Just purchased a house and turns out I have a nectarine tree. They were ripe and there was no way we'd be able to eat them all, so I sliced them in half, threw away the pit and tossed the fruit in gallon freezer bags until I can figure out how to best turn these into something drinkable.
So, is there a good recipe that can be followed for nectarines? I imagine it would be similar to peaches.
I have roughly 10 lbs of nectarines and from what I understand they are roughly 8% sugar (I Googled nectarine nutrition information). Given this, that means I have less than 1lbs of sugar. How much sugar can be added to this before I've hidden the nectarine's flavor and qualities too much?
This also brings up a good question that I'm not familiar with: How much of the flavor is from the actual sugars of the source fermenting and how much is from the favor of the source in general (not due to fermentation) that comes over as liquid content?
My plan is to puree everything (skins included), throw it in a pot and bring it up to 160 degrees for 10 minutes or so, add cold water, (should I strain it here?), pitch extra sugar and bakers yeast.
Any other tips? Is this an OK plan?
Nectarine spirit
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