Mike93YJ
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recipe from C.J.J. Berry "First Steps in Winemaking", upped to 5 gal
Dried Peaches 10 lbs
Sugar ~13.75 lbs
Acid Blend 5 tbs
Water 5 gal
Yeast and Nutrient
Pectic Enzyme
Soak peaches for 12 hours in cold water, then place all in large pan, bring to boil, simmer for 5 or 6 minutes. Strain liquid off into primary fermenter, add sugar, nutrient, and enzyme and stir until all is disolved. Allow to cool to about 21`C, then add the acid and yeast. Cover primary and keep it at 21-24`C for 4 days, stirring daily, then transfer to secondary carboy and fit airlock. When wine clears and fermentation has finished, siphon it off the sediment into clean bottles and cork securely.
Questions:
1. Does it have to be cooked? Won't that make a 'pectic haze'?
2. After soaking, could I just press the pulp?
3. What yeast to use? We have red star Premier Cuvee, red star Cote des Blancs, and red star Montrachet on hand.
4. The sugar is approximate. We're going to aim for 1.085 SG
Any ideas or suggestions?
Dried Peaches 10 lbs
Sugar ~13.75 lbs
Acid Blend 5 tbs
Water 5 gal
Yeast and Nutrient
Pectic Enzyme
Soak peaches for 12 hours in cold water, then place all in large pan, bring to boil, simmer for 5 or 6 minutes. Strain liquid off into primary fermenter, add sugar, nutrient, and enzyme and stir until all is disolved. Allow to cool to about 21`C, then add the acid and yeast. Cover primary and keep it at 21-24`C for 4 days, stirring daily, then transfer to secondary carboy and fit airlock. When wine clears and fermentation has finished, siphon it off the sediment into clean bottles and cork securely.
Questions:
1. Does it have to be cooked? Won't that make a 'pectic haze'?
2. After soaking, could I just press the pulp?
3. What yeast to use? We have red star Premier Cuvee, red star Cote des Blancs, and red star Montrachet on hand.
4. The sugar is approximate. We're going to aim for 1.085 SG
Any ideas or suggestions?