Well, I finally got my peach started tonight! I've had the peaches ready for a couple weeks and finally had the time to get started.
I am using a Jack Keller recipe that I adapted for 4 liters and a bit more flavor.
4LBS peaches pitted sliced and mashed in a fermenting bag
2.5 LBS torinado sugar
12 oz can of niagra grape concentrate
1.75 tsp acid blend
1.25 tsp yeast nutrient
1/4 tsp wine tannin
1 campden tablet
1 tsp pectin enzyme
4 lt filtered and boiled water
1 champagne yeast packet
I've boiled my water and disolved my sugar and grape concentrate. Mashed my peaches in the fermenting bag in the bottom of the primary fermenter. Poured the hot water/sugar/concentrate mixtureover the peaches to lock in the color. I added the acid blend, nutrient and tannin. I'm letting the must cool to 75 overnight and then tomorrow morning I'll add the campden.12 hours later I'll add the enzyme. 24 hours later the yeast.
Can't wait for this one to get done so I can taste the finished product!
PeteEdited by: paubin
I am using a Jack Keller recipe that I adapted for 4 liters and a bit more flavor.
4LBS peaches pitted sliced and mashed in a fermenting bag
2.5 LBS torinado sugar
12 oz can of niagra grape concentrate
1.75 tsp acid blend
1.25 tsp yeast nutrient
1/4 tsp wine tannin
1 campden tablet
1 tsp pectin enzyme
4 lt filtered and boiled water
1 champagne yeast packet
I've boiled my water and disolved my sugar and grape concentrate. Mashed my peaches in the fermenting bag in the bottom of the primary fermenter. Poured the hot water/sugar/concentrate mixtureover the peaches to lock in the color. I added the acid blend, nutrient and tannin. I'm letting the must cool to 75 overnight and then tomorrow morning I'll add the campden.12 hours later I'll add the enzyme. 24 hours later the yeast.
Can't wait for this one to get done so I can taste the finished product!
PeteEdited by: paubin