smokeskrene4207
Member
- Joined
- Sep 21, 2021
- Messages
- 22
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- 14
hello all;
Last night I whipped up a batch of peach wine. I used 14lbs of peaches. 9lbs of them where frozen. The other 5 were canned peaches in natural pear juice. I used 2 cans of pears in pear juice as well. I used 10 lbs of sugar. I noticed one of the canned fruits had a funny feet smell after I added it to the other fruits. I didn't have campden tablets on hand. So I ended up just boiling everything for about 30 minutes which negated that feet smell. I'm expecting the wine to be Cloudy since I do not have pectic enzyme but that will be fine under the circumstances. I put all fruits in a brew bag. After boil I removed the bag and placed it in the fermenter. I used a bleached potato masher to mash the fruit a few minutes before opening the valve on my kettle and dumping the contents into the fermentor. I topped up to 6.5 gallons. I airlocked it and popped it in a fridge til the temp got down to 65. I took an sg of 1.053. I pitched lalvin d47 as I am under the impression it works well with peaches. I am not trying to make a super high alcohol wine. And I really want a lot of peach flavor so I figured if I racked onto another 15lbs of peaches and 4 lbs of sugar it will be at a relatively low abv. It should finish the primary at 7%abv. If the second ferment gets it to 10% at the max id be happy.
Ok so I'm under the impression that with lalvin d47(never used it before) you leave the fruit in primary a bit longer and rack off the lees after its sit longer. Should I take out the fruit as soon as the primary finishes or leave a few extra days? I'm used to finishing ferment and taking out fruit quickly and then waiting a week to rack to secondary.
Last night I whipped up a batch of peach wine. I used 14lbs of peaches. 9lbs of them where frozen. The other 5 were canned peaches in natural pear juice. I used 2 cans of pears in pear juice as well. I used 10 lbs of sugar. I noticed one of the canned fruits had a funny feet smell after I added it to the other fruits. I didn't have campden tablets on hand. So I ended up just boiling everything for about 30 minutes which negated that feet smell. I'm expecting the wine to be Cloudy since I do not have pectic enzyme but that will be fine under the circumstances. I put all fruits in a brew bag. After boil I removed the bag and placed it in the fermenter. I used a bleached potato masher to mash the fruit a few minutes before opening the valve on my kettle and dumping the contents into the fermentor. I topped up to 6.5 gallons. I airlocked it and popped it in a fridge til the temp got down to 65. I took an sg of 1.053. I pitched lalvin d47 as I am under the impression it works well with peaches. I am not trying to make a super high alcohol wine. And I really want a lot of peach flavor so I figured if I racked onto another 15lbs of peaches and 4 lbs of sugar it will be at a relatively low abv. It should finish the primary at 7%abv. If the second ferment gets it to 10% at the max id be happy.
Ok so I'm under the impression that with lalvin d47(never used it before) you leave the fruit in primary a bit longer and rack off the lees after its sit longer. Should I take out the fruit as soon as the primary finishes or leave a few extra days? I'm used to finishing ferment and taking out fruit quickly and then waiting a week to rack to secondary.