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Peach Wine Woes

Hi Lum

I tried some EC1118. I followed your procedure (sparkling wine section) to start the yeast. I got it going for a few hours and kept doubling the volume with the stuck peach wine. As I said earlier it worked for the first few times and then it stopped. I have now been trying for 2 days to get it going again without success. The yeast has now settled to the bottom. I have kept the container in the oven with the light on so the temp should be around 85F. Is the yeast dead at this point? Should I give up on this starter batch and start a new batch? thanks Sarge

fermementation?

Reply to
Sarge
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Sarge, If the temperature is OK and EC1118 wont start a stuck fermentation using the doubling method, there is probably something wrong with the wine. Perhaps the fermentation contains excessive amounts of acetic acid or it was accidentally contaminated. There is too much alcohol present to add nutrients now and the doubling method introduces extra oxygen, so I don't have any other suggestions. Sorry. Perhaps it is time to start a new batch. Lum Del Mar, California, USA

Reply to
Lum

Lum, The Peach wine actually tastes quite nice except it is way too sweet. Is there a way to get rid of the excess sweetness without stripping out the flavor? thanks Sarge

Reply to
Sarge

Sarge, I don't know of any practical way to remove sugar other than by fermentation. Perhaps you produce a better balanced wine by adding some tartaric acid. Lum Del Mar, California, USA

Reply to
Lum

Thanks Lum! Happy Holidays

Reply to
Sarge

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