Juicing peaches

[coachkdm]

Has anybody had success with using sugar just to do peaches? I've read if you put speeches in a bucket and put sugar on it it would juice them naturally.

 

[Bocochoco]

That's how I make peach preserves but I have to heat them which releases a lot of pectin

 

[ShadesManna]

... which releases a lot of pectin

Peach wine is definitely one of those wines that needs pectic enzyme!

Some folks I know (who have access to a lot of peaches) use a food processor. Basically, they cut them in half, take out the stone (pit), and toss them into the processor. Once they have the puree, they strain it through cheesecloth, and drink it. They have never made wine from it, though.

When I made peach wine, I used canned peaches in natural juices. Put the fruit chunks in a nylon straining bag, and put the juice from the can in my primary fermenter. Next, I added water to the volume I wanted (in this case, one gallon), then sugar, then tossed the straining bag in. Smooshed the straining bag with a potato masher to mix things up. It turned out great, but wow definitely add pectic enzyme.

 

[Raptor99]

Here's what I have tried: I wash and pit the peaches, then chop them into chunks. Freeze them for a day or two, then thaw them and mash with a potato masher. Put the fruit pulp in a mesh bag in the primary with the other ingredients.

You definitely should add pectic enzyme.

 

[Mtrhdltd]

I have done what raptor suggested with good results, didn't use a bag and punched down the cap daily. I did use acid blend and pectic enzyme.