Fermenters Forum

Day 1
Using https://www.youtube.com/watch?v=k51IYLmAuYY

6 pounds of peaches cut in half and pitted (not peeled)
12 pints spring water boiled
11 cups of sugar
Stir until sugar is dissolved

Waited until the must cooled, then added 2 tsp pectic enzyme and 1/8 tsp potassium metabisulfate (campden). Checked SG at 1.105.

Will stir regularly for the next three days, then check an acid and ph reading prior to yeast nutrient and yeast.

Day 3
Strained peaches. Recipe calls for straining after fermentation in the primary. We'll see how it goes now. Very good peach aura.

Added 2 tsp yeast nutrient and a packet of Red Star Premier Cuvee yeast.

Will let sit for another week.

Week Two
Racked into secondary's. Exactly 2 gallons.

Strong alcohol flavor and not much peach taste. SG .098. Too much sugar to start?? Potential alcohol was around 15% with beginning SG of 1.050.

Acid was 3.8 with a test strip and pH 3.3 prior to straining through muslin cider bags and moving to the glass carboys/airlock.

3 MONTHS AFTER PUTTING IN SECONDARY
Still not much peach flavor. This recipe called for 2 1/2 pounds/gallon. I used three. Some people say you should have 6 pounds per gallon to really get flavor.

Was a bit flat, so added 1 tsp of acid blend. Next time, start with 1/2 tsp, then add a second 1/2 tsp because 1 tsp was almost too much right away. Much better though.

Mixed 1/2 tsp potassium sorbate with a little bit of the wine and then added to the entire batch. Added 64 ounces of peach/white grape juice to back sweeten and add more fruit flavor. Stirred. We'll see what that does.

TWO MONTHS LATER
Tasted. Not bad. Acid blend from two months ago was actually OK, however, there is a slight rubbery aura while sipping. Tastes more "peachy" though. This one may be OK if it sits in bottles for six months!