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 Best Homemade Peach Wine Recipe

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I myself, have never made my own wine, but I do know that making your own wine makes the best wine possible!

My Dad makes his own wine, and when my parents come over for dinner, they usually bring a homemade bottle of wine ... and it is second to none!

If you grow your own peaches, or you have a friend or family member who does, and they have excess fruit to provide you with free peaches, obviously, that will make your wine making considerably cheaper. 

Homemade Peach Wine Recipe Recipe

It is important to use firm, ripe fruit of good quality to ensure the finished wine will be of a good quality as well.

Refrain from using overripe or unripe peaches. You want your wine to taste the best it can be, or else you may have wasted time, effort, and expenses!

You can also choose to pick your own peaches, which is usually less expensive than purchasing peaches already harvested.

If you are making homemade peach wine, you will want to know the best and easiest way to peel peaches!

GO to How to Peel Peaches

You can buy most necessary wine making ingredients and supplies from a wine making supply store, or, in some areas you can buy it from your local grocery store.

If you need additional help with your wine making, ask the staff at the supply stores.

They would be the best people to help you with questions, and they would most likely have the resources to attend to all your needs regarding wine making.

If you find it more convenient, you can purchase wine making supplies on line at *

Click on the images below for more detailed product information and customer product reviews.

If you are going to make wine for the first time, it is a good idea to buy a complete wine making kit, such as the ones below, available for purchase online at *

Click on the images below for more detailed product information and customer product reviews.

Homemade Peach Wine Recipe

Note: You can also use the recipe below to make a Nectarine Wine.


2 pounds peaches, peeled and pitted
4 1/2 cups granulated sugar
1 tsp. yeast nutrients
1/2 tsp. pectic enzyme
1/4 tsp. tannin
1 campden tablet
12 cups boiling water
1 pkg. wine yeast


Stone and chop fruit. Place in primary fermentor. Add water, sugar and the campden tablet, and stir to dissolve the sugar. Let mixture sit overnight.

The next day, add nutrients, pectic enzyme and tannin. Specific Gravity should be 1.090 - 1.095. Stir in the yeast. Stir daily for 3 days. Strain out fruit and squeeze a much juice out of it as you can. Siphon into secondary fermentor and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup of wine. Stir gently, and place back into secondary fermentor. Repeat this process every six weeks until fermentation does not restart with the addition of the sugar. Rack every three months until one year old. Bottle.

If wine is not clear, or still has quite a bit of sediment forming between rackings, fine the wine as follows:

Use wine finings or plain gelatin. Gelatin: use 1 tsp. per 6 gallons of wine.
Finings: use 1/2 tsp. per 5 gallons of wine. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into the wine. Let sit 10 - 14 days. Rack.

If not clear enough yet, repeat the above process. DO NOT increase the amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

Interested in MORE Wine Recipes?

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