自釀蜜桃酒的誘惑【天然發酵】甜酸濃濃蜜桃味 Making Homemade Peach Wine
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釀水果酒流程有一些共通點，針對每種水果的特質進行調整，是純釀水果酒的樂。這次配方重點在蜜桃的處理方法和糖量的調整，雖然中間有些小失誤，幸運最後都成功了～ 釀製好的酒色粉嫩，典型的蜜桃色，感覺好溫柔，蜜桃香味濃郁，清爽微酸，滿滿的水果味口感，微酸有少許殘糖的甜味，不澀口。2 個月開封後飲用口感最好，水果酒會隨著時間改變風味，存放冰箱也是保存果味的好方法。
因為黃金蜜挑買得不夠多，我同時採用黃金蜜桃及白肉水蜜桃一起釀酒，若想用單一品種蜜桃都是可以的。水蜜桃果肉軟，果皮脆弱容易破爛，果肉酸度低，糖度也不算高，水蜜桃壓榨後，果汁變混濁，所以不適合榨汁，適合原果帶皮釀造。
粗略為兩個品種的果汁測過糖度，黃金蜜桃 12°BRIX，白肉水蜜桃只有5°BRIX，每個批次的品質略有差異。黃金蜜桃口感較硬，香氣濃郁 糖度較高，比白肉蜜桃更適合釀酒。白肉水蜜桃，薄肉軟多汁，帶皮發酵，泡在液體裡很快軟爛長霉，需要「殺菁」降低野生酵母及其他微生物生長，以形成有利於水果酒酵母成為優勢菌群的良好發酵環境。
【材料】
- 黃金蜜桃 (去核) Yellow Peach 1000 g
- 白肉水蜜桃 (去核) White Peach 1000 g
- 原蔗冰糖 Raw Cane Rock Sugar 510 g
- 涼開水 Cool Drinking Water 1200 ml
- 鮮榨檸檬汁 Fresh Lemon Juice 90 ml
- 水果酒酵母 Wine Yeast 1/4 小匙
- 原蔗糖 Demerara Raw Cane Sugar 1/4 小匙
- 37°C 溫水 Lukewarm Water 50 ml
- 原蔗冰糖 Raw Cane Rock Sugar 50 g (第一次補糖)
- 原蔗冰糖 Raw Cane Rock Sugar 50 g (第二次補糖)
- 玻璃瓶 Fido Jar 5 L
- 玻璃罐淘寶鏈接 https://s.click.taobao.com/Ro7fj9w
- 玻璃罐 Amazon https://amzn.to/3lRDNSB
- 水果酒酵母 https://s.click.taobao.com/p3mYprv
- 水果酒酵母 https://amzn.to/3owE4MC
- 白肉水蜜桃 (去核) White Peach 1000 g (補)
【做法】
1. 37°C溫水加入水果酒酵母，加入原蔗糖維持酵母活性，攪拌幫助酵母溶化。乾酵母吸收水份穿越細胞膜，重新啟動新陳代謝，冒泡表示酵母活化蘇醒，靜置 20 分鐘
2. 等待酵母活躍期間，水煮至沸騰熄火，放入蜜桃燙 30 秒，沿著果核從中間切一圈，兩手擰開，去蒂
3. 白肉水蜜桃燙過後，難以像黃蜜桃那樣容易分開，果皮脆弱易爛，不能強行擰開，避開果核切出大塊果肉，去除果核
第 1 天
4. 在消毒過的玻璃裡，注入涼開水，加入激活的水果酒酵母，放入蜜桃。涼開水要蓋過蜜桃，最後加入原蔗冰糖，不用敲碎。第 1 天不要搖晃，讓冰糖浮在上面
5. 水蜜酒酸度低，發酵時易受雜菌污染，加入檸檬汁，提高發酵液的酸度
6. 套上膠墊，密封蓋好開始發酵，釀酒必須無氧發酵，酒精在 7～11 天內形成，第 1 週最為關鍵，期間不能打開瓶蓋
第 2 天
7. 一般室溫維持在 25°C，最適合蜜桃酒發酵。我製作時室溫在 27~28°C，釀酒發酵會產生泡沫和氣體，酵母開始活躍，潔白無雜色的泡沫形成，第 1 週的每一天，按下膠墊邊緣或凸出的部份，放出氣體，以免氣體積聚於瓶內導致爆瓶
8. 浮起的水果形成「酒帽」，觀察瓶裡酒帽的變化，和氣泡強烈的情度
9. 冰糖已經溶化，測量記錄糖度 18°BRIX，測糖度的目的是，監督糖消耗的速度，並不實質的糖度
10. 第 2 天晚上，泡沫持續很多，每 2～3 小時排氣一次
第 3 天
11. 泡沫開始減少，每天搖晃瓶子，避免浮出液體表面的蜜桃，太長時間接觸空氣
第 4 天
12. 無氧發酵進行時，蜜桃顏色不會褐變。多搖晃，讓蜜桃盡量多接觸發酵液。
第 6 天
13. 泡沫和氣體明顯減小，果肉沒有褐變鏽色，發酵狀態良好，低部有沉澱物正常的
第 7 天
14. 不需要猛力搖晃，蜜桃表面都沾到發酵液就可以，泡沫很快消散，酒色清澈
