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Wine Making & Grape Growing Forum > Wine Making > Country Fruit Winemaking > Just Peachy

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Old 07-24-2017, 09:44 AM   #31
Still getting started at 20 batches & 2 years
Scooter68's Avatar
Aug 2015
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I use even the 'bruised' peaches. Unless it has mold on it a physical bruise just means a very ripe part was bumped too hard. For me the softer the better. Here in NW Arkansas the only thing I look out for to avoid are imported peaches since they are always picked WAY too early so that they can survive shipping, Even the very firm/hard peaches from the local market are better since I can put them on the kitchen counter and they are fully ripe in 2-4 days.

But I understand, location - where your peaches have to come from makes all the difference. Plus north east produce seems to be higher, 'because they can' get away with charging those higher prices.
Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field.

(Dwight D. Eisenhower)

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