Im going to be starting a batch of peach wine in the next day or so. I picked 38 pounds of Majestic peaches at the local orchard last week. I have a few questions im hoping to get answered. Ive looked at many recipes and im wanting to use all 38 pounds if peaches. I am wanting a strong peach flavor. I have seen some recipes that use 10 pounds per gallon with no water and other recipes with 3 pounds per gallon topped with water to get a gallon. Im assuming that to get a finished product with a strong peach flavor a recipe with more pounds fruit per gallon with no water would be my best bet? I like my wines more on the sweet side.
Also is there a general rule of thumb as to how many pounds of sugar to use per pound of fruit? I will be using a hydrometer but more or less want to know because i dont want to make multiple trips back into town to get sugar. Ive never made peach wine before and all the wines i have made thus far have been much smaller batches. Thanks
Also is there a general rule of thumb as to how many pounds of sugar to use per pound of fruit? I will be using a hydrometer but more or less want to know because i dont want to make multiple trips back into town to get sugar. Ive never made peach wine before and all the wines i have made thus far have been much smaller batches. Thanks