I make all of the Welch and some of the Dole juices for my kids..
They like them as social wines... They like all of the wines medium
sweet except the White (Niagra) with no other juice.. They like that
one dry.

I entered a Welch White Grape/Raspberry made semi-dry into a
competition as a "Rose-Other" and took second place, so they can make
decent wine.

As I understand it.... It is not really peachy, it has a nice flavor
but nobody yet has recognised it as a peach wine.

Later,
A.J.

On Tue, 10 Feb 2004 00:51:03 GMT, wrote:

>Anyone made this wine? I just mixed up a batch and it's in the
>primary. Just wanted to see if anyone has made this one. How's it
>turn out? Is there a nice peach taste? How's it clear?
>
>Greg

I use this frozen concentrate to sweeten/top up my peach wine...
give it some vinosity...
and flavour!
Rick

> wrote in message
news:40282a29.4014997@localhost...
> Anyone made this wine? I just mixed up a batch and it's in the
> primary. Just wanted to see if anyone has made this one. How's it
> turn out? Is there a nice peach taste? How's it clear?
>
> Greg

I was going to try it too, but I am going to add some frozen peaches to more
body. Let us know how's yours turns out.
Darlene

> wrote in message
news:40282a29.4014997@localhost...
> Anyone made this wine? I just mixed up a batch and it's in the
> primary. Just wanted to see if anyone has made this one. How's it
> turn out? Is there a nice peach taste? How's it clear?
>
> Greg

On Tue, 10 Feb 2004 00:51:03 GMT, wrote:

>Anyone made this wine? I just mixed up a batch and it's in the
>primary. Just wanted to see if anyone has made this one. How's it
>turn out? Is there a nice peach taste? How's it clear?

I have one going right now. pitched yeast November 29th. According
to my reccords, I put One gallon of water, 3 lbs of sugar and 4 cans
of frozen concentrate in the primary (Mixed of course) Had a S.G of
1.120
s.g. was 1.040 before the sugar.

Racked from primary to secondary on December 15th (1.050)

Racked just the other day to get off the sediment (1.020)

Already have more sediment on the bottom. The wine seems to be
clearing okay, if you can keep it off the sediment. I was waiting for
more sediment to drop before I racked the other day, decided to screw
it, and the next day (after racking) alot more droped out. Still not
clear, but looks like it will take several rackings to acomplish that.

I'm useing kIv-1116 yeast. I understand it only goes to 12-14 &abv,
so I don't think my s.g. will come down much more.

Also, keep in mind my basement is around 50 degrees F right now. not
the best conditions, but all I have....


email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

Dave, are you doing all this racking while it is still fermenting? If so,
much of that sediment is the yeast. Normally, after moving it to secondary
you do not rack it again until fermentation has finished. Other wise you
may end with a stuck ferment.

Ray

"Dave Allyn" > wrote in message
...
> On Tue, 10 Feb 2004 00:51:03 GMT, wrote:
>
> >Anyone made this wine? I just mixed up a batch and it's in the
> >primary. Just wanted to see if anyone has made this one. How's it
> >turn out? Is there a nice peach taste? How's it clear?
>
> I have one going right now. pitched yeast November 29th. According
> to my reccords, I put One gallon of water, 3 lbs of sugar and 4 cans
> of frozen concentrate in the primary (Mixed of course) Had a S.G of
> 1.120
> s.g. was 1.040 before the sugar.
>
> Racked from primary to secondary on December 15th (1.050)
>
> Racked just the other day to get off the sediment (1.020)
>
> Already have more sediment on the bottom. The wine seems to be
> clearing okay, if you can keep it off the sediment. I was waiting for
> more sediment to drop before I racked the other day, decided to screw
> it, and the next day (after racking) alot more droped out. Still not
> clear, but looks like it will take several rackings to acomplish that.
>
> I'm useing kIv-1116 yeast. I understand it only goes to 12-14 &abv,
> so I don't think my s.g. will come down much more.
>
> Also, keep in mind my basement is around 50 degrees F right now. not
> the best conditions, but all I have....
>
>
> email: dallyn_spam at yahoo dot com
> please respond in this NG so others
> can share your wisdom as well!

On Tue, 10 Feb 2004 18:07:20 GMT, "Ray" > wrote:

>Dave, are you doing all this racking while it is still fermenting? If so,
>much of that sediment is the yeast. Normally, after moving it to secondary
>you do not rack it again until fermentation has finished. Other wise you
>may end with a stuck ferment.

Ferment had stopped for a month or so. S.G. had not changed in same
time. I figure it is done. It may drop another .005 or less in the
next several months, but I don't look at it to drop much more than
that. I was aiming for a sweeter wine.

dave


email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

I guess I was reading stuff between the lines. With all that stuff dropping
out I thought it was still going. Even so, I do not rack that much. I do
not rack until a few weeks after fermentation ends. Then I give it a good 2
months to before the next racking. After that I will rack after 3 months if
there is further sediment. But that is my style. I do not like to handle
if any more than necessary. I know others rack more frequently.

Ray

"Dave Allyn" > wrote in message
...
> On Tue, 10 Feb 2004 18:07:20 GMT, "Ray" > wrote:
>
> >Dave, are you doing all this racking while it is still fermenting? If
so,
> >much of that sediment is the yeast. Normally, after moving it to
secondary
> >you do not rack it again until fermentation has finished. Other wise you
> >may end with a stuck ferment.
>
> Ferment had stopped for a month or so. S.G. had not changed in same
> time. I figure it is done. It may drop another .005 or less in the
> next several months, but I don't look at it to drop much more than
> that. I was aiming for a sweeter wine.
>
> dave
>
>
> email: dallyn_spam at yahoo dot com
> please respond in this NG so others
> can share your wisdom as well!

Greg, the wine will turn out fine (always has for me), but is not a
"peach" wine. The Niagara tames the peach considerably and the taste
is quite unique. I added the syrup from a large can of Cling Peaches
to one batch after stabilizing and the additional sweetness and peach
flavor changed it to an "almost peach" wine. Took a while to clear
again after that, but it did eventually clear.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/