Take peaches, nectarines, &c. pare them, and take the stones out;
then slice them thin, and pour over them from a gallon to two gallons
of water, and a quart of white wine. Place the whole on a fire to
simmer gently for a considerable time, till the sliced fruit becomes
soft; pour off the liquid part into another vessel containing more
peaches that have been sliced but not heated; let them stand for
twelve hours, then pour out the liquid part, and press what remains
through a fine hair bag. Let the whole be now put into a cask to
ferment; add of loaf-sugar, a pound and a half to each gallon. Boil
well, an ounce of beaten cloves in a quart of white wine, and add to
it the above.
Apricot wine may be made by only bruising the fruit and pouring the
hot liquor over it. This wine does not require so much sweetening.
To give it a curious flavour, boil an ounce of mace, and half an
ounce of nutmegs, in a quart of white wine; and when the wine is
fermenting, pour the liquid in hot. In about twenty days, or a month,
these wines will be fit for bottling.