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    Home ยป Recipes ยป Wine & Beer Brewing

    Peach Wine

    Published: Jul 21, 2023

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    My Homemade Peach Wine recipe is a great way to keep summer flavours available year round.

    Homemade wine is easy to make, and super tasty - Hereโ€™s everything you need to know about the ingredients, and detailed instructions for making your own sweet peach wine!

    Originally posted on November 6, 2020, updated on 7/21/2023.

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    Did anyone else NOT have โ€œGeorgia saves the USA from falling to fascismโ€ on their 2020 Bingo cards?

    Weird way to start out a food blog, but the todayโ€™s news definitely put me in the mood to share another peach recipe. I - somewhat recently - posted a roundup of Peach Recipes, but have been waiting to post our Fresh Peach Wine recipe.

    Today started out with my friend Houston messaging the phrase โ€œWell, slap my peach and call me papa.โ€... something that still has me laughing, hours later.

    From there, I decided that the morning called for peach jam on *toast*, for breakfast.

    I decided to serve it the way I always to - cream cheese topped with the jam - and a friend later pointed out that if it was Philly cream cheese, that was just a whole other layer of appropriate.

    I hadnโ€™t even considered it!

    Anyway, while peaches arenโ€™t in season, and any wine you put on now wonโ€™t even be potable for a few months... it feels like the time to share this recipe.

    And hey, if you happen to have anything to celebrate, this also makes a really great sparkling wine! More on that in a bit!

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    How to Make Peach Wine

    If itโ€™s your first time making wine, don't be intimidated! Check out our primer to home brewing:

    - Wine Making At Home, Part 1: Why?

    - Wine Making at Home, Part 2: Equipment to Get Started

    - Wine Making at Home, Part 3: The Brewing Process.

    - Wine Making at Home, Part 4: How to Stabilize and Back Sweeten Wine

    Just a small handful of entries, and you'll be good to go to get your own wine started!

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    Peach Wine Ingredients

    Aside from fresh fruits, this wine recipe requires only a few ingredients to make - super simple!

    Here is some information about those base ingredients that will help you make the best wine!:

    Peaches

    You can use fresh or frozen peaches to make this wine. There are just a few differences in how to use them, and things to keep in mind:

    Fresh Peaches

    When using fresh peaches, be sure to use very ripe, flavourful fruit only. More ripe peaches = better peach flavor.

    Ideally, use something in-season, as off season fruit never seems to taste as good!

    I like to macerate the peaches for several hours before I start making the wine. By that, I mean Iโ€™ll pit and chop up the peaches and put them in a large bowl or pot, and stir in the sugar.

    Then, I cover and leave it for a while, to let the sugar do its thing.

    The sugar draws the natural juices - and flavour! - out from the peaches. I find this gives the best base to the wine, rather than starting with chopped fruit and water.

    A 4 photo collage showing the progression from chopped peaches, to chopped peaches with sugar, to pacerated peaches in their own juice, to a pot with chopped peaches, sugar, and water.

    Frozen Peaches

    When using frozen peaches, you can skip the maceration process. Freezing and thawing peaches - or pretty much any fruit - breaks them down in a way that ends up with a result similar to maceration.

    Be sure to use a good brand of frozen peaches, and that the peaches are good and flavourful when they thaw. If your peaches donโ€™t have much flavour, neither will your wine.

    White Sugar

    While sugar is technically optional when making wine, NOT adding any sugar will result in an INCREDIBLY dry peach wine.

    When youโ€™re making wine from peaches - much like with any other light coloured, non-grape fruit - youโ€™ll want it to have at least some residual sweetness to it, or it just wonโ€™t taste like much.

    The sugar helps to bring out the peach flavour - itโ€™s much better as a semi sweet or sweet wine.

    To be honest, I wouldnโ€™t even recommend doing it up as a semi-dry wine.

    Anyway, sugar is an important part of wine making, and there are a few aspects of sugar to keep in mind:

    Type of Sugar

    In terms of type of sugar, we prefer to use plain white granulated sugar for this wine.

    Sometimes weโ€™ll use brown sugar for part of the sugar content to give it a bit of a deeper flavour - more like a peach cobbler flavour - but generally stick to white sugar.

