Peach Wine: Difference between revisions
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I bought 50 peaches (~15 lbs) for 6 gallons. I cut them into chunks and let them sit for 2 days in water with 1T of pectolase. They didn't break down as much as other fruit, so in future batches, cut them up smaller and add more pectolase. | I bought 50 peaches (~15 lbs) for 6 gallons. I cut them into chunks and let them sit for 2 days in water with 1T of pectolase. They didn't break down as much as other fruit, so in future batches, cut them up smaller and add more pectolase. | ||
I didn't record this at the time, but I think the PAV was around 17% and the end product was just a bit too sweet. I did let it go a long time (~6 weeks) to try and get that sweetness down, but it was still just a bit too much. In the future I think the highest I should go is 15% for a strong, sweet wine. | |||
[[Category:Wine]] | [[Category:Wine]] | ||
Revision as of 16:13, 25 August 2018
2018
Around June 30 price of peaches dropped to $0.67/lb. By 7/4 they were up to $1.29, but I think was literally just that day, a few days later they were down to $0.90. Shoot for the end of June.
I bought 50 peaches (~15 lbs) for 6 gallons. I cut them into chunks and let them sit for 2 days in water with 1T of pectolase. They didn't break down as much as other fruit, so in future batches, cut them up smaller and add more pectolase.
I didn't record this at the time, but I think the PAV was around 17% and the end product was just a bit too sweet. I did let it go a long time (~6 weeks) to try and get that sweetness down, but it was still just a bit too much. In the future I think the highest I should go is 15% for a strong, sweet wine.