第 8 天
15. 發酵溫度直接影響酒的香味，若溫度太高使用空調或隔水降溫，溫度太低穿羽絨或棉被保溫。接下來繼續發酵，每隔幾天排氣搖晃，釀酒要細心呵護
第 30 天
16. 準備轉桶，果楂與失活的酵母，持續泡在酒液裡，會影響酒液的風味，所以需要轉桶。轉桶過程的玻璃瓶及用具，必須全部消毒，水蜜桃壓榨後，果汁變混濁，所以不適合榨汁，用消毒過的夾子，取出全部蜜桃果肉
17. 測量糖度對比，從 18°BRIX 下降至 7°BRIX
18. 用滴管吸取酒液，避開沉澱物，轉移至另一個玻璃瓶，過程雖然比較慢，但不需使用較難消毒的，濾網和虹吸管，得到澄清的酒液，酒基完成
19. 第一次發酵的酒精濃度低，果味很快流失，我的改良方法是，當酒基完成後補充果肉及糖
20. 蜜桃切塊去核去蒂，放進滾水裡 90°C，殺菁 30 秒，把殺菁的蜜桃加入酒基裡。第二次加入的果肉要切開殺菁，脫氧去除不良味道，抑制氧化酵素，使果肉不容易褐變
21. 釀酒進入後熟階段，酵母活力下降，第 2 次加入果肉，第一次補糖：原蔗冰糖50g，利用滲透壓逼出更多果味，蓋好繼續進行發酵，貼上標籤記錄進度
22. 分次補糖維持低滲透壓，釀酵母更穩定進行發酵，酒精度緩慢穩定地上升，發酵時間雖較長，但能獲得更有醇厚的酒香
第 38 天
23. 酒基的酒精度低，殺菌力不足，我忘記了搖晃瓶子。浮在表面長時間接觸空氣的果肉長出霉菌點點，發現時間早面積小，趕緊把變壞的蜜桃取出。若大面積感染就不能繼續了。進行第 2 次補糖：原蔗冰糖50g
第 40 天
24. 每天搖晃
第 42 天
25. 再一次起泡，記得多搖晃排氣
第 44 天
26. 取出果肉，試品嚐，我覺得風味不夠好，再存放兩週，進行後熟和澄清
第 60 天
27. 最後測試糖度，從 5°BRIX 上升至 10°BRIX，有少量殘糖沒有充份發酵。糖完全被利用，發酵成酒，水果酒剩下酸味，表示發酵相當成功，這少量的殘糖正好為酸味的蜜桃酒調甜
28. 裝瓶的高榨玻璃瓶，洗乾淨和消毒，詳細做法參考我的影片「清潔與消毒」。存放水果酒用榨長的玻璃瓶，緩減氧化的速度，防止酒香流失
29. 用滴管轉移蜜桃酒，至酒瓶裡，沒充份發酵的殘糖，正好補足了甜味，把釀好的果酒裝入酒瓶約 8 分滿，以免酒液過度氧化
30. 進行巴斯德滅菌法，熱水煮至小泡泡產生，溫度維持在 70°C，轉至最小火，放入果酒瓶，瓶蓋微微鬆開，酒與鍋裡的水溫漸漸接近，加熱約 15 ~ 20 分鐘，熄火。蓋好瓶蓋，再放 10 分鐘，取出放涼
There are some common steps in making fruit wine, which can then be adjusted according to the characteristics of each fruit—that’s the fun of brewing pure fruit wine. This time the recipe focuses on how to handle the peaches and how to adjust the amount of sugar. Although there were a few small mistakes along the way, fortunately it all worked out in the end~ The finished wine has a soft pink color, a classic peach hue that feels warm and gentle, with a rich peach aroma. It is light, refreshing, and slightly tart, full of fruity flavor, with a faint acidity and a hint of residual sweetness that doesn’t feel cloying. It tastes best about two months after bottling, and since fruit wine will change in flavor over time, keeping it in the refrigerator is also a good way to preserve the fruity notes.
