Well, I started the Peach Saturday.
It's going to be an experiment using store bought Yellow Cling Peaches instead of fresh peaches.
I figure if it doesn't work out all I'm out is the $15.00 in peaches and some wine cookin stuff.
I used the three big cans to get the full 16lbs of peaches less the syrup but added the syrup at the last minute since it tastes of the peaches as well.
Figure that in when you read the below recipe.
6-gallon recipe <?
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Original Gravity should be 1.085 -1.090
Acid Balance .55 - .60%
Yields 6 x 1 gallon jugs or 30 each 750ml bottles
<UL style="MARGIN-TOP: 0in" =disc>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">16 lbs. peaches (about 60 peaches)</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">5gal. Water</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">Enough sugar to make the SG = 1.100 (about 2 lb)</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">6 campden tablets, crushed</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">7 tsp. acid blend</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">4 tsp. pectic enzyme powder</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">1.5 tsp. yeast energizer</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">4 tsp. Tannin</LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-list: l2 level1 lfo1; tab-stops: list .5in">1 pkg. wine yeast (RED STAR Cuvee)</LI>[/list]
03 May 2008 at 12:00pm:
I started the must today. Added all the ingredients as the instructions called for and poured three 100 oz. (6lbs 10oz) cans of DEL MONTE Yellow Cling Sliced Peaches in Light Syrup into the straining sock, which sank to the bottom. Added the 7 cans of water and after adding the sugar to 1.090sg (like 7lbs), It was 2” from the top of the bucket (indicating 7 gallons).
05 May 2008 at 06:00pm:
The must is happily bubbling away today. Smells great with a definite peach aroma though not thick and full yet. That’s really to be expected though since the sugar alone will keep the yeast happy. We’ll see what happens as the must develops further toward the 1.030 where I’ll remove the fruit sock.
I'll keep you informed on progress.