Recent content by Johnsmyname

I'm not super familiar with peaches, done 3-4 times over the years. Do they gell up this thick with no added heat? I was actually pretty heavy handed with the enzyme, but as I said it is old and not refrigerated.

No, just rinsed well and in it went. I do a lot with fruits this time of year and never had any issues. I use aggressive yeast and proof it according to manufacturer prior to pitching. It takes off so quick I haven't had any issues.

Were the ferment temps the same? Was everything else in the recipe the same? Was the batch thoroughly oxygenated? Does this one look/taste the same as the other?

Hi All, this is my first post here. I'm new to the forum, but not new to fermenting or making wines/beer. I picked all my late season peaches and ended up with about 20+ gallons on mashed fruit. The next day I check on it and it has turned into a very very thick goo. I've never seen anything...