Ok... So my mother's church is having its yearly peach festival. The people of the church peal, pit, and slice around 30-40 bushels of peaches for their peach short cake. In this process they normally throw out the peals and dump the juices down the drain, saving the peach slices only. At my request they have saved the peach juice, so ill have about 5-6 gallons of pure, thick, natural peach juice.
Being a new brewer, I was wondering if there is any advise or recipes anyone would like to suggest. Have not attempted a wine that wasn't from a kit yet. Have made a few cider batches, and a hard tea batch... But I haven't the foggiest as to what I should add to this.. Be it pectin, acid blends, campden tablets, ect... Have the full supply, but headed into personally uncharted water and looking for some seasoned advisors.
Openly awaiting...
Being a new brewer, I was wondering if there is any advise or recipes anyone would like to suggest. Have not attempted a wine that wasn't from a kit yet. Have made a few cider batches, and a hard tea batch... But I haven't the foggiest as to what I should add to this.. Be it pectin, acid blends, campden tablets, ect... Have the full supply, but headed into personally uncharted water and looking for some seasoned advisors.
Openly awaiting...