hist-brewing: peach recipies?

[PBLoomis at aol.com]

In a message dated 01/08/2000 10:07:08 AM EST, allotta at earthlink.net writes:

> Remove pits and mash fruit to a pulp.   
    My friends who make fruit wines find it useful to freeze the fruit first,
to disrupt the cell walls and make it easier to extract the juice.
 
>  Add sulfite to kill any wild yeasts.  50ppm/gallon.  
    I'm not sure I understand.  50ppm means 50 parts per million, and is 
a measure of the concentration, not the total added.  Does this mean
that if you're making five gallons, you want a sulfite concentration of 
250ppm?
 
    Scotti

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