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A little less than a happy high
Me granpappy would be proud
I started a small batch peach wine today just to try it out. The process seems much simpler than beermaking, but there's just as much room for tweaking and variation, and I'm guessing that wine will be even more particular to varying temperatures and contamination.

Two days the peaches soak in their own juices and then I pitch a Montrachet yeast strain. Once it's fermented out, 2-3 rackings to clarify, and then to bottle and the cellar. I'll let you know how it comes.
11 comments or Leave a comment
inahandbasket From: inahandbasket Date: August 21st, 2005 02:13 am (UTC) (Link)
we're brewin up our pumpkin ale tomorrow.
3 lbs loose grain, and 6lbs of extract, along with 7 lbs of pumpkin.
Should be a killer brew. whee!
komos From: komos Date: August 21st, 2005 03:11 pm (UTC) (Link)
Man, that's a lot of sugar. I assume you've got a high attenuating yeast or that you're hoping the beer will taste remarkably like pie. ^_^
inahandbasket From: inahandbasket Date: August 21st, 2005 06:17 pm (UTC) (Link)
(yeah, I'm a little worried. it's not a very high attenuating yeast...)
pie it is!
komos From: komos Date: August 24th, 2005 04:08 pm (UTC) (Link)
Success? Did you take gravity reading?
inahandbasket From: inahandbasket Date: August 24th, 2005 04:15 pm (UTC) (Link)

Was fermenting WILDLY yesterday, down to every 5-10 seconds today, I'll rack tomorrow, should be a major pile of goo on the bottom of the bucket. heh.
inahandbasket From: inahandbasket Date: August 24th, 2005 04:16 pm (UTC) (Link)
by the way, can you think of any problems with maybe tossing in a second strain of higher attenuation yeast if it's still too sweet after a week or two in secondary?
I'm worried this will be a liquid pumpkin pie if we don't.
komos From: komos Date: August 24th, 2005 04:40 pm (UTC) (Link)
It's a method that Sam Adams uses to create Utopias, so it's definitely possible. There's some potential for yeast-bite (an as-yet unexplained phenomenon that occurs with overpitching). I've yet to see it happen, and it seems counter-intuitive since the assumption is that yeast will multiply until they can't anyway.

What's the worst that can happen?
why_style From: why_style Date: August 21st, 2005 05:36 pm (UTC) (Link)
wine does seem to be much simpler than beer- at least non-grape wines which don't need to age or anything. i'm not sure why this is except that maybe it's just harder to go wrong on the flavor because of the material you're starting with and there generally being fewer variables. anyway we used to make dandelion wine in college all the time and i remember it being not much more complicated than putting the ingredients in a jar and waiting it out until the fermentation was done. there was maybe one intermediate step. but we tried beer once and it was just a fiasco that turned out quite poorly.
komos From: komos Date: August 24th, 2005 04:07 pm (UTC) (Link)
From what I understand, most fermented foods do better with a bit of aging (the exception being things like fresh/white cheese, which lack anything to preserve them), but I'd have to agree. It's weird having started with what seems to be a more complicated process and then working backwards. It feels like I'm cheating somehow.
From: couplingchaos Date: August 22nd, 2005 12:27 pm (UTC) (Link)
Cool! I hope it comes out well. :)
komos From: komos Date: August 24th, 2005 04:03 pm (UTC) (Link)
So far, so good. The yeast seems to be acting a little weird, but I'm guessing that has more to do with the fact that I'm expecting the behavior of an ale yeast more than anything.

1-2 weeks to bottling, now.
11 comments or Leave a comment