I apreciate your honest opinion on the result of the wine you make. It helps a lot on improving the taste. It takes a lot of character to do that. Thanks!
I just started my second 15 gallon batch of peach for the year. I pit the peaches then freeze them for a few days. I also put 2 pounds of red plums in with the peaches.
Maybe try a more fragrant peach varietals? There are many different peach types out there. Also maybe try fermentation with the skins of the peach as well?
I'm returning to this video because I have a bunch of peaches. And I just have to ask Charles... honestly, how hard was it to get that peach back out of the wine glass? Haha
I'd have to agree. The peaches used in this video didn't look ripe enough (slightly green). Freezing them at the peak (dark orange/red) will bring out the peach flavors. I tend to cold macerate with Lallzyme C-Max for 7 days before I even start fermenting. Even then, its not a bad idea to hit it with a little peach extract to round it out.
Estou fazendo sua receita, sem o limão, ainda estou na primeira semana de fermentação, acho que seu vinho não ficou muito com gosto de pêssego porque voce usou eles congelados, quando eu tiver o vinho pronto volto pra te dar o feedback
In the original video you useed only 1 fresh peach and the rest were frozen. Maybe do a combination of fresh peaches unpeeled and frozen? Maybe that might help the flavor or puree half the mixture of peaches? Great video
I just ran your numbers and either I heard you wrong or your hydrometer reading was wrong. 1.086 will not come out to 16% alcohol even if it goes completely dry. the best it will get is around 13.5 %. Let me know if I am wrong.
Good catch. Actually, using the standard method it comes to 12.6%. However, Since that early video was made I now just use an online calculator and call it a day.
Hello, I need some help. I did my peach preparation and its 5 days and I see a white cloudy stuff at the top. Can anyone help me and what is up with it. Thank you.
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I apreciate your honest opinion on the result of the wine you make. It helps a lot on improving the taste. It takes a lot of character to do that. Thanks!
I just got into making wines and I'm having a blast. You've been my guide to the learning process and I appriciate it.
Thank you for watching. Glad I could help.
I just started my second 15 gallon batch of peach for the year. I pit the peaches then freeze them for a few days. I also put 2 pounds of red plums in with the peaches.
Thank you for sharing.
Maybe try a more fragrant peach varietals?
There are many different peach types out there.
Also maybe try fermentation with the skins of the peach as well?
Thank you for your comment.
I’m thinking I want to make a peach mead now.
I haven't done a peach mead yet. I might give that a try when I'm done re-releasing these older videos.
You should! Its definitely my favorite. I would do at least 4lbs/gallon or if you can afford it, no-water.
Back sweetening will bring back much of the flavor and help mask the higher alcohol bite.
What mangoes?! 🤣I thought I was watching peach wine! Love the video!
Thank you.
I'm returning to this video because I have a bunch of peaches. And I just have to ask Charles... honestly, how hard was it to get that peach back out of the wine glass? Haha
I am novice wine maker myself, I tend to use overly ripe peaches (before they spoil). This helps me to get more peach flavor
I'd have to agree. The peaches used in this video didn't look ripe enough (slightly green). Freezing them at the peak (dark orange/red) will bring out the peach flavors. I tend to cold macerate with Lallzyme C-Max for 7 days before I even start fermenting. Even then, its not a bad idea to hit it with a little peach extract to round it out.
They were frozen peaches. Only one was fresh.
Estou fazendo sua receita, sem o limão, ainda estou na primeira semana de fermentação, acho que seu vinho não ficou muito com gosto de pêssego porque voce usou eles congelados, quando eu tiver o vinho pronto volto pra te dar o feedback
How did it go?
In the original video you useed only 1 fresh peach and the rest were frozen. Maybe do a combination of fresh peaches unpeeled and frozen? Maybe that might help the flavor or puree half the mixture of peaches? Great video
Thank you, I’ll try it!
I just ran your numbers and either I heard you wrong or your hydrometer reading was wrong. 1.086 will not come out to 16% alcohol even if it goes completely dry. the best it will get is around 13.5 %. Let me know if I am wrong.
Good catch. Actually, using the standard method it comes to 12.6%. However, Since that early video was made I now just use an online calculator and call it a day.
Hello, I need some help. I did my peach preparation and its 5 days and I see a white cloudy stuff at the top. Can anyone help me and what is up with it. Thank you.
Jarrod Rod Joyce from PELICAN La, 🙏👍💯💩👀🕊️
Not enough sugar ... 3 lbs to a gallon and dont use raisens
For better peach taste use more peach, and minimum water. U can try use apple juice instead water.