Quantcast

Peachy?

Wine Making Talk

Help Support Wine Making Talk:

Old Philosopher

Amateur
Joined
Oct 22, 2009
Messages
764
Reaction score
10
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.
 
Joined
Aug 22, 2009
Messages
1,146
Reaction score
20
IIRC, we leave the skins on.

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

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
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

Amateur
Joined
Oct 22, 2009
Messages
764
Reaction score
10
Skins on...enzimes are doing nicely...everything's in a bag. Adding yeast/sugars tonight.
 

Julie

Super Moderator
Super Moderator
Moderator
Joined
Dec 4, 2009
Messages
12,054
Reaction score
1,768
Nice to see you back, OP
 

Old Philosopher

Amateur
Joined
Oct 22, 2009
Messages
764
Reaction score
10
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.
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
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

Amateur
Joined
Oct 22, 2009
Messages
764
Reaction score
10
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

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
I will CONFIRM if for one gallon you are set for some fine wine. Add a f-pac for Great wine
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
25-30% of the #'s used for the primary.
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
well either let it go dry and maybe back sweeten OR buy the extra fruit, make a f-pac and back sweeten
 

Old Philosopher

Amateur
Joined
Oct 22, 2009
Messages
764
Reaction score
10
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

Amateur
Joined
Oct 22, 2009
Messages
764
Reaction score
10
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.
 

Latest posts

Top