spaniel
Senior Member
- Joined
- Aug 23, 2012
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I've got two peach trees bent to the ground with fruit only days from ripening. Some pies, canning, and cobblers are in order, but I imagine this will only scratch the surface and I will need to break out the winemaking gear to handle the balance of them.
I've made a lot of fruit wine, but my first experience with peach was bad (added water and fermentation got hot) so I've never gone back to it.
I plan on going full fruit, no water. I read the recent thread where several people mentioned adding golden raisins. By coincidence, I have a seeded white table grape that is also ripening to perfection right now. Instead of raisins, how about using these grapes? I still have jam from last year so I'm already kind of looking for a use for them.
For yeast, I have Montpilier and Montrachet on hand (usually use Cote des Blancs for whites). I was planning to use up the Montpilier on the peach. Thoughts?
I read adjust pH to 3.3. I just use tartaric on grapes, should I use acid blend on the peaches or what?
Skins...leave them on? I was going to take them off (boil and strip) but leaving them on would make life A LOT easier.
I've made a lot of fruit wine, but my first experience with peach was bad (added water and fermentation got hot) so I've never gone back to it.
I plan on going full fruit, no water. I read the recent thread where several people mentioned adding golden raisins. By coincidence, I have a seeded white table grape that is also ripening to perfection right now. Instead of raisins, how about using these grapes? I still have jam from last year so I'm already kind of looking for a use for them.
For yeast, I have Montpilier and Montrachet on hand (usually use Cote des Blancs for whites). I was planning to use up the Montpilier on the peach. Thoughts?
I read adjust pH to 3.3. I just use tartaric on grapes, should I use acid blend on the peaches or what?
Skins...leave them on? I was going to take them off (boil and strip) but leaving them on would make life A LOT easier.