Topping off and back sweetening with puree

[harmony24]

I am making a 6 gallon batch of peach/white grape from wenches concentrate. My wife loves the peach wenches wine. I used 14 cans at a starting S.G. Of 1.100. I want to ferment to dry and then back sweeten with peach purée to give it even more peachy flavor. What do you think?

 

[jamesngalveston]

the puree is going to be hard to clear. i use the same concentrate made into a simple syrup for my peach blush.

 

[plowboy]

James has the right idea. Whenever I make anything from scratch I always make a sweet fruit pack at the same time out of the same fruit. Toss it in the freezer and forget about until its needed.

 

[harmony24]

How many cans do you use to make the simple syrup?

 

[harmony24]

What if I steam juiced actual peaches and used the juice or will that also cause a clearing problem?