I just started a peach wine in the primary. The kit instructions, which was a large can of peach halves and juice, said to place the fruit in a straining bag, and drop the bag into the primary. It didn't mention that the fruit should be squeezed/mashed or not. Should I squeeze/mash the fruit or just leave it as it came out of the can? Thanks
That's a really common sense question that I wish I had asked. I was making San Gria and had a very large mesh bag with all kinds for fruits. I mashed them as I was taking them out and wondered if I should have done that when I put them in.
Thanks for asking.
Dick
Gwtx2,
Yes, you should squeeze/mash the peach fruit. This is necessary so that the maximum surface area of fruit will be accessible to the yeast, not only for sugar conversion to alcohol, but also to get the maximum fruit flavors to your wine.
Regards,
Gary Charlotte, NC
Mash before you start the must, and mash the fruit daily, or take a large stainless steel spoon and press the contents of the mesh bag against the side of the fermenter -- then give the whole mess a gentle stir.
Steve
I would skip the bag and just mash the fruit in with other ingredients, fermenting directly on the fruit. Then do like you would with fresh fruit and punch the cap down twice a day. When the cap falls, pour it through a fine mesh back and strain out the fruit. But that is me.
Ray
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