Apricot Ginger Peach Melomel
#1
Posted 13 August 2011 - 12:09 PM
#2
Posted 13 August 2011 - 01:03 PM
I was thinking that the 5 lbs apricots would allow me to cut down on the peaches, but I may need to reassess this.hydrogen peroxide in a small dose can be used to free up SO2 in solution (source: JOURNAL OF FOOD SCIENCE 67 (5): 1631-1635. McFeeters, RF. 1998)...I'm just not sure if it's needed. I wish I could determine the ppm SO2 so I could figure out dillution.I don't think you have nearly enough peaches for 10 gallons. When strangebrewer and I made Schramm's ginger peach, we used 20 pounds/5-gallons of peaches.Those apricots have been SO2 treated? I'd reconsider using them in primary. I'd guess you might get a stuck doing that.
#3
Posted 14 August 2011 - 10:56 AM
#4
Posted 14 August 2011 - 11:05 AM
This I realize, but i thought with the fruit being dried and the water wieght removed it was a different story...maybe I'm wrongBelieve it or not, 5 lbs. of fruit is an almost inconsequential amount, especially something as mild as apricot. The rule of thumb is to use a lot more fruit than you think you'll need. For 10 gallons, I don't think 40 pounds of fruit (total) would be too much.
#5
Posted 14 August 2011 - 11:10 AM
That will definitely make a difference but apricot has such a mild flavor that there's no such thing as too much.This I realize, but i thought with the fruit being dried and the water wieght removed it was a different story...maybe I'm wrong
#6
Posted 14 August 2011 - 03:21 PM
#7
Posted 14 August 2011 - 03:58 PM
#8
Posted 14 August 2011 - 10:25 PM
#9
Posted 21 August 2011 - 08:55 PM
#10
Posted 21 August 2011 - 09:56 PM
#11
Posted 22 August 2011 - 06:03 AM
Not much freezer space at all. I'm pretty much sure I don't have another option. Peaches will have to be dispatched today.I really think that's going to make racking a challenge. You'll definitely get a lot of peach flavor that way. How much freezer space do you have? If you have room to freeze maybe half of them, you could just go ahead and add the overflow to primary now.
#12
Posted 22 August 2011 - 08:03 AM
#13
Posted 23 August 2011 - 07:29 AM
#14
Posted 23 August 2011 - 07:47 AM
No, you shouldn't add nutrients after about the halfway point of fermentation. I forget why exactly but I just know that it's a .Question: I've hit it with SNA in primary, but I'm wondering if a small shot of nutrients would help things along in secondary....thoughts?
#15
Posted 23 August 2011 - 05:16 PM
Thanks.No, you shouldn't add nutrients after about the halfway point of fermentation. I forget why exactly but I just know that it's a .
#16
Posted 12 September 2011 - 08:37 PM
#17
Posted 13 September 2011 - 07:36 AM
#18
Posted 13 September 2011 - 08:29 AM
I grated it and tossed it into primary. I think It just needs more. I plan to add some at next racking to see if I can fix it. For future batches I may consider boiling the Ginger in water to see if that produces better extraction of flavor.Lack of ginger was the same problem I had in the Peach-only version. How did you treat the ginger? Did you grate it or just slice it? I sliced mine into slivers that looked like gari but next time I will grate it to try to get more flavor from it.
#19
Posted 14 May 2012 - 08:45 PM
#20
Posted 15 May 2012 - 07:31 AM
Until it picks up the flavor from the ginger that you're looking for.Flavor on this is real nice as is but I think I'll add some grated Ginger to one of the kegs to see where it goes from here. How long would you leave it on the Ginger?
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