Finally made another batch. Just got it started.
19lbs peaches quartered and frozen for a week
1tsp peptic enzyme
2.5tsb acid blend
1/2tsp wine tannin.
OG hit 1.102
Will sit for 2 weeks on the fruit, transfer to a carbon.
Going to medium oak this one
The last time I made it, the FG was 0.992. But back sweetened it to 1.009 with 3 cans of white grape juice. This next one will get 4 cans. My target is 1.013 for the true finish at bottling.
So the above recipe. Whack it with a campden tab at 4 months in the car it, then back sweeten with 4 cans white grape juice concentrate. Then bottle.
No replies to this topic
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users