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
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.
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.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006