About a month ago I pressed the last of my peaches and got about a half gallon of juice. I dosed it with one crushed Campden tablet, put an air lock on, and intended to freeze it after 24hrs so I could ferment it with some pressed cider once my apples were ready.
Well, life happened and I forgot about it for 5 days. When I saw it next, it appeared to be slowly fermenting. Not wanting to waste it, I just let it go to see what happened. Currently, it is sitting without any signs of activity and has cleared pretty nicely.
Was it a major mistake just to let it go? Assuming it tastes ok, does anyone see any problems with adding it to some perry or cider in secondary? What volume of perry/cider would you add it to? This is all juice from dessert apples and pears.
Well, life happened and I forgot about it for 5 days. When I saw it next, it appeared to be slowly fermenting. Not wanting to waste it, I just let it go to see what happened. Currently, it is sitting without any signs of activity and has cleared pretty nicely.
Was it a major mistake just to let it go? Assuming it tastes ok, does anyone see any problems with adding it to some perry or cider in secondary? What volume of perry/cider would you add it to? This is all juice from dessert apples and pears.