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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Just peachy
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Old 01-29-2014, 02:57 AM   #11
Arpolis
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It looks good on the clarity. I would not be ashamed of that at all. There is no "too late" for Camden and sorbate unless you already added more sugar or let it get infected. Also with wines if you do not have the stuff you need. Just let it sit till you get the stuff. If you need to wait a couple weeks for another paycheck then that is fine. Nothing will ruin in that time.
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Old 01-29-2014, 04:14 AM   #12
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Ok. Well, I plan on adding a can of peaches when I rack on Saturday, Ill also make a run to the local home brew shop and that guy is a pretty good help as well. Thanks! Heres a pic of whats in my primary now. Ive got cut up peaches, and then some peach halves from a can as well.
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Old 01-29-2014, 04:52 PM   #13
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Looks good.

I have always preferred peaches fermented on the skin rather than off from canned peaches. I just like that slightly tannic and sweet first bite into a peach taste and canned peaches alone does not do it.
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Old 02-03-2014, 02:17 AM   #14
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Ok so another update! I racked last night after having it sit for a week. I used a 1/4” siphon hose (last time I ever use one that small again) and moved it into this blue jug. Added a can of peaches, and 2 1/2 cups of raisins. I do believe there is too much head room in my secondary. Should I add another can of peaches or more raisins until its at a higher level? Im seeing a bubble in my airlock about every 3 seconds. I wrapped the towel around to keep the light out as well.
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Old 02-03-2014, 02:56 AM   #15
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With fermentation still going that headspace is not bad. But it would not hurt to add some more peaches.
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Old 02-03-2014, 04:03 AM   #16
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Thanks for all the input!
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Old 02-10-2014, 10:14 PM   #17
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So I went out of town for the weekend, and when I came back fermentation had come to a grinding halt.. Today I took a reading on the hydrometer and it was floating just shy of .990. I took a little sip and wow! it was very bitter/acidic. Its been two weeks and 2 days since I pitched the yeast. I need to rack again but don’t have another big jug. What is everyones opinions on siphoning it to a big pot, cleaning my actual carboy, then siphoning it back into it. I have bout 3/8 of lees and sediment at the bottom.
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Old 02-11-2014, 01:26 AM   #18
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A bucket or large pot will work. Try not to oxygenate it. Use campden in the carboy when you rack back if you have some.

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Old 02-11-2014, 11:43 AM   #19
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The bitter acidic flavor will mellow some with age. Thats a normel flavore for a young very dry wine.
I have an old poland spring jug I sometimes rack into when all my carboys are full. It uses the same airlock as my betterbottles. This way I can keep it airlocked while washing the betterbottle. After I wash out the carboy I rack out of the poland spring jug into the original carboy. I have used a five galleon bucket with a lid as well.
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Old 02-11-2014, 02:57 PM   #20
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Ok thanks a lot. I got worried I would I would have to dump it
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