Hi again. I just started a batch of peach using peaches from the family farm. I know many people suggest using other fruit with peach, but I really wanted to try just peach to see how it turns out.
I'm using a recipe from the winemaker's handbook that came with my equipment. The only modification I PLANNED to make was to drastically reduce the water, since I've also read that you really should not add water when making peach-only wine. So I had about 16 lbs. of peaches that I sliced and froze. Last night I laid them out to thaw, and today, I dumped them in a paint straining bag in the bucket. I added just enough water to bring it up to 3 gal line. So I'm multiplying the recipe from the book by 3, since the recipe is for one gallon. The problem comes in when I started adding chemicals. I accidentally grabbed a measuring spoon that was 1/2 tbsp. instead of 1/2 tsp. YIKES!!! So essentially, I tripled the amount on the first two ingredients before I noticed my mistake. So I ended up adding 3 times the amount of acid blend and pectin enzyme. Now what? Can this be fixed??
I'm using a recipe from the winemaker's handbook that came with my equipment. The only modification I PLANNED to make was to drastically reduce the water, since I've also read that you really should not add water when making peach-only wine. So I had about 16 lbs. of peaches that I sliced and froze. Last night I laid them out to thaw, and today, I dumped them in a paint straining bag in the bucket. I added just enough water to bring it up to 3 gal line. So I'm multiplying the recipe from the book by 3, since the recipe is for one gallon. The problem comes in when I started adding chemicals. I accidentally grabbed a measuring spoon that was 1/2 tbsp. instead of 1/2 tsp. YIKES!!! So essentially, I tripled the amount on the first two ingredients before I noticed my mistake. So I ended up adding 3 times the amount of acid blend and pectin enzyme. Now what? Can this be fixed??