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So i have read some good articles on mashing canned peaches and i know there is already conversations on this matter but im trying to find out if there is a general rule of thumb on how much water and sugar i should add per each 6lb can of peaches in light syrup, i will be aging this in a small oak barrel at the end
Go easy on me as this is my first attempt ar peach lol
I know fresh ripe peaches is the right way to do this but they are not available yet
Thanks in advance for any info!