    Feel free to use either type, raw cane sugar, or a mixture of any/all of these.

    Note: If youโ€™re going for the brown sugar for some or all of the sugar, try adding a vanilla bean and a cinnamon stick to your boiled mixture, leaving them in through fermentation!)

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    How to Make Peach Mead

    If youโ€™d like to make a mead rather than a wine, you can swap the sugar out for honey. Weโ€™ll usually use 4-5 lbs of honey for this.

    A couple notes:

    - I say โ€œPeach Meadโ€, as thatโ€™s what most people would understand... but mead with fruit is technically called โ€œmelomelโ€.
    So, swapping sugar out in favour of honey would give you a peach melomel. The more you know!

    - When youโ€™re using honey instead of sugar, youโ€™re going to want to be careful in your choice of honey. Where white sugar is fairly neutral in flavour, honey can be aggressively flavoured.

    I recommend picking something lightly coloured and lightly flavoured - a clover or orange blossom honey, for instance.

    Something like a wildflower or buckwheat honey is likely to completely overwhelm the flavour from the peaches.

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    Alcohol Content

    Aside from flavour, thereโ€™s the matter of alcohol content.

    Your wineโ€™s final ABV will vary wildly dependent on a few things: The initial sugar content of the peaches you use, the amount of sugar you add, and what kind of yeast you use (more on that in a bit)

    Any amount of sugar will result in a higher alcohol content of your wine, than making the same wine without sugar added.

    Sugar - both in the base wine itself, and from the added sugars - is what feeds the yeast, the yeast eats up the sugars and gives off alcohol as the byproduct of that process.

    More sugar = more food = more alcohol... to a point, anyway. About that...

    Back Sweetening Your Homemade Peach Wine

    Sometimes - usually, even - youโ€™ll find that the yeast went a bit too far with their peach wine smorgasbord, and you end up with a final product thatโ€™s not as sweet as youโ€™d like it.

    ... and thatโ€™s when itโ€™s a good idea to back sweeten it!

    You can read my How to Stabilize and Back Sweeten Wine post for information on how to back sweeten fruit wines with a simple syrup.

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    Wine Yeast

    Because I cook the fruit - rather than use a campden tablets - to kill off any wild yeasts present (As well as being the best way to kill off any bacteria!), youโ€™ll want to use a yeast packet to get fermentation started.

    The type of yeast you use will impact the alcohol content of the final product.

    Yeast organisms donโ€™t have an *unlimited* capacity to process sugar into alcohol. At some point, the environment theyโ€™re living in - the brewing wine - becomes too high in alcohol for the yeast to survive. They die off, the fermentation stops.

    Different types of yeast have different tolerances for alcohol in the environment. That is, some yeast will be able to survive higher amounts of alcohol in the wine, so theyโ€™ll continue producing it longer than some other types.

    Some types of yeast will bring you to something like an 8% ABV, while others will let things run wild until close to 20% ABV.

    Itโ€™s good to know what you have in mind, when you choose your yeast.

    Note: Iโ€™m going to refrain from using brand names in this section, as whatโ€™s available varies wildly between suppliers and regions!

    Ask your local homebrew supply shop for recommendations based on what youโ€™re looking for.

    In general terms, though:

    If you want a sweeter wine with a low-ish ABV - without having to back sweeten it (more on that in a bit) - choose a yeast with a lower tolerance for alcohol.

    If youโ€™re looking for a dry wine with a low ABV, choose a yeast with a lower tolerance for alcohol, and less sugar.

    If you want a sweet wine with a higher alcohol content, use a bunch of sugar with a high-tolerance yeast... and be prepared to backsweeten it.

    If you want a dry wine with a high ABV, use a fair amount of sugar and a high tolerance yeast.

    Making Larger Batches of Wine

    This recipe makes about a gallon of peach wine, though you can easily scale this wine recipe up.

    In fact, there's a function inside the recipe card itself to do the math for you!

    One note, though: You don't need to multiply the yeast, but the software doesn't know that. We will use one pouch of yeast for anything from a 1 gallon batch, to 5 gallons, and then 1 pouch for every 5x batches beyond that.

