MerriweatherOPAdelaide, South Australia Australia11,403 posts
curly28: Crikey merri now we know bit of a plonko! are we I am just visulizing you working away with your brew have fun
I hate to say it Curly, but that is not all I made..
I made another brew ... a different recipe ... with a bottle of Vodka, peaches and sugar, and that brew is hidden in a very dark cupboard until next Christmas time... lol
I could have made jam, but then I would never have eaten it all, so I tried sommat different...
Next year, I will give it a go at drying the peaches... lol.
I know brewing has to be a balance of sugar yeast and acid, but thats as far as my knowledge goes
good luck
Thanks for the link Jem... I had already read that... I followed a similar recipe, but the one I had.. said stir once a week... which I did, then after 4 weeks , strain and bottle and leave it alone for 8 months or so..
So, I strained that 3 times last night.. thru 3 different materials with lesser and lesser holes... took forever to do... then had the mess ...
So I still have one more crock full to do... I just hope that I am not wasting my time here... the first crock made about 7 bottles, so I have to keep buying bottles of water and will clearly need more..
MerriweatherOPAdelaide, South Australia Australia11,403 posts
wash2u: As the recipe said, 8 months. Just in time for Christmas pudding.
And there will still be sediment, you just have to pour it out very carefully. Like Coopers beer.
The last few bits can make you gag so make sure you don't stir it up when you decant it. And do it a few times with a settling period each time.
I will see what it looks like around Christmas, and if it looks terrible... I will pick another load of peaches and shove it all back in the crock pot... what do you think about that idea??
Merriweather: I will see what it looks like around Christmas, and if it looks terrible... I will pick another load of peaches and shove it all back in the crock pot... what do you think about that idea??
benidormwellington, Wellington New Zealand499 posts
Merri try not to open up to uch avoid contamination. My beer is not the best at the moment with erratic weather and no equipment dont panic.If you fllowed recipe should be fine long as everyhting was pristine should be fine.Wish you well try fings near end to reduce sediment.Mean near end of brewing time frame.
good evening ms merriweather.Ive made wine from strawberrys sacksuma plums nashie pears and ouzio.All with great success ive used no yeast just natural fermention.Ive actually had to hide the alchol due to my two sons offering it to their girlfriends.Ive yet to make wine from rose petals.I always leave the wine to settle and then filter it a few times before trying it 6 months later.Also what can do is buy a essence to add to the peach which id use is a brandy essence.if you need any help just enquire thank you M.G
I used to help my dad brew beer before I was old enough to drink it and from memory, not such a good memory these days...too much sugar can lead to exploding bottles.
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So, I had 2 crock pots with lids
a layer of peaches, a layer of sugar, and topped with water and brewers yeast..
Stirred once a week, That was around the new year.
Last night, I decantered , and decantered into bottles..
but its very murky still... looks awfully yeasty...
in a mad hope of ( I am not sure what exactly ) I added more dissolved sugar before I bottled..
Recipe says ... leave now for 8 months...
How am I going.??. it looks and smells very yeasty...
Any suggestions..