Name: The Peach Trees Angora White Wine Recipe
Cook time: 24 h
Total time: 24 h
Yield: 27 servings
Cuisine: Wine
Ingredients: 20 l Sultaniye grape must (fresh-pressed); 5 g Yeast (wine yeast, neutral white strain like EC-1118); 10 g Yeast nutrient; 2 g Pectic enzyme; 3 g Tartaric acid (if needed, to adjust acidity); 1 tsp Campden tablets (sulfite, crushed) or potassium metabisulfite; 2 g Diammonium phosphate (DAP) — optional nutrient top-up; 5 g Bentonite (fining, if desired); 0 to taste Cold-stabilization space (no ingredient, procedure only); 27 count Bottles (750 ml); 27 count Corks; 2 g Bottling sugar (optional, for slight CO2 if desired); 0.5 tsp Potassium metabisulfite (bottling dose)

Pineapple Mana Wheat

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A great example of the Sultaniye grape variety, this white wine is bright and fresh with intense aromas of tropical and stone fruit. The palate is well balanced and crisp with more ripe fruit flavours.

Test the freshly pressed Sultaniye grape must for sugar (Brix or SG) and total acidity. Target starting Brix around 20–22 °Bx (approx SG 1.088–1.094) for a finished wine in the 12.5–13.5% ABV range. Adjust acidity with small additions of tartaric acid if TA is low (aim for 6.5–7.5 g/L). Crush and press fruit gently to minimize phenolic extraction; collect clear free-run and heart must for a bright, tropical-fruited style.

Must preparation

Add crushed Campden tablet or measured potassium metabisulfite to the must (approx 30 ppm SO2 — about 1/2 crushed 500 mg tablet or 1/4 tsp for 20 L) to sanitize must and inhibit wild yeast. Stir gently and cover. Let the must rest for 12–24 hours to allow sulfite to dissipate and solids to settle.

Sulfite addition and resting

After the resting period, add measured pectic enzyme (2 g for 20 L) to help break down pectins and improve juice yield and clarity. Add yeast nutrient (10 g) and, if desired, a small DAP top-up (2 g) to ensure a healthy fermentation. Mix thoroughly but gently.

Pectic enzyme and nutrient

Rehydrate the wine yeast per manufacturer instructions (typically in 10–20 ml sterile water at 35–40°C with Go-Ferm if available). When ready, pitch the yeast into the must, aiming for a starting temperature of 16–18°C. Keep the fermenter in a cool, temperature-controlled area to promote aromatic, slow fermentation that preserves tropical and stone fruit aromas.

Yeast rehydration and pitching

Allow fermentation to proceed at 14–18°C. Monitor density (SG) daily. Expect active fermentation for 7–14 days. Maintain gentle fermentation temperatures to retain aromatics and avoid volatile sulfonyl off-notes. If foam builds heavily, use a sanitized fermentation lock or blow-off tube.

Primary fermentation

For a bright, crisp profile with some textural lift, allow 3–7 days of lees contact after fermentation finishes (when SG is stable around 0.998–1.000). Keep the wine on light lees and avoid extended heavy stirring that would extract unwanted phenolics.

Lees contact

Rack the wine off gross lees into a clean carboy. Chill the wine to 0–4°C for 1–2 weeks to promote cold stabilization and precipitate tartrates for a clear, stable white wine. After cold settling, rack again to leave sediment behind.

Racking and cold settling

If still hazy after cold stabilization, prepare a small bentonite slurry (5 g bentonite in 50 ml warm water), allow to swell, then add to the carboy and stir gently. Allow 3–7 days for settling, then rack off fined lees to a clean vessel.

Fining and clarification

Measure free SO2 and adjust to a target of 30–35 ppm free SO2 for finished white wine to protect against oxidation and microbial recontamination. Add potassium metabisulfite accordingly (approx 1/4 tsp for small adjustments to 20 L — check calculator or lab measurements).

SO2 adjustment

If desired, perform additional stability tests (protein stability, microbial testing). Avoid excessive handling that would strip aromatic intensity — the goal is a bright, aromatic, fruit-forward white.

Stabilization note

Sanitize bottles, corks, and bottling equipment. Warm the wine to room temperature if cold. If you want a still wine, do not add priming sugar. If you prefer a slight spritz, dissolve the small measured priming sugar (2 g per bottle total ~ 54 g for 27 bottles) in water, cool, and add to the wine immediately before bottling—note this will produce slight CO2 and requires careful measurement.

Preparation for bottling

Add final SO2 dose: just before filling, adjust free SO2 to 30–35 ppm using the measured potassium metabisulfite dose. Gently mix to homogenize, avoiding aeration.

Fill bottles leaving 1–2 cm headspace. Cork each bottle with sanitized corks using a corker. Label and cap as desired.

Filling and sealing

Allow bottles to rest for at least 4–6 weeks to let flavors integrate. Serve chilled (8–12°C). Expect bright tropical and stone fruit aromas with a crisp, balanced palate. Drink within 1–3 years for freshest fruit character, or hold up to 5 years if well-stabilized and stored cool and dark.

Aging and service

Sultaniye grape must (fresh-pressed)

Yeast (wine yeast, neutral white strain like EC-1118)

Yeast nutrient

Pectic enzyme

Tartaric acid (if needed, to adjust acidity)

Campden tablets (sulfite, crushed) or potassium metabisulfite

Diammonium phosphate (DAP) — optional nutrient top-up

Bentonite (fining, if desired)

Cold-stabilization space (no ingredient, procedure only)

Bottles (750 ml)

Corks

Bottling sugar (optional, for slight CO2 if desired)

Potassium metabisulfite (bottling dose)

Angora White Wine

Traditional Christmas Pudding

of sweet potato, chestnuts, onions, mushrooms, kale, spinach & pine nuts served with vegetarian gravy

Vegetarian Wellington

with a Jerusalem artichoke puree, roasted garlic & red wine sauce

Seabass

with caramelised apples & a green peppercorn & duck sauce

Confit Duck Leg

with a bone marrow gravy, mushrooms & red wine shallots, yorkshire pudding & homemade horseradish sauce

Roasted Sirloin of Beef

with mini shepherds pie, homemade mint sauce, lamb & mint jus

Rolled Shoulder of Lamb

Make Angora White Wine Recipe in just 24h . A great example of the Sultaniye grape variety, this white wine is bright and fresh with intense aromas of tropical and stone fruit. The palate is well balanced and crisp with more ripe fruit flavours.

Angora White Wine Recipe

Descriptors

Tasting Notes

Food Pairings

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