    As a related note: The recipe software is definitely geared towards cooking, not wine making. Therefore, you can pretty much ignore all of the info it gives you: The nutritional info is calculated on everything that goes into the wine.

    It does not take into account how much sugar will be fermented out, how much volume is lost to racking, the fact that the fruit pulp is removed before the final product, etc.

    Everything Else

    Rounding out this recipe, you will need:

    Spring Water - we use bottled water for its neutral taste

    Golden Raisins - this gives a bit more sweetness and body to the finished peach wine.

    Acid Blend - balances the flavour and mouth feel

    Yeast Nutrient - Supports the yeast reproduction.

    Pectinase / Pectic Enzyme - breaks down the pectins in the fruit, preventing cloudiness and gelling from the boiling process. Weโ€™re making wine, not peach jam!

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    How to Make Sparkling Peach Wine

    As Iโ€™d mentioned earlier - like other sweet white wine types - peach wine is especially nice as a bubbly beverage.

    There are two main ways to accomplish this, both of which happen AFTER fermentation has ceased.

    Note: Consult your local homebrew store for what your options are when it comes to bottling sparkling wine.

    As this ferments a bit in the bottle, normal wine bottles arenโ€™t a good idea - they can explode from the extra pressure.

    Weโ€™ll usually use beer bottle and caps for any sparkling wine or sparkling ciders that we make, but there are options more along the lines of champagne bottles.

    Selection and brands tend to vary wildly by location.

    Anyway!

    For Naturally Carbonated Sparkling Peach Wine

    In a small pot, mix together 1 cup of water with 1 cup of sugar or brown sugar. Use a sanitized funnel to pour this into a sanitized large carboy.

    Rack the wine over into this carboy, swirling it as you go.

    Bottle the wine into appropriate bottles, following directions for whatever kind of cap/closure you will be using.

    Allow wine to age at least a month or two โ€“ residual yeast will ferment the added sugar, carbonating the wine. Serve chilled.

    For Force-Carbonated Sparkling Wine

    Alternatively, you can rack the wine (without the added sugar syrup!) into a keg and force carbonate it, if you have the set up for that - Thatโ€™s what we tend to do with our ciders.

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    More Home Brewing Recipes!

    While you've got your current homebrew fermenting away, why not consider putting a batch of something else on, to occupy your wait time? Here are a few of my best wine, cider, and mead recipes:

    Wine Recipes

    Banana Wine Recipe
    Blackberry Wine Recipe
    Blackcurrant Wine Recipe
    Blueberry Wine Recipe
    Cherry Wine Recipe
    Cranberry Clementine Christmas Wine Recipe
    Cranberry Wine Recipe
    Faux Lingonberry Wine
    Lychee Wine Recipe
    Mango Strawberry Wine Recipe
    Mango Wine Recipe
    Mint Wine Recipe
    Lychee Wine Recipe
    Partridgeberry Wine Recipe
    Passionfruit Wine Recipe
    Stone Fruit Wine Recipe
    Strawberry Wine Recipe
    Ube Wine Recipe
    Watermelon Wine Recipe

    Mead Recipes

    Black Cherry Mead Recipe
    Blueberry-Clementine Mead Recipe
    Blueberry Mead Recipe
    Clementine Mead Recipe
    Pumpkin Mead Recipe
    Wildflower Mead Recipe

    Cider & Miscellaneous Homebrew Recipes

    Hard Apple Cider Recipe
    Home Brew Hard Iced Tea Recipe
    Maple Hard Apple Cider Recipe

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.

    A glass of pale peach coloured wine, with 2 fresh peaches at the base of the glass.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.65 from 17 votes

    Homemade Peach Wine Recipe

    Homemade Peach Wine is a great way to keep summer flavours available year round. My peach wine recipe is easy to make, and super tasty!
    Prep Time3 hours hrs
    Cook Time1 hour hr
    Resting time120 days d
    Total Time120 days d 4 hours hrs
    Course: Beverage
    Cuisine: French
    Servings: 1 Gallon
    Calories: 5790kcal
    Author: Marie Porter

    Equipment

    • Large pot
    • Slotted Spoon
    • Large wire strainer
    • 2 gallon fermenter bucket and lid
    • 1 air lock and stopper
    • Long spoon / paddle
    • 2 1 gallon carboys
    • Siphon, siphon tubing.

