Peach ciders

[babski]

Why don't you try adding peach extract or peach syrup to help with the flavor? Natures Flavors sells an organic Peach extract and organic Peach syrup. Type "peach" into the search box and you will get about 50 types of peach products that they offer. I bought an Organic Apple Extract that I add to my Cider to bump the apple flavor up a little bit. Just be careful because a little bit goes a long way! http://www.naturesflavors.com/index.php/

 

[nattron]

Found this ay Kroger's. It is discounted so I got it for$.99 each.

 

[divi2323]

I tied to make peach cider from this a while back. Didn't come out right. I ended up buying fresh peaches, mashing them and adding sugar to make a peach wine. However, my jumex ran me $2 per box, so for half price I'm sure its worth giving it a try. I'll admit I didn't put as much time and effort into it as I should have, so it's highly likely it can be done.

Let me know how it turns out.

 

[JohnsonsInCider]

If you have canned peaches that you made yourself, could you eat them and use the syrup to back sweeten apple cider?

 

[Alcoholic Andy]

If you have canned peaches that you made yourself, could you eat them and use the syrup to back sweeten apple cider?

It might give a canned peach taste. It happened to mine this spring. It wasn't bad, just not what I was going for. I added peach pie spices and it was delicious.

 

[Sequoiacider]

I've had really good results by blending fresh peaches (or peaches that were fresh frozen) with apple juice in my blender, then filling my fermenter with that. I use between 1 and 1.5 lbs of Peaches per gallon of intended end product. I don't see any reason to add additional sugar or canning syrup. Starting gravity is typically around 1.060, which will result in around 7.5% alcohol if fermented to full dryness. That is perfect, unless you are trying to make something more wine-like.

I believe that by fermenting on the actual blended fruit, I extract much more of the peach essence. The downfall of this is that I have to do 2 additional rackings compared to a typical cider batch in order to get rid of sediment and end up with a crystal-clear end product. 1st racking to get the liquid off of all the ground up fruit occurs after the initial fermentation period, once gravity has dropped to 1.010 or less. At that point I add more apple juice due to the volume loss from the fruit and allow fermentation to continue until complete. Rack again for final clearing, with a potential additional racking during this phase if needed, depending on how clarity is proceeding.

 

[Hghlndr76]

Jumex is available in most supermarkets in cities with a substantial Hispanic population. There’s also ‘Simply Peach’, that like all the other ‘Simply’ juice products, contains no preservatives.

 

[nmathew]

was

Jumex is available in most supermarkets in cities with a substantial Hispanic population. There’s also ‘Simply Peach’, that like all the other ‘Simply’ juice products, contains no preservatives.

I had great results using a gallon of Jumex to 4.5 gallons of store bought apple juice. I'm trying a second batch with 2 gallons of Jumex to 4 gallons of some juice.