*For the fermented peach cordial:
Add all to a mason jar and stir to dissolve sugar, cover with a napkin or muslin cloth and leave to ferment for 5 days, stirring daily.
After 5 days strain through a chinois into another mason jar and leave in the fridge to clarify for 5 days.
Pour off clarified peach wine and measure the volume. Add 30% caster sugar and stir to combine. Measure new volume of liquid (should be around 1400-1500ml) and add 1% citric acid and .5% tartaric acid. Stir to dissolve.
Recipe by Darren Leaney, Capitano, Melbourne.