using campden tablets for over ripe fruit ????help!?

[willthethird]

I am brewing my first peaches and cream ale.I was given some over ripe peaches from my local farmers market and wanted to use them in my secondary to get the most flavor out of them. I had read that I should use campden tablets to kill all the wild yeast and bacteria in the fruit.I also read that for over ripe fruit you should double the dosage on the campden tablets per gallon. Can anyone tell me if this is true or should i just stick with 1 campden per gallon.

 

[madscientist451]

I recently made a peach summer ale where I used previously frozen peaches that had been peeled and cut up. I thawed the peaches, sanitized my brew pot with some star san, put the peaches in and mashed them up and then dumped them into a carboy, I added the beer and let it sit a few weeks with an airlock. I didn't add any campden tablets and didn't have any problems. It came out ok, There's a very slight peach flavor/aroma but the peaches definitely added some tartness.

 

[dmtaylor]

I think a double dose of Campden is a good idea worth trying.

In my experience, overripe peaches are nasty, taste like turpentine. So you still might not get tasty results, even after killing the wild beasts. But it's worth a try maybe.

 

[willthethird]

The first thing I did was clean them, then I through them in the freezer. I took them out when I was ready to use them. let them thaw then I pureed them with the campden tablets. I had 13lbs of peaches so I through 3 campden tablet in.