divingdavey
Well-Known Member
Mine were in syrup which I included 
Tinned Peach Wine
- Thread starter rozza2010
- Start date
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Grand gris
Well-Known Member
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- Apr 16, 2013
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I'll be interested to see how this goes - I made a tinned pear(unusually they were in wgj) last year and everybody loves it - Its a cross between a rose and a slight perry :) . Peach appears to be a CJJB favourite - It'll be interesting to know weather the Peach comes through in the final tasting :
divingdavey
Well-Known Member
Jsp22 said:
I mashed mine up as best I could (which wasn't very much) and bunged it all in the FV. I'm planning on just leaving it until I rack it once it's finished fermeting and then topping up with WGJ or water. I have no idea if that's a good thing to do or not though, fingers crossed. :wha:
divingdavey
Well-Known Member
I bottled mine today, and was very happy with it
I'll leave it a few weeks before drinking but it was fine today when I had a QC sip.
I also made tinned srawberry wine in exactly the same way and that was nice too - I'll be doing some more tinned fruit wines.
Thanks for sharing the recipe :
I'll leave it a few weeks before drinking but it was fine today when I had a QC sip.
I also made tinned srawberry wine in exactly the same way and that was nice too - I'll be doing some more tinned fruit wines.
Thanks for sharing the recipe :
bigbeefy
Vanner
another to try how long do you leave it once bottled before you can drink it
is this method any better than making simple wow inspired juice wines? more body, better taste maybe? Just curious as im going to try a pineapple wine and could use tinned pineapple rather than 100% from concentrate juice.
kingchristo
Active Member
Im thinking of making this did anyone get round to making a step by step for me I'm a novice with things like this
cheapbrew
Junk and disorderly
The recipe is in the first post, just combine the ingredients in a FV and let it ferment.
Strain the pulp from juice after a week or so (or when primary fermentation has slowed) and transfer the juice to a dj with a bubbler to finish.
Strain the pulp from juice after a week or so (or when primary fermentation has slowed) and transfer the juice to a dj with a bubbler to finish.
