Scooter68
Fruit "Wine" Maker
Trying out a new Peach Batch today. The first batch this past summer was with about 4 lbs Fresh peaches for a gallon. The flavor as a wine was good but a little light on the peach flavor. I've seen the ALL fruit no water supporters on here but I really like a wine with a little less heavy flavor to it especially with something as delicate as a peach flavor. So this is what I'm trying as a middle of the road approach for a 3 gallon batch:
5 lbs Fresh peaches
6 lb Frozen Sliced peaches [Great Value Brand]
3 x 1.8 lb Canned Sliced Peaches in Heavy Surup [DelMonte]
64 oz Peach White Grape (100% Juice) [Great Value Brand]
32 oz Peach Mango (Apple) (100% Juice) [Old Orchard Brand]
Water: Added: 64 oz (dissolved sugar in this)
Sugar: 4 lbs
Acid Blend:
Pectic Enzyme: 6 tsp
Tannin: 3/4 tsp
Yeast Nutrient:1 (Yeast Starter, 1 in Must, 1 later during primary fermentation
Yeast: K1-V1116
This is a relatively expensive batch for me but my last 1 gal batch with 4lbs of peaches was a little light on flavor but a great wine so I upped the peaches a notch and used the Peach Juice drink with a touch of Mango and a touch of White Grape. The Apple flavor is very light in juice drink itself. My SG was high at first but the peaches will lower that as they break down during fermentation. Before I dropped the Campden solution the SG was at 1.130
Today I will check the pH and adjust as needed before pitching the yeast.
This works out to about 5 1/2 lbs of fruit per gallon plus the fruit juice to bring up the volume to 3 gallons shouldn't dilute the flavor as much. Total volume right now is almost 3.5 gallons but I expect to loose almost 1.2 gallon to the gross lees when I do the change over to secondary fermentation in 1 gallon carboys.
5 lbs Fresh peaches
6 lb Frozen Sliced peaches [Great Value Brand]
3 x 1.8 lb Canned Sliced Peaches in Heavy Surup [DelMonte]
64 oz Peach White Grape (100% Juice) [Great Value Brand]
32 oz Peach Mango (Apple) (100% Juice) [Old Orchard Brand]
Water: Added: 64 oz (dissolved sugar in this)
Sugar: 4 lbs
Acid Blend:
Pectic Enzyme: 6 tsp
Tannin: 3/4 tsp
Yeast Nutrient:1 (Yeast Starter, 1 in Must, 1 later during primary fermentation
Yeast: K1-V1116
This is a relatively expensive batch for me but my last 1 gal batch with 4lbs of peaches was a little light on flavor but a great wine so I upped the peaches a notch and used the Peach Juice drink with a touch of Mango and a touch of White Grape. The Apple flavor is very light in juice drink itself. My SG was high at first but the peaches will lower that as they break down during fermentation. Before I dropped the Campden solution the SG was at 1.130
Today I will check the pH and adjust as needed before pitching the yeast.
This works out to about 5 1/2 lbs of fruit per gallon plus the fruit juice to bring up the volume to 3 gallons shouldn't dilute the flavor as much. Total volume right now is almost 3.5 gallons but I expect to loose almost 1.2 gallon to the gross lees when I do the change over to secondary fermentation in 1 gallon carboys.