Kathy’s peach wine has been sitting quietly clearing nicely. We decided to rack it off the lees today. The aroma prior to racking reminded me of aromas in the kitchen when Kathy bakes bread. There was an yeasty aroma from the wine. Later we place a small amount in a wine glass. At first the aroma wasn’t pleasant. However after a few minutes it changed and you could notice the peach aroma and taste. The wine is quite dry and will need to be back sweetened prior to bottling.
After racking we added potassium metabisulphite and potassium sorbate to the wine. The combination of the two should deliver a knock-out punch to the yeast stopping the the yeast from reproducing. I don’t want the wine to begin refermenting in the bottle after adding a sweetener. We’ll let the wine continue to clear for a few weeks and then back sweeten it at the end of the month.
It is a bit difficult to appreciate a peach wine at this time of year. I have to remind myself that this wine is meant for next summer when the temperatures sore to the 90’s and higher. We’ll chill the peach wine and serve it in a wine glass with a frozen peach slice to keep it cool. Right now, with frost clinging to the house roofs, I’m more inclined to drink a red wine.
Cheers,
Terry
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