does anyone in here know how to make jailhouse hooch or peach wine?

Question

I am looking for the directions on how to make wine out of peaches. i have a peach tree in my back yard and i dont have much time left to gather up what is left. due to bees eating them. does anyone have a recipie that i could use to make me some wine? thanks
bryan

Answer 1

Hang on I'll have one for you

PEACHES


Peach wine is very good, but peaches themselves have very little body and a second ingredient is necessary for a healthy body. I've provided three recipes below. The first uses raisins; the second uses bananas and makes a superb golden wine; the third uses white grape juice. I think you'll find something acceptable among them.

Peach and Raisin Wine
3 lbs ripe peaches
1/2 cup chopped raisins
2-1/2 lbs granulated sugar
1 large lemon
1/2 tsp pectic enzyme
1 qt boiling water
1 crushed Campden tablet
1 tsp yeast nutrient
Sauterne wine yeast
Wash peaches in cool water. Do not peel. Slice thinly into primary, discarding stones. Mash the peaches and add chopped raisins and half the sugar. Pour in the boiling water and stir to dissolve sugar. Cover primary with sterile cloth and set aside until reaching room temperature, then add cool water to equal one gallon. Add juice of large lemon and crushed Campden tablet. Recover and set aside 12 hours. Add pectic enzyme and set aside another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Allow to ferment 5 days, stirring twice daily. Strain through nylon straining bag, squeezing firmly to extract juice. Add remainder of sugar, stir well to dissolve, then pour into secondary without topping up and fit airlock. Top up when fermentation dies down. Rack every three weeks until wine clears and fermented to bone dryness. Allow another two weeks, rack final time and bottle. Can right away, but will mellow considerably in six months. [Adapted from Dorothy Alatorre's Home Wines of North America]

Peach and Banana Wine
3 lbs ripe peaches
1 lb ripe bananas
3 lbs granulated sugar
1/2 tsp citric acid
1/2 tsp pectic enzyme
5 pt boiling water
1 crushed Campden tablet
1 tsp yeast nutrient
Sauterne or Champagne wine yeast
Peel bananas, slice, and place in saucepan with one pint boiling water. Simmer 20 minutes, then strain without squeezing. Meanwhile, destone and slice peaches into primary. Mix half the sugar in with peaches and cover with four pints boiling water. Stir to dissolve sugar. When cool, add banana juice, citric acid, crushed Campden tablet, and enough water to bring total to one gallon. Cover and wait 12 hours. Add pectic enzyme, recover and wait another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Recover and ferment 3-4 days, stirring twice daily. Pour through nylon straining bag, squeezing well to extract as much juice as possible. Stir in half the remaining sugar, transfer to secondary and fit airlock without topping up. In 5 days add remainder of sugar, stir well, and refit airlock. When active fermentation dies down, top up and refit airlock. Rack every three weeks until fermentation is complete and wine clears. Wait additional three weeks and rack into bottles. Allow to age 3-6 months before tasting. [Adapted from Brian Leverett's Winemaking Month by Month]

Peach and Grape Wine
3 lbs ripe peaches
12 oz can frozen white grape concentrate
2-1/4 lbs granulated sugar
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1/4 tsp tannin
water to one gallon
1 crushed Campden tablet
1 tsp yeast nutrient
Champagne wine yeast
Put the water on to boil. Wash the peaches but do not peel. Cut in halves, remove stones and put in nylon straining bag and tie it closed. Put in primary and mash and squeeze with hands until no solids remain. When water boils, dissolve sugar in it. Pour over peaches. Add can of frozen white grape juice. When must cools, add acid blend, yeast nutrient, tannin, and crushed Campden tablet. Cover primary and set aside 12 hours. Stir in pectic enzyme and set aside another 12 hours. Sprinkle yeast on top of must and recover. Stir daily for 10 days, then drip drain pulp without squeezing. Siphon off sediments into secondary and fit airlock. Rack every 30 days until fermentation completely ends and wine clears. Set aside two months and rack again into bottles. Taste any time after three months.

