb peaches (about 10 peaches)
- 7 x pts water
- Â Â sugar TO SG=1.100 (about 2 lb)
- 1 x Campden Tablet
- 1Â 1/2 tsp acid blend
- 1 tsp pectic enzyme pwdr
- 1/2 tsp yeast energizer
- 1/4 tsp tannin
- 1 pkt wine yeast
Direcciones
- Wash peaches, quarter, remove stones and any brown patches. I left the skin on and removed all of the reddish colored meat around the stone. Place peach quarters in nylon straining bag and place in primary. Crush peaches, extracting as much juice as possible. Add in dry ingredients to primary except yeast. Add in warm (tap warm works fine) water and mix thoroughly. Cover and let set for 24 hr. After 24 hr add in wine yeast. Ferment for 3-5 days (SG=1.040). Rack into secondary and attach lock. Rack in 3 wks and again in 3 months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4406g | |
| Calories 433 | |
| Calories from Fat 23 | 5% |
| Total Fat 2.72g | 3% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 133mg | 6% |
| Potassium 2068mg | 59% |
| Total Carbs 106.15g | 28% |
| Dietary Fiber 16.3g | 54% |
| Sugars 93.63g | 62% |
| Protein 9.91g | 16% |
