Some of the cabs and merlots were okay, but the Peach was really
good and unique tasting. I asked the guy if the recipe was available
for purchase. The salesguy told me that I could buy the recipe for 'two fifty'.
Thinking that he meant $2.50 I put it on my amex, collected up my brewing supplies and
headed out. I was shocked to find that the price wasn't $2.50, but $250! Upon
returning to the store to ask for a refund, I found an open lot with
a 'Coming Soon: Jack in the Box!" sign. I called the previous number
for the owner and he said since I've already received the recipe, I am
not entitled to a refund. I told him that if I can't receive a refund
that I will make sure that everyone gets this recipe! Please forward
this to everyone you know dozens of times.
Greg
I have two different types of wine yeast. I can't figure out
which one to use, the Redstar flor sherry or the Lalvin EC-1118.
Recipe
Ingredients
1-3 qt Peach Wine Base or mashed fresh peaches in light sugar syrup
18 qts warm water
11 lbs white granulated sugar
10 tsp Acid Blend
3 level teaspoons yeast energizer/catalyst
2-1/2 level tsp. Pectic Enzyme powder
1 teaspoon grape tannin
5 crushed campden tablets
1 pkt wine yeast
Preparation
Boil contents except wine yeast
Stir well to disolve sugar
Let sit, cool to 70-75F and place in 5 gallon glass carboy
sprinkle wine yeast on top of contents, stir top half gently once a day (do
not stir bottom)
In 4-5 days, rack wine into another 5 gallon glass carboy
After wine clears, re-rack, again in 2-3 months
When wine is clear and stable, bottle and store appropriately
Sample bottles in 3 month increments until drinkable.