Using tinned fruit in secondary fermenter

I am making a peach wheat which will be ready to transfer to the secondary fermenter within the next couple of days. Originally my plan was to use fresh peaches, freeze them and then thaw and rack directly on top of the fruit in the secondary. After looking at the cost of fresh peaches I started looking at tinned peaches which are much cheaper. I then searched the internet and read that tinned fruits contain preservatives which can kill all yeast activity. Here is a list of the ingredients in the tinned peaches I am looking at ; IngredientsPeach Slices , Water , Sugar , Acidity Regulator (Citric Acid) , Antioxidant (Ascorbic Acid) . I’m wondering if these ingredients have a detrimental affect to the beer.Is it a bad thing if yeast activity stops if I have already reached my target gravity in the primary, as long as I still extract the peach flavour or would the be overly sweet due to no fermentation in secondary.Any help is greatly appreciated I don’t wanna ruin what could be a great batch of beer.Thanks in advance

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