October 2018 – As my notes indicate, I remember nothing of this wine. It’s also a very odd batch size, so I’m guessing I had 6 lbs of peaches and made wine from what I had.
At that time the only book I had was “Successful Wine Making at Home” by H. E. Bravery, copyright 1961, 11th printing, 1983. Given that I had no other sources, I took the book to heart.
One of Bravery’s ideas was that fruit wine should have as little fruit character as possible, so he called for only 2 pounds of fruit per gallon of water. I learned quickly that he had no idea how to make good fruit wine.
Shortly after this I purchased “The Art of Making Wine” by Stanley F. Anderson with Raymond Hull (copyright 1970). This was a better book and provided a lot better instruction, but still is quite dated.
Be thankful for the internet – getting good information on wine making is easy!
|Citric Acid||1-1/2 tsp|
|Sulfite||3 Campden tablets|
|Yeast||Red Star Epernay II|
|Racked, pectic enzyme added||12/23/1986
|Afterthoughts||I remember nothing of this wine, which indicates it wasn’t memorable … but I’m sure we drank it just the same!|