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The sugar will pull out the juice and break down the peach cells, making the juice more digestible for wine yeast. Start by chopping the peaches and then pack them in sugar. This year I’m using a sugar juicing technique that I learned making rhubarb wine. There’s a reason they don’t sell jugs of peach juice at the store, it comes out more like nectar than a straight juice. In the past, I’ve tried to use a small home juicer to extract peach juice for wine, but since peaches are so soft it just results in a peach puree. Still, there’s only so much jam and preserves my family can eat in a year, so of course, I had to try my hand at homemade peach wine. Home-canned peaches line our shelves, but I’ve also started canning peach pie filling, peach jam and peach scrap jelly from all the peels. Our trees are still tiny sticks, but that doesn’t stop us from preserving a few crates of peaches from Pennsylvania Amish Country every year. I’m really excited, and I even have a few neighbors that have tasted their own homegrown peaches already.
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Vermont isn’t exactly the peach capital of the world, but with selective breeding practices, there are now new peach varieties for our zone 4 climates. Once the canned peaches are put up, it’s time to break out the fermenter. Peaches are high sugar and high acid, which makes them perfect for canning, but that also makes them ideal for homemade peach wine. When the peaches come in, our preservation kitchen goes into overdrive.