zmad2000

Recipes 

Yesterday i was reading Upstatemikes post http://www.homebrewtalk.com/f32/cider-blackberries-285125/ and decided that since i didnt have any main batches going i was going to give that a try. So i went to Walmart and picked up a few things but they only had fresh blackberries so i decided to switch it out for peaches. here is the recipe:

4 x 1 gallon jugs Apple cider pasturized
3 x 1 lb bag frozen peaches
2 x 500g box of dextrose sugar
Am debating which yeast i should use:
Muntons regular yeast
or
Nottinghams Yeast

Last night i put 1 gallon of cider and all the frozen peaches in my bucket with a little less than a 1/4 tsp of sodium metabisulfate to kill the wild yeast. Today i am going to use a mixer to crush the peaches a bit then add the remaining apple cider and pitch the yeast.

GinKings

Recipes 

I would suggest getting some potassium metabisulphite. It's my understanding that sodium metabisulphite is better used for cleaning and sanitizing, rather than adding to your cider due to possible off-flavors. You only added it to a quarter of the batch, so I wouldn't worry too much.

Peaches don't have as bold a flavor as blackberries and I have found their flavor tends to be lost during fermentation. You may need to add more in secondary.

zmad2000

Recipes 

I was debating if i should let them just sit and ferment for now and skip the mixing process and do that later when i transfer to secondary.

MarkKF

Recipes 

can't you just heat them all up then cool them down to kill off the bacteria and wild yeasts?

UpstateMike

Recipes 

Not sure I'd want to do that as it would probably throw off the flavor.

__________________
... 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."