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Fermenting my PP!

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myakkagldwngr

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Just to try it, I made a batch of Peach/Papaya. 15 pounds of each in a 5 gallon batch.
I'm pleasantly surprised with the aroma and color of it so far. The red meat of the papya really changed the color of the peach to more of a rose color and then the peach changed the earthy aroma of the papaya.
I've kept the starting SG to 1.08 to hopefully keep the flavor from being overpowered by the alcohol.
 

Tom

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Keep us posted as it progress
 

myakkagldwngr

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Racked it today to the secondary. SG was at 1.014 I would rather be a bit early than a bit late.
I've got two many things to do today to chance it.
The color is gradually getting a little less "redish" but it is still different than just straight peach or my peach guava.
The papaya is like the peach and gives up quite a bit of liquid. I ended up with 5 gallons plus 3 liters and used very little water.
 
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