Answer 2

Bryan:

My attempts to make peaches into alcoholic beverages have been somewhat unsuccessful. Peaches break down, turn brown, etc. You might try pureeing some peaches and freezing the puree to use in a variety of blender drinks -- alcoholic or non.

My real interest is in the bees eating your peaches. For the first time since we've had our orchard (six years), the bees are attacking and eating the peaches right on the tree. It seems they first bore two tiny pin holes. Hours later, the peach is covered with bees who are devouring it. I can't find anything online about this phenomenon. I hope this is a aberration due to our unusual spring (wet / cold) and recent summer (very hot) weather (Northern Sonoma County). Thoughts?

Thanks.

Answer 3

This is my grandmas Peach Hooch Recipe. I have made it and had great luck.

Bubbe's Ol' Fashioned Peach Hooch

Ingredients

2 pounds peaches
4 1/2 cups granulated sugar
4 lemons, juiced
1 pkg. dry yeast
12 cups water, boiling
1 piece of white bread, toasted


Peel, stone and chop fruit. Place in large, covered pot. Add water, sugar, & lemon juice. Stir to dissolve sugar. Let sit overnight.

The next day, stir well and float the toast on top of the liquid. Pour the package of dry yeast on the bread and cover for 12 to 14 days. Spoon out bread and strain out fruit. Bottle and cork. Sit bottles upright and let the hooch ferment in the bottles for at least 6 months.

Happy Winemaking!

Answer 4

It is all about the Yeast. A packet of wine or champage yeast costs about 50 cents if you order in online. It comes in a packet about the size of a 1 dollars bill folded in half. I made some Hard Apple Cider using one packet of champage yeast and it was so strong that the glass I tested got me so drunk I could not bottle the rest of it at that time. Check out the website below for Midwest Homebrewing Supplies. Once you have the yeast you can just about brew anything that has sugar in it like Apples, Peaches, etc.

Answer 5

try this recipe http://www.recipelink.com/mf/0/61735 my best friends grandfather use to make pear wine and he always had a huge glass jar in the garage that was fermenting, it stunk, but when he finished it, it was wonderful. You can also pit and quarter the peaches and sprinkle with fruit fresh or vitamin C and freeze them until you can do something with them. We have fruit trees and a large fig tree by the house and the squirrels eat half the fruit and leave the rest for the bee's it gets very messy . Good luck and enjoy your wine

Answer 6

How To Make Peach Wine

Answer 7

I would prefer a nice glass of Pinot Grigio...it's very fruity and light on the palette, since I tend to find red wine too sour for me. But then again, after a few rounds of either, you don't really notice the difference, lol. Hooch? I didn't realize that we were chilling in a 1920's cellar, with an old man stirring a bubbling cauldron, saying "now, you have to try this...this is the 'good stuff'"... i say hell to the no. ;)

Answer 8

Modern Drunkard, an online 'zine devoted to alcoholics and their pursuits, has this to say about jailhouse hooch. :

"Homemade prison alcohol goes by the a multitude of names, including juice, jump, raisin jack, brew, chalk, buck, hooch, and pruno (a once popular ingredient was prunes, but the name now applies to any fruit-based homebrew"... (1)

I don't know if you saw the entry on Pruno in this same category of Q & A. Here's the link anyway, the question was stupid. (2)

Answer 9

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Answer 10

jailhouse hooch: take an orange, squeeze all the juice out of it into a black trash bag, add some sugar, and let that sucker ferment. Now that's a good wine right there, I tell you what.

Answer 11

jailhouse hooch is a combination of vodka and plum, apricot and apple juices. or whatever is handy

this is a site that will indeed help you on the hooch recipe:
www.moderndrunkardmagazine.com/issues/11-03/11-03-jailhouse.htm

peach wine: www.grapestomper.com/recpeach.html