Peach is coming along

[olusteebus]

I had about 30 pounds of peaches that I cut up and to that I added 3 1/2 gallons of water per the recipe. Today I racked out of the primary and I got 6 1/2 gallons of wine. Of course it is very cloudy and I expect a lot of lees after clearing but I am going to shoot for 6 gallons, even if I have to mix the last gallon with some Blackberry a friend gave me.

Looking forward to that. Hope to backsweeten to about 1.01. That would be semi sweet correct?

 

[Boatboy24]

Cool! I'm doing a second racking on my peach this weekend. Started it about a month ago. Lots of lees, like you said. Sounds like your well on your way. If you find the flavor/body to be light, I think you can back sweeten with some Welches white Grape Peach concentrate.

 

[oldwhiskers]

You guys let me know how the peach tastes when it is done, I have some interest and trying a batch of it.

 

[Boatboy24]

Finished racking about an hour ago. Dry, uncleared, unsweetened peach actually isn't half bad.

I bought a locally produced peach today to taste and have as a topup wine. Reminds me of Sauvignon blanc, but a tad more fruity. They didn't sweeten it too much (which is what I plan to do).

 

[olusteebus]

Thanks for the replies. I plan on a sweetening to about 1.01, maybe less because the Sauvignon blanc really interests me.

 

[Calvus]

If you get the acid right, a bottle of dry peach is pretty amazing. I did 30lbs last year and did another 6 in the secondary and after tasting it after a year will defiantly not be backsweetening at all. Think this years peach I will do 30 primary and 12-15 in secondary and shoot for a .55-.60 TA.