[Growwine] Peaches and wine

[Steve Melchiskey]

Back in the mid-1990s I worked for Knapp Vineyards and Winery in the  
Finger Lakes. There was a nearby peach orchard and we would pick the  
peaches, and then sit and "depit" them in to huge plastic tanks and  
then pump the pulp into fermenting white wine, let it soak and finish  
fermentation, and then sweeten it,  filter and bottle it. I sent out  
a marketing postcard to the customer base and we sold it all in a  
weekend. It was one of the biggest hits at the winery and very tasty  
stuff, too.
best,
steve
maine coast vineyards.
On Jul 18, 2008, at 10:21 PM, Drew Menke wrote:

> Hey all
> For the few years that i have lived in Missouri I have always had  
> very very very good peaches. This summer I  just recently thought  
> about attempting to make peach wine (I'm very new to wine making  
> with any fruit that is seeing as i just turned 21 ). What i was  
> wondering is if anyone has a good method or suggestions on how to  
> make... or if you can make good peach wine or peach product??????
> I heard something about second grade peaches with bruises and  
> deformities being cheaper? Would these "second grade" peaches work  
> just as well as I guess "First grade"?? Poor college kids don't  
> have too much money.
> Anyway just throwing it out there. Most of you have most likely  
> already had this question 100 times but i would really appreciate  
> any suggestions.
> I think i heard/read something about buying them when they are too  
> ripe to sell to the public because they are cheap?!?!? I don't know
> Yeast?
>
> Just trying to get my feet wet in wine
> Thanks
> Drew
>
>
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