Dried Peach Wine
Ingredients
- 2 lbs dried peaches
- 2 1/4 lbs sugar
- 1 Tbsp citric acid
- 1 gallon water
- pectic enzyme
- yeast and nutrient
Soak peaches for 12 hours in cold water, then place all in pan and bring to a boil, simmer for 5 minutes. Strain the liquid into a polythene bucket, add sugar, yeast nutrient and pectic enzyme and stir until it's dissolved. Allow to cool. Add citric acid and yeast. Stir and cover well. Let sit 4 days, stir it daily. Then transfer to a fermenting jar. Bottle when fermentation has finished and wine clears.
