Canned Peach Wine 13 Month Tasting

Making 1 gallon of peach wine from canned peaches with a 13-Month tasting.
Ingredients:
(5) 15 oz cans of peaches in 100% juice no preservatives
2 cups sugar
1 gallon water
1 black teabag
1 handful raisins
1/4 lemon
1/4 teaspoon wine yeast
1/4 teaspoon bread yeast
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
Consider becoming a supporting member of DIY Fermentation by joining:
Patreon: www.patreon.co...
Or
KZbin:
/ @diyfermentation
JOIN for $1.99 or $4.99/mo. to receive a loyalty badge and your name in green. See each level for other perks. Use a PC or Android, close chat & click JOIN.
Amazon & Canva affiliate product information.
As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter:www.avantlink....
Red Star Premier Blanc Wine Yeast:
Wine Yeast Sampler:
Hydrometer: amzn.to/3l2XbMS
Airlocks: amzn.to/36bpGlg
Wine Corks & Caps: amzn.to/3vgBA9w
Wine Bottle Corker: amzn.to/3zO4fVa
Stoppers: amzn.to/3673Tv1
Racking Cane: amzn.to/34YyP19
Wine/Beer DeGasser: amzn.to/3ODVTXi
StarSan: amzn.to/356Tnot
Straining Bags: amzn.to/2VKkW4y
Label Paper :amzn.to/3UKI7Vf
CAMERA GEAR USED:
○ Canon EOS Rebel SL3: amzn.to/3eN5NFw
○ Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens :amzn.to/3lfoFls
○ HyperX Solocast microphone: amzn.to/30uwQPm
○ SD card - amzn.to/3eqwDEt
○ Studio lights - amzn.to/382BOY7
Instagram:
/ diyfermentation
Canva Link:
partner.canva.com/KeqW1A
Tubebudy Affiliate Link:
www.tubebuddy....
TOOLS & SERVICES I USE:
○ Canva: partner.canva.com/KeqW1A
○ ShotCut - shotcut.org/ - Used for video editing -
○ OBS - obsproject.com/ - Used d for streaming
○ Pronto - (Android/Apple) - Used to make thumbnails
○ IVCam - (Android/Apple) - Used to allow use of cellphone for streaming
//CONTACT:
For all business inquires, please use this email: [e-mail]
And make sure you subscribe to my channel!
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!

[@MetaPickwick]

Thank you Charles. Your channel helped me get through the pandemic.

[@codpug]

It will come in handy for pandemic 2

[@martiwoods6610]

Just found your channel through a search. Love the way you teach. Great channel

[@jamesvatter5729]

Good stuff, Charles. Looks pretty darn clear for not using any pectic enzyme. I've made mine a few times from fresh peaches. Going to have to try this method.

[@patrickgardner2331]

I really enjoy the videos! Do you or did you work in radio?? I hear a jazz DJ in your voice...

[@eddavanleemputten9232]

Once again a highly enjoyable video. Thank you! Using your food processor to give the peaches a rough chop will have an added advantage: it aerated the juice from the canned peaches a bit.

[@jamesjones-yn1sv]

great video what software do you use to make your labels

[@DIYFermentation]

kzbin.info/www/bejne/g6K8o6N4mr51oqs

[@TL50-r9f]

Nice. Could you try adding orange juice with peaches and see if it tastes like fuzzy navel. I cant find a fuzzy navel wine or mead recipe anywhere. No water added peach wine or mead with fresh peach juice has an incredible peach flavor, it takes 6 lbs. of peaches to get 1/2 gallon of peach juice.

[@bmcc12]

Could one use some juice that canned peaches come in to both back sweeten as well as add more peach flavor?

[@bobbyblazes4398]

As long as you pasturize I can't see it being an issue

[@benigopalbhati8989]

very nice wine 🍷 thankyou so much sir 😊

[@DIYFermentation]

Sorry, This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tool_type=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=https%3A%2F%2Fbrewdemon.com%2Fcollections%2Fbrewing-equipment-supplies%2Fproducts%2Fbrewdemon-conical-fermenter-frost Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y

[@joepalermo3836]

I like your recipes for making wine with alternative natural ingredients instead of chemicals I have subscribed to your channel 👍 thank you !

[@ImATurtle]

Great videos. Thanks. I do miss Detroit and hope you’re all doing well.

