Need some help on my 1 Gallon batch of Peach Wine. Racked it a few times, been aging in the carboy for 6 months. ABV 14%. It's lost a lot of the peach flavor and the alcohol taste is prevalent, almost like a brandy. What changes would you recommend for the next batch and what do you recommend I do with the current batch.
3 lbs Peaches (Frozen/Thawed)
1 lbs Bananas
2 lbs Sugar (SG 1.080 – 1.085)
½ tsp Pectic Enzyme
¼ tsp Tannin
1 tsp Yeast Nutrient
½ tsp Acid Blend
1 Crushed Campdem Tablet
1 Packet Cote des Blancs Yeast
Thanks so much for any advice!!
3 lbs Peaches (Frozen/Thawed)
1 lbs Bananas
2 lbs Sugar (SG 1.080 – 1.085)
½ tsp Pectic Enzyme
¼ tsp Tannin
1 tsp Yeast Nutrient
½ tsp Acid Blend
1 Crushed Campdem Tablet
1 Packet Cote des Blancs Yeast
Thanks so much for any advice!!