About 10 days ago, we started some peach wine. Here's what we did:
Peeled and cored 15 lbs of peaches.
I smooshed them up with my hands.
We made a sugar syrup with sugar and about five gallons of water, brought to a boil on the stove, and stirred until the sugar dissolved.
Poured the sugar syrup in the peaches.
Waited 24 hours for it to cool.
Pitched the yeast.
Threw the lid on.
Within ten minutes, there was CO2 in the airlock.
Last night, we tasted it.
Mmmmmmmmmmmm.... it's going to be SO good! Crazy good, in fact! It tastes like a dry white wine with a little bit of peachiness. At the moment, it's still a little fizzy, which is particularly pleasing.
It has to be racked, and then bottled, and then sit for a few months. But I'm very excited about it!
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