Peach Wine #1

Way too hot to cook anything today, the last of the white peaches from our tree, however, were sitting on the kitchen bench beginning to look decidedly overripe. After a quick internet search I decided that Peach Wine would be a good solution, no cooking, just a bit of chopping and mixing. A kilo of peaches and a kilo of raw sugar, 4 litres of boiling water all went into a sterilised bucket.

After the mixture cooled down (as much as it could on a 40 degree day) 1 tablespoon of bakers yeast a teaspoon of citric acid and a cold cup of black tea were added. It needs to sit with a lid on for a week before straining and siphoning into a glass demijohn. It,s a bit of an experiment but I have high hopes, I'll let you know how it goes!