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A little less than a happy high
This is the first I've shown of the peach wine, poured just after coming out of conditioning and before I filled six bottles with the rest of the experiment. At one month out, I can't say as it's a very complex offering. It's much drier than I had anticipated, and the peach mostly goes to the nose. Thankfully, it isn't acrid like a lot of the homemade wines I've had, so I think I'm at least on the right track. The main strategies for the next batch include experimenting with the yeast strain, using even riper fruit, tinkering with the added sugars, and (possibly) tossing a pit or two into primary to leach some tannins.

I will say this, though... it is heady.
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(Deleted comment)
komos From: komos Date: September 20th, 2005 11:00 pm (UTC) (Link)
oh, more than likely... so long as I can keep coming up with projects and ways to frame them. I really should document more as it happens.
cinemama From: cinemama Date: September 20th, 2005 10:22 pm (UTC) (Link)
Mmmmm. Save a few drops will you?
komos From: komos Date: September 20th, 2005 11:01 pm (UTC) (Link)
One bottle set aside. Check. ^_^
transcribe From: transcribe Date: September 20th, 2005 10:25 pm (UTC) (Link)
so you are shipping me a bottle?
komos From: komos Date: September 20th, 2005 11:07 pm (UTC) (Link)
Seriously? I'm guessing that it will need a couple of months to mellow appropriately, but I'd love to send some, if only to get your take.

Drop me an email with your addy?

From: pipibluestockin Date: September 20th, 2005 10:49 pm (UTC) (Link)
Um, I was always taught that the kernel of a peach pit contained a minute amount of cyanide. (Peaches and almonds being in roughly the same plant family.) If the pit is going to be in the 'drink' for a long time - perhaps just the pit 'shell' and not the kernel.

//here ends Pipi's trivia session for today.
komos From: komos Date: September 20th, 2005 11:08 pm (UTC) (Link)
Ah, days of living dangerously...

The pit would be in the drink for all of a day or two, but I will definitely look into this. Last thing I want to be doing is poisoning my friends with pretty beverages.
woodwhat From: woodwhat Date: September 20th, 2005 11:08 pm (UTC) (Link)
I spy with my little eye the photographer's reflection.
komos From: komos Date: September 20th, 2005 11:09 pm (UTC) (Link)
Ignore the man behind the curtain!
wisdom_seeker From: wisdom_seeker Date: September 20th, 2005 11:21 pm (UTC) (Link)
Ooh, pretty :-)
komos From: komos Date: September 20th, 2005 11:27 pm (UTC) (Link)
I was a little worried over the clarity when it came out of primary, but it's done wonders during conditioning. My one concern was that the vessel it was in was too large, which may have allowed the must to oxydize a bit. Have to see how it mellows.

But yeah, it is pretty. ^_^
apeyanne From: apeyanne Date: September 21st, 2005 12:34 am (UTC) (Link)
As I'm sensitive to the sulfites put in most wines, I'd be willing to actually purchase some of your lovely handmade wine...so long as it's sweet (not dry). Seriously! Cashola for you!

The peach sounds wonderful, but probably more dry than I'd prefer.
komos From: komos Date: September 21st, 2005 02:21 am (UTC) (Link)
I can give you some, but selling is out of the question without expensive licensure. Prohibition's gone, but it did manage to take what had previously been a cottage industry, centralize it, and turn it into a revenue generator for state government.
d2leddy From: d2leddy Date: September 21st, 2005 01:08 am (UTC) (Link)
It sounds interesting. Looks nice too. As do the two rough-looking jars in the backgrouns.
komos From: komos Date: September 21st, 2005 02:22 am (UTC) (Link)
Thanks. The piece on the right is one of mine. The other is just a small brass bowl that I think was a yard sale purchase.
wildflowersoul From: wildflowersoul Date: September 21st, 2005 12:35 pm (UTC) (Link)
That looks like The Tasty!
komos From: komos Date: September 21st, 2005 12:43 pm (UTC) (Link)
When Pete tried it, he didn't have anything good to say. I'm reserving judgement until it ages a bit. Right now, I'm still thinking "Huh..." every time I taste it.

Shame I can't cask-age something like this, though from what I understand about casks, it would be a very long time before the wood mellowed sufficiently to not be overpowering.
bushidokelt From: bushidokelt Date: September 21st, 2005 12:40 pm (UTC) (Link)
Is it as fragrant as when it went into secondary?
komos From: komos Date: September 21st, 2005 12:48 pm (UTC) (Link)
You know...

I don't think it smelled bad at all. Sure, it didn't really smell like peaches, but then beer doesn't really smell like barley after fermentation either.
why_style From: why_style Date: September 21st, 2005 12:59 pm (UTC) (Link)
nice looking drink. i think a dry peche wine would be interesting. the fruit wines i've tried have all too often been very sweet. one thing i liked about the dandelion wine my friend stamm used to make was that it had a touch of sweetness, but really smelled a lot sweeter than it actually tasted. i've yet to try honey mead, but i'm afraid it might be too sweet for me too.
komos From: komos Date: September 21st, 2005 01:11 pm (UTC) (Link)
This doesn't even smell sweet. My first impression was that it smelled and tasted like chardonnay, but I'm slowly revising that.

Mead doesn't have to be cloying so long as the proper yeast strain was used and the maker took care with the additions (most commonly something like acid blend...) The ginger mead we made was very dry and spicy enough that it needed well over a year to mellow properly. After that, it was quite delicious, though probably not what most people who are familiar with things like Elizabethan Mead are accustomed to.
iterum From: iterum Date: September 21st, 2005 02:56 pm (UTC) (Link)
It makes for an attractive picture.
komos From: komos Date: September 21st, 2005 03:11 pm (UTC) (Link)
I'd like to get to a point where my home looks that spare generally. It carries a good feel to it.
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