    Ingredients

    • 4 Lbs Fresh peaches
    • 6 cups Granulated Sugar
    • 1 gallon Spring Water
    • 1 cup Golden Raisins
    • 1 teaspoon Acid Blend
    • 1 teaspoon Yeast Nutrient
    • ยฝ teaspoon Pectinase / Pectic enzyme
    • Yeast

    Instructions

    Prepare the โ€œMustโ€:

    • Wash peaches and chop them into small chunks, discarding any brown patches.
    • Add peaches to a large pot. Add sugar, stir well. Cover and let it sit for a few hours, stirring every once in a while.
    • After about 2-3 hours, the sugar should have nicely macerated the peaches, and have extracted as much juice as possible. Add as much of the water as your pot can handle, bring ALMOST to a boil.
    • Once water starts bubbling, turn the temp to low and simmer for 1 hour. Think more โ€œkeep it warmโ€, than any kind of active simmer.
    • While the pot is simmering, prepare your primary fermenter bucket:
    • Wash and sanitize a 2 gallon plastic fermenter, lid, stopper, air lock, and nylon straining bag. (The bag is optional, we donโ€™t bother!)
    • Place raisins, acid blend, yeast nutrient, and pectic enzyme into the plastic fermenter.
    • Affix the stopper to the lid of the fermenter, cover and set aside.
    • Once the hour is up, remove peaches from heat, allow to cool. It doesnโ€™t have to be all the way to room temperature, just cool enough that if it splashes on you, it wonโ€™t hurt - thatโ€™s a good guideline
    • Carefully pour peaches and water into the fermenter - into the nylon bag, if using. Tie off the bag - if applicable - and top up with any remaining water.
    • Affix air lock to lid, cover the bucket, and allow to fully cool over night.
    • For the sake of consistency in readings - and therefore accuracy in ABV calculations - this should be done where you plan to let the wine ferment for the next few months - usually a basement.

    Primary Fermentation:

    • The next morning, check the Specific Gravity and write it down in your notes, along with the date.
    • Add yeast to the fermenter bucket, stir with a long, sanitized spoon. Affix the lid, allow to sit for 24 hours.
    • The next day, check to make sure that the yeast has started fermenting - there should be bubbles in the airlock, and/or foam in the liquid.
    • Put the lid back on, allow to ferment for one week.

    Secondary Fermentation and Beyond:

    • After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized one gallon carboy. Put the carboy - your secondary fermentation vessel - somewhere cool (not cold!), and leave it alone for a month or so.
    • Using sanitized equipment, rack the peach wine off the sediment, into a clean, freshly sanitized carboy. Cap with sanitized airlock, leave it alone for another 1 month.
    • Rack one more time, leave it for another 2 months or so.
    • When your wine has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to bottling.
    • Follow the instructions on your selected type of wine stabilizer to stop fermentation from restarting. For potassium sorbate, this needs to be done 2-3 days before bottling.
    • Using sanitized equipment, take a gravity reading, then rack the wine into clean, sanitized bottles. Cork.

    Notes

    IMPORTANT: Software generates nutritional information based on the ingredients as they start, and is unable to account for the sugars consumed in the fermentation process.
    As such, the calories, sugars, and carbs are shown WAY higher than reality. Additionally, the listed value is for the entire recipe, NOT per serving.

    Nutrition

    Calories: 5790kcal | Carbohydrates: 1488g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 4529mg | Fiber: 33g | Sugar: 1436g | Vitamin A: 5915IU | Vitamin C: 124mg | Calcium: 311mg | Iron: 8mg

    Related posts:

    Banana Wine A close up view of a wine glass with with a deep red wine. There are cranberries and orange peels at the base of the glass, against a white background. Christmas Wine Blackberry Wine Recipe Blackberry Wine A glass of pale red strawberry wine. Strawberry Wine

    More Wine & Beer Brewing

    • A glass of pale red strawberry wine.
      Strawberry Wine
    • A glass of black cherry mead, next to a pile of black cherries.
      Black Cherry Mead
    • A wine glass of a medium purple blueberry clementine mead, with a dish of blueberries and a halved clementine next to it.
      Blueberry Clementine Mead
    • A glass of blackcurrant wine, with a small dish of black currants next to it.
      Blackcurrant Wine Recipe

    Reader Interactions

    Comments

    1. Nikki W

      February 21, 2021 at 1:50 pm

      5 stars
      I would like to make this with peach concentrate. How much concentrate is equal to the 4# of peaches in recipe? TIA

      Reply
      • Marie Porter

        February 21, 2021 at 2:52 pm

        What do you mean by peach concentrate? What are the ingredients?

