Lidl peach nectar

[oldbloke]

So I nipped into Lidl to pick up more apple nectar for another TC, spotted they had pear and peach nectar in as well. The missus likes pear cider (or perry as we knew it in the old days) and I'll do that the same as a TC, but with maybe some pectolase.
But the peach I want to make into a wine. I want to do this first one pure - just peach juice, maybe some citric, tannin, pectolase, and of course nutrient.
Very little info on the box about sugar content - says carbs 15g/100ml.
Assuming that's all fermentable, in my gallon (well, 4.5ltr) I'll have 675g of sugar.
So how much do I need to add to get decent wine strength (13-15abv) ?
Back of envelope calc (literally) says 1125g total so I'd want to add 450g.
Does that sound right? It's only a pound. I bet if I had real peaches mushed up CJJB would have me stick more than that in.
I spoze I can always just drop the hydrometer in and see what the gravity is - but the pulp is going to affect that a bit.

 

[Moley]

Assuming that's all fermentable, in my gallon (well, 4.5ltr) I'll have 675g of sugar.
So how much do I need to add to get decent wine strength (13-15abv) ?
Back of envelope calc (literally) says 1125g total so I'd want to add 450g.
Does that sound right?

Sounds right for the lower end of your abv range, giving you 1.090

I'd suggest you're looking for an OG around 1.100 = 270g/litre x 4.5 = 1215

1215 - 675 = 540g to add.


Best of luck, I reckon you might get 2-3 bottles out of that gallon.

 

[Damsonite]

Peach wine on its' own always seems a bit bland to me - I prefer apricot (organic preferably) but to enrich a peach I'd also add sultanas (also aiding fermentation and body) but they'd obviously affect the original gravity, too.

Not tried these Lidl nectars yet, though - I see loads of posts here relating to turbo this, that and the other with TC's and WOW's all over the shop! I'm not usually one for wolloping out 'rapidos' but I can see that the range of stuff on offer at Lidl (and their prices) would definitely be an attractive source of raw materials!

The local Lidl up here had 1.5ltr cartons of Ocean Spray pure Cranberry juice in last week for something daft like £1.50ish...that's half the volume again per carton as you'd find in other supermarkets charging almost twice the price per carton! Gotta be worth a go...

Also noted the bottled Loganberries in there....

 

[oldbloke]

540g it is then.
I want to find out what peach tastes like on its own before I start adding stuff like raisins, though CJJB's book has citric and tannin in 2 recipes so I'll do that.

 

[Wraeccan]

Keep us updated on results OB. :

 

[Damsonite]

@oldbloke... Wouldn't mind an update on that orange and cinnamon mead that you're maturing, too!

Re the peach, I've tried sticking raisins into a peach wine before and yes you're right they do tend to affect the flavour and also the colour. Sultanas however (at a rate of 6oz in a 1 gallon recipe) don't affect either; they simply add body to the wine and I found that it keeps a bit longer too, should it last that long :grin:

Oh yes, and Lidl do excellent (and cheap) sultanas, too!

 

[oldbloke]

The mead still isn't clear, but it's getting there.

I added 560g of sugar to the peach in the end, coz it came out of the bag a bit quick and I couldn't be arsed to put it back

I'm thinking 10oz of sugar in the Lidl grape juice I did may not be enough, but I just followed somebody else's recipe and didn't bother with a gravity reading. And I no longer have the pack to check the carb content, though I may be able to pop into Lidl tomorrow or Tuesday. Could be a bit late to add it now, though the yeast is still working.

I appear to have run out of yeast nutrient! Must get some before I do something with all the rassies picked over the last week...
And I seem only to have one spare airlock left.

The Lidl pear and peach nectars are really thick, see what Moley meant about only getting 3 bottles out of it... But will the full gallon's worth of alcohol be in the redcued number of bottles? If so I could just dilute. If not I could add sugarwater. Or, either way, just accept the reduced yield

 

[oldbloke]

Trying to ferment Lidl pear or peach nectar is a MISTAKE:

Pear:

Peach:

Just tried filtering them through muslin. Not tremendously successful

 

[ohbeary]

OB, I get that smeg with Guava, let it finish and all the crap should settle out, I have tried straining the nectar's before fermenting and it does improve the guck problem but I think it may diminish the end result, persevere with the wine and all will be well , rack as usual but you may lose some volume, just top up with WGJ and allow to ferment out

 

[oldbloke]

Just bottled the "turboperry", managed to get 6 500ml bottles out of the gallon in the end. Have bottled it still very slightly cloudy so it conditions in the bottle. Tase out of the syphon is promising.

Somebody asked for a mead update: I posted in the original thread but JIC:
Bottled it at the weekend. Maybe not crystal clear but it'll do. The orange and alcohol are much less upfront and the spices are starting to come through a bit. Promises to be nice with a bit of time in the bottle. Will probably throw a bit more sediment but it's on clear bottles so will be able to see what we're pouring.

