I s'pose I should list the recipe. Very simply...
20 pounds locally grown freestone peaches
8 pounds cane sugar
4 gallons spring water
4 crushed campden tablets
5 grams Lalvin K1-V1116 yeast
4 tsp. tartaric acid
1 tsp. tannin powder
6 tsp. yeast nutrient
3 tsp. pectic enzyme powder
starting SG 1.084 @ 70*F pH 4.4
Introduced yeast starter 12 hours after making it. Stirring twice daily until I take out the pulp bag. Currently fermenting faster than I wanted in a 68*F room at 70*F. Warming itself up quite nicely, but not my intention. Intention is to have a slow, cool fermentation.
20 pounds locally grown freestone peaches
8 pounds cane sugar
4 gallons spring water
4 crushed campden tablets
5 grams Lalvin K1-V1116 yeast
4 tsp. tartaric acid
1 tsp. tannin powder
6 tsp. yeast nutrient
3 tsp. pectic enzyme powder
starting SG 1.084 @ 70*F pH 4.4
Introduced yeast starter 12 hours after making it. Stirring twice daily until I take out the pulp bag. Currently fermenting faster than I wanted in a 68*F room at 70*F. Warming itself up quite nicely, but not my intention. Intention is to have a slow, cool fermentation.
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