I've been following the cider forum for a couple years now and have made a number of 5 gallon batches of cider with safale s-04, cane sugar to sg 1.080/1.090 and cold crashing when fermentation stops. Basically the cville way, with great results.
Our peach trees were loaded and ripe, I crushed about 20lbs of ripe peaches less pits in a 5 gallon pail, added 10lbs cane sugar to SG 1.100, pitched the S-04 and let her rip. Fermentation was going within a few hours and smells great. This was 7 days ago.
Heres the question.
Fermentation appears slower but steady compared to the apple ciders, how long should I wait before racking to secondary?
Will my solids (peels etc) cause any flavor issues if I wait for the fermentation to slow way down before racking?
Same deal as apple cider and S-04 with fermentation just stopping around 10% abv? Plan to cold crash, should be stable and not entirely dry?
Thanks for ideas.
Our peach trees were loaded and ripe, I crushed about 20lbs of ripe peaches less pits in a 5 gallon pail, added 10lbs cane sugar to SG 1.100, pitched the S-04 and let her rip. Fermentation was going within a few hours and smells great. This was 7 days ago.
Heres the question.
Fermentation appears slower but steady compared to the apple ciders, how long should I wait before racking to secondary?
Will my solids (peels etc) cause any flavor issues if I wait for the fermentation to slow way down before racking?
Same deal as apple cider and S-04 with fermentation just stopping around 10% abv? Plan to cold crash, should be stable and not entirely dry?
Thanks for ideas.