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Home winemaking: Peach and a Sauvignon Blanc

Over the weekend, we started to make two different wines – one from a kit. We thought we would not try a kit wine again after our other experiences. But this kit was a Sauvignon Blanc from New Zealand’s Marlboro region. To help create a quality wine, we pulled out the testing equipment including the refractometer, hydrometer and acid test kit. With very careful measuring, it looks like our Cabernet Sauvignon is going to be good and enjoyable drinking.

The other wine is a peach wine that I have been wanting to make for a couple of years. We drove to a nearby pick-your-own fruit farm and purchased fresh peaches. Then we had to decide which recipe to follow and how much peach wine to make. Since we had the peaches and a 3 gallon carboy we decide to go with three gallons.

It was quite simple to cut up the peaches, the peaches were fully ripe and the pits/stones came out easily. We did make sure to cut out the red that surrounds the pit as it might have added a slightly bitter taste to the wine. We added water, measured the specific gravity with the hydrometer, added sugar, and yeast.

This morning both the Sauvignon Blanc and Peach Wine are happily fermenting away.

Cheers! Kathy

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