Slow Days: Making Peach Wine, DIY Day 2

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum which attest to that. Once in a while you can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

On a Fast Day, the empty calories of wine are not a good choice. But wine in moderation on a Slow Day is alright. We are making Peach Wine in this blog, continuing from two previous blogs on the topic. THIS IS THE 3RD POST IN THIS SERIES.

DAY 2: Combine all the ingredients and pour into the glass fermentation vessels.

Starter bottle from previous blogThe bottle contents should be bubbly on the top. If not, gently shake it to see if bubbles rise to the top. This tells you that the yeast is activated.
Camden Solution from previous blog large bowl/colanderSterilize a large bowl and a colander with Camden Solution. Pour excess Solution back into its jar.
Mashed peaches in waterStrain the peaches through the colander into the bowl, saving the juice. 
This peach mush can be used to make jam or mix it with maple syrup to spoon onto waffles. Yum.
2 quarts boiling water 2 ¼ pounds granulated sugar
Bring the water to a boil. Put the sugar into the bucket or bowl that had the peaches last night. Pour the water over the sugar to dissolve it. You may need to stir it with a sterilized spoon to ensure that all the sugar goes into solution. Put the lid on it and let it cool for 1 hour. The liquid ought not to cool to room temperature. 

reseved peach juice
½ tsp pectic Enzyme   1 tsp Citric Acid ½ tsp Grape Tannin
Add the peach juice to the sugar – water mixture when it has cooled a little. Then stir in these additives.  They are necessary to balance the flavors of the fruit and the sugar.
Hydrometer hydrometer jar Camden solutionSterilize the hydrometer jar and the hydrometer.
Pour excess Camden Solution back into its jar. 
Pour some of the peach juice+water+sugar into the hydrometer jar to within 1½” of the top. Put the hydrometer into the liquid and give it a little spin to rid it of any bubbles. Read the scale labled Specific Gravity [S.G.] and the scale labled Potential of Alchohol [P.A.] and write down those values in your notes. Pour the ‘wine’ from the hydrometer jar back into the bucket. The P.A. should read around 12%. If it is lower, add more sugar. If it is higher, add some boiled water. Then take another reading.
Starter Bottle The liquid in the bucket should by now be just a little warm. Pour the contents of the Starter Bottle into it and stir to mix. Cover the bucket and let it sit for 15-30 minutes, until the mixture is bubbling and frothing. You should see and hear it!
Fermentation is well under way. See the big bubbles?
1-gallon glass jug 750-ml glass wine bottle funnel 2 air-locks with 1-hole corks
Camden Solution
With the Camden Solution, sterilize the jug, the bottle, the funnel, the corks. Pour the excess Solution back into its jar. Using the funnel, pour the fermenting peach juice into the jug, filling it almost up to the neck. What remains in the bucket goes into the glass wine bottle. Fit the air-locks into the corks and snug the corks into the tops of the glass vessels. Pour Camden Solution into the air-locks, up to the half-way point. 
Now lable the bottles with a little tag to remind yourself: the type of wine; what day you began to ferment the wine; and the value of the P.A. Put the bottles into a dark, sorta cool place where they won’t be disturbed.
Here is our ‘proto-wine’ all ready to sit quietly and work for a while.

At this point, the wine looks very unappetizing — sludge-colored, cloudy, and that icky foam on top. Fear not: as the days progress, the wine will clear, the color will improve, and all the sludge will go to the bottom.

Here it is, labeled as directed, after a few days. Notice the solids, called lees, settling to the bottom. Notice that the foam has died down and that the color is improving.

All you have to do now is to clean up the kitchen and wait 3 [three] months for the next step. THE NEXT STEP IN THE PROCESS WILL BE IN 3 MONTHS. HOPE TO SEE YOU THEN.

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