PEACH WINE

3 Ib. ripe peaches
4 oz. raisins
2 1/4 Ib. sugar
5 pints water
Juice of 1 large lemon
Campden tablet
Pectozyme
Nutrient
Sauterne yeast

Split the peaches to remove the stones, which you throw away. Add the raisins pour on the boiling water and when cool mash the now soft fruit with your hands. Add the lemon juice, Campden tablet and pectozyme. Next day stir in the sugar and yeast. Ferment on the pulp for three days, pressing down the cap each day, then strain and continue the fermentation to dryness.

PEACH PULP WINE

I large tin peach pulp (1 3/4 Ib.)
5 Ib. sugar
1/2 cup cold strong tea
1 1/2 gallons boiling water
1 oz. citric acid
Sauterne yeast

Empty the contents of the tin into a saucepan fill the tin with hot water and pour it into the saucepan too. Boil the pulp and water till tender, add another tinful of cold water and transfer fruit and juice to the mashing vessel When cool sprinkle on a teaspoonful of pectozyme and the citric acid. Next day stir in 1 Ib. of sugar, the nutrient and the fermenting yeast and ferment on the pulp for three days, stirring twice daily, pressing down the cap. Strain and press the pulp dry. Stir in the rest of the sugar and make the total content up to two gallons with cold boiled water. Continue fermentation to dryness.

PEACH WINE

3 1/2 Ib. ripe peaches
4 oz. chopped raisins
2 3/4 lb. sugar
4 pints water
Juice of 1 large or 2 small lemons
Campden tablet
Pectozyme
Nutrient
Sauterne yeast

Split the peaches to remove the stones, add the chopped raisins and pour on boiling water. When cool mash the fruit with your hands, add the citric acid, Campden tablet and pectozyme. Steep for three days, then strain and press, stir in the sugar, nutrient and yeast and ferment as usual. Up to another 4 oz. of sugar may be used during the fermentation if required.