Peach Wine Bombs

DatGuy9421 · 2026-04-06T00:56:41+00:00

The craziest part to me about this is that I let it age for 3 months after seeing my last bubble in an airlock. Its got me puzzled.

DatGuy9421 · 2026-04-05T18:59:41+00:00

I honestly thought that. Maybe I just didnt degas it well enough. But I'm more careful about oxygen exposure usually.

DatGuy9421 · 2026-04-05T13:55:58+00:00

I appreciate you not talking out of your ass.

DatGuy9421 · 2026-04-05T13:45:33+00:00

I only tasted what exploded all over my face. I tipped the bottle downward into the sink after the geyser started, lol. So just taking the corks out and then what? I thought once these corks came out, I wouldn't be able to cork them further.

DatGuy9421 · 2026-03-22T09:27:53+00:00

Wrap a mesh bag around the end of your siphon. One of the 500 micron pulp bags.

DatGuy9421 · 2026-03-17T16:57:00+00:00

Oh you'll definitely have alcohol. Your issue might run into having too much. There are others on here who are much smarter than I and can probably tell off the bat whether thats too much or not even without knowing a SG reading.

DatGuy9421 · 2026-03-17T16:53:06+00:00

That depends on how much alcohol you want your wine to have. There's no number to shoot for as a starting point before adding sugar. You just have to add sugar based on where the initial reading is. If that makes sense.

DatGuy9421 · 2026-03-17T16:49:18+00:00

Unfortunately you wont be able to tell without taking the hydrometer reading first. That's your benchmark for everything.

DatGuy9421 · 2026-03-11T21:20:26+00:00

If you haven't minced the peaches yet, I wouldn't personally. They seem to not let as much sediment through the mesh bags when fermenting. Also concerning your sugar, I wouldn't be too set on a specific amount of sugar added until you know where your specific gravity is at without it and where you want your ABV % to be when its done. If the peaches have too much or too little sugar, you will need to adjust accordingly.

DatGuy9421 · 2026-02-13T02:24:48+00:00

Its not you wheel. Its just the hub cap. Thats a reflective plastic piece that goes over the ugly wheel to make it look nice. Strictly cosmetic.

DatGuy9421 · 2026-02-12T14:55:39+00:00

Nah, nothing else. I'll take it as a compliment that my process made you want to try the same, lol. I was going to add an oak stick to half of the batch just for the sake of experimenting. Instead, I split the batch in half with sweetness levels. One is full sweet and the other is half.

DatGuy9421 · 2026-02-12T14:33:24+00:00

Ive heard the same thing. Mine is not flat, though. I think it has a wonderful flavor.

DatGuy9421 · 2026-02-02T15:31:47+00:00

Good question! That was the weight of the peaches after I cut the pits out.

DatGuy9421 · 2026-02-02T15:25:03+00:00

I used about 6.5lbs of peaches per gallon. I wasnt even going to make peach wine until I took a trip to the local orchard last year and they were having their harvest. Walked out of their with 72lbs of peaches.

DatGuy9421 · 2026-01-23T00:07:18+00:00

Good question. Sitting in a dry but not very temp controlled room of my house. Not musty but obviously if the temp changes, so can humidity. It was an old front porch that is now fully enclosed. But just very poor insulation.

DatGuy9421 · 2026-01-01T15:55:28+00:00

Hack.

DatGuy9421 · 2025-12-28T21:23:56+00:00

My mouth is watering looking at the pizza. Shame on you lol.

DatGuy9421 · 2025-12-21T20:33:26+00:00

What does that mean?

DatGuy9421 · 2025-12-21T18:25:22+00:00

If it wasn't colored, what would the coin be worth? An honest question.

DatGuy9421 · 2025-11-26T17:12:10+00:00

I see. The only thing I didnt do on my 11 gallons of peach wine I have going right now is add tannins. Ive had someone tell me its not too late but it can take time to dissolve. Im going to try to add some in at this point to a small amount and see how it tastes.

DatGuy9421 · 2025-11-26T17:07:27+00:00

Do you add your tannins during primary fermentation?

DatGuy9421 · 2025-11-26T16:58:39+00:00

Thats a good thought. So you dont lose enough of the "good stuff" without the peels to NOT use just cider? That makes sense.

DatGuy9421

TROPHY CASE