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Old 08-16-2013, 01:21 AM   #11
Honda88
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it doesn't take very much sugar to carb a 5 gallon batch of finished alcohol. I would say two cups of dissolved sugar would probably carb it enough without blowing your bottles sky high.



 
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Old 08-16-2013, 10:59 AM   #12
TexasWine
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If I'm not mistaken, beer brewers typically use 3/4 cup dextrose to bottle condition. The same amount is recommended for apfelwein.



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Old 08-16-2013, 03:40 PM   #13
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you could use dextrose if you wanted too, I just figured it would be cheaper to use regular sugar..

 
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Old 08-16-2013, 04:24 PM   #14
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I think what he's saying is it sounds like 2 cups would be too much to bottle condition.

 
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Old 08-16-2013, 05:52 PM   #15
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I am going to make a 3 gallon batch of this and I am very unsure how much to of the juice/sugar mixture to add. I think I will try the pasteurize steps listed above.

My concern is adding too much juice/sugar mixture. Any ideas on this?

 
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Old 08-16-2013, 05:53 PM   #16
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Quote:
Originally Posted by newbiewinemaker View Post
I am going to make a 3 gallon batch of this and I am very unsure how much to of the juice/sugar mixture to add. I think I will try the pasteurize steps listed above.

My concern is adding too much juice/sugar mixture. Any ideas on this?
Disregard this post as I did not see the second page!

 
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Old 08-16-2013, 11:44 PM   #17
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If you pasteurize, you almost can't add "too much." As long as it tastes good, you'll be fine. Just make sure you follow the steps in the thread I linked to, especially the test soda bottle (and it can't be a water bottle) part. The more you add, the more you need to keep an eye on your test bottle.

 
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Old 08-21-2013, 07:34 PM   #18
newbiewinemaker
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Does anyone have any better peach wine recipes for a little bit more peach flavor and sweeter taste? I am a little concerned with the recipe link I posted earlier.


Thanks

 
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Old 08-29-2013, 02:04 AM   #19
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Here is an update on this.

I quartered 20lbs of peaches and then mashed them and put the mess into a strainer bag. After adding all the necessary ingredients(sugar, water etc) I let is sit for 7 days.

I started with around 1.110 and I just transferred it into my secondary with all the yeast as I had to stir it 2 times a day. It is already around 10% which is right in the ball park that i would like. I know its going to get a little more in it which is fine with me. However, I do not want it to be over kill.

The directions say to let it sit until the yeast sediment on the bottom is about one inch thick but I don't think I want to do that as it will have way too much alcohol in it.

However, I would like to carbonate this.

I was thinking about transferring it out to my primary after it has settled a bit and leave as much sludge as I can behind. But if I want to carbonate later, I can not put sorbate in as it will kill my yeast. Could I add sorbate to it and clarifying agents,degas, and put it back in my carboy to clear and later add champagne yeast to it again to carbonate the additional sugar I add at the end?

FYI this is my first go at making fruit wine and wine not from a kit!! I started on kits to get my feet wet.

I just need a little guidance here on what to do. I was thinking about getting a small corney keg and pushing it with CO2 but I do prefer bottles since this peach wine gets better with age.

Any help is greatly appreciated!!

Thanks!

 
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Old 08-29-2013, 10:03 AM   #20
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Quote:
Originally Posted by newbiewinemaker View Post
I was thinking about getting a small corney keg and pushing it with CO2 but I do prefer bottles since this peach wine gets better with age.
You could always bottle from the keg. Look for the Sticky titled something like "We don't need no stinking beer gun" for instructions on how to do it on the cheap. Worked great for me on the last cider I did.



 
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