After several months of fining in the cellar, I finally bottled the Peach Raisin wine that started back in the summer. The peach definitely took some time to clear, even after treating it with the sparkalloid. It got racked several times in the process and looked very clear today.
The peaches fermented out to VERY dry and required some back-sweetening to make it palatable. The peach wine has a distinct, sort of pungent aroma, but yet a very nice smooth flavor. So, I’m not entirely sure if it just needs to age or if it will have that aroma forever. Only time will tell.
I added 1.5 pounds of dissolved sugar to the wine just prior to bottling. This of course, after adding potassium sorbate to prevent re-fermentation and 6 more campden tablets to ward of the bugs during aging. I will get a label on it soon and get all 26 bottles on their side for the next year or so. I intend to uncork one in about 6 months to see how the aging is going. There wasn’t enough to get a full 27th bottle…so I guess I’ll just have to drink that now. Darn.