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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
Scooter68
Still getting started at 20 batches & 2 years
 
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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.
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