jrhammonds
Well-Known Member
So, I am making a peach wheat. As of now, I brewed one of my favorite american wheat recipes--and primary fermentation is just about finished. I plan on adding 10lbs of fresh white peaches that I obtained from the local farmer's market this weekend. I hope to freeze them--then blanche them by straining boiling water over them to get the peel off. Then I will pit them, quarter them, and run them through my juicer--adding all of the puree to secondary vessel and racking the beer on top of them. I was completely okay with this plan--but the more I read, I hear about people saying that 10lbs. isn't enough to detect peach flavor. I have roughly 5 gallons of wheat beer and thought 10lbs. would suffice. Does anyone have any suggestions and/or want to affirm that I am on the right track? Thanks!