Nectarine Wine

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klaus

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Based on a video by brewbitz.com, here on the forum somewhere - loosely followed approach/recipe to make 1 gallon:
  1. 1.2 kg Nectarines (£3 multi-save from Asda, not cheap but was keen to try these)
  2. 1 kg granulated sugar
  3. 1 tsp Pectolase
  4. 1 Campden tablet
  5. 1 tsp citric acid
  6. 1 tsp tannin
  7. 1 tsp yeast nutrient
  8. 1 tsp Wilko yeast compound
Wash and quarter fruit (discard pip) - put into cleansed bucket - add 7 pints hot water - add sugar and stir to dissolve.
Let cool down to about 20C - add Pectolase and crushed CT - let stand for 3 days with a daily stir.
By day 4 the fruit was well broken down - add the remaining additions - stir well.
(TODAY) Put in brewing cupboard and leave for 7 days, at around 20C. Mine is 22C currently but shouldn't be a problem, lest we have another scorcher!

SG was 1.1 so should provide around 13% ABV (at FG 1.0) - the aroma is very nice!

Next step is to strain the must into DJ to ferment dry, clear and bottle
 
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klaus

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Just a quick progress check after almost a week in the bucket:
the fruit has nicely broken down so pectolase and yeast done a good job.
Activity has quieten down so will be straining into a DJ tomorrow hopefully. IMG_0501.JPG
 

klaus

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Today, strained off the fruit, again very nicely broken down.
Filled the DJ to the top and squeezed out a further 1/2 pint - for QC.
The aroma is a nice "delicate peach" with good strength - FG tbd.
Now waiting for fermentation to complete.
IMG_0503.JPG IMG_0504.JPG
 

klaus

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Activity very slow ....
Took a gravity reading of 0.97, with an SG of 1.1 this gives a calculated 17%, not bad, even if I assume it may be a bit lower due to error.
You can certainly taste the strength, together with a peachy flavour. Will stop fermentation in a few days for clearing.
 

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