hist-brewing: peach recipies?

[Eylat Poliner]

Take 3 to 5 pounds of peaches per gallon.
Sugar (table or dextrose)
acid blend
pectic enzyme
Red Star cote de blanc yeast

Remove pits and mash fruit to a pulp.  The skins will add a nice tannic bite.
Add sugar to a specific gravity of between 1.090 to 1.110
Get an acid titration kit from a homebrew store and adjust acid to 0.6% to 0.8%
with the acid blend.
Add sulfite to kill any wild yeasts.  50ppm/gallon.  Wait 1 day then add the
wine yeast and pectic enzyme.

For mead, add 1 to 3 pounds of fruit mashed into secondary with pectic enzyme.

Adelheid of the pond wrote:

> hello, i have an abundance of peaches at the moment
> and i was wondering if anyone has any recipies for
> peaches, preferably wine or mead, but anything would
> be greatly appreciated!
>
> Adelheid
> __________________________________________________
> Do You Yahoo!?
> Talk to your friends online with Yahoo! Messenger.
> http://im.yahoo.com
>
> -------------------------------------------------------------------------
> To unsubscribe from this list, send email to majordomo at pbm.com containing
> the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
> you get the digest.) To contact a human about problems, send mail to
> owner-hist-brewing at pbm.com


-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com