I have 28 lbs of peaches in the freezer,(that is total weight after seed removal and cutting up, skind on). I want to make a 3 gallon batch and have a need for a GOOD recipe.
I also have a few questions:
1. How do you account for the sugar in the peaches when adding your sugar. I want a 8% apv and know what SG I should have but do not know how to adjust down for the sugar that will be in the fruit. (hope that makes since).
2. How much should I hold back for F=Pac, have read a few post where peache needs more flavor at the back end.
3. Also read a few about "What the acid" are peaches high or low in acid, can deal with low but how to adjust high?
I also have a few questions:
1. How do you account for the sugar in the peaches when adding your sugar. I want a 8% apv and know what SG I should have but do not know how to adjust down for the sugar that will be in the fruit. (hope that makes since).
2. How much should I hold back for F=Pac, have read a few post where peache needs more flavor at the back end.
3. Also read a few about "What the acid" are peaches high or low in acid, can deal with low but how to adjust high?