Picked up a bushel of Red Havens last night. Gonna spend some time this afternoon slicing and pitting them then tossing them in the freezer. Kind of a busy time right now so I won't be getting to them till later in the fall. Planning on using the recipe Tom posted but bumping up the amount of peaches for a 6 gallon batch. I have a 10 gallon primary that worked really well for my blackberry wine.
One question on the water. Do you add 5 gallons of water, or with the peaches in do you add water to the 5 gallon line on the primary? (little more for 6 gallon batch)
36# Free Stone Peaches pitted and sliced
Add to 2 paint straining bags. You will need 2 primaries.
3tsp pectic enzyme
4tsp acid blend or to bring TA in line
sugar to 1.085
5 gallons water
Cote des Blancs yeast
Ferment dry.add k-meta and sorbate.
make a f-pac with 10# of peaches
Add simple syrup to taste.
wait a week and add clairifier.
Bottle in 6 months
One question on the water. Do you add 5 gallons of water, or with the peaches in do you add water to the 5 gallon line on the primary? (little more for 6 gallon batch)
36# Free Stone Peaches pitted and sliced
Add to 2 paint straining bags. You will need 2 primaries.
3tsp pectic enzyme
4tsp acid blend or to bring TA in line
sugar to 1.085
5 gallons water
Cote des Blancs yeast
Ferment dry.add k-meta and sorbate.
make a f-pac with 10# of peaches
Add simple syrup to taste.
wait a week and add clairifier.
Bottle in 6 months
