#3 – Dark Peach

Bottled (13) 750ml (from 3 gallons) at 17% ABV on 3 January 2011.

What’s “Dark Peach?”   Well, it’s the exact same peaches I used for the first non-dark peach, and was going through fermentation at exactly the same time under the same conditions…  The only difference is that I used brown sugar in place of normal sugar.  Similar to some plum wines I’ve had at Chinese restaurant’s sweeter and thicker, but has a more complex flavor…  Butterscotch and/or molasses and (of course) peaches.  Definitely a dessert wine.

Update 24 November 2013…  Opened the “aging reserve for 2013” bottle tonight…  Seems to be aging well and smoothing out.  The residual sugars and flavors still remain.