I bought a peach "kit" at my LHS and, after a few tries, it is now happly fermenting.
How long should I leave the peaches in the fermenting must? A week? A few weeks? Until I rack into a secondary? Until I rack in a few months after that?
I just stir and mush up the fruit a litte more every day to keep things stirred up. It has reduced in volume by about half due to juice being squeezed out or the fruit breaking down.
Thanks!
Alex.