PEACH PERFECTION

Just 4 u

This is a recipe by Mrs. Cherry Leeds, of Twickenham, for a peach wine which is
so superb—and cheap—that we give the fullest possible instructions . . .
It sounds extravagant, but it is not. Keep an eye on the greengrocers and you'll see
that in August (usually about the first fortnight) peaches come right down in price, to 6d.
each or even less. The wine works out at about l/4d. a bottle.
Mrs. Leeds uses a Kitzinger sherry or Tokay yeast.


TO MAKE 10 GALLONS

Ingredients:
30 lb. peaches 3 oz. citric acid
32 lb. sugar (10 Demerara) l ½ teaspoon tannin
Boiling and boiled water 3 oz. Pectin enzyme

Method:
Wipe peaches and remove the stones; drop into large container such as a
polythene bin. Scrub hands well and squeeze the peaches until well mashed. Well cover
with boiling water and leave covered overnight.
The next day stir in the Pectin enzyme and cover well. On the third day strain
through muslin, twice if possible to reduce sludge, and put into the 10-gallon jar; add
citric acid, tannin and nutrient.
At this point it is a simple matter to place the jar or carboy into the position it will
occupy during fermentation. Put 20 lb. of sugar into the large container and add
sufficient. boiling water to dissolve, and when cool add to the jar. Then the level of the
liquid is brought up to the turn of the shoulder of the jar with boiled water. Open the yeast
bottle, pour in, and fit fermentation lock. The gravity at this stage will be about 100; the
original gravity is almost invariably 25-30. Fermentation will start on the third day if the
temperature is sufficient (70 degs. - 75 degs. F.).
The rest of the sugar is added in stages from now on, the first addition of four
pints of syrup when the gravity is 30, that is, roughly, after two weeks. The sugar is then
added in two-pint lots when the gravity is between 10 and 15 each time. The syrup used is
2 lb. sugar to one pint boiling water and cooled, thus making two pints syrup.
The fermenting period lasts for about seven or eight months, though one can keep
it going for a year with small additions of syrup.
The first racking takes place when all the sugar is in and the reading is 10. Some
of the wine will have to be removed to accommodate the last two pints of syrup. Stir up
the jar and remove half a gallon. Put it by, under an air lock, and this can be used to top
up the jar after the first racking. Stir the liquid vigorously with an oak rod once a day for
the first few weeks.
Because of the Pectozyme used the wine will clear perfectly and after the first
racking will become crystal clear, but don't be tempted to rack again until fermentation
has ceased finally. This usually happens when the gravity is about five.
The alcoholic content will be about 18%.

TO MAKE FIVE GALLONS

For the 5-galIon jars use half quantities except the Pectin enzyme—this is 2 ounces
—otherwise the procedure is the same.

TO MAKE ONE GALLON

Ingredients:
3 lb. peaches Saltspoon tannin
1 teaspoon citric acid 3 lb. sugar
½ oz. Pectin enzyme ½ gallon boiling water

Method:
The method is the same but the yeast starter bottle is prepared on the same day as
mashing, and the sugar is put in all together, just before the yeast starter.