Hey all,
This is my first! I have a Recipe which states the following Ingredients:
3 lbs ripe peaches
1 lb ripe bananas
1-3/4 lbs granulated sugar
1/2 tsp citric acid
1/2 tsp pectic enzyme
5 pt boiling water
1 crushed Campden tablet
1 tsp yeast nutrient
Champagne wine yeast
I have chopped the peaches and bananas, and placed into sealed freezer bags which are now frozen.
(I believe this brings out the flavour better when thawed out?)
Now my Questions:
1) I didn't have a straining bag so purchased some nylon tights, will these work once sanitized - or should I buy something with larger mesh?
2) Should I also buy some tannin to add?
3) What method should I use? Boil the fruit, or place into strain bag into the fermenting bucket etc? It's my first time so a rough written method would be appreciated .
Thanks
Daniel.
This is my first! I have a Recipe which states the following Ingredients:
3 lbs ripe peaches
1 lb ripe bananas
1-3/4 lbs granulated sugar
1/2 tsp citric acid
1/2 tsp pectic enzyme
5 pt boiling water
1 crushed Campden tablet
1 tsp yeast nutrient
Champagne wine yeast
I have chopped the peaches and bananas, and placed into sealed freezer bags which are now frozen.
(I believe this brings out the flavour better when thawed out?)
Now my Questions:
1) I didn't have a straining bag so purchased some nylon tights, will these work once sanitized - or should I buy something with larger mesh?
2) Should I also buy some tannin to add?
3) What method should I use? Boil the fruit, or place into strain bag into the fermenting bucket etc? It's my first time so a rough written method would be appreciated .
Thanks
Daniel.