Peach wine question

[dralarms]

When making peach wine, do you peel the peaches or is it OK to ferment on the skins?

 

[Boatboy24]

I just remove the pit.

 

[Sammyk]

My thoughts were about the fuzz and then getting it out because it is so fine.

 

[dralarms]

That's what I was wondering.

 

[Sammyk]

Maybe it is not the right way; I will continue to remove the skins. Same reason we peel peaches - the fuzz.

 

[Deezil]

I left the skins on, myself.. It's said theres a small amount of tannin within the peach skins although I've been meaning to research this.. They dont hurt anything, and they're the most solid part of the peach left by the time the pectic enzyme and yeast are done with them.. They come out with the rest of the sediment

 

[dralarms]

I just bought 60 lbs of peaches and have plans to juice them using my new steam juicer, but I figure I'll toss the skins in a bag and drop them in the juice for primary.

 

[Boatboy24]

I was surprised how much of the fuzz came off when I gave them a good rinsing.

 

[Duster]

I have made it both ways. In my opinion I like it better peeled but it's not bad either way

 

[FTC Wines]

I have always made Peach Wine with the skins ON. I believe it gives the wine a little more color & flavor. Why spend all that time peeling? Just de stone & go. Roy

 

[dralarms]

Well after destoning them I got about 43 lbs of fruit. Its in the freezer and I'm also saving the pits, I figure I'll juice the stuff off of them last, just hate to see 2 to 3 lbs of good peaches go to waste.