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?
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.
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.
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.
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.