I have had a gallon of peach wine sitting in peach pulp for a little over a month. It is in a carboy with an airlock seal. Would it be okay to rack it and continue letting it age? Or did the continued presence of the fruit mess it up?
I have limited experience with fermenting fruits except for the orange mead I make. I recently made a batch that I left on the fruit for more than 3 months. It tastes fantastic and is perfectly clear, bottling it this weekend. As long as you pasteurized the pulp and made sure everything was clean and sanitary, then I don't see how it could be messed up. You might get a more peachy flavour from it, but who doesn't like peaches? :)
Your answer gives me hope! But one thing.. I boiled the water to dissolve sugar, but I was following instructions that didn't say anything about pasteurization. About a week later I transferred it to a carboy. The bigger chunks were left behind leaving the peach pulp I'm referring to. All this is to say, no, it wasn't pasteurized. Aug 7, 2014 at 16:01
1I think it should be fine, easiest way is to give it a taste, if it tastes like its turned, then it's probably turned. Aug 7, 2014 at 16:09