We've got an overabundance of of home-canned peaches this year and I want to possibly try a peach hefe or pale ale soon. They are packed in quart jars in a light sugar syrup.
I plan to chop them up in the blender before tossing them in the fermentor. I also realized that frementation in a primary will erupt all over again due to the added sugar (cane/beet).
Here's my questions:
1) when to add - primary or secondary?
2) should I drain off some of the syrup?
3) how much should I use - 2 quarts, 5 quarts... 10 quarts?
4) Last question, and maybe way out there, but how about some spices ( cinnamon, clove, allspice) to complement the peaches?
Thanks for any input!!!
Hopsnort
I plan to chop them up in the blender before tossing them in the fermentor. I also realized that frementation in a primary will erupt all over again due to the added sugar (cane/beet).
Here's my questions:
1) when to add - primary or secondary?
2) should I drain off some of the syrup?
3) how much should I use - 2 quarts, 5 quarts... 10 quarts?
4) Last question, and maybe way out there, but how about some spices ( cinnamon, clove, allspice) to complement the peaches?
Thanks for any input!!!
Hopsnort