I have access to some free peaches. My plan was to get about 15 lbs, follow a Jack Keller recipe for peach wine I found except, only add enough sugar to take to about 5-6% (which could be no sugar.) Ferment dry, stabilize, back-sweeten, keg, carb and imbibe.
My question is what yeast should I use? I've made apple cider with Lalvin E-1118, I let is sit in secondary for 5 months to clear and age. I don't want to wait that long again. I was thinking of Wyeast 1056 or some kind of clean fermenting beer yeast. And has anyone done anything like this? Any input is welcome.
Thanks
My question is what yeast should I use? I've made apple cider with Lalvin E-1118, I let is sit in secondary for 5 months to clear and age. I don't want to wait that long again. I was thinking of Wyeast 1056 or some kind of clean fermenting beer yeast. And has anyone done anything like this? Any input is welcome.
Thanks