[@xxx_madman_xxx5868]

ok, im sold I got to try this wine my peach wines almost always lose their flavor. With the fresh peach, it tastes like a smooth white wine with a peach after tones normally tasted on the exhale I mean it was good, but I had a hard time calling it a peach wine with the lack of flavor I got one of the fermenters you use the brew-demon is a wonderful tool with the wide mouth it makes additions of fruit or removal of fruit or spices a snap with my other 3 gallon carboys it was always a chore and not something I would do often. I'm going to scale this up to 3 gallons and add wine tannin and some Fermaid K .71b yeast would love this it's my go-to yeast when I am using fruit or solids of any kind it just thrives in those conditions and normally dry in just a few weeks thanks for the idea and keeps up the good work I truly enjoy the channel

[@00008Amanda]

Do you like the demijohn you used here? Thinking of getting one. Did you have any issues?

[@DIYFermentation]

I've had it for 4 years and have used it in 100+ videos and personal batches. There is a link in the description section. I am an affiliate an earn a commission.

[@1776foreverfollowed]

I wonder if back sweetening will bring more of the peach flavor out??

[@jamesjones-yn1sv]

what was the final S.G. reading

[@DIYFermentation]

I allow all my wine to go dry either .990 or .994.

[@bradc1ful]

Could you have left out the black tea and not needed the additional sugar?

[@MichaelAnderson-df2hj]

Ok PawPaw from the "Doing it Cheap" youtube channel got me interested in home made cheap wine. Since then I have searched more channels. Yours I find the best. Also you are the first I have seen to add both wine and bread yeast. Correct me if I am wrong but you are using the bread yeast as a nutrient for the wine yeast. Wouldnt they just compete to make alcohol. See my goal is to create sweet cheap wine like Boones Farm. So when I finally get the process down I will be making basically a water wine(I know there is a name for that but old age and..... darn it I cant remember the other!) Anyway then when fermentation is done add kool aid flavors. Thanks for everything you do.

[@DIYFermentation]

The bread yeast is killed off by the high temperature. Fermentation by the bread yeast is no longer possible.

[@igotes]

Is the tannin (tea bag) for flavour or does it provide some nutrients to the yeast? This has probably been asked loads of times, I do read the comments on every video I watch, but I haven't watched all the videos!

[@DIYFermentation]

Just for tannin. I keep thing simple here.

[@igotes]

@@DIYFermentation Doesn't really answer my question, but thanks for replying. I'm going to assume it's for flavour, so the yeast won't mind if I omit it. I'm not keen on red wine or tea so I'd rather not have that flavour in my wine. Keep up the good work Charles! Love the channel. [Edit] Oh, I just remembered tannin is an antioxidant, I can see why that's a useful addition to a fruit drink.

[@eddavanleemputten9232]

⁠@@igotes- Maybe I can help. Tannin is mostly for mouth feel and therefore flavour, it helps the flavours present linger in the mouth. Tea from one tea bag in a gallon of must doesn’t add a lot of tannin. It just prevents the wine from coming across as ‘watery’. Pleasant side-effects of adding tannin are that it helps wine clear (a bit, in this case) and acts as you said as an anti-oxidant. A bit. But every bit helps. I’m guessing that you don’t particularly like red wines and tea because proportionately, they contain a lot more tannin, giving you a rough feeling in the mouth and a bitter note. Remember however that one tea bag also is the dosage for one cup of tea… and for this tecipe, the same amount of tannin gets diluted in an entire gallon. A bit of metric math here (sorry, I’m European) A cup is roughly 250 millilitres 250 millilitres is 1/4 litre. One US gallon is just shy of four litres. Four litres amounts to 36 cups. You’d be adding a little more than 1/36th f the tannin contained in a cup of tea. Even if you were to brew an entire pot of tea with that teabag, the proportion in tannin would be roughly 1/4 of that contained in the pot of tea, as post teapots have a capacity of just under one litre (4 cups). As for commercial wines: red wine tends to contain more tannin than white wine. But even white wine has tannin. I’m not saying your peach wine won’t be good without the tea. Its flavour might linger less in your mouth. It might take a smidge longer to clear as well. I hope this was helpful. EDIT: you won’t taste any tea flavour either. Fermented tea (tea wine) has fruity and floral flavours, and oddly enough it’s absolutely not reminiscent of tea.

[@igotes]

@@eddavanleemputten9232 Thank you for the thorough answer! I guess I'll add a tea bag to my next wine.