- Joined
- Jan 28, 2013
- Messages
- 13
- Reaction score
- 1
“Jim, don’t eat that! It’s moldy and you’ll get sick… or worse!” This came from my wife, as she noted a white film covering the peach slices I was about to put on my oatmeal. I hastened to advise her that the white film had been on those peaches for at least a week already, and I’m still standing. “Well,” she replied, “go ahead, but if it kills you I’ll be the first to say, ‘I told you so.’ ”
The subject peaches come in a six-pack of glass jars from Costco, and are unusually tasty for ‘canned’ peaches. I generally spill the jar out on a plate and cut the slices into smaller bits, which I store in the fridge. The white fungus (or maybe just bubbles, as it wipes right off) develops over a couple of weeks while the peaches sit in their covered dish. A quick rinse takes most of the film off the fruit, but in the process of spiffing it up I noted a fragrance not unlike that which one encounters at a winery. Indeed, it appears that some degree of fermentation sets in on these peach slices despite their storage under refrigeration.
This made me wonder what sort of wine might be made from canned fruit that is obviously unaccompanied by much in the way of preservatives. Also, whether the fermentation noted might be the result of ‘native’ yeast, or some interloper subsequent to the canning process. If anyone has experience in this arena, I’d be most appreciative of their input. My recent attempts at totally-on-premises wine have been thwarted by grape-ravenous raccoons.
The subject peaches come in a six-pack of glass jars from Costco, and are unusually tasty for ‘canned’ peaches. I generally spill the jar out on a plate and cut the slices into smaller bits, which I store in the fridge. The white fungus (or maybe just bubbles, as it wipes right off) develops over a couple of weeks while the peaches sit in their covered dish. A quick rinse takes most of the film off the fruit, but in the process of spiffing it up I noted a fragrance not unlike that which one encounters at a winery. Indeed, it appears that some degree of fermentation sets in on these peach slices despite their storage under refrigeration.
This made me wonder what sort of wine might be made from canned fruit that is obviously unaccompanied by much in the way of preservatives. Also, whether the fermentation noted might be the result of ‘native’ yeast, or some interloper subsequent to the canning process. If anyone has experience in this arena, I’d be most appreciative of their input. My recent attempts at totally-on-premises wine have been thwarted by grape-ravenous raccoons.
