50 pounds of peaches

[Sammyk]

I just finished cutting up and de-stoning almost 50 pounds of peaches. With the juice (I was able to smash them really well because I let them ripen for 3 days singly on a table) I have just about an inch shy of 5 gallons of clean peaches and juice - I did leave the skins on but I washed the "fuzz off".

I added the kmeta, acid blend and pectic enzyme.

I have thawing 3 frozen cans of White grape and peach from Welches.

I am thinking I should add about 3 gallons of water once the frozen juice thaws. Then measure the SG. Will add 2 gallons and save one gallon for what ever sugar I need to invert.

I do have a 12 gallon primary. What do you all think about 3 gallons of water?

Do you think 3 gallons of water is too much?

 

[andy123]

This is how we can peaches in Florida

 

[Deezil]

I am thinking I should add about 3 gallons of water once the frozen juice thaws. Then measure the SG. Will add 2 gallons and save one gallon for what ever sugar I need to invert.

I do have a 12 gallon primary. What do you all think about 3 gallons of water?

Do you think 3 gallons of water is too much?

Nooooooooooooooooooo!
Dont do it!

I think you'll be much happier with the Quality, if you leave the Quantity where it is. I imagine you'll still have to add sugar to get the SG where you want it, even if you dont add water.. Stir well after adding concentrates, but before SG reading & adding sugar, then stir well again.

If you leave it as is, you'll probably end up with 3 gallons but it'll be amazing-like-you-dont-find-at-the-store... Water it down, you'll still be happy probably but you'll always know it could have been better

 

[Sammyk]

I did add a gallon of water and 5 pounds of sugar. SG is at 1.070 so I will invert some more sugar. I dissolved 5 pounds of sugar in 1 gallon of boiling water

 

[Turock]

I would have left the water out. We hate adding water to any must, and if we do it's only PINTS. Water is just a diltutant. It's better to have LESS of a fabulous wine, than a LOT of dilute,less tasty wine. One gallon of water is equal to 5 wine bottles of water.

You might want to bentonite the primary. Bentonite will help the wine to clear better and attact the protein haze that plagues peach wine.

 

[winemaker_3352]

I agree - i would not add that much water. If i add water it is like turock said - maybe a pint - most of the time that is to dissolve the sugar...

 

[Sammyk]

No bentonite. I just pitched the yeast. Will sparkelloid work?

 

[UBB]

IMO, with enough time the wine will clear on it's own if you are adverse to adding a lot of chemicals.

 

[saramc]

I did add a gallon of water and 5 pounds of sugar. SG is at 1.070 so I will invert some more sugar. I dissolved 5 pounds of sugar in 1 gallon of boiling water

I would add flavor instead of sugar-water. What about adding 3 cans of white grape peach concentrate/gallon of water or find 100% white grape peach juice that is on the shelf...if you are adamant about increasing the volume?

Bentonite/sparkolloid can be added later when the wine is dry, if you don't have it in stock. I am a firm believer in let nature do its thing and do not like to add fining agents unless I absolutely have to. If you add bentonite/sparkolloid read up on them before just popping them in, there is a method to the madness.

Save the invert sugar syrup for backsweetening or Skeeter Pee.

When do you plan to remove the pulp from your ferment? Also be very gentle when manipulating the fruit, assuming you are giving a gentle press/squeeze twice a day? If you squeeze roughly you impart proteins into the wine and it can be a bugger to clear. Gentle gentle especially with peaches.

 

[Sammyk]

I removed the fruit last night. SG was 1.010, will rack on Friday. Four days from 1.085 to 1.010! Yes, it is warm here, in the 90's, and I am using ice packs to keep the temp down to about 80. I change out the ice packs 2 times a day. I have 8 of ice packed around the base which is sitting in a large tub. I usually don't fine the wine, and let it happen naturally because I plan to age for a year. Will decide then what to do. I did 1 gallon of water and 3 cans of the frozen white grape and white peach. I should have about 5 to 6 gallons.