Peach Wine

Ingredients

• 5 lbs. peaches, sliced
• pour over the water cold
• 1 lb. sugar to each quart
• one teacupful of yeast

Method

1. 1

   Slice peaches and pour cold water over them.

2. 2

   Let stand for 4 days, stirring.

3. 3

   Strain, add sugar, and let dissolve overnight.

4. 4

   Toast bread, pour yeast over, and add to wine.

5. 5

   Ferment as per standard wine-making methods.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 47. The excerpt below is the record exactly as published.

one teacupful of yeast ; allow it to stand all night again, remove the bread, and skim ; pour into stone bottles, and allow it to ferment two or three days longer ; then stand in a warm place three weeks, cork lightly, and watch they -do not fly ; then knock in the corks tightly, and allow to stand five or six months ; bottle carefully so as not to disturb the sediment. No. 216. PEACH WINE. 5 lbs. peaches, sliced, and the stones broken, pour over the water cold and allow to stand four days, stirring it three times a day, then strain ; to each quart of 125 liquid add 1 lb. sugar, and let it stand all night to dissolve ; toast a piece of bread and pour over one tea- cupful of yeast, put this into the wine, allow it to stand ajl night, take out the bread and skim off the yeast, put into stone bottles, and allow it to work two or three days, filling up the bottles each day ; then stand in a warm place three weeks, and then lightly put in the corks until it has finished fermenting ; knock them in tightly, watch they do not fly, bottle in six months (the longer it stands the better). Take care in bottling not to disturb the sediment. No. 217. RHUBARB WINE. 1 pint of water to every two I 1 lb. sugar to each quart

Cook this with the app: pantry check, scaling, and the assistant.