I am having a blast.
I have heard a wise man say that often it is the anticipation that makes a hobby great. I will have to double down my efforts to find a plain white grape concentrate, but I know I can find white raisins easy. How many raisins? a cup or two?
and for those of you reading through going.. "why, thats not a port he is describing, but better a sherry." yes I have come to discover that, simply a misnomer for a hodge-podge first attempt.
I am only concerned about the gases, because I know peaches to be very gassy, and lost a lot of good bottles to in-attention to gas levels. I am always improving the level of patience I allow my brews, and am looking forwards to pulling out a bottle in a few (maybe 5) years and saying that I made this, and its awesome.
as far as my fortifying SG im thinking around 1.015. I will still continue to allow it to ferment as far as I can (1.00/0.99), and am considering postponing the fortification until I am sure the flavor is vibrant enough for the aging. I will only be adding sliced fruit, so while it will add sugars, the base wine will be at or around my target abv that I wont be too concerned about continued fermentation as long as my flavor holds. which im sure it will.
as to when, Probably soon. I am between paychecks, so hopefully I will be able to pick up the correct size bottle of everclear pretty soon. I wasnt aware of the 151 proof bottle, which greatly reduces the amount of additional fluid i will need ( by about 2/3s gallon )
so, I will let it ferment another few days into the weekend, where I will recheck my SG and prepare to remove the first fruits and to rack. I will probably rack each gallon onto another pound of peaches, and fortify on my second racking.
anything Im missing?