I saw in another thread the recommendation of leaving the skins on and freezing the peaches.
A friend of mine made peach wine last summer and I am planning on a batch myself pretty soon here. He prepared his peaches by scalding them a bit to easily remove the skins then cut the pits out. Weighed things as he was going and dropped them right in his primary and mashed with a potato masher.
Looks like a different way to accomplish the same result?
My friends way seems a bit on the messy side.
A friend of mine made peach wine last summer and I am planning on a batch myself pretty soon here. He prepared his peaches by scalding them a bit to easily remove the skins then cut the pits out. Weighed things as he was going and dropped them right in his primary and mashed with a potato masher.
Looks like a different way to accomplish the same result?
My friends way seems a bit on the messy side.