Peach and Blueberry, anyone tried?

[geek]

I have some frozen peaches that I am thawing today, maybe like 15 lbs. or so.
I have a bit of blueberries frozen, maybe like close to 2 lbs. or so.

Wondering if anyone has tried this combo for a DB variation?
Cannot decide on what yeast to use, the chart calls for D47 as a good yeast for peach and RC212 for blueberry. But having much more peach I think/hope that D47 would be just fine.

This would be like a blush type of wine.

Any thoughts?

 

[Tenbears]

I have made a peach version of dragon blood, and a blueberry version, Never a combination, Both turned out OK. Not award winning in my opinion, But that could be me. If you would like I can go down stairs and mix them and see how they taste. LOL

 

[beano]

Hey Geek,

Never tried this combo but I would expect you would wind up with a light blush peach wine. I don't think the blueberrys will be significant in this mix except for color after fermentation. I'd say save the blueberrys for something else and just go peach. Just my thoughts but someone my know better. Good luck on you project!

Beano Joe

 

[Boatboy24]

What did you end up doing, Varis?

 

[bkisel]

Go for it Varis!

Two things I learned from doing my DB peach (~14 lbs.) variation, I think we might have already spoken about this, is that it benefited by using Bentonite in the primary and that it was/is not as earlier a drinker as the 6 lbs. berry versions of DB.

 

[geek]

I mixed both batches at the end of fermentation.

I learned this is the last peach wine I do because it is a pain to clear due to the haze, and I used both bentonite and pectic enzyme in primary.

I added super kleer about a week ago and it dropped lots of sediment but it is far from clear.

Planning to rack and then add more pectic enzyme.

 

[Tenbears]

Did u try pectic enzyme post fermentation, that helps with pectic haze

 

[geek]

right, that is what I mentioned, I am planing on adding more pectic enzyme but after I let super kleer do its job.

 

[Boatboy24]

I've done two peaches, the first cleared pretty well on its own in about 6 months. The second has crazy peach color, but is also VERY cloudy. I need to rack - its only a couple months old right now, but I see some Sparkloid in my future. I added Bentonite on day 3 of primary.

Don't give up on peach, Varis. My first one (which was my first wine with fresh fruit) took about 18 months to come around, but it was, and still is quite good. I got lucky, as I only had pH strips at the time, but hey; even a blind squirrel finds a nut sometimes.

It should be getting cold up there in New England. Throw that carboy in the garage. A little cold does great stuff for clearing.

 

[geek]

Good idea Jim, maybe will rack and put in garage for a few days.
This is an early drinker though, DB style

So over a year in carboy? nah.....

 

[Boatboy24]

Good idea Jim, maybe will rack and put in garage for a few days.
This is an early drinker though, DB style

So over a year in carboy? nah.....

A few weeks in the garage might be better.

It was in the carboy for 10 months. But I didn't really touch it for almost a year after that. Still have 4 or 5 bottles left. At 2.5 years, I should probably think about getting them consumed soon.