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? :)