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I have made hard cider using nothing but pressed juice from the apples on my trees; no added yeast, sugar, or chemicals. I transfer the juice into glass bottles and place them out in the sun for a couple days to let the ultra-violet rays from the sun pasteurize the juice, place wax paper over...

Thank both of you. So if I was to measure a sample, I should do so after two to three days/when the consistency i.e. surface tension lowers enough to obtain a realistic-looking reading? I guess I could use my cider press to press the peaches after I pit them to be left with peach juice, but that...

The peaches on my trees are getting closer and closer to maturation, and as they grow I too grow more and more tempted to attempt to make peach wine, though the more I research the more I realize that fermenting wine using peaches could potentially be very different in technique to what I'm used...