Because I wasn’t able to buy enough yellow peaches, I used a mix of yellow peaches and white nectarines for the infusion; if you prefer to use just one variety of peach, that’s perfectly fine too. White nectarines have very soft flesh and delicate, easily bruised skin; their acidity is low and the sugar level isn’t particularly high. After white nectarines are pressed into juice, it turns cloudy, so they’re not ideal for clear juice, but are better suited to being infused whole with the skin on.
In brief, the juice from the two varieties was tested for sugar content: Golden Honey Peach measured 12°BRIX, while White Flesh Water Honey Peach was only 5°BRIX, with slight quality differences from batch to batch. Golden Honey Peach has a firmer texture and a more intense aroma, with higher sugar content, making it more suitable for winemaking than White Flesh Honey Peach. White Flesh Water Honey Peach has thin, tender, and very juicy flesh; when fermented with the skin on, the pieces quickly turn mushy and moldy in the liquid, so a “sulfite addition” is needed to reduce wild yeasts and other microorganisms, thereby creating a favorable fermentation environment in which the fruit wine yeast can become the dominant strain.
【材料】
- 黃金蜜桃 Yellow Peach 1000 g
- 白肉水蜜桃 White Peach 1000 g
- 原蔗冰糖 Raw Cane Rock Sugar 510 g
- 涼開水 Cool Drinking Water 1200 ml
- 鮮榨檸檬汁 Fresh Lemon Juice 90 ml
- 水果酒酵母 Wine Yeast 1/4 小匙
- 原蔗糖 Demerara Raw Cane Sugar 1/4 小匙
- 37°C 溫水 Lukewarm Water 50 ml
- 原蔗冰糖 Raw Cane Rock Sugar 50 g (第一次補糖)
- 原蔗冰糖 Raw Cane Rock Sugar 50 g (第二次補糖)
- 玻璃瓶 Fido Jar 5 L
- 玻璃罐淘寶鏈接 https://s.click.taobao.com/Ro7fj9w
- 玻璃罐 Amazon https://amzn.to/3lRDNSB
【做法】
1. Add the fruit wine yeast to 37°C warm water, then add raw cane sugar to maintain the yeast’s activity, and stir to help the yeast dissolve. As the dry yeast absorbs water and passes through the cell membrane, it reactivates its metabolism; the bubbles indicate that the yeast has revived and become active again. Let it sit for 20 minutes.
2. While waiting for the starter to activate, bring the water to a boil, turn off the heat, add the peaches and blanch for 30 seconds. Score a circle along the pit from the middle, then twist with both hands to open and remove the pit.
3. After blanching, white peaches are not as easy to separate as yellow peaches. The skin is delicate and prone to breaking down, so do not force it open. Instead, cut out large chunks of flesh around the pit to remove it.
Day 1
4. Into the sterilized glass jar, pour in cooled boiled water, add the activated fruit wine starter, then put in the peaches. The cooled boiled water should fully cover the peaches. Finally, add the rock sugar in its original chunks without crushing it. Do not shake the jar on the first day and let the rock sugar float on top.
5. Peach juice/wine has low acidity, making it susceptible to bacterial contamination during fermentation. Adding lemon juice increases the acidity of the fermentation liquid.
6. Fit the rubber gasket and seal tightly to begin fermentation. Winemaking requires anaerobic fermentation. Alcohol develops within 7 to 11 days, with the first week being the most critical—do not open the bottle lid during this period.
Day 2
7. On the evening of Day 2, heavy foaming continues. Release the gas every 2 to 3 hours.
8. A general room temperature of 25°C is ideal for peach wine fermentation. During my preparation, the room temperature was around 27–28°C. Fermentation produces foam and gas as the yeast becomes active, forming clean, white foam without discoloration. Every day during the first week, press down on the edge or raised part of the rubber gasket to release accumulated gas and prevent the bottle from bursting.
9. The floating fruit forms a “cap.” Observe the changes in the cap inside the bottle and the intensity of the bubbling.
10. The rock sugar has completely dissolved. The measured sugar content is recorded at 18°BRIX. The purpose of measuring Brix is to monitor the rate of sugar consumption, not to obtain the net sugar content.
