I am making a peach wine. I have used a recipe for a gallon batch and multiplyed it times 4 to try and get enough for a 3 gallon carboy by the time I squeeze all the must out the nylon bag.. But I put a couple extra lbs of peaches in it to give it a more peachy flavor. The problem is now it is way to thick to get a acurate hyro. reading in my opion. ( which I could be wrong in my thinking. ) Its thick like chili. Should I just add another gallon of water and add the measurements of a gallon of all the other stuff also the sugar, tannin, pectic, etc. to thin it out? Thanks for any suggetions in advance.
Here is receipe as of now:
13 lbs.peaches
7 lbs. sugar
6 teaspoons acid blend
2 teaspoons petic
1 teaspoon tannin
3 cans welches white grape/peach
Here is receipe as of now:
13 lbs.peaches
7 lbs. sugar
6 teaspoons acid blend
2 teaspoons petic
1 teaspoon tannin
3 cans welches white grape/peach