Ingredients:
2 pounds peaches
4 1/2 cups granulated sugar
1 teaspoon yeast nutrients
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 campden tablet
12 cups water, boiling
1 package wine yeast

Preparation:

1. Stone the peaches and squash them into a pulp.
2. Add water, sugar and campden tablet. Stir to dissolve sugar. Let sit overnight.
3. Next day, add nutrients, pectic enzyme and tannin. Stir daily for around three days.
4. After 3 days strain off. Put into a sterilised demijohn with an airlock and leave to ferment out.
5. Rack after one month, and then again two more times over the next six months.
6. At one year old the peach wine should be clear and stable. Bottle the peach wine and allow the wine to stand for a further six months before drinking, if possible.

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