Peach wine

I like to crush the peaches on the 2nd day, after pectic enzyme, ferment on the pulp for 5 days and then strain it through a straining bag into secondary. Also, I do not skin the peaches. I have no idea how that will effect the taste. Not negatively I am sure. Just different.

You will probably end up between 13.5 and 14.5%.

Did you check the acidity? It may need to be adjusted some and now is the time to do it.

Ray

Hmm, this is pure peach? No water added? Also, I presume you mean you fermented to SG 0.990 ?What was your starting SG? I'm also not sure what you are talking about first 12 pounds of sugar, then say you sliced peaches and added 10 pounds of sugar? Maybe you could tell us a little more details on what you actually did.

Tom, it would have been smarter to ask for advice BEFORE you did that.

If you are making five gallons of wine, that is too much sugar.

If you added another 10 pounds, that is WAY too much sugar.

That is less than the sg of pure water. Do you mean 1.099?

vince norris

Opps a little confusing. A total of 12 lbs of sugar. The 1st 10# were to get "peach juice". The 2nd day I separated the Pulp to get 4.5 gal of must and added water and the other 2 # of sugar to top off at 6 gallons. How do I check for acidity? SG was 1.096

These guys are just picking on you. I think they knew what you meant with your numbers. They know you are a newbie. You will pick up on the details as you go along.

TA kits are used to measure titrateable acid. They are cheap and relatively easy to use. pH is also important. You can get a pH meter which is NOT relatively cheap or you can get some cheap pH paper which works well enough with white or light colored wines (until you get real serious) but not with reds. For what you are doing as a newbie get the pH paper and the TA kit. They are worth having. We are talking $10 for both TA Kit and pH paper. For now don't worry about sulfite level testing. Just add the basic amounts. You will probably drink up all your wine before it is old enough to make a difference. (3-4 yrs)

Ray

Well you are right A NEWBIE. I still would like to hear as much as possible on making wine from this NG. I realize that some will basic and some advanced. As I get better I will fully understand what all are saying. I do see that all are helpful in their own way. Tom

Tom, did you read through the past postings about peach wine?

The difference between G and SG can be confusing but I can tell the difference when a newbie uses them wrong and the hydrometer may give the gravity as .090 rather than 1.090. When happy faces and the like are not used, some times it is hard to tell what someone is really saying on the net. ;o) My writing as well. What I said was meant tounge in cheek so he would not feel bad. Obviously I fell flat. ;o(

John, If your juice comes with a pH then use it of course. (Assuming you trust it.) The orchard did not give me a pH when I bought my peaches. In that case the choice is paper or hardware. I can't recommend that a newbie run out and buy a $70-$150 high maintenance tool when there is a $3 solution. Narrow band paper can generally get the pH within .25 and you can use that to set your sulfite level if you set it a little high incase of error. Better than just guessing where you are. ;o)

I bought a pH meter this last year and love it ;o) but I did make wine for

Ray

A good idea, but I would recommend buying a good book on the subject, too. It will give you a systematic, organized, discussion of the topic in logical order.

vince norris