Peach And Grape Wine

• 3 lbs ripe peaches
• 12 oz can frozen white grape concentrate
• 1-3/4 lbs granulated sugar
• 1-1/2 tsp acid blend
• 1/2 tsp pectic enzyme
• 1/4 tsp tannin
• water to one gallon
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• Champagne wine yeast

Put the water on to boil. Wash the peaches but do not peel. Cut in halves, remove stones and put in nylon straining bag and tie it closed. Put in primary and mash and squeeze with hands until no solids remain. When water boils, dissolve sugar in it. Pour over peaches. Add can of frozen white grape juice. When must cools, add acid blend, yeast nutrient, tannin, and crushed Campden tablet. Cover primary and set aside 12 hours. Stir in pectic enzyme and set aside another 12 hours. Sprinkle yeast on top of must and recover. Stir daily for 10 days, then drip drain pulp without squeezing. Siphon off sediments into secondary and fit airlock. Rack every 30 days until fermentation completely ends and wine clears. Set aside two months and rack again into bottles. Taste any time after three months. [Author’s recipe]