Peach and Lychee wine recipe

To make 9 litres (2 UK gallons) - thanks to Trunky at The HomeBrew Forum, with some slight modifications.

Ingredients

• 600 g tub of peach segments in syrup
• 4x 425g tins of lychees in syrup
• 4L pure white grape juice
• 500g sugar
• Young's champagne yeast
• 10ml pectolase
• 5ml cream of tartar

Preparation

Put the sugar in your primary fermentation vessel, and pour over 1L boiling water, making sure all the sugar dissolves. Including the juice from the tins, add grape juice, lychees, and peaches. When it's cooled near room temperature, add pectolase and cream of tartar. The pectolase will help break down the fruit, and the cream of tartar will assist fending off bacteria (as lychees and peaches don't contain as much tartaric acid as some other fruits). Leave for a few days.

Stage 1

Give your fruit mix a thorough stir, then using a pipette, measure OG. Pitch a Young's champagne yeast which is becoming a firm favourite for these fruit wines.

Left to ferment on the pulp for 2 weeks.

Stage 2

Rack the wine off to demijohns, leaving the pulp and cloudy matter behind. Ready for bottling about 4-5 week, and mature a few months after that.