hist-brewing: peach recipies?

Eylat Poliner allotta at earthlink.net
Sun Jan 9 17:41:14 PST 2000


1.    Freezing is an option.  I have not used it before.
2.    Total sulfite should be 50ppm. That translates to 1 campdem tablet per
gallon.    this is only to kill wild yeast.  If you freeze, that will kill the
yeast partially.  Then concentration should be 25ppm total sulfite.

PBLoomis at aol.com wrote:

> 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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