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Peach! My First Peach!

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GhostHawk

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29# Peaches
5Gal water
12# sugar
6 Cambden Tabs
6Tsp Yeast Nutrient
9 Tsp acid blend
1.5 Tsp Tannin
3 Tsp Pectic
1 pack 1116 Yeast.

I didnt like the idea of cooking the peaches first so I crushed them all and managed to fit them in one nylon bag. Tested the SG at 1.090. 24 hours later added the yeast. Fermentation after 12 hours is producing airlock action and that makes the baby Jesus smile. lol

 
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Tom

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What no PECTIC ENZYME??
 

GhostHawk

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Thank you Tom. I forgot to mention that. I also forgot to mention it in my notes here at home. I did add it though 12 hours after the Kmeta.

LOL

:d
 

Wade E

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Looks good, you did destone the fruit though right?
 

GhostHawk

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I got the peaches destoned and ready for wine, Yep!

I think the ferment is more active faster than my blackberry. Maybe its because it is warmer this time around in the house than last time.

Oh and I ordered up some one gallon carboys too. Now I can keep the overfill for rackings!
 

Tom

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Temp IS very important. Now thats it warmer it will ferment faster then if fermented at lower temps.
 
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