In the spring i'm planning on making a peach wine,I have 6 white peach trees, these peaches are super sweet and super juicy and i was just wondering if you could make it like cider, you know grind, press and use just the juice?
Newbie here on wine but what are "Lees"?
You guys call it trub. It's the sediment leftover after primary fermentation.
In addition to being sediment, it is usually thought of as being dead yeast and can mess up the flavor if the drink is allowed to remain in the container with them too long when fermentation has stopped.
You have two different logins? CandleWineProject/ByCandleLightWinery? That's interesting.
Add some campden tablets. Lightly cover your vessel with cheesecloth, and let it stand for a day or so.
Stir the mixture, add some yeast, and recover with the cheesecloth. Don't even think about making your primary airtight until fermentation starts vigorously.
In the spring i'm planning on making a peach wine,I have 6 white peach trees, these peaches are super sweet and super juicy and i was just wondering if you could make it like cider, you know grind, press and use just the juice?
Your proposal doesn't make sense. It can't possibly be easier for you to grind and press peaches into juice, and then ferment the juice, as opposed to simply fermenting the whole (de-pitted) fruit. Besides the extra unnecessary work, you will definately lose much of the juice, flavor and tannins.It is just a lot easier for me to use juice than use the actual fruit.Will i lose a lot of flavor that way?
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