I started a batch of peach with 30lbs of peaches 7 days ago. Starting SG 1.096, current SG 1.000. Any benefit to extended maceration or should it be transferred to a secondary fermenter at this point?
Extended fermentation for peach?
- Thread starter Darkroom
- Start date
Help Support Winemaking Talk - Winemaking Forum:
EM typically pulls more tannin from red grapes. I doubt you want that for peach, assuming there is any appreciable amount of tannin in the pulp. Someone may have a better idea, but I can't see any advantage to doing an EM.
A lot of country winemakers tend to move under airlock early, some when the SG hits 1.030, to preserve aroma.
A lot of country winemakers tend to move under airlock early, some when the SG hits 1.030, to preserve aroma.
Thanks, I installed fermentation lock at appr. 1.020. I was ready to transfer to a carboy today but began to wonder if waiting would help. I will stay on my original plan and move over to the carboy today.
I’ve done a bunch of EM on grapes, really no need to do so on peaches, as Bryan indicated there’s not much left to pull out at this point.
did you take the skins off?
I left skins on. They were bought fresh, waited to completely ripen, destoned, cutup, froze until I started fermentation.
When I taste the skin on contender variety peach it is slightly bitter/ woody and does not have fruity notes. ,,, taste the pulp to determine if you have flavors you want more of.
On my part I would move on and try to get the wine into a low ullage container where I don’t have to worry about mold or Acetobacter.
On my part I would move on and try to get the wine into a low ullage container where I don’t have to worry about mold or Acetobacter.
Try to get the skins out before the alcohol gets too high to avoid skin bitterness. Same is true for yellow plums and apricots.
Thanks, Yes, that is what I decided to do. SG was 0.998 racked/pressed, moved into a carboy. Good point about the skins, and the bitterness I had not considered that.
I think especially since you froze your peaches, the pulp would have broken down considerably during fermentation and that's where you would get most of your flavor. If they didn't, I might consider doing a bit of EM to get what you could out of them (say they were still chunky), but that doesn't seem to be the case.
