I’m making my first fruit beer, an American wheat peach ale, and have some questions for the group.
I’ve already brewed a wheat…1.048 OG, 1.011 FG, New Mexico multihead hops for a slightly peachy aroma already. FG was reached a few days ago.
I’m planning to split the batch and put about 2.5 gallons on 2 lb peaches, and about 0.25 – 0.5 lb apricots.
The plan is to rinse the fruit well, chop into about 1/2-inch pieces (to fit through Better Bottle opening), leave the skins on, cut the pits out, rack onto the fruit and let sit at about 72 F until the SG stabilizes.
How does this sound? Am I missing any steps or am I about to do something wrong?
How long does it typically take for yeast to chew through the extra sugar? I pitched plenty of English and American Wheat yeast.