I've touched on this in the past, but I need some more information. I brewed a wheat beer with 5 lb of white wheat, 5 lb of 2 row, and 8 oz of honey malt last Thursday. It is still in the primary stage of fermenting. What I need to know is some advise on how much peach to use. I was informed several months ago that you need a lot of peaches due to the low acidity levels. I also have been recommended to add apricots. I really don't want to add apricots, because then it wouldn't be peach.
I have just under 5 pounds of pealed and pitted peaches that I picked from my two peach trees last year, shrink wrapped and froze. I want to use those just because of the novelty that I grew the peaches....lame, I know. I also picked up a 3 pound can of peach puree. I want a solid, recognizable peach flavor, but I don't want to be drinking peach juice. In your opinions, how much of the puree should I add in addition to the 5 pounds of peaches? Thanks!