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Old 10-13-2013, 08:11 PM   #1
BS2K
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Default White Grape Peach 5 gallons

White Grape Peach 5 gallons
5 gallons of White Grape Peach Juice (I prefer wal-mart brand)
3 cans White Grape Peach juice frozen concentrate (thawed)
2 cans Niagare White Grape frozen concentrate (thawed)
I pack Red Star Montrachet Yeast
OR 1 pack Lalvin ICV D-47 wine yeast

Easy directions: Mix the above, put in carboy, wait 2 months or until clear which usually takes 4-5 weeks, bottle, enjoy!

Optional: Pectic Enzyme, Yeast Nutrient

Starting Gravity: really high
Finishing Gravity: Low


All of this goes in a 5 gal carboy, make sure to shake everything well to oxygenate and mix the concentrate in. Then add the pectic enzyme per directions and let it work if you have some, this just helps it clear but you probably don't need it. Then I pitch the yeast. I usually make a starter. After a day or two I add some nutrient which you also really don't need. I use foil for an airlock for a week then switch to a real one. This helps the wine take up O2 during the respiration phase, once again, not necessary.

Now just wait a month or so until it clears and if you can stand it age it for a couple of months. No need to rack!

Carb it up with 5-6 oz of corn sugar or keg it, it will go fast!
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Old 10-13-2013, 08:29 PM   #2
magister
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All these tips will be well used before the next academic year in Poland. I can't wait till I'll be able to do something according to these recipes. Thanks!
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Old 10-13-2013, 08:55 PM   #3
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Quote:
Originally Posted by magister View Post
All these tips will be well used before the next academic year in Poland. I can't wait till I'll be able to do something according to these recipes. Thanks!

Welcome bro!.. This one will be potent Wine..


feel free to ask ANY questions when you are ready to get started.
I'm gong to post a load of recipes soon too..

Getting ready to make a Nice Merlot later today
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