        Reply
    2. Jim

      August 08, 2021 at 11:48 am

      Hey I've been making fruit wines for many years, just started a 6 gal. batch from part of the harvest of my peach trees. Your recipe and instructions should result in a nice peach wine even for novices, nice job! Of all the wines I make the peach is one of my favorites, never a bad batch! Happy wine making!

      Reply
    3. Nikki D

      September 04, 2022 at 6:26 pm

      Hi , my husband and I are new to wine making. I would like to know if the raisins in the peach wine are optional or not. I canโ€™t wait to get started on this , we have already picked our peaches

      Reply
      • Marie Porter

        September 04, 2022 at 6:50 pm

        You can skip them if you like, they just give a bit more body to the wine.

        Reply
        • Nikki

          September 04, 2022 at 7:39 pm

          Thanks so much for getting back to me. I will be starting first thing in the morning

          Reply
    4. Nikki

      September 05, 2022 at 3:54 pm

      I am making 4 gallons of the peach wine. I used the calculator in the recipe. I know you said about not adding more yeast unless you are doing 5 gallons. My question is this. Yeast is listed twice on the ingredients the one says add 4 tsp of yeast nutrient and the other just says yeast ( which I am assuming just means the yeast packet. Am I still only just using 1 tsp of yeast nutrient and 1 packet of yeast ? I have my peaches all cut up and Macerating right now. So excited !!

      Reply
      • Marie Porter

        September 05, 2022 at 4:04 pm

        Yeast is the yeast packet, yeast nutrient is a supplement to the yeast. YOu can skip it if you don't have any, though.

        Reply
    5. Dave

      August 02, 2024 at 7:19 am

      5 stars
      Hi, substitute pairs for peaches, should I follow the same recipe? Or will pairs require changes? Thanks,

      Reply
      • Marie Porter

        August 07, 2024 at 8:08 pm

        Pears should work fine

        Reply
    6. Alex

      August 28, 2024 at 4:53 pm

      Hello! When do you remove the peach from the must? Also do you squize them to extract the juice when removing?

      Reply
      • Marie Porter

        August 30, 2024 at 2:48 pm

        I don't squeeze anything. You don't remove the peach from the must, you remove the must from the peaches, when you rack it off.

        Reply
    7. Gunnar Sรถdergren

      August 30, 2024 at 11:30 am

      Hi! Just started with this recipe, and super-excited.

      I have a question regarding this step:
      "After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized one gallon carboy. Put the carboy - your secondary fermentation vessel - somewhere cool (not cold!), and leave it alone for a month or so."

      This is where I will "get rid of" the remains of the chopped up peaches and raisins, right? By siphoning it.

      Reply
      • Marie Porter

        August 30, 2024 at 2:47 pm

        Right! You're racking it off the sediment and fruit.

        Reply
    8. Gunnar Sรถdergren

      January 10, 2025 at 8:17 am

      Hi!
      I'm at the last few steps of making this wine, and a few questions arose.

      It's been sitting for two months now and I just re-racked it to get rid of a lot of sediment. The gravity reading is still at around 16, and I'm seeing bubbling activity in the airlock when I push down on the lid of my fermenting bucket (it's plastic). It also has a rather weird taste. Should I leave it longer before stabilising and then bottling?

      Reply
    9. Marcella R Backer

      February 05, 2025 at 1:20 pm

      Can I substitute Pindo palm fruit (called Jellies) for the peaches?

      Reply
      • Marie Porter

        April 01, 2025 at 6:19 am

        I'm not familiar with that fruit, so I have no idea, sorry!

        Reply
    4.65 from 17 votes (15 ratings without comment)

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