TINNED PEACH OR APRICOT
Ingredients:
15 1⁄2 oz. or 16 oz. tin peach slices
1 1⁄2 lb. sugar
1⁄2 lb. malt extract
1 teaspoon citric acid
1 tablespoon pectic enzyme
1⁄2 teaspoon tannin
1 nutrient tablet
Sauternes wine yeast
Water to one gallon
Method:
The peaches can be bought in slices in either 15 1⁄2 oz. or 16 oz. tins, as halves in
16 oz. tins, or labelled "white peaches" in 16 oz, tins. Wine firms also sell peach pulp.
One 15 1⁄2 oz. or 16 oz. tin of either will make, using the quantities in the recipe, a light
dry table wine, but if a fuller-bodied wine is required use two tins of peaches (roughly 2
lb.)—they are quite cheap—and increase the sugar to 2 3⁄4 lb. (U.S. 2 1⁄2 lb.), the citric acid
to 2 teaspoons, and the tannin to 1 teaspoon.
Pour any syrup into your fermenting jar, then mash the fruit with a stainless steel
spoon. Boil two quarts of water and dissolve the sugar and malt extract in it, then put pulp
into polythene bucket and pour the boiling syrup over it. Allow to cool to tepid (70 degs.
F) before adding acid, tannin and pectic enzyme. Stir well, cover closely, and leave in a
warm place. Next day stir, pour the whole into the fermenting jar with the syrup from the
can, and add yeast, nutrient, and enough cold water to bring level of must to just below
the shoulder of the jar, leaving room for a "head." Fit air lock and leave in a warm place
for 10 days, shaking jar daily to disperse pulp through liquid. Then strain into fresh jar,
and top up to bottom of neck with syrup. Ferment out, racking and bottling as usual. For a
sweet wine use a 1 lb. 12 oz. tin of pulp and 3 1⁄4 lb. of sugar.
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