Peach Port

[Wade E]

Definitely We usually use about 1/3 the amount of fruit used to make it.

 

[Waldo]

Make sure you use pecic enzyme making the f-pack with peaches or you will end up with the pectin haze from hell !!

 

[Goodfella]

How much should I use? and when should I add it?

 

[Wade E]

directions for powder are 1/2 tsp per gallon but since you are really not diluting this and its peach and a little extra of this doesnt hurt I would do 1 tsp per this f-pac.

 

[Goodfella]

OK... I am going to make the F-pack tomorrow. (My first one)


I am planning to use 2.5 lbs peaches. and just a touch of water. Slowly simmer until soft, then strain add Pectic enzyme. let cool and stir in.


Sound right????

 

[Tom]

For a f-pac I use 20-25% of the #'s used for the primary

 

[Wade E]

Looks good to me!You might even want to sprinkle just a bit of ascorbic acid on the fruit as you cut it.

 

[Goodfella]

(Wade) The fruit has already been cut and frozen.


(Tepe) I was thinking I would go just a bit higher because its port.


Does 1 tsp. Pectic sound right?

 

[Tom]

Sounds like a winner

 

[Goodfella]

Do I need any k-meta in this?

 

[Wade E]

Just in your wine but I bet you already did that along with sorbate, right?

 

[Waldo]

Goodfella, I would thaw my peaches, add 1/2 the pectic enzyme to them, let them set overnight on the pectic enzyme and then do the boiling and add the rest as planned

 

[Goodfella]

Thanks.... Will do Waldo.






Yes Wade... I added k-meta with sorbate

 

[Goodfella]

Made my first f-pack today. Added to the peach Port. I followed Waldo's instruction to add pectic before and after. It worked out well.


Next step.... I will wait a week or so and add the clarifiers.

 

[Tom]

You should see a marked improvement in the wine with the f-pac.

 

[Wade E]

Gonna be the bomb!

 

[Goodfella]

Took a tiny test sample today... OMG. it's coming around nicley.

 

[Wade E]

Very cool!

 

[Tom]

OK now are you using the 3 "T's" ?
I bet you are... hic hic... LOL

 

[xanxer82]

This is very interesting. I think I'll eventually graduate to making fruit wines from scratch. This peach port sounds tasty!