Peach Wheat/ No Activity in Secondary

Discussion in 'Homebrewing' started by JayS2629, Aug 22, 2012.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    You'd need to do the math, but I wouldn't be surprised if the sugar contribution of the peaches, plus the dilution from the water in the puree netted something in the neighborhood of + .002 overall.
     
    #21 VikeMan, Aug 23, 2012
  2. JayS2629

    JayS2629 Initiate (0) Oct 23, 2010 Alabama

    Well, I liked how it tasted. I'll let it go a few more days, but I wouldn't mind kegging it even if it doesn't go any lower.
     
    #22 JayS2629, Aug 23, 2012
  3. ao125

    ao125 Initiate (0) Dec 1, 2010 Virginia

    That's the most important thing.
     
    #23 ao125, Aug 24, 2012
  4. JayS2629

    JayS2629 Initiate (0) Oct 23, 2010 Alabama

    It had to have fermented because it has that tart fresh peach flavor instead of sweet peach. I wish it had a little more sweetness. I guess I shouldn't have expected that using super yeast. But, last year's peach wheat used US05 and it ferments dry too. I added 2 oz of peach extract. It didn't do much to change anything. I also added two vanilla beans. The aroma is like peach cobbler with ice cream, but the flavor is like fresh peach with vanilla...a bit tart.
     
    #24 JayS2629, Aug 25, 2012
Page 2 of 2
Thread Status:
Not open for further replies.