About 4 lbs (2 kilograms) of washed, pitted, and scored/sliced/diced peaches
1 lbs (0.5 kilogram) of granulated sugar
1 large handful of raisins (optional)
Sprigs of mint (optional)
1 large cinnamon stick (optional)
1 gal (about 4 liter) of boiling water
Since my jam making had come to an end, I used the large enameled pot for the diced peaches, the sugar, the raisins, and the spice. I boiled the water and poured it over the peaches and stirred until the sugar was dissolved.
Finally, I covered the pot with a kitchen towel and put it in the bathtub where I am brewing the strawberry wine.
I plan to stir the peaches once a day for the next week and then remove the peaches and conserve the liquid, pour it back into the pot, cover it, and set it back into the bathtub for another week.
At this time, I will add about 1/5th of the Brewer's Yeast after mixing it in a little bit of warm water.
(One packet of yeast is good for 5 gallons of wine.) I'm still not sure how much yeast I will use, more than a teaspoon but less than a table spoon. How is that for an accurate measurement?
After the yeast is added, I will make an airlock and let it sit for the next 6 months.
Airlock: Using one end of a plastic tube inserted (airtight) into the pot of wine (not reaching the liquid) and the other end inserted into a crock of water. This is to let the air/fermentation out and keeping germs from entering.
Stick with me, I have one more day left in this otherwise peachy week.
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