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Old 12-01-2009, 08:28 AM   #1
Nov 2008
Posts: 125

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?

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Old 12-01-2009, 10:22 AM   #2
Beer Gnome
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Sep 2009
Virginia Beach, VA
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I haven't made wine yet, but from my experience using fruit in cider, you should be fine leaving it in for a couple of weeks. I would say that up to a month you're ok but anything after that I'd rack off to a secondary.

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Old 12-01-2009, 01:46 PM   #3
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
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I've never used canned fruit, but I've never left fruit in fermenter for more than about 5 days. It gets very mushy and white colored and starts to break down pretty fast. Maybe canned fruit is different, I don't know.

I usually do a 5-7 day primary (until the SG gets 1.010-1.020) and then rack to secondary. It stays in the secondary until the lees get 1/4" thick, or at least 30-45 days, before being racked again.
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Old 12-02-2009, 01:51 AM   #4
May 2009
NE Ohio
Posts: 64

You will not get as much peach flavor as you would expect from one can. When you think you have gone to far adding the peach, it's probably about right.

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