Fermenting peaches
Posted: Monday Mar 03, 2008 8:12 pm
Hi Guys,
My parents have a peach tree in the backyard, and right the moment it is teeming with peaches. Even with preserving and pies we always have peaches coming out of our ears, so I figured why not stick a few in the fermenter and see what happens
Unfortunately I have never done anything that wasn't based on a can, so I'm not entirely sure where to start. I did a search on the net, and only turned up these 2 sites:
http://www.chowhound.com/topics/324318
http://www.geocities.com/helewyse/peach02.html
From those sites I gather it is pretty much just peaches, water, sugar and yeast, with maybe some honey for flavour. From other things I have read I probably need to boil the fruit to sterilise it and remove any wild yeast. Anything else I should look out for?
Anyway, this is my plan at the moment:
* 5 kg peaches
* 8 litres of water
* 1 kg dextrose
* champagne yeast
Freeze peaches over night, then skin, mash, and bring to the boil in 8 litres of water.
Boil fruit for one hour, adding in sugar, then place in ice bath to rapidly cool.
Strain peach mixture into fermenter, add yeast and leave to ferment until complete.
Any comments or feedback would be much appreciated.
Bazza
My parents have a peach tree in the backyard, and right the moment it is teeming with peaches. Even with preserving and pies we always have peaches coming out of our ears, so I figured why not stick a few in the fermenter and see what happens
Unfortunately I have never done anything that wasn't based on a can, so I'm not entirely sure where to start. I did a search on the net, and only turned up these 2 sites:
http://www.chowhound.com/topics/324318
http://www.geocities.com/helewyse/peach02.html
From those sites I gather it is pretty much just peaches, water, sugar and yeast, with maybe some honey for flavour. From other things I have read I probably need to boil the fruit to sterilise it and remove any wild yeast. Anything else I should look out for?
Anyway, this is my plan at the moment:
* 5 kg peaches
* 8 litres of water
* 1 kg dextrose
* champagne yeast
Freeze peaches over night, then skin, mash, and bring to the boil in 8 litres of water.
Boil fruit for one hour, adding in sugar, then place in ice bath to rapidly cool.
Strain peach mixture into fermenter, add yeast and leave to ferment until complete.
Any comments or feedback would be much appreciated.
Bazza