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#1 | ||
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GO BLUES!!
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x x I ain't drunk... I'm just drinkin'! |
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#2 |
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Senior Member
Join Date: Apr 2009
Location: Australia
Posts: 367
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I think if you want to press them it might be an idea to pick them while still a bit firm, rather than fully ripe and soft. If you are going to ferment with the pulp and skins let them get really soft to let the pectin break down, though it depends what pests are after your fruit. you would need somewhere between 8 and 15 pounds per gallon of juice, depending how well you press them.
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#3 |
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The whip is back!
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or, do a peach wine. That's a great wine!
I don't have a good supply of peaches, but if I did, I'd do the second wine on this page: winemaking: requested recipe (Peach Wines)
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Broken Leg Brewery Giving beer a leg to stand on since 2006 |
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#4 |
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Senior Member
Join Date: Apr 2009
Location: Australia
Posts: 367
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You have a choice of pressing to get the juice or fermenting on the skins in a cheesecloth bag. I used to prefer on the skins because it is so simple, you just mush it up (add sugar and water if you need) then ferment it, no fancy equipment needed.
Since I made a press I prefer using juice because although it is more work at first it is a lot simpler after that. Basically, if you ferment the juice it is ready to drink straight away if you want, and there is a lot less handling. I recently planted 100 sauvignon blanc vines because you press savvy, then ferment it and it is ready to drink straight away; my idea of perfect. |
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#5 |
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Senior Member
Join Date: Oct 2008
Location: Jasper IN
Posts: 423
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I was thinking about something similar w/ some of the peaches I have left over from the batch of wine I made.
Here's what I was thinking... Peaches, welches 100% white grape juice, and a champagne or montachet yeast. I'll keep the gravity fairly low (1.060 or 1.070) and carbonate when I'm done. Have no idea if it's going to be good or not, but figure it will be worth a shot.
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"Those who dance are considered insane by those who can't hear the music" --George Carlin |
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#6 | |
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Senior Member
Join Date: Jun 2008
Location: Montana
Posts: 2,316
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Quote:
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#7 | |
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Senior Member
Join Date: Apr 2009
Location: Australia
Posts: 367
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Quote:
The other consideration is local pests. At my place there are fruit fly and birds, the longer I leave the fruit, the less I get. Peaches for canning are always picked firm. |
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#8 |
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GO BLUES!!
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Thanks everybody! I appreciate the input.
I was talking to one of my German buddies. He said it would be a crime if I didn't make peach schnapps. But we can't talk about that here...
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