bushmanj

Recipes 

im going to attempt to make my first wine this weekend. i want to put some frozen peaches in with some sugar and white grape juice. should i put the peaches in the blender after i thaw them and then throw them into the fermentor? how do you guys do it? im new to this and want to try my luck at ir. i picked up some cotes des blanc and am ready to go!

RyanK2

Recipes 

If you blend the peaches they will be a pain to get out. I just roughly chopped mine and put them in a strainer bag. They were pretty easy to get out and after about 2 months the escaped pieces fall to the bottom with the yeast. Rack it off the lees and add isinglass, that stuff is working wonders on my peach in a very short amount of time. I can see clear through it after only 3 - 4 days. My OG was 1.100, and it finished out at .990, about 14.6%ABV I guess. It's pretty strong but with time it will mellow out. I used k1-v1116 though, that stuff will ferment to 20% if you want it to. Make sure you add enough sugar to get the results you want.

EDIT: Also be sure to add pectic enzyme. It will break down the peaches further for more juice extraction.

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Primary: Bourbon Oaked Raspberry Porter, Saison of the Sour Mash
Secondary: Je Suis Légion Bretted Saison, Michigan Peach Wine, Homegrown 90 Min IPA
Bottled: Weihenstephan Hefe Clone, Kärcher Bock, Kölsch, Oktober Wheat, Simcoe Slam IPA, Apfelwein, Red Trappist Dubbel, Dunkleweizen, Simcoe Slam IIPA, Hoppy Hefe, Come All Ye Faithful Christmas Ale, Gingerbread Ale, Wits End Kristal Wit, Kärcher Haus Pale, Nocturia Black IPA......too many.


http://walledlakebrewing.blogspot.com

Yooper

Recipes 

I freeze my fruit before using. Then, I put them (either whole, or in chunks, depending on the type of fruit) in a bit mesh bag and tie it off and let it thaw in the must. I stir the must daily for about 5 days, and smash the fruit bag around when I stir. I also add pectic enzyme. In about 5 days, the fruit is a pulpy mess that I can just squeeze out to get the good stuff out. I sanitize my hands, pull out the bag, squeeze it, let it drain over the fermenter, and then rack to secondary. It works very well!

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

bushmanj

Recipes 

thanks guys ill let you know how it turns out or if i have any questions

Bombo80

Recipes 

I think the main thing to remember when dealing with frozen anuthing, is to get it thawed out, and up to temp. (70* - 80*) Otherwise your yeast might not want to play well in your must.

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Primary - (2) crabapple wines

Secondary - Brewtopia Barleywine, Delirium Tremens

Fourth rack Secondary - Sugar Beet Wine, Rhubarb wine (back sweetened and bulk aging)

Bottled - (2)Apple wines, (2)Crabapple wines, Cherry port, Raspberry port, Spiked Hard Cider, Spiced Mead, Ginger Spiced Mead, Cranberry Cider, Mixed Grape wine, Raspberry wine

RyanK2

Recipes 

Indeed. But adding campden and letting it sit 24 hours before pitching will make this a non-issue.

__________________
Primary: Bourbon Oaked Raspberry Porter, Saison of the Sour Mash
Secondary: Je Suis Légion Bretted Saison, Michigan Peach Wine, Homegrown 90 Min IPA
Bottled: Weihenstephan Hefe Clone, Kärcher Bock, Kölsch, Oktober Wheat, Simcoe Slam IPA, Apfelwein, Red Trappist Dubbel, Dunkleweizen, Simcoe Slam IIPA, Hoppy Hefe, Come All Ye Faithful Christmas Ale, Gingerbread Ale, Wits End Kristal Wit, Kärcher Haus Pale, Nocturia Black IPA......too many.


http://walledlakebrewing.blogspot.com