Rooster Hooch is essentially a Peach Wine. If you are wondering where the name came from, check out How Rooster Hooch Got It’s Name. Then one evening after we had drank a little too much of the concoction, we got a little snarky and came up with a Vintner’s Description in true vintner’s style. It’s not really as bad as all that. You see, I have to watch my sugar intake, so we didn’t sweeten it. If we had it would have made a very palatable beverage wine. The recipe here will be for sweetened wine. If you want to know what Louis was drinking that fateful night, try some before you sweeten it…if you dare…lol
So here’s what you need:
First of all, this assumes that you have a basic understanding of the home wine making process and that you have the basic equipment. So, you are going to need a 6 gallon primary fermenter, a 6 gallon secondary fermenter (I use a glass carboy), an air lock and if you are using a carboy, then you will also need the bung. You need a siphon for transferring the wine from primary to secondary fermenter, and a bag for the fruit, I use a jersey knit pillow case, but you could get fancy and use the cheese cloth bags that they make specifically for fruit wines. A Long handle spoon will also be very helpful in stirring. Don’t forget everything that all the equipment that you use will need to be properly sterilized before you use it. I like OneStep for sterilization.
This recipe is for a 6 gallon batch of wine.
Peaches – 13-15 pounds Fresh tree ripened peaches will produce the best finished product, but if your taste is not particularly discriminating (like mine), any peaches will do. Nectarines can be substitutes or a combination of the 2 fruits can be used, but it will change the taste of the wine…obviously. But since I am a “Use what ya got” kinda person, I thought it was worth a mention.
Sugar – 11 pounds You will need 10 pounds in the primary fermentation phase. You will need UP TO an additional pound of sugar for sweetening. I will discuss “Sweetening to Taste” a little later on and also other things that can be used to sweeten the wine after it is fermented.
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Yeast Energizer – 1 Tablespoon This will help the yeast grow and do their thing.
Pectic Enzyme – 1 teaspoon This helps break down the fruit pectins.
Acid Blend – 3 Tablespoons – This helps balance the pH of the Must (that’s what you call it int he primary fermentation phase)
Wine Tannin – 1 teaspoon
Wine Yeast – 1 packet I personally like to use Champagne Yeast for all homemade fruit wines. It is a VERY hardy yeast and will ferment to a higher alcohol content than some of the more traditional wine yeasts (and since he goal is to make alcohol, lets’ do it up right y’all). I have also used EC-1118 and since I’m laying everything out on the table here, I have also used baker’s yeast and it turned out just fine. Since Champagne yeast can usually be purchased for around $1, that is what I spring for.