 

[oldbloke]

The peach started to clear, I wanted to get as much liquid out of it as possible so I poured it through a double layer of muslin in a funnel into a new DJ.
Needed about 1.5ltr to top it up, so dissolved another 8oz sugar in that.
Added a Campden to minimise oxidation risk, and that plus the fact it was almost done before has slowed the yeast right down, but it is still going and now it's a full demi of wine instead of 2/3.
Will just leave it at least a month and see what happens.

The mead is a bit thin with a slightly bitter backnote, otherwise pleasant enough. Still quite young though.

 

[BarnsleyBrewer]

How did the pear cider turn out? :hmm:

BB

 

[oldbloke]

Ah, I bottled the pear cider just before we shot off to Espana and haven't tried one yet. I'll see if t'missus fancies trying it tonight. And the cider.

 

[oldbloke]

The turboperry aka pear cider...
Still a bit cloudy, very peary, mainly quite pleasant but a hint of scrumpy skunkiness and a tiny bit of slightly unpleasant bitterness (not like the bitterness we associate with hops)
OTOH ErIndoors is necking it pretty quickly and says she likes it quite a lot.
I don't think the bitterness is from the tea, I only put a little bit in. It reminds me somewhat of the taste you get when you eat a real pear and it's gone brown in the hard bit down the middle and you accidentally eat that bit.
It may well be far nicer in a couple of weeks.

But, I only got 6 bottles from a full demi, coz of the massive quantities of pulp, so I don't think I'll do this one again. If I find some actual pear juice instead of the Lidl nectar with all the pulp, at a reasonable price, I'll try that.

[edit]
There's pulp settling out of it!
ErIndoors replies "too late I've drunk mine"
I think the carbonation has held it in suspension and now most of the CO2 has fizzed away, the solids are falling to the bottom...
I hear Tesco do a pear juice (from concentrate). Might try that

[edit2]
Second bottle is perhaps a little better. And I'm starting to feel a wee bit tipsy already, at 1.3 pints in

 

[BarnsleyBrewer]

Thanks' OB, might get some PJ from Tesco. :thumb:

BB

 

[oldbloke]

The peach never really got going again after I topped it up following straining, so today I nicked a bit for the trial jar.
Just about 1.000 dead, or "Medium" as it says on the other side of the hydrometer. The taste was excellent though I might have preferred just a little drier.
And I can read through it, just about, so I gave it a good agitate to let what's left of the yeast have one final fling, and as soon as the crap settles again I'm going to bottle it. In time for Sunday dinner, hopefully. Which will be 63 days after I started it off.

I had a look round today and realised the Lidl grape juice one, which is still bubbling, has been going 79 days now. Good grief. Mind you I did underpitch.
The WOW is almost done at 48 days
Raspberry and redcurrant still bubbling at 47 and 44.
Latest TC has been in demi 11 days so probably ought to start another. Might try Morrison's juice for a change, I'll be in there tomorrow.
I really must get on with working out how I'm going to malt a whole pound of millet...

 

[oldbloke]

Well in the end the peach didn't get bottled in time for Sunday dinner, but I did it on Monday and we had one tonight - very peachy, quite pleasant. Bit of aging should make it very nice.

Today also topped up gallons 2 and 3 of this year's plums as they're past the crazy bit, got the first batch of elderberries into a demi after 3 days in the bucket, and bottled the ginger cider (quite promising), using the dreaded hammer-on capper as the two-handed lever one seems to hate my bottles (however I did use the lever one to check the tightness after hammering the caps on [well, rubber mallet, I'm not completely crazy])
Tomorrow I want to pick more elderberries, rack the strawberry, and bottle the redcurrant (which will want sorbate)
Still not found any good blackberries round here, bad year. Must get the sloes out of our back hedge soon though.

 

[oldbloke]

That peach wine is now very nice. You can't really tell it's made of peach juice, but it's good. If it wasn't for the horrendous pulp problems I'd do it again tomorrow.
I'll certainly have look at the tinned peach recipes sometime in the next few months.

The orange&cinnamon mead also got discussed in this thread - I had some last night and it's still got a bit too much bitter tang (presumably from the zest or white flesh of the orange). But, having been abstemious at a party due to driving I had no trouble sinking about half a winebottle's worth. Not sure I'll bother making it again though.

 

[lancslad]

i just got back from town with some blackcurrant juice and some peach nectar as missus wants a peach wine and came looking for a recipe on here and saw this post. i was going to do it a bit like a orange wow
with 1 white grape and 3 peach or 1 white grape and 2 peach
if you did it again would you do it like you did all with peach nectar or would you do it the white grape and peach combination ?

 

[oldbloke]

Well it makes a very nice wine with just the nectar, but using some grape juice will presumably make it a bit more "winey" and would mean you can leave out the tea I used for tannin.