Puree thoughts
 

My son and I bought some "Peach Puree"for a 1 gal batch at the wine and hop
shop. After racking to secondary we watched the sediment form, and form
and...

After 3 weeks, I managed to get 1/2 gal plus a 12 oz top up bottle. Seems
that my $12/gallon wine is now $24/gallon. It better taste like it!

Brian

Puree thoughts
 

Bulletsnbrains wrote:

> My son and I bought some "Peach Puree"for a 1
> gal batch at the wine and hop shop. After
> racking to secondary we watched the sediment
> form, and form and...
>
> After 3 weeks, I managed to get 1/2 gal plus a
> 12 oz top up bottle. Seems that my $12/gallon
> wine is now $24/gallon. It better taste like it!
>
> Brian

IF, you did not throw the sediment away,
you could have transferred it to a separate jug or
container and put it in the fridge. The sediment
would probably have compacted considerably
leaving wine on top.

Puree thoughts
 

"Bulletsnbrains" > wrote in message
t...
> My son and I bought some "Peach Puree"for a 1 gal batch at the wine and
> hop shop. After racking to secondary we watched the sediment form, and
> form and...
>
> After 3 weeks, I managed to get 1/2 gal plus a 12 oz top up bottle. Seems
> that my $12/gallon wine is now $24/gallon. It better taste like it!
>
> Brian

Hopefully you haven't disposed of the "sediment" yet -- otherwise you've
probably learned an expensive lesson.

Here's an excerpt from:
http://www.eckraus.com/fruit-wine-making.html
"Just as can be the case with grape wine making, leaving the pulp with the
juice for the first week or so of fermentation will also intensify the wine's
body, character and deepen its color. The pulp is where a lot of a fruit's
character lies.

During this fermentation period the pulp is broken down and a consider-able
part is liquefied with the aid of Pectic Enzymes. Natural tannins and other
goodies that reside in the pulp are eventually released into the juice. By
utilizing the pulp in this manner, not only are you producing a home-made
fruit wine with more body and character. But, you are producing a wine that
is more stable and will retain its flavor and color for longer periods of
time."

You can find their pectic enzyme product on page:
http://www.eckraus.com/ENZ110.html

Puree thoughts
 

Had same problem with some apricots that I had whizzed. After primary, I
strained it through a muslin bag to get most of the liquid out. I ended up
with nearly 2.5 gallons in the end, from a 3 gallon start.

"Paul E. Lehmann" > wrote in message
. ..
> Bulletsnbrains wrote:
>
>> My son and I bought some "Peach Puree"for a 1
>> gal batch at the wine and hop shop. After
>> racking to secondary we watched the sediment
>> form, and form and...
>>
>> After 3 weeks, I managed to get 1/2 gal plus a
>> 12 oz top up bottle. Seems that my $12/gallon
>> wine is now $24/gallon. It better taste like it!
>>
>> Brian
>
> IF, you did not throw the sediment away,
> you could have transferred it to a separate jug or
> container and put it in the fridge. The sediment
> would probably have compacted considerably
> leaving wine on top.