Hopsnort

Recipes 

We've got an overabundance of of home-canned peaches this year and I want to possibly try a peach hefe or pale ale soon. They are packed in quart jars in a light sugar syrup.

I plan to chop them up in the blender before tossing them in the fermentor. I also realized that frementation in a primary will erupt all over again due to the added sugar (cane/beet).

Here's my questions:

1) when to add - primary or secondary?
2) should I drain off some of the syrup?
3) how much should I use - 2 quarts, 5 quarts... 10 quarts?
4) Last question, and maybe way out there, but how about some spices ( cinnamon, clove, allspice) to complement the peaches?

Thanks for any input!!!


Hopsnort

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david_42

Recipes 

If you have the equipment (or just a bunch of gallon containers) why not try several variations? I've found that more than 10% fruit can mask most ales completely. Starting with a five gallon batch, you could try a pint of peaches in a gallon, a quart per gallon, with/without syrup and still have a few gallons of the base ale to enjoy.

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