Peaches came on big time this week - picked up 60lbs @ $1/lb. Obviously, we can't eat that many so......
Based on Tom's peach wine recipe and adjusted for 6 gallons....here's the game plan and a couple questions. Please critique my plan....
30 lbs. peaches pitted, sliced, frozen w/ absorbic acid
2 primaries: 15# in each/in pulp bag - thawed in the primaries
In each primary:
3tsp pectic enzyme
2tsp acid blend (I don't have a acidometer so this is a shot in the dark)
6 gallons water (3 gal each primary)
sugar to 1.085
Lalvin K1V-1116 or Premier Cuvee yeast (see question below)
F-pac with 10# peaches
Questions:
1) Which of the two yeasts should I use and why? (these are the ones I have on hand)
2) Should I use one full packet of yeast in each primary?
3) Should I squeeze the pulp bags at all after thawing to break up some of the peaches?
4) Should I use some yeast energizer or nutrient?
Thanks!
Based on Tom's peach wine recipe and adjusted for 6 gallons....here's the game plan and a couple questions. Please critique my plan....
30 lbs. peaches pitted, sliced, frozen w/ absorbic acid
2 primaries: 15# in each/in pulp bag - thawed in the primaries
In each primary:
3tsp pectic enzyme
2tsp acid blend (I don't have a acidometer so this is a shot in the dark)
6 gallons water (3 gal each primary)
sugar to 1.085
Lalvin K1V-1116 or Premier Cuvee yeast (see question below)
F-pac with 10# peaches
Questions:
1) Which of the two yeasts should I use and why? (these are the ones I have on hand)
2) Should I use one full packet of yeast in each primary?
3) Should I squeeze the pulp bags at all after thawing to break up some of the peaches?
4) Should I use some yeast energizer or nutrient?
Thanks!