got mould

[bodge it brewer]

hi there this is my first (of many I suspect) query. The nice lady @ yhe fruit & veg shop saved me lots of peaches,I've put on 10 gallons of wine, they were a bit mouldy and I cut the worst out and boiled it up, I was a bit short on sugar and left it in bucket for few days, this morning it's totally mouldy!!
my friend saidI can put some steralising solution in with the fruit and leave for a few days before adding yeast, is this true?
should I maybe just start again or can I save it?

 

[Yooper]

You should always use unbruised and clean fruit to make wine. I think if you just cut off the mold that it'll come back. The best way to do it is to wash the fruit, cut it up and freeze it (so that it's nice and mushy). Then put it in the primary fermenter (plastic bucket) with the water, sugar, etc according to the recipe and add 1 campden tablet per gallon. The campden helps keep out bacteria and wild yeasts by sanitizing the must. It's not magic, though, and will not arrest already moldy fruit. Then you add your yeast about 12-24 hours later and cover loosely (to keep fruitflies and other critters out). After a few days, you rack the wine off of the fruit and into an airlocked container leaving the sediment and fruit pulp behind. Don't boil your fruit, as this will set the pectin and make jam.

sorry to tell you this, but I think you need to toss out the moldy fruit and start again.

Lorena