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[AspenLeif]

Finally made another batch. Just got it started.

19lbs peaches quartered and frozen for a week
12lbs sugar
5gal water
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.