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New Methodology For Fresh Fruit
Hello Everyone,
I wasn’t too sure this was going to work but I must say, so far, I’m pleasantly surprised. I had thought that part of the problem I had in the past with making fresh Peach wine was that the peaches sat for a couple days in the must before I had a full ferment going, therefore losing some of the fresh peach flavors and aroma so this time I did it a little differently.
I made two musts. The first must was a little under three gallons and was made with sugar, water, some white grape concentrate, and the normal additives, except the peptic enzyme (SG 1.085). The second part of my must was made three days later of sugar, water, the sliced peaches, and the peptic enzyme (SG 1.085).
The first must was started and allowed to build a full ferment, by day three my SG had dropped to 1.06, I made the second must and combined with the first, which brought my bucket a little over the 6gallon mark. Within a few hours the full must was fermenting so much I thought it might overflow the bucket. It’s now been two days since I added the peaches and the one thing I have noticed is the peaches seem to be retaining their color much better than ever before. I’m thinking if this works the way I want it to, my end product may in fact have more fresh peach aroma and flavor…..at least that’s what I’m hoping for!
Anyone else ever tried this? How did it turn out?
Cheers!!
jonathan
Hello jonathan
Great Stuff - you are well on your way - peptic enzyme is a necessary additive for making fruit wine. Sounds like you have got a good one going there. Do you plan to remove the peaches after the primary fermentation or are you going to add them to the secondary fermentation also - by adding the peaches to the secondary fermentation process this may add extra flavour and body but will also add on extra ageing and clearing time.
Bye!!
ryan
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