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stinky peaches

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countrygirl

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help, my peaches are stinkin' this morning:sh
started on 7/11, pitched yeast 7/12. recipe didn't really say when to remove. i assumed similar to blueberries/7 days/when rack to secondary. the fermentation is VERY active, i can actually hear it. i tasted the must and i can taste the alcohol and the peach and tastes good. thankfully doesn't taste like it smells. sg 1.030, started 1.080. should i pull these peaches?
 

countrygirl

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yuck, i just realized you can smell it when i walked back into the house:sh
 

winemaker_3352

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What does it smell like? Sometimes fermentation itself will give an off smell.
 

Tom

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You are OK
Check the gravity and remove the pulp @ 1.015ish
Let it go dry then rack.
 

countrygirl

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5 crushed campden tabs, 12 hour before pectin, 24 before yeast. had been covered with a towel. it's in a 6 gal. plastic fermentor, and i did "sit" the lid on it last night, not tightened...too much air anyway? i don't know but hubby won't like this:(
 

djrockinsteve

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sg 1.030, started 1.080. should i pull these peaches?
Remove the fruit around 1.020 The majority of the juice/sugar should be removed from them (eaten by the yeast). You may even want to take a sanitized sieve and move it slowly thru the must to pick up extra pulp that may have seeped thru the bag.

In a few days the s.g. will be low enough you can snap a lid on tight with an airlock to reduce the air getting to it. I don't use an airlock on my primary but will snap a lid on the last 24 hours or so.

Some will rack to a carboy after you remove the peaches and finish fermenting under an airlock this way. Your choice. Remember your k-meta (Pot. Meta) when it's thru fermenting. 1/4 teaspoon per 5 gallons.
 

countrygirl

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going to work. ya'll pray for less stink as hubby will be in before me. i bet i get a call, lol
 

winemaker_3352

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How did you prepare the peaches before fermentation?

I am looking at making some peach wine to blend with my chardonel.

I am guessing you destoned them - did you cut them up or freeze them before hand?
 

djrockinsteve

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Just hope that you don't have to have the meter guy/girl want to check your inside mater and you have to explain why your house smells nasty.:)
 

djrockinsteve

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How did you prepare the peaches before fermentation?

I am looking at making some peach wine to blend with my chardonel.

I am guessing you destoned them - did you cut them up or freeze them before hand?
I would destone and leave the skins on, then freeze them. This will allow a lot of the juice to seep out and will allow the yeast better access to the cell structure of the meat. It's easier to weigh them frozen for a better control.
 

Julie

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Rica,

I believe what you are smelling are the yeasties doing there job. You should smell a yeast and peach combo and I guess if you are not use to this it would smell like peaches going bad. I hate to tell you this but the smell is probably going to last a day maybe two, mine usually smells until I get it into a carboy under an airlock.
 

djrockinsteve

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No, na na na no. That smell means it's healing.:) Love that commercial.

I was just thinking if someone read this and didn't know it was on a wine forum. :):)

Rica,

I believe what you are smelling are the yeasties doing there job. You should smell a yeast and peach combo and I guess if you are not use to this it would smell like peaches going bad. I hate to tell you this but the smell is probably going to last a day maybe two, mine usually smells until I get it into a carboy under an airlock.
 

wyntheef

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I agree with Julie. It sounds like it may be strong, and I have not done peaches myself, but the smell of decaying fruit is part of fermentation. I usually find it acceptable, but have a friend that tallks about it as if it's stinking up his whole house.
Perhaps some of us are more sensitive to it than others.
Since it tastes good, I don't think you have a winemaking problem.
 

Tom

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How did you prepare the peaches before fermentation?

I am looking at making some peach wine to blend with my chardonel.

I am guessing you destoned them - did you cut them up or freeze them before hand?

Always best to pit them and freeze
 

countrygirl

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even when i'm freaking ya'll make me laugh...this has been half the fun of winemaking:hug
they were de-stoned/quartered/frozen. have been frozen for about a month maybe? before i left home today, i did notice alot of peach pulp up above the fluid level. i wiped that out with a paper towel, thinking maybe that was contributing. i actually picked up the bag with sanitized hands and squeezed the bag and some of the peaches are practically "gone"/falling apart/whatever you wanna call it (i wanna call 'em rotten, lol). some quarters/slices are still fairly firm. i will check sg when i get home. somebody on here told me i would go cross eyed from watching my airlock, what happens from checking constant sg, lol lol
 

Tom

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Tom,

Is this the same for all fruit wines?

Is this recommended for grapes?
Yes ones that have hard pits, Strawberry just take the green crown off and slice in 1/2.

Grapes no. but you want all the stems off and crush the grapes
 

Tom

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even when i'm freaking ya'll make me laugh...this has been half the fun of winemaking:hug
they were de-stoned/quartered/frozen. have been frozen for about a month maybe? before i left home today, i did notice alot of peach pulp up above the fluid level. i wiped that out with a paper towel, thinking maybe that was contributing. i actually picked up the bag with sanitized hands and squeezed the bag and some of the peaches are practically "gone"/falling apart/whatever you wanna call it (i wanna call 'em rotten, lol). some quarters/slices are still fairly firm. i will check sg when i get home. somebody on here told me i would go cross eyed from watching my airlock, what happens from checking constant sg, lol lol
When doing fruit wine it's best to but the fruit in a straining bag (5gal paint straining bag @ HD)
 

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