CandleWineProject
Well-Known Member
I processed some peaches in the fall and put them in the freezer, and then I set them out to thaw two days ago. They are thawed ready to be put in a bucket and start fermenting today. Problem is, chaptilization has been a thorn in my side. I've heard different quantities per volume to raise the SG/Brix/ABV. But the real problem is that I really have no idea what the volume is until I remove the fruit in a week. Chaptilization is doable then, but more math, and I'm paranoid that these peaches might be below 1.030 SG to begin with and need to get them up.
Any advice?
Any advice?