We have 56 pounds of peaches thawed, about 1 quart of frozen sliced bananas, 6 frozen white grape and peach cans in a 13 gallon primary. We removed the 2 bags of fruit to drain and we have approximately 8 gallons of liquid. Adding the fruit bags back it is to our best guess 9 to 11 gallons in the 13 gallon pail. Peaches were pretty well macerated today but still have a ways to go. We do know that the yeast will break the peaches down more.
Added acid blend (My bad did not write down the amount), pectic enzyme (6 teaspoons) kmeta 1/4 teaspoon plus a pinch more (which was a guess on how much to add) and then today sugar to 1.083. 10 pounds of sugar in 2 gallons of water. Should have used the peach juice.
Total liquid is about 8 gallons if that was not clear.
We have never tested our wine so this is what we need help with.
OG is 1.083
Strips show 3.6 pH (meter dried out) we know that the strips are not very accurate
Crosby and Baker Acid test shows
it took 2.5 ml to turn pink in the vial.
Do we need to do or add anything else? It is hard to tell by taste, it does taste sweet but not a lot of peach taste, thinking the peach will come forward once the rest of the peaches have been broken down. Thinking a few more cans of white grape and peach but we really do want the peach and not the white grape taste.
On another note we will add bentonite when we removed the bags of peaches and bananas.
We have more frozen peaches to make an fpack at the end.
Whew! a lot of information but I just want to be sure we are on the right track. I cannot find my notes from last year on how much of what I added.
Added acid blend (My bad did not write down the amount), pectic enzyme (6 teaspoons) kmeta 1/4 teaspoon plus a pinch more (which was a guess on how much to add) and then today sugar to 1.083. 10 pounds of sugar in 2 gallons of water. Should have used the peach juice.
Total liquid is about 8 gallons if that was not clear.
We have never tested our wine so this is what we need help with.
OG is 1.083
Strips show 3.6 pH (meter dried out) we know that the strips are not very accurate
Crosby and Baker Acid test shows
it took 2.5 ml to turn pink in the vial.
Do we need to do or add anything else? It is hard to tell by taste, it does taste sweet but not a lot of peach taste, thinking the peach will come forward once the rest of the peaches have been broken down. Thinking a few more cans of white grape and peach but we really do want the peach and not the white grape taste.
On another note we will add bentonite when we removed the bags of peaches and bananas.
We have more frozen peaches to make an fpack at the end.
Whew! a lot of information but I just want to be sure we are on the right track. I cannot find my notes from last year on how much of what I added.
