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Drink

Peach Wine

A fermented beverage made from bruised peaches, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Peach Wine

Ingredients

Directions

Prepare the juice

  1. Bruise the peaches and place them in a container.

  2. Add 1 quart of water to the peach pulp and let it stand for 24 hours.

  3. Strain out the juice.

Ferment and bottle

  1. For every gallon of juice, add 2 pounds of sugar.

  2. Transfer the mixture to a cask and allow it to ferment until clear.

  3. Cork the wine tightly in bottles and seal.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches
Provide the fruit flavour and the juice that becomes the wine.
Sugar
Feeds the yeast during fermentation and sets the final sweetness and alcohol level.
Water
Dilutes the peach pulp so the juice can be drawn off more easily during the standing period.

The step that matters

Letting the mixture ferment until clear. Fermentation must be allowed to finish before bottling. Bottling too early can leave residual sugar and yeast activity, which may build pressure and cloud the wine.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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