NEED HELP! Very strange issue...

[Johnsmyname]

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 like it???

Here's what I did...

- Removed pits and squished peaches by hand into barrel.
- Added pectic enzyme and let sit for an hour.
- Dissolved Yeast Nutrient in a quart of boiling water and added to barrel.
- Proofed x4 packets of D47 yeast into 250ml of 100F water for 30 min, then pitched into barrel.

I can't figure it out? It's the first time using the barrel, but it is says it's chemical resistant and FDA Food Contact Surface safe. My Pectic Enzyme was a year or 2 old and not kept in fridge, but that wouldn't cause this. Is this some strange infection? Is my mash ruined, PLEASE HELP!!

There's almost no liquid, it's thick like this to the bottom...

 

[jekeane]

Did you use any sulfite to deal with the potential wild yeasts on the fruit?

 

[Johnsmyname]

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.

 

[Comfort_Zone]

Just based off of what I'm seeing, it looks like you didn't add enough pectic enzyme.

 

[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.