Making up for lack of pulp/skins

[reeflections]

I've ordered some peach juice concentrate from Coloma and I'm wondering how to create a good recipe for it. Since I presume the juice will be lacking the pulp and skins I would have if I were using fresh peaches, so what will it be lacking that I might add. Would this be a good place to add raisins? Tannin?

Any other tips on working with juice concentrates would be helpful.

 

[salcoco]

the pulp and skins for a fruit wine especially peach would not add any character to the wine. if desired possibly a 1/4 tsp tannin per gallon could be added.

 

[reeflections]

the pulp and skins for a fruit wine especially peach would not add any character to the wine. if desired possibly a 1/4 tsp tannin per gallon could be added.

Thanks!

 

[hounddawg]

i agree with @salcoco ,, i make peach both from fresh fruit an concentrates, peach after a year of bulk aging is ambrosia, oh so good,

Dawg

 

[Sailor323]

I don't know how this technique would work with winemaking but when canning peaches putting a peach pit in the jar with the peaches results in a VERY peachy flavor. You might buy a couple of peaches and add them to your juice along with the pits. I know that the pits contain a substance that can transform into cyanide however, that doesn't seem to be an issue when canning peaches nor is it a factor when flavoring vinegar. The presence of alcohol may be important.