Since the bubbling in the airlock was significantly slower than a couple days ago, we decided to rack the peach wine into a carboy. First Kathy gathered the floating peaches and put them in a cheesecloth. I’ll get back to this later. Then we measured the specific gravity of the wine at 1.010. It has about another potential alcohol of 1.5 percent. We racked the wine into a three-gallon carboy and a 1/2 gallon decorative wine bottle. There was enough left to rack into a 750 ml decanter to which I can attach an airlock. We’ll use that for topping off. All three containers had an airlock placed in the opening. All three vessels are now still bubbling a bit and we’ll let them be for another ten days or so.
There were two cups of wine left in the primary fermenter so we tasted the wine and will use the remainder with the wine that drips from the cheesecloth. The wine we tasted was quite cloudy, but still had a golden color with a red hue. It had the color of pink grapefruit juice. You can pick up the peach on the aroma and taste. There was also yeast on the taste and just a tad bit of alcohol on the finish. Since it tasted like peaches we must have done something correct.
The wine from the peaches in the cheesecloth dripped into a pan. We added this mixture to the leftover wine. From this juice we made peach wine jelly. We experimented with wine jelly a couple years ago and had success. We have two wine jelly recipes on the Wine Trail Traveler site. We followed the one for wine jelly from fermented must. The peach jelly also had a red grapefruit juice color. Following our recipe we ended up with seven cups of peach wine jelly. People in the past have asked if there is still alcohol in the jelly. Unfortunately no, the alcohol evaporates during the boiling process.
Cheers,
Terry
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