Simple Peach Cider Question

[joebert72]

I have a couple quick questions about making a peach cider.

I am new to home brewing but I have a couple extra yeast from some kits I bought.

I also live in Charlotte and just across the boarder in South Carolina there are a lot of peach stands that sell gallons of peach cider.

My question is, can I buy one of those ciders, toss some yeast into the container it came in and use a silicon bung to let it ferment?

Thanks,
J

 

[Enkidu25]

You may want to add a campden tablet to the peach cider if it is fresh pressed and not pasteurized. The tablet will kill off any wild yeast. Just follow the instructions on the tablet container. It will need to sit for a day or two to kill off the wild yeast.

 

[madscientist451]

Fermented peach juice won't taste much like peaches. I've made many batches of peach wine, some with added sugar, some without, and some was OK and some I didn't really like at all.
Using fresh peaches is kind of a PITA, its best to freeze them, but that's off topic, the "peach cider" will save a lot of time and hassle.
Peach flavor is somewhat delicate and is easily lost in the fermentation process. So you may want to try something like this:
Buy 2 gallons ( or more) and ferment one gallon and take the other gallon and split it.
Cook down 1/2 gallon to about a pint, making a cooked peach concentrate. Freeze the other 1/2 gallon and then slowly thaw it out, pouring off the pure water. Repeat a few times to freeze concentrate the juice. When the fermented peach juice is done, let it age a while and then do some taste tests with your peach concentrates or use a peach flavoring from the homebrew store.
Note that not all peaches are the same, some are more acidic and when the sugar part of the flavor is eaten by the yeast, the remaining drink can be somewhat tart.
Ask your local growers if they have any varieties that have flavors that are less acidic, or just get the names of the varieties they grow and look up the information yourself.