I bought a 1/2 bushel of peaches. Removed the pit and skinned. Put them in the freezer. I have 18 pounds to use for about 5 gallons.
I plan to use them to back flavor my fresh peach wine.
How can I avoid haziness? Would one use pectic enzyme? If so, how much per gallon
I plan to use them to back flavor my fresh peach wine.
How can I avoid haziness? Would one use pectic enzyme? If so, how much per gallon