White Grape/Peach Wine (5 gallons)

Let me first start out and say that this recipe can be modified on how much sugar you use.  If you like a less sweet wine use less sugar.  This recipe makes a sweet wine. 

Also you can use whatever wine yeast you would like.   I have tried many but the Lavlin K1V-116 (fresh fruit) seems to do the best for me.

15 cans of Welch's White Grape Peach juice (has to be the 100% juice)
12 cups regular sugar
6 Teaspoons yeast nutrient (optional)
2 packs Lavlin K1V-116 wine yeast

Put about one quart of water on to boil and as soon as it starts to boil take off the heat and add the sugar.  Put back on the stove and heat and let boil for about 2 minutes.  Take off the stove and put in a ice bath to cool.  Sanitize your carboy, funnel, airlock, and anything else that will come in contact with the juice.  Pour the cold juice into the carboy, and then add the sugar syrup and then top off with water.  Leave some headspace in the carboy for the yeast to work.  I use a 5 gallon glass carboy and fill to the start of the curve at the top of the carboy.  This usually is plenty of headspace.  Sprinkle the yeast in and put your airlock in place.  One other thing I do is proof the yeast, but this is optional.  See my instructions in the Brewing Technique section on Proofing.

Let this ferment for about 1 month.  It will be ready when the airlock bubbles only about once every minute.  You can then either bottle or move to a secondary.  I would suggest that you move to a secondary for another month to clear.  I have started using a product called Sparkaloid in the secondary to clear the wine and it does a great job.  I usually bottle this wine in gallon wine jugs that store bought wine came in.  Be sure to sanitize everything in the wine making process just like you would when brewing beer.

GO - 1.135
FG - 1.020

Note:  I would suggest using Sparkaloid on this wine since it is so light.