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Old 07-15-2011, 10:49 PM   #1
bschot
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Feb 2011
Mattoon, Illinois
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I have access to some free peaches. My plan was to get about 15 lbs, follow a Jack Keller recipe for peach wine I found except, only add enough sugar to take to about 5-6% (which could be no sugar.) Ferment dry, stabilize, back-sweeten, keg, carb and imbibe.

My question is what yeast should I use? I've made apple cider with Lalvin E-1118, I let is sit in secondary for 5 months to clear and age. I don't want to wait that long again. I was thinking of Wyeast 1056 or some kind of clean fermenting beer yeast. And has anyone done anything like this? Any input is welcome.

Thanks

 
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Old 08-28-2011, 11:32 PM   #2
bschot
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Feb 2011
Mattoon, Illinois
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Well as an update to this I've got my peaches, but I still can't figure out the yeast, I'm wondering about using a British Ale yeast as I was told it does a better job keeping the flavors in a pumpkin beer I'm planning.

 
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Old 08-29-2011, 01:39 PM   #3
SafariBob
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Apr 2011
Lubbock, TX
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You may consider using K1V-1116. It will finish dry but it should preserve the fruit flavors better.
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Old 08-29-2011, 02:02 PM   #4
Hex
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Oct 2009
Granite Bay, CA
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I've used Nottingham, SO-4, English Cider, and K1v-1116 all with good results. Fruit has such simple sugar in it that the yeast finish quick and don't leave much of their own flavor behind.

 
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Old 08-29-2011, 02:10 PM   #5
bschot
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Feb 2011
Mattoon, Illinois
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I was wanting as quick turn around as possible. Hence, the beer yeast but I have a feeling I may have to suck it up and use cider or wine yeast.

 
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Old 08-29-2011, 03:07 PM   #6
Hex
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Oct 2009
Granite Bay, CA
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I think all will take about the same amount of time and leave a very similar beverage. I'm using K1v-1116 in 6 gal apple cider and another sachet in 3 gal Peary. Preliminary samples taste great, like all the other yeast I have tried. It's cheapest too. It finished primary in about 3 days in each, and now is settling out clear. A cold crash will help later next week...

 
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Old 08-29-2011, 03:10 PM   #7
Hex
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Oct 2009
Granite Bay, CA
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You could also try a high flocculating yeast like WY1968 or WY1275 or any of the English ale yeasts, but Nottingham is just like that, so why pay more?

 
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Old 08-30-2011, 11:27 PM   #8
bschot
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Feb 2011
Mattoon, Illinois
Posts: 156
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Any reason for the choices of WY1968, 1275. I've got British Ale II. I was going to use for a pumpkin. Sounds like a good reason to start washing yeast. Or I could just go pick up a packet of Nottingham.

 
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