UpstateMike

Recipes 

I'd go with frozen peaches, thaw them, then add the peaches and thawed juice into a secondary and rack on top of them.

__________________
... If the characters from Jaws did home brewing...
Hooper: "All yeast does is swim and eat sugar and fart carbon dioxide and pee alcohol and make little yeasts."
Brody: "You're gonna need a bigger carboy."

WIMARIPA

Recipes 

Inspired by thus thread, I ordered twelve 15 ounce cans of libbys peaches packed in pear juice and I intend to use them in 3 gallons of peach ginger melomel. Schramms recipe says to use peaches in primary so I'm going to go with that.

kurtism

Recipes 

peaches in pear juice or light syrup would be good...macerated fresh or frozen would be better.

it is the syrup that i think is problematic. it isn't that the yeast won't eat high fructose corn syrup, but it will be as if you put yeast in sugar water...like others have said, the peaches won't contribute much.

__________________

Planned: Mango Wine (~15%) - 2/19/12
Planned: Grapefruit Wine (~15%) - 2/19/12
Planned: Vino Italiano Merlot Kit (~15%) - 2/19/12 don't judge me!
Primary: Apple Cider (~18.6%): started 2/6/12
Secondary: Pineapple Apertif (~18.5%): racked 2/6/12
Secondary: Cookie Dough Porter (~9.5%): racked 2/7/12
Tertiary: Diaginjo Sake (~20%): racked 2/7/12
Bottled: Hard Tea (9.5%) 11/20/11
Bottled: Lemonale (11.5%) 12/17/11
Bottled: Chocoberry Stout (Chocoloate and Cranberry) (11.1%) 1/21/12

WIMARIPA

Recipes 

Peaches in sugar water would create a peach country/ fruit wine. Mix that with cider and you get a peach cider. I really think all the extra sugar will do is raise the abv and if you add enough peaches you will get good peach character. If anyone has personally had problems with wines made with cornsyrup I would be very interested to hear of it, though.

MarkKF

Recipes 

I wonder if adding the fruit to the secondary will add more flavor than the primary where the sugars are gobbled up early?

liquidavalon

Recipes 

It might be worth your while to look at the mead making forum to see how they add it to make peach mead, might give you some ideas...worth a shot.

kurtism

Recipes 

my old boss makes mead and he puts fruit bill in both the primary (40%) and secondary (60%). The 40% in the primary is to introduce complexity to the brew for the benefit of the yeast and the 60% is all about flavor in the secondary.

that said...he only uses fresh or frozen fruit...but he is loaded and buys fruit like its going out of style.

my bias against canned fruit is not because of corn syrup. the kinetics (from my internet research) of yeast metabolism of corn syrup is that it is slower than dextrose but that's because of the extra fructose conversion step. It isn't really problematic..it should work. My issue is that canned fruit, at least to me, doesn't taste like real fruit. Canned fruit no matter the variety, just tastes like sugary mush. So when I say that the peaches would contribute little to the flavor, its because its one note and they taste like their syrup, not a peach. Fresh or frozen peaches, or peaches in pear juice, would at least have more, well, peach flavor.

I'm just not a fan of fruit in syrup..that's all. i just don't have the palate to discern fruit flavor over the corn syrup.

__________________

Planned: Mango Wine (~15%) - 2/19/12
Planned: Grapefruit Wine (~15%) - 2/19/12
Planned: Vino Italiano Merlot Kit (~15%) - 2/19/12 don't judge me!
Primary: Apple Cider (~18.6%): started 2/6/12
Secondary: Pineapple Apertif (~18.5%): racked 2/6/12
Secondary: Cookie Dough Porter (~9.5%): racked 2/7/12
Tertiary: Diaginjo Sake (~20%): racked 2/7/12
Bottled: Hard Tea (9.5%) 11/20/11
Bottled: Lemonale (11.5%) 12/17/11
Bottled: Chocoberry Stout (Chocoloate and Cranberry) (11.1%) 1/21/12

WIMARIPA

Recipes 

My canned peach/ ginger mead is taking off like a shot!

WIMARIPA

Recipes 

My canned peach/ ginger mead is taking off like a shot!