Nectarine Wines, Sherries, and/or Meads

Nectarine Wine

April 5, 2001
  • 4 lbs nectarines
  • 2 lbs finely granulated sugar
  • 1-1/2 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1/8 tsp grape tannin
  • 7 pints water
  • 1 tsp yeast nutrient
  • 1 crushed Campden tablet
  • Champagne or Montrachet wine yeast

Put water on to boil. Meanwhile, wash, destem, and destone the nectarines. Without peeling, cut fruit into small pieces over a bowl, saving the juice. Pour into nylon straining bag, tie bag closed, and place in primary. Mash the fruit with your hands, pour sugar over bag, and pour boiling water over sugar and fruit. Stir well with wooden spoon to dissolve sugar. When cool, add acid blend, tannin, yeast nutrient, and crushed Campden tablet. Cover primary and set aside 12 hours. Add pectic enzyme and stir, recover and set aside additional 12 hours. Add yeast, stir and cover again. Gently squeeze bag twice daily to extract juice and stir. After seven days, drip drain bag without squeezing and return drippings to primary. Recover primary and let stand another week. Rack into secondary and fit airlock. After 14 days, rack again, top up, and refit airlock. Rack every 60 days until wine clears. Stabilize wine, add 1/4 cup sugar water (see button below) , wait 10 days, and rack into bottles. Age 6-12 months. Serve chilled. [Adapted from Terry Garey’s The Joy of Home Winemaking ]