Originally Posted by shunoshi
That sounds kinda tasty. What did you use for peach flavoring?
Organic Peach nectar, which is essentially water and peach puree. This one had a dab of lemon juice, which worried me a bit but I figured that the acidity of lemon juice dispursed in a 6 gallon batch wouldn't be any worse than the ascorbic acid in the apple juice anyway.
I think I was right, since that's the more active fermentation between that and my cranberry. And since the nectar is a bit thicker than the juice, I actually had a yellow/orange krausen for the first 18 hours or so. By morning it was totally gone though, and bubbling away.
[Edited to fix typos, but Peace Pure is a great thing...]