Peach Time!

[JasonH]

31 lbs peaches
5 lbs banana
Water to 4 gallons
Sugar to 1.085
TA to .6
K-meta
Tannin
Ascorbic acid
Nutrient
PE
Cotes des blanc yeast

Pulse the peaches and toss in the straining bag. Simmer bananas until they goop and pour through straining bag. Boil some water and add the sugar. Add chemicals and other stuff and let cool. Add PE when cool and make yeast starter. Pitch healthy yeast starter after work tomorrow.

Its peach time in 2 hours. Am I missing anything? All suggestions welcome.

 

[Deezil]

Looks good to me, keep us updated?

... How much tannin did you add? I did a batch without and it was definitely lacking something... Never having used tannin though, i went a different route on my second batch so i didnt over-do it...

Aiming for 3-gallons in the end?.. These guys on the forum werent kidding when they said peaches drop a lot of pulp..

 

[Deezil]

Psst... What happened?

 

[Tom]

Looking good.
Consider a f-pac

 

[JasonH]

It fermented to 1.01 in 5 days. Currently in the secondary bubbling away and everything is smooth. I am definitely going to add an fpac. As for tannin, I add it to all my peach wines at 1/4 tsp/gallon.

 

[Wade E]

Sounds like a really good batch, hope it clears good for you. I had a bear of a time on my last one!