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Peach wine

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dralarms

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3788960D-2476-4C2D-A18D-7CD57A207170.jpeg 34012EC8-D837-4F1D-9BEB-FAF9482B1E24.jpeg 4FAC2D2A-FB1A-4018-8785-9E934E2460EA.jpeg A2322B7C-F180-4424-ABF7-E8C98CCC4EA6.jpeg on 08/30 after freezing, I started a batch of peach wine: 147 lbs peaches, 14 lbs sugar, 6 tsp fermax, I don’t know how much pectic enzyme (wife was helping), 71b-1122 yeast. Here’s what it looked like after a few days.




Can’t get the pictures to come out where I want them but the jug is a 1 gallon jug
 

dralarms

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Just to give a reference, those are 6.5 gallon jugs and a 3 gallon. So I figure out Ishtar now I got about 14.5 gallons. I’ll end up with 12 or 13.
 

Scooter68

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That looks mighty good. LOT of lees but it sure makes for a tasty wine. I noticed yesterday that my last batch was started July 11, 2017. Still waiting for it to clear, hit it with pectic enzyme as soon as I cut the peaches up and again after fermentation along with bentonite.
:Looks like yours; is coming along well.
 

dralarms

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That looks mighty good. LOT of lees but it sure makes for a tasty wine. I noticed yesterday that my last batch was started July 11, 2017. Still waiting for it to clear, hit it with pectic enzyme as soon as I cut the peaches up and again after fermentation along with bentonite.
:Looks like yours; is coming along well.
Oh yes. If I had to guess I’d bet there was close to 1/2 LB of pectic enzyme in it. (My wife uses it generously). I expect this batch will be very good.
 

GreenEnvy22

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Looks good, thats a lot of peaches.
My 2017 is about ready to bottle too, it's nice and clear. I didn't make as much, just a 3 gallon batch.
 

dralarms

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That’s. There’s going to be quite a bit of sediment but for no water added it ought to be mighty tasty.
 

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