I just started a peach wine in the primary. The kit instructions, which
was a large can of peach halves and juice, said to place the fruit in a
straining bag, and drop the bag into the primary. It didn't mention
that the fruit should be squeezed/mashed or not. Should I squeeze/mash
the fruit or just leave it as it came out of the can? Thanks

gwtx2 > wrote:
> I just started a peach wine in the primary. The kit instructions, which
> was a large can of peach halves and juice, said to place the fruit in a
> straining bag, and drop the bag into the primary. It didn't mention
> that the fruit should be squeezed/mashed or not. Should I squeeze/mash
> the fruit or just leave it as it came out of the can? Thanks

That's a really common sense question that I wish I had asked.
I was making San Gria and had a very large mesh bag with all
kinds for fruits. I mashed them as I was taking them out and
wondered if I should have done that when I put them in.

Thanks for asking.

Dick

Gwtx2,

Yes, you should squeeze/mash the peach fruit. This is necessary so that the
maximum surface area of fruit will be accessible to the yeast, not only for
sugar conversion to alcohol, but also to get the maximum fruit flavors to
your wine.

Regards,

Gary
Charlotte, NC
http://home.carolina.rr.com/winemaking/

"gwtx2" > wrote in message
oups.com...
> I just started a peach wine in the primary. The kit instructions, which
> was a large can of peach halves and juice, said to place the fruit in a
> straining bag, and drop the bag into the primary. It didn't mention
> that the fruit should be squeezed/mashed or not. Should I squeeze/mash
> the fruit or just leave it as it came out of the can? Thanks
>

"gwtx2" > wrote in message
oups.com...
> I just started a peach wine in the primary. The kit instructions, which
> was a large can of peach halves and juice, said to place the fruit in a
> straining bag, and drop the bag into the primary. It didn't mention
> that the fruit should be squeezed/mashed or not. Should I squeeze/mash
> the fruit or just leave it as it came out of the can? Thanks
>
Mash before you start the must, and mash the fruit daily, or take a large
stainless steel spoon and press the contents of the mesh bag against the
side of the fermenter -- then give the whole mess a gentle stir.

Steve

"gwtx2" > wrote in message
oups.com...
>I just started a peach wine in the primary. The kit instructions, which
> was a large can of peach halves and juice, said to place the fruit in a
> straining bag, and drop the bag into the primary. It didn't mention
> that the fruit should be squeezed/mashed or not. Should I squeeze/mash
> the fruit or just leave it as it came out of the can? Thanks
>
I would skip the bag and just mash the fruit in with other ingredients,
fermenting directly on the fruit. Then do like you would with fresh fruit
and punch the cap down twice a day. When the cap falls, pour it through a
fine mesh back and strain out the fruit. But that is me.

Ray