nickmpower
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I've got some peach Harvest fruit wine base and some Oregon Peach puree. I'm looking to make a sweet wine, probably more like a still cider. I want to do a 6 gallon batch and I figure I'll probably use about 1/2 the sugar that the recipe says. I'm wondering if it is ok for me to leave the fruit in for a couple of weeks? I am going to be gone for a couple weeks over the holidays.
I figure once it is done fermenting I'll stabilize and add the puree to taste
any other tips?
I figure once it is done fermenting I'll stabilize and add the puree to taste
any other tips?