Peachy?

[Old Philosopher]

Long time no key!
I came upon some fresh peaches, and reviewed the recipes here. Only have two questions:

1. What is the advantage over pulping, as opposed to dicing (leaving small pieces, and less 'goo')?
2. I read 'stoned and quartered'. Even in the recipe using pulp, there was no mention of removing the skins. Is it necessary to get rid of the skins?

Thanks for any info.

 

[Midwest Vintner]

IIRC, we leave the skins on.

watch the acid on this one. it can high in acid. also, it is a slow clearer.

 

[Old Philosopher]

IIRC, we leave the skins on.

watch the acid on this one. it can high in acid. also, it is a slow clearer.

Thanks, MV! Any suggestions on how to control the acid content?

 

[Wade E]

Skins add to body with also a little bit of tannin, no need to remove the skin but I will suggest using a fermenting bag with peaches as they are a big mess later.

 

[Old Philosopher]

Skins on...enzimes are doing nicely...everything's in a bag. Adding yeast/sugars tonight.

 

[Wade E]

How may lbs per gallon?

 

[Julie]

Nice to see you back, OP

 

[Old Philosopher]

Sugar/gal

How may lbs per gallon?

Well.... I'm doing 7# of peaches for a 1 gal batch. A little more than a gallon to start with, allowing for racking down the road.

A little unconventional, but I let the hydrometer tell me how much sugar. I'll get the batch set, and take an SG reading, then calculate how many gr/l of sugar to add to get up around 1.08-1.09. I pull off some liquid from the batch to make a syrup, so all I'm adding to the volume is the sugar itself, and not diluting if further. I usually come out slightly on the low side, and might have to adjust up a bit. The last time I tried to adjust a 5 gallon recipe that called for 10# of sugar, my SG was all over the place.

 

[Old Philosopher]

Nice to see you back, OP

Nice to be back! I'll always drop in when having a "senior moment", or have a puzzlement you guys can help me with.

 

[Wade E]

Sounds like a good one there buddy! Thats the way I always adjust my sg. Never just follow a recipe even if its yours as sugar in fruit can change drastically from year to year or even from place to place.

 

[Old Philosopher]

Sounds like a good one there buddy! Thats the way I always adjust my sg. Never just follow a recipe even if its yours as sugar in fruit can change drastically from year to year or even from place to place.

LOL! <whew - afraid I was straying from the Path.>

My wife told my daughter, after the young'un moved out of the house:
"Recipe? I don't have a recipe for that. Recipes are for people who don't know what a 'dash' or a 'pinch' is."

 

[Tom]

I will CONFIRM if for one gallon you are set for some fine wine. Add a f-pac for Great wine

 

[Old Philosopher]

I will CONFIRM if for one gallon you are set for some fine wine. Add a f-pac for Great wine

What would you recommenf for an f-pak, beyond a simple syrup?

 

[Tom]

25-30% of the #'s used for the primary.

 

[Old Philosopher]

25-30% of the #'s used for the primary.

....And if I don't have any fruit left? ?

 

[Tom]

well either let it go dry and maybe back sweeten OR buy the extra fruit, make a f-pac and back sweeten

 

[Old Philosopher]

well either let it go dry and maybe back sweeten OR buy the extra fruit, make a f-pac and back sweeten

Okay.. Like everything else, I just go with the flow. I have a few days to think about it, and then play with it.

Thanks for the advise, gang!

 

[Old Philosopher]

Holy, crap! My peach went from SG 1.085 to .997 in seven days in the primary!
Gotta rack it and watch the SG closer. Since I have so many 1 gal jugs, I'll probably just bulk age it while it clears. Tastes fairly peachy, so a little syrup may be all it needs.

 

[Wade E]

1 gallon batches ferment out very fast!

 

[Old Philosopher]

1 gallon batches ferment out very fast!

Only makes sense, since I used a whole packet of yeast in the thing.

BTW: Love your avatar!