Day 3
11. The foam begins to subside. Shake the bottle daily to prevent the peaches floating on the surface from being exposed to the air for too long.
Day 4
12. Under anaerobic fermentation, the color of the peaches will not turn brown. Shake more frequently to ensure the peaches stay in contact with the fermentation liquid as much as possible.
Day 6
13. Foam and gas production have noticeably decreased. The fruit pulp shows no rusty browning, indicating healthy fermentation. Sediment at the bottom is completely normal.
Day 7
14. No need to shake vigorously—just make sure all peach surfaces are coated with the fermentation liquid. The foam dissipates quickly, and the liquid turns clear.
Day 8
15. Fermentation temperature directly affects the wine’s aroma. If the temperature gets too high, use air conditioning or a water bath to cool it down; if it is too low, wrap the bottle in a down jacket or blanket to keep it warm. Allow fermentation to continue, burping and shaking every few days—winemaking requires gentle care and patience.
Day 30
16. Preparing for racking. Leaving fruit solids and inactive yeast submerged in the wine for too long will spoil its flavor, making racking necessary. All glass bottles and equipment used during this process must be fully sterilized. Pressing peaches makes the juice cloudy, so squeezing is not recommended. Use sterilized tongs to remove all peach flesh.
17. Comparing Brix measurements: the sugar level has dropped from 18°BRIX to 7°BRIX.
18. Use a dropper to draw out the wine while avoiding the sediment, then transfer it into another glass bottle. Although this process is slower, it eliminates the need for strainers or siphons, which are harder to sterilize. This yields a clear wine base, completing the first stage.
19. The alcohol content after the primary fermentation is low, causing the fruit flavor to fade quickly. My improved method is to replenish both fruit flesh and sugar once the wine base is established.
20. Cut the peaches into chunks, removing the pits and stems. Blanch them in boiling water at 90°C for 30 seconds, then add the blanched fruit to the wine base. Fruit added in this second stage should be cut and blanched to deoxygenate, remove off-flavors, and inhibit oxidative enzymes so the flesh does not brown easily.
21. The wine now enters the aging and secondary fermentation phase, where yeast activity slows down. After adding the second batch of fruit, perform the first sugar supplementation: add 50g of raw cane rock sugar. This uses osmotic pressure to draw out richer fruit flavors. Seal tightly to continue fermentation, and attach a label to track progress.
22. Adding sugar in batches maintains low osmotic pressure, allowing the yeast to ferment more stably. This slowly and steadily increases the alcohol content. Although the fermentation time takes longer, it yields a richer, smoother aroma.
Day 38
23. The low alcohol content of the wine base lacks sufficient antibacterial strength, and I forgot to shake the bottle. Mold spots appeared on the fruit floating on the surface due to prolonged air exposure. I quickly removed the spoiled peaches and carried out the second sugar supplementation: 50g of raw cane rock sugar.
Day 40
24. Shake daily
Day 42
25. Bubbling up once again—remember to shake frequently to vent gas.
Day 44
26. Remove the fruit flesh and sample the wine. Since I feel the flavor profile has not reached its best potential, I will age and clarify it for another two weeks.
Day 60
27. Final Brix test: the sugar level has risen from 5°BRIX to 10°BRIX, indicating a small amount of residual sugar that was not fully fermented. When sugar is entirely converted into alcohol, fruit wine is left only with acidity, which signals a highly successful fermentation; this slight residual sugar perfectly balances the tartness of the peach wine.
28. Perform Pasteurization: heat water until small bubbles form, maintaining a temperature of 70°C, then reduce to the lowest heat. Place the wine bottle in the water with the lid slightly loosened so the temperature of the wine gradually matches that of the water. Heat for about 15 to 20 minutes, then turn off the heat. Tighten the lid, let it sit in the warm water for another 10 minutes, then remove and allow to cool.
29. Clean and sterilize the tall glass bottles used for bottling (refer to my video “Cleaning & Sterilization” for detailed steps). Storing fruit wine in tall, slender glass bottles slows down the rate of oxidation and prevents the aroma from escaping.
30. Use a dropper to transfer the peach wine into the bottle. The unfermented residual sugar nicely rounds out the sweetness. Fill the wine bottle to about 80% capacity (8-tenths full) to prevent excessive